Implementation of the FDA Food Safety Modernization Act (FSMA) involves people at all segments of the food supply chain, from farm to table. On April 23-24, 2015, FDA held a public meeting in Washington D.C. to discuss its plans to implement FSMA rules designed to build a food safety system that focuses on prevention and risk. The meeting drew hundreds of people in person and thousands joined the webcast. They included consumers, growers, manufacturers, importers, advocates, state and federal government officials, and representatives from other nations. This first of four video blogs focuses on the insights of FDA leaders.
Saturday, October 31, 2015
Voices of FSMA: The Road to Implementation
Implementation of the FDA Food Safety Modernization Act (FSMA) involves people at all segments of the food supply chain, from farm to table. On April 23-24, 2015, FDA held a public meeting in Washington D.C. to discuss its plans to implement FSMA rules designed to build a food safety system that focuses on prevention and risk. The meeting drew hundreds of people in person and thousands joined the webcast. They included consumers, growers, manufacturers, importers, advocates, state and federal government officials, and representatives from other nations. This first of four video blogs focuses on the insights of FDA leaders.
Wednesday, October 28, 2015
Superior Food Safety Offers Expert Advice and Training
Superior Food Safety provides expert advice and training to ensure that our clients implement and maintain effective food safety systems.
Methodology
Using our proprietary Do the Right Thing methodology, Superior Food Safety helps its clients:
- Do the right thing by instilling a work ethic of commitment, accountability and consciousness
- Identify gaps in food safety systems
- Design food safety and quality management systems for effectiveness and cost efficiency
- Assign responsibilities to ensure accountability
- Achieve and maintain high-scoring certification
Difference
Superior Food Safety’s key differentiator is our knowledge of how to organize for success. We don’t just tell you what’s missing in your food safety system, we show you how to make the right managers responsible and accountable for each program. We give you the tools to restructure your chain of command and establish clear responsibilities and timelines, regular follow-up practices and efficient tracking procedures. The result is an efficient and effective food safety and quality program that rewards integrity, reduces associated risks and protects your business and the health of your consumers.
Sunday, October 25, 2015
The Rich History of Food Service Packaging
Before recorded history and into the early days of civilization,
food was simply consumed where it was found. Life itself revolved around
the availability and proximity of food. Some nomadic tribes of people
roamed to follow the food, focusing their entire society around the
whims of animals like buffalo and antelope. Other civilizations focused
more on agriculture, however - the fact still remained the same, the
food they found, killed, or produced generally stayed where it was.
Generally, when packaging was needed for food - nature provided all the packaging required, from shells and husks to gourds and animal skins. However, as trade became more important and technology more advanced, food packaging became much more advanced (and effective) as well. With food being sold, exchanged, and transported over miles and miles, the need for reliable packaging increased drastically.
First, containers and packages were made from natural materials, like grass, reeds, logs, and animal parts. These materials were woven into baskets and used to store and transport food with a relative degree of safety. Eventually, boxes were created out of wood for the same purpose. Which leads us to the discovery of metals and ceramics - leading to bigger, better, and more versatile food packaging solutions.
To get an idea of the timeline for food packaging throughout the ages, consider the following:
In the Last 1,000 years, the innovation brought to food packaging has been groundbreaking. With global borders falling away, trade flourishing, and the need for more effective protection, transport, and preservation - wood crates, metal packaging, and specially treated cardboard packaging has come into prominence to deliver the reliability societies everywhere expect.
Studies have indicated that in many countries, subpar food packaging has resulted in astounding losses. For example, one study showed that Russian food transportation in the 1980's was so poor, that nearly 45 percent of fresh vegetables and 50 percent of fresh fruit and grain was were lost to bad packaging. That same study explained that over 2 million tons of fish and meat were also spoiled as a result of ineffective foodservice packaging.
This isolated example helps to illustrate the developing importance of effective food packaging throughout history, which explains the many notable advances in packaging that we've seen in the 20th century. These have included the invention of aluminum foil and cans (1950s), cellulose packaging (1950s), heat shrinkable plastic (1958), foam (1930-1950), and PEET containers (1977).
Generally, when packaging was needed for food - nature provided all the packaging required, from shells and husks to gourds and animal skins. However, as trade became more important and technology more advanced, food packaging became much more advanced (and effective) as well. With food being sold, exchanged, and transported over miles and miles, the need for reliable packaging increased drastically.
First, containers and packages were made from natural materials, like grass, reeds, logs, and animal parts. These materials were woven into baskets and used to store and transport food with a relative degree of safety. Eventually, boxes were created out of wood for the same purpose. Which leads us to the discovery of metals and ceramics - leading to bigger, better, and more versatile food packaging solutions.
To get an idea of the timeline for food packaging throughout the ages, consider the following:
- 20,000 years ago indigenous people used natural materials to package their food and transport it over small distances.
- Roughly 8,000 to 10,000 years ago, ceramics began to come into use in the middle east, expanding the possibilities when it came to storage and transportation.
- Approximately 5,000 years ago, according to archaeologists that have unearthed Egyptian tombs, food storage got even more complex when the Egyptian people actually used wood barrels, crates, and boxes for storage.
- 3500 years ago the mass production of ceramics, the invention of the pottery wheel, and the widespread use of pottery enabled cultures to transport perishables further than ever before.
- 2,500 years ago glass containers came into prominence when the Syrians developed glass blowing. Combined with various forms of sealing glass, this method of food packaging brought transportation and preservation to new levels.
- 2,000 years ago - paper-like fibers began to be used for various forms of wrapping and packaging
In the Last 1,000 years, the innovation brought to food packaging has been groundbreaking. With global borders falling away, trade flourishing, and the need for more effective protection, transport, and preservation - wood crates, metal packaging, and specially treated cardboard packaging has come into prominence to deliver the reliability societies everywhere expect.
Studies have indicated that in many countries, subpar food packaging has resulted in astounding losses. For example, one study showed that Russian food transportation in the 1980's was so poor, that nearly 45 percent of fresh vegetables and 50 percent of fresh fruit and grain was were lost to bad packaging. That same study explained that over 2 million tons of fish and meat were also spoiled as a result of ineffective foodservice packaging.
This isolated example helps to illustrate the developing importance of effective food packaging throughout history, which explains the many notable advances in packaging that we've seen in the 20th century. These have included the invention of aluminum foil and cans (1950s), cellulose packaging (1950s), heat shrinkable plastic (1958), foam (1930-1950), and PEET containers (1977).
Horace Moody is a writer interested in the things we frequently tend to overlook. Recently, he's been interested in the history of food service packaging and its influence on technology and society.
Thursday, October 22, 2015
3 Important Components of Food Safety Standards
There may be several food safety standards, but their goal is
always the same. Each set of rules aims to ensure that food items will
not cause harm to consumers. There are no distinct boundaries to tell
these standards apart, although there are different ways to look at it.
These regulations can be grouped according to food service, import or
distribution. Each division is governed by different agencies, which may
enforce diverse sets of standards:
1. Imports
Food safety standards that deal with this division are the most widespread among all regulations. Government agencies for agriculture are usually in control of these standards. Politics may also play an influential role in decision-making, especially since this division deals with trade and import. European countries, for instance, have firmer rules on importing genetically modified crops compared to the United States. Some countries may also restrict dairy products made with unpasteurized milk.
2. Distribution
Another way to look at food safety standards is through distribution. Processing is an example of this division. Most cases of contamination begin during production and processing, which is why prevention is crucial at this stage. Standards that focus on this division emphasize the importance of stopping contamination at an early level, before it causes widespread harm. A country-wide contamination can easily spread to a full-blown worldwide disaster if food safety is not practiced from the very beginning. Not only will it require immense effort in recalling contaminated items, but food safety malpractice may also lead to poisoning and illness. Both consequences have an enormous impact on the country's economy and may lead to greater expenses and losses in profit.
The national agency of agriculture is held responsible for making sure that standards in distribution are met. All methods and precautions should be exercised to prevent cross-contamination and ensure food sanitation.
3. Food Service
Food safety regulations that are included in this division are more focused on food presentation and handling. This includes maintaining the appropriate temperature in salad bars and storage freezers. Meat and poultry should be prepared in accordance with the recommended heat level. Otherwise, consumers should at least be informed that the meat was undercooked. For instance, customers may have different preferences with how their steak is prepared.
Good hygiene goes hand in hand with food safety. Employees who are directly in contact with food items should practice proper hygiene in food preparation and handling. The local health department is in charge of implementing these guidelines in the food service industry. Depending on the government, these policies may require overall hygiene in the workplace and service area. Some employees are even encouraged to wear hairnets while preparing food.
Food safety should not be taken lightly, especially by those who are engaged in the food service industry. Business who are non-compliant to these standards are at risk of losing their license to operate, and may even be required to pay fines. The local government reprimands uncooperative businesses by revoking their licenses until proper action is taken.
1. Imports
Food safety standards that deal with this division are the most widespread among all regulations. Government agencies for agriculture are usually in control of these standards. Politics may also play an influential role in decision-making, especially since this division deals with trade and import. European countries, for instance, have firmer rules on importing genetically modified crops compared to the United States. Some countries may also restrict dairy products made with unpasteurized milk.
2. Distribution
Another way to look at food safety standards is through distribution. Processing is an example of this division. Most cases of contamination begin during production and processing, which is why prevention is crucial at this stage. Standards that focus on this division emphasize the importance of stopping contamination at an early level, before it causes widespread harm. A country-wide contamination can easily spread to a full-blown worldwide disaster if food safety is not practiced from the very beginning. Not only will it require immense effort in recalling contaminated items, but food safety malpractice may also lead to poisoning and illness. Both consequences have an enormous impact on the country's economy and may lead to greater expenses and losses in profit.
The national agency of agriculture is held responsible for making sure that standards in distribution are met. All methods and precautions should be exercised to prevent cross-contamination and ensure food sanitation.
3. Food Service
Food safety regulations that are included in this division are more focused on food presentation and handling. This includes maintaining the appropriate temperature in salad bars and storage freezers. Meat and poultry should be prepared in accordance with the recommended heat level. Otherwise, consumers should at least be informed that the meat was undercooked. For instance, customers may have different preferences with how their steak is prepared.
Good hygiene goes hand in hand with food safety. Employees who are directly in contact with food items should practice proper hygiene in food preparation and handling. The local health department is in charge of implementing these guidelines in the food service industry. Depending on the government, these policies may require overall hygiene in the workplace and service area. Some employees are even encouraged to wear hairnets while preparing food.
Food safety should not be taken lightly, especially by those who are engaged in the food service industry. Business who are non-compliant to these standards are at risk of losing their license to operate, and may even be required to pay fines. The local government reprimands uncooperative businesses by revoking their licenses until proper action is taken.
If you're interested in earning a Food Hygiene Certificate [http://www.foodhygienecertificateguide.com], we have more great tools and resources on our website [http://www.foodhygienecertificateguide.com]
Monday, October 19, 2015
What Important Standards Do Food Manufacturers Need to Follow?
It is the industry which directly affects the health and
well-being of people. This is the reason that renowned food
organizations like FDA in the USA show concern in setting up standards
for the industry. Its around the world need to abide by these standards
religiously.
The food products manufactured in one country are exported to the global consumers. As a result, there is need to follow international food manufacturing standards that maintain the quality of manufactured food products in different categories. Here is a discussion about the most important standards that food manufacturing industry follows internationally.
Standards for Workers
To begin with, its need to follow the standards for the workers who perform different tasks related to food manufacturing phases. These workers are required to be healthy and they should not suffer from issues like skin allergies and other diseases that are communicable in nature. Moreover, it companies must ensure that the workers suffering from temporary problems like lesions and wounds are not allowed to perform activities that require direct touching of food and equipments.
Food Manufacturing Sites
Among the most important regulations and standards that food manufacturers must follow are related to hygiene of the food manufacturing sites. These sites must be located at hygienic places and should not be surrounded by contaminated water resources and dumping grounds. Going further, there must be arrangement for cleaning the food manufacturing sites to prevent the growth of bacteria. Another important requirement is to control pests that may infect the food with disease causing germs.
Food Manufacturing Equipment
It must take care of purchasing standard equipments for various processes. It is also important to clean the equipments after regular sessions of food processing. Regular inspection of these equipments against cracks and wear and tear must also be conducted to keep them in the good form.
Manufacturing Safety Standards
There must be good safety standards which must be followed by it at their manufacturing sites. Protective clothing, gloves and hair nets must be provided to the workers. Moreover, it is important that these workers undergo training before they start working at different equipments.
Waste Management Standards
Like other manufacturing industries, the food manufacturing industry too produces waste in the form of solid, liquid and gaseous wastes. Its need to follow standards to dispose different types of wastes in the most suitable manners. In other words, the manufacturing sites must not contribute towards the environmental contamination.
Quality Control Standards
Finally, there are quality control standards that it must follow to ensure that good quality food products are supplied to the consumers. The ingredients used for manufacturing foods should be tested and harmless. Before packaging different food products, they must be tested to ensure that they have right taste and quality.
Besides, there are food packaging and transportation standards set by the food organizations. Consumers around the world must also keep these standards in mind while choosing the manufacturers whose food products they must buy.
The food products manufactured in one country are exported to the global consumers. As a result, there is need to follow international food manufacturing standards that maintain the quality of manufactured food products in different categories. Here is a discussion about the most important standards that food manufacturing industry follows internationally.
Standards for Workers
To begin with, its need to follow the standards for the workers who perform different tasks related to food manufacturing phases. These workers are required to be healthy and they should not suffer from issues like skin allergies and other diseases that are communicable in nature. Moreover, it companies must ensure that the workers suffering from temporary problems like lesions and wounds are not allowed to perform activities that require direct touching of food and equipments.
Food Manufacturing Sites
Among the most important regulations and standards that food manufacturers must follow are related to hygiene of the food manufacturing sites. These sites must be located at hygienic places and should not be surrounded by contaminated water resources and dumping grounds. Going further, there must be arrangement for cleaning the food manufacturing sites to prevent the growth of bacteria. Another important requirement is to control pests that may infect the food with disease causing germs.
Food Manufacturing Equipment
It must take care of purchasing standard equipments for various processes. It is also important to clean the equipments after regular sessions of food processing. Regular inspection of these equipments against cracks and wear and tear must also be conducted to keep them in the good form.
Manufacturing Safety Standards
There must be good safety standards which must be followed by it at their manufacturing sites. Protective clothing, gloves and hair nets must be provided to the workers. Moreover, it is important that these workers undergo training before they start working at different equipments.
Waste Management Standards
Like other manufacturing industries, the food manufacturing industry too produces waste in the form of solid, liquid and gaseous wastes. Its need to follow standards to dispose different types of wastes in the most suitable manners. In other words, the manufacturing sites must not contribute towards the environmental contamination.
Quality Control Standards
Finally, there are quality control standards that it must follow to ensure that good quality food products are supplied to the consumers. The ingredients used for manufacturing foods should be tested and harmless. Before packaging different food products, they must be tested to ensure that they have right taste and quality.
Besides, there are food packaging and transportation standards set by the food organizations. Consumers around the world must also keep these standards in mind while choosing the manufacturers whose food products they must buy.
Anamika Swami has wide knowledge of B2B Marketplace and Business industries. Get latest updates on Food manufacturers which are of great demand in B2B space.You can find more free information about Trade Leads at Trade.indiaMART.com
Friday, October 16, 2015
HACCP, Hazard Analysis Critical Control Points to Ensure Food Safety
HACCP was introduced as a food safety system in the USA in the 1950s. It was originally developed to prevent food poisoning with astronauts during space flight. One could only imagine an astronaut in a sealed space suit suffering from sickness and diarrhea! It was developed between NASA, the Pillsbury Dough Corporation, American scientists and the American military. It originated from quality systems that were previously being used for jet engines and was subsequently adapted for food safety purposes. Hazard analysis is employed at every stage of the food operation to ensure freedom from contamination. Since 1stJanuary 2006 all food businesses must have a Food Safety Management System based on the 7 HACCP principles. Most manufacturing facilities will use a full system, but catering businesses will use a process loosely based on this system. This can be achieved using a diary system.
A critical control point is a point in the process which is classed as the last line of defence, for example cooking is a critical control point. If there is a breakdown in the system then corrective action needs to be taken which could include additional cooking, disposal of food or recall.
Control measures are actions required to eliminate or reduce a food safety hazard to an acceptable level, much like a control measure in a health and safety risk assessment. In fact HACCP is a food safety risk assessment. The hazards are identified, details of people who could be harmed are documented, additional control measures (critical control points) are introduced, the system is documented, communicated to all staff and reviewed as and when changes occur to the main process.
Corrective action is taken when results of monitoring at a critical control point indicate a loss of control, that is, a critical limit is breached. Monitoring must be carried out at or as near as is possible to the critical control points. There should not be more than 6 ccps in any catering operation, or costs of monitoring could skyrocket and the complete process would be difficult to control. Many companies have far too many ccps, many of which are control points, not critical control points, which are not critical to food safety.
A Critical control point is a step in the process where control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.
A Critical limit is a monitored reference point which separates the acceptable from the unacceptable.
Targets need to be set to ensure that corrective action is taken before a critical limit is violated and food needs to be destroyed.
For more information on HACCP including Level 3 training contact Food Safety.
[http://foodsafety-djs.com]
Article Source:
http://EzineArticles.com/expert/Dave_Summers/438716
Subscribe to:
Posts (Atom)