Curious about what is safe food and how to keep your food safe? Need to kick requlatory compliance butt? Want to learn the best industry tips and tricks? Then check out our downloadable checklists.
As a result of the FDA's Food Safety Modernization Act (FSMA), food inspections are on the rise. Under FSMA, all high-risk facilities must be inspected by January 2016, repeating every three years; all other facilities must be inspected by January 2018, repeating every five years. With the added pressure for the FDA to come in and perform these inspections, it is even more critical that food manufacturers be prepared before, during, and after an FDA audit inspection.
Chain restaurants, supermarkets and convenience stores, movie theaters and amusement parks, and other similar establishments with 20 or more units serving restaurant-type food have to comply with the Food and Drug Administration's (FDA) new menu labeling regulation by May 5, 2017.
BRC Global Standards is a leading safety and quality certification program, used by over 20,000 certificated suppliers in 90 countries, with certification issued through a worldwide network of accredited Certification Bodies.
FSSC 22000 is the world's leading, independently managed, nonprofit food certification scheme for ISO 22000-based certification of food safety management systems. Acknowledged by GFSI for the manufacture and processing of foods and food packaging materials, FSSC 22000 retains the flexibility to add scopes in line with market demands.
The IFS certification is based on a quality and food safety standard for retailer (and wholesaler) branded food products, which is intended to enable the assessment of suppliers’ food safety and quality systems, in accordance with a uniform approach. This IFS Food applies to all the post-farm gate stages of food processing.
The SQF certification program helps reduce assessment inconsistencies and costs of multiple assessment standards. What’s more, the SQF Program is recognized by the Global Food Safety Initiative (GFSI) and links primary production certification to food manufacturing, distribution and agent/broker management certification.
HACCP is not a stand-alone program. The production of safe food products requires that the HACCP Plan be built on a solid foundation of prerequisite programs (PRPs). Prerequisite programs provide the basic environment and operating conditions that are necessary for the production of safe, wholesome food. They are applied in all types of food operations as a method for maintaining a hygienic environment to reduce food safety risk.