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Today on the blog, we're sharing four simple strategies for taking food safety practices from basic to premier and giving you actionable steps to make it happen!
Since 2016, almost all key FSMA regulation compliance dates have been reached including Intentional Adulteration for large plants effective as of July 26, 2019. Another practice that our experts at AIB International have seen since the last IBIE, is facilities going back to basics and shoring up their prerequisite programs. Additionally, food brands are continuing to improve their training programs to ensure all personnel are qualified for their specific roles and responsibilities as it relates to the food safety plan.
The FDA is still focusing on allergens and allergen controls. Recalls for undeclared allergens are still occurring frequently. Bakeries should review their preventive controls established for allergen hazards. Most controls currently being analyzed are label reviews to ensure allergens are declared on the label and that the right label is on the right product. Other controls usually revolve around changeover cleaning when producing a product that has an allergen immediately followed by a non-allergen containing product. When changeover cleaning is complete, another set of controls must be analyzed to produce a product that does not include that allergen. Effective cleaning and/or sanitation is required to prevent allergen cross-contact. Reviewing and verifying these controls will assist in ensuring the hazard is truly controlled.
The best benchmarks for food safety and quality success are inspections and audits. A good physical inspection or GMP inspection conducted by qualified internal staff can verify that the programs and food safety plan are working. Alternatively, an internal review can assist in finding potential gaps and allow a facility to implement corrective actions to get back on track. Results of a third part audit can also provide good benchmarks for where a facility is currently stands.
They should consider questions like:
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