Food First Blog

Food First Blog

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Solutions today for tomorrow's global food industry.

Tip of the Week: Food safety risks associated with improper thawing of vacuum packaged frozen seafood
Tip of the Week: Food safety risks associated with improper thawing of vacuum packaged frozen seafood
Although, reduced oxygen packing (ROP) of frozen seafood allows for an extended shelf-life in the freezer, one must be careful while thawing.
2043 Views
Tip of the Week: How to Control Condensation in a Food Premises
Tip of the Week: How to Control Condensation in a Food Premises
Control the main factors that cause condensation: moisture, temperature, and pressure with this approach to reducing mold growth.
2058 Views
Tip of the Week: Listeria Prevention in Fresh Cut Salad Facilities
Tip of the Week: <em>Listeria</em> Prevention in Fresh Cut Salad Facilities
The fresh cut produce industry is a fast-growing portion of the food retail market. However, fresh cut fruits and vegetables raise food safety concerns, because exposed tissue may be colonized more easily by pathogenic bacteria than intact produce.
1153 Views
Tip of the Week: It’s Official, The Final Wave of PC Rule Compliance Dates Are Closing In for Human Food Manufacturers, Part 2
Tip of the Week: It’s Official, The Final Wave of PC Rule Compliance Dates Are Closing In for Human Food Manufacturers, Part 2
Pasteurized Milk Ordinance (PMO) facilities are subject to this final wave too. How do the requirements of FSMA’s Preventive Controls Rule compare to the requirements in PMO?
1896 Views
Updating your Current HACCP Plan Facebook Live Q&A
Updating your Current HACCP Plan Facebook Live Q&A
Cornelius Hugo, Food Safety Professional and FSMA expert, presented tips on transitioning from a HACCP to HARPC on Facebook Live. After his presentation, Hugo answered questions from the live audience. Due to time limitations, not all questions were answered on camera and therefore answered here on the blog.
2711 Views
Differences of HACCP and HARPC
Differences of HACCP and HARPC
How is HARPC different than my existing HACCP plan?
4969 Views
Successfully Transition from HACCP to a FSMA-Compliant Food Safety Plan
Successfully Transition from HACCP to a FSMA-Compliant Food Safety Plan
By now, most industry-savvy folks are well aware of what the new Food Safety Modernization Act (FSMA) rules will mean for their business. However, actually implementing some of the more complicated rules is a different story. 
1317 Views
Boost Your Verification and Validation Confidence with These Tips to Prove It
Boost Your Verification and Validation Confidence with These Tips to Prove It
Accountability for quality and safety in the food industry is increasing. This can be seen in the increase of supplier approval programs and more intense supplier approval processes, including questionnaires, and second and third party audits. Food processors are being asked more often to “Prove It!”
1174 Views
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