4 New Requirements in FSMA - Updates to HACCP Plans Required

4 New Requirements in FSMA - Updates to HACCP Plans Required

Whether you have read about FSMA, HARPC, Preventive Controls or 21 CFR 117, you are reading about the same thing, and it is important to understand when, how and where you must keep all of the documents and records required by the FDA to meet this regulatory framework.

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Organics Part 4: Processed Goods

This is my specialty. A quick important fact: organic products must be at least 70% organic ingredients, so the recipe must have the right mix percentages and you must be able to show that you can trace the ingredients used in production. That’s all it takes for organic processed foods.

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Organic Food Part 3: Dairy & Eggs, Meat & Poultry

Once a customer has moved passed the produce section of the grocery store and moved towards the side and rear of the facility, they are looking at the prepared foods, meat, dairy, poultry, fish and eggs sections (the order in which these sections are arranged depends on the individual store). I’m going to exclude fish in this writing, and will come back to farm raised vs. wild fish in a separate article (spoiler: wild fish are going to be organic, farm raised, probably not).

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Organic Food Part 2: Is Organic Food really healthier and safer?

The obvious place to start is the section of the grocery store that every customer is lead to upon entering, the produce section.You may not realize it, but most or all of the produce you buy is treated with chemicals to either sterilize or force ripening. Organic produce cannot undergo these processes in the way that conventional fruits and vegetables can.

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Organic Food Part I: How It All Started

Because my passion is sustainable agriculture and gardening, organic certification is an issue I have strong opinions on, but I want to set those aside to focus instead on what organic means in various kinds of foods you buy.

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Food Allergens Part 1

For those of us who follow food safety on a day-to-day basis, allergen-based recalls are easily recognizable as the most common source of major recall events (although pathogen recalls are a relatively close second). Whether you yourself suffer from food based allergic reaction, or just know others who are susceptible, it is a daily issue that touches just about every American.

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Food Safety Implications of Raw Food and Juice Bars

One very recent trend in the Midwest is the opening of juice bars and raw food restaurants that have dotted the coasts for a while now. This move to purchase high-end drinks, salads and raw food bowls is frequently (if not exclusively) marketed as a push towards helping people look and feel better.  The use of more exotic ingredients and the removal of preservatives, fats, oils and processed sugars is heavily marketed for these establishments. I applaud this dietary push, but it also makes me very concerned for the general safety of my community as well as food safety nationally.

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HACCP And Restaurants Part 2

Because restaurants respond aggressively to trends, as high income consumers have increased their desire for food without chemical additives and with little to no cooking, restaurants are giving consumers those options, even if they don’t fully understand the need for a change in their safety program. Most restaurants are operating as if the system in which almost everything is cooked is acceptable, even if they are serving primarily uncooked food.

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HACCP and Restaurants

Let’s take a look at what HACCP is, and start to think about how restaurants approach building a program. Restaurants very greatly in their size and capital requirements, and there is a tremendous range in Hazard Analysis Critical Control Point (HACCP) based food safety programs for restaurants.

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I Have Met The FDA And They Are Us

An Inspector General’s report came out this week in which the agency made public their concerns that the FDA is too slow in managing of recalls. From that, we can clearly deduce that the OIG is not benefiting from the speed at which the FDA does or does not move. Having run a food safety system, I thought now would be a good to time to offer some much needed perspective. To understand the FDA, my suggestion is get a mirror and look into it. That’s right, the FDA is us.

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