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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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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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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