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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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 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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