Maintaining sanitary conditions throughout food operations is a fundamental legal obligation. Under 21 USC 342(a)(4), food is adulterated if it has been prepared, packed, or held under insanitary conditions whereby…
Executive summary FDA and EPA have different regulatory roles. EPA establishes pesticide tolerances—the maximum amount of a pesticide residue legally permitted for a particular food—while FDA enforces those tolerances for most domestic foods…
HACCP has been one of the most important food safety tools ever adopted by the food industry. It helped move food safety from a reactive model, based mainly on end-product…
Food and drugs are edible. What’s the difference between them? We can see everywhere the promotion of “edible cannabis”, CBD oils, HEMP edibles and other terms promoting the consumption of…
Opinion: What is experience? Based on Merriam-Webster’s dictionary, the definition of experience is: a) direct observation of or participation in events as a basis of knowledge; b) the fact or…
Consistency and continuous improvement of a system Whenever a decision is made to implement a system, the expected outcome is to achieve consistency on whatever will be done, the purpose.…
May 22nd, 2018 Recently, I received an email asking for guidance on how to approach the effectiveness of the cleaning procedures in a bakery were conveyor belts made of a…
Procedure to download or print your FSPCA Certificate Note: The pictures may take some time to load depending on the speed of your connection to the internet. Please, allow some…
November 2015 Preventive Controls and HACCP Integration Almost everyone in the food & beverage industry is concerned with the implementation of the new FDA’s “Food Safety Plan” and with the…
My brother recently sent me a link to see a short video. The video was taken during Victor Küppers’ presentation organized by TEDx Andorra La Vella and the topic was…
November 2014 When we look at the definitions and methodology of the HACCP System, we will, eventually understand that there are three basic types of hazards: biological, chemical and physical.…
Sabal Food Safety Consulting / August 6th, 2014 There are many articles and opinions in the media about foodborne illness outbreaks, their sources and the value of inspections and audits.…