Validation and Verification, what do they mean?
Imagine you are going to develop a hand washing procedure for a company that manufactures a ready to eat (RTE) product. This procedure will contain details, not only about the…
Nutrition Label – Proposed Changes
Source: FDA's web site Explanation of the proposed changes to the nutrition label in food products. FDA wants to update the look and content of the Nutrition Facts Label to…
System Effectiveness
Why food companies are implementing "food safety systems"? No matter if that system is a HACCP program, a GFSI program or any other "food safety" scheme, the purpose is the…
The HACCP Team
What is the HACCP Team Basically, anyone looking to implement a HACCP Program must first go through the five preliminary steps. For this discussion, we are going to talk about…
Surveillance for Foodborne Disease Outbreaks
During 1998–2008, CDC received reports of 13,405 foodborne disease outbreaks, which resulted in 273,120 reported cases of illness, 9,109 hospitalizations, and 200 deaths. Of the 7,998 outbreaks with a known…