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Departments: Guidance and Stricter Enforcement, NOW

The present unraveling of the virulent E. coli O157:H7 outbreak-involving scallions and green onions at Taco Bell have at least 42 confirmed cases of E. coli O157:H7 illness with at least five hospitalized. Just prior to Taco Bell’s present snafu was the E. coli O157:H7 outbreak involving packaged spinach, which resulted with three deaths and 204 illnesses. Preceding those outbreaks there have been numerous food poisons caused by fresh produce, including a cornucopia of imported products that has...

Departments: Strengthening the Food Safety Management System

A foodborne disease incident can be devastating for any organization that supplies food to the U.S. market. The cost of a food safety recall is typically millions of dollars and can result in the closing of food processing plants. To minimize this risk, many companies in the supply chain require that their supplier’s implement and maintain HACCP programs.

Departments: Creating Standard Operating Procedures

Standard operating procedures (SOPs) are the mainstay of any manufacturing operations, chemical, mining, automotive, etc., but for the purposes of this discussion, the focus will be on food operations. SOPs differ from cGMP’s (current Good Manufacturing Practices) in that one comprises detailed work instructions, and the other is a list of “do’s and don’ts.”

Features: HACCP and ISO: Is it the Right Combination?

From the regulatory standpoint, prior to implementing any federal program in which ISO and HACCP are in combination, the feasibility of rearranging task codes that are included in the generic Inspection System Program (ISP) might be important to the success of the combination. There are tasks, which are now considered other consumer protection tasks, and which might be more efficiently placed into following the task codes: 03 (HACCP), 01 (sanitation), 06D01 (sanitation performance standards) or 05...

Features: A Perfect Blend, Part 3

One way to determine both the drawbacks and benefits of combining HACCP and ISO is to formulate risk analysis, which involves management, assessment and communications. These three aspects help to clarify the picture of risks and benefits involved with what is being proposed. In this article, risk management and assessment factors will be examined. In future articles, risk communication of using both ISO and HACCP in the same poultry system will be examined in further detail.

Features: Mickey HACCP

Whistle while you work” may have been the mantra for the Seven Dwarfs, but a lot has changed in motivating a work force since Snow White’s release in 1937.

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October/November 2014

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