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Articles by Topic - Auditing/Validation
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Online Exclusives: 5 Additional Ways to Prepare for an Audit
Techniques to consider before and during a certification audit
Features: 5 Ways to Prepare for an Audit
Quick reminders to keep in check when trying to implement an accredited standard
In addition to direct reporting, the FDA’s proposed rule would require auditors to report to the FDA before they report to the facilities
Features: Pest Management Documentation
When it comes to pest management and food safety, you undoubtedly need to have a paper trail
An audit of the inspection and enforcement activities of the USDA’s FSIS at swine slaughter plants identified multiple deficiencies, according to a recent report released in May. Among the report’s findings: FSIS’s enforcement actions do not deter repeat violations, inspectors do not always follow inspection protocols, and inspectors do not always take enforcement actions against humane handling violations at slaughter plants.
Within the next few days or the next few months—depending on whether or not industry challenges to implementation of the rule are successful—U.S. beef producers will be required to test their meats not only for the well-known pathogenic strain of E. coli known as 0157:H7, but also for six other strains of the bacteria known to cause illness in humans.
Departments: Training Oversights and Their Impact on GFSI
The Global Food Safety Initiative tightened food safety standards with the North American introduction of its approved benchmarking schemes in 2007. Yet one of the most important elements of these schemes, the need for training and knowledge retention, often falls short, as a number of third-party audits can attest.
The most notable factors that will influence the health of the food industry in 2012 include food demand, outbreaks, recalls, regulation, and safety.
Departments: Fine Tune Your Compliance
HACCP systems have been required in a number of food manufacturing categories for many years and continue to expand as the standard model for all categories in the food industry and supply chain. Validation, an important component of HACCP Principle 6 verification, is not a new concept to the food industry. However, the subject of validation is not always well understood by those individuals who perform food safety and quality audits to determine compliance with current regulatory and industry standards.