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Listing articles 131 to 138 of 138

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.

Departments: A Perfect Blend, Part 2

In the last issue, the subject of whether or not it would be possible and feasible to put ISO and HACCP in establishments was discussed. Continuing that discussion, there are three salient issues with the combination of HACCP and ISO in regards to regulations…

Departments: A Perfect Blend

Since the Jack-in-the-Box incident in 1993, where high levels of E. coli were found in undercooked hamburgers, the buzzwords at FSIS have been HACCP and pathogen reduction. E. coli O157:H7 was the culprit, and the pathogen reduction portion of the “Final Rule” was designed to reduce or eliminate the potential hazard to the public that was posed by E. coli and other pathogens, including Salmonella and Listeria. HACCP in the USDA setting has been useful from a microbiological setting in...

Departments: How much information about HACCP and ISO is Enough?

If one considers the public well-being as the raison d’etre for regulating food establishments, the use of HACCP and ISO combined to encompass all food safety and food quality issues should enhance consumer confidence that the establishments and regulators are in fact working in their best interest. But is this always the case?

Departments: Transparency, Part Deux

In the last article, "Transparency Needed When Combining HACCP with ISO" [April/May, p. 20], the importance of transparency and openness were discussed in regards to industry and government. The intentions of all concerned are, of course, to produce a safe and wholesome product; but sometimes testing is not as reliable or consistent as it should be in establishments that are interested in maintaining quality and food safety at the same time.

Departments: Transparency Needed When Combining HACCP with ISO

In 1998, the Final Rule was passed concerning HACCP implementation in the meat and poultry industries in order to ensure the nation’s meat and poultry products were produced in a safe manner and that these products were not produced in conditions that would cause adulteration or contamination.

Departments: BSE Update

It killed a man in Japan, got its proverbial goat in France and now has health and agricultural officials worldwide scrambling for answers. The human case of the brain-wasting disease and the discovery of bovine spongiform encephalopathy (BSE) under natural conditions in animals other than cows are both firsts, and health and agricultural officials in both Europe and Japan are continually seeking to reassure the public. Meanwhile, BSE has sent shockwaves through commerce in Canada and the United States....

Departments: What Now?

Anthrax, foot-and-mouth, mad cow disease, foodborne pathogens and, of course, the ever-present threat that terrorists may attempt to contaminate the nation’s food supply. Ann M. Veneman’s tenure as head of the U.S. Department of Agriculture was certainly a time of extraordinary suspicion about food safety and security. But now, the first woman to ever hold the position, is resigning; a move that has drawn mixed emotions from the agricultural and food quality communities.

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June/July 2014

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