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Departments: Go With the Flow

In the food and beverage and pharmaceutical and biotech industries, contamination-free processing is essential for full compliance with industry validation standards. The potential for contamination in manufacturing applications increases with the introduction of peripheral components, such as flow measurement instruments, that help maintain process parameters within acceptable limits. To prevent this from happening, these devices must themselves meet standards set by governing agencies to ensure that...

Departments: Put Your Product to the Test

Food safety concerns have risen dramatically in recent years because of the severe consequences of foodborne illnesses. In order to assure product quality, optimize the efficiency and throughput of continuous processes, and comply with governmental regulations, the food industry must perform rigorous, real-time product safety testing on a regular basis.

Features: Beefing Up the FDA

This summer federal lawmakers are hoping to enact two pieces of legislation that would give the Food and Drug Administration (FDA) more authority and funding to better regulate the safety of domestic and imported foods.

News: REPORT: ISO Standards Big Catch for Seafood Industry

The U.S. Department of Commerce and the National Oceanic and Atmospheric Administration (NOAA) provides the voluntary Seafood Inspection Program, which offers a variety of professional inspection services that assure compliance with all applicable food regulations.

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...

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: QA Has a New Role in Bioterrorism Act Compliance

More than half of all quality assurance (QA) managers in food manufacturing do not currently interface with their company’s Enterprise Resource Planning (ERP) system. The Bioterrorism Act, passed in 2002 to ensure the safety of the U.S. food supply from a terrorist attack, is quickly changing the role that food quality professionals play in the selection and utilization of ERP software.

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...

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August/September 2014

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