What Makes a High-Risk Facility High-risk facilities are picked out from the food industry by the FDA. These choices are determined through the evaluation of certain distinguishing factors that put a facility and its food in greater danger of having a food safety issue. The factors are each identified in section 421(a) of the Federal…
DetailsWhen the FSMA Preventive Controls Rules were released in 2011, confusion over the intricacies and information of the rules swept the food manufacturing industry. Here’s what you need to know to ensure success as the deadlines for compliance with the FSMA Rules approach. What is the FSMA PC Rule? At its core, the FSMA Preventive…
DetailsSome of the most famous super-villains of all time were best known for their signature green color, from the Wicked Witch of the West to the Green Goblin to Frankenstein’s monster. What you probably haven’t realized is that the biggest threat of them all has been hiding right in your salad bowl for years.…
DetailsThe classical Dynamic Duo, the powerful partnership linking Batman and Robin, is a force for justice in a chaotic world. In the world of food safety, though, there’s another Dynamic Duo. Unfortunately, these two have nefarious intentions – their names are Salmonella and Campylobacter. Salmonella (primarily Salmonella enterica) and Campylobacter (primarily Campylobacter jejuni) are two of the largest causes of food poisoning both in the…
DetailsWhat Are the Primary Causes of Recalls, and What Are the FDA/USDA Requirements for Them? When firms or government agencies discover likely violations of food safety standards, their best recourse is generally in the form of a recall. Recalls for human food fall under the authority the Food and Drug Administration, which regulates…
DetailsAt some point, every food facility will be the subject of an inspection by federal, state, or local authorities. While maintaining and recalling documentation for these audits may be stressful and inevitable, one thing you can control is your preparedness. Internal audits can bolster your facility’s readiness to pass these true tests, and they…
DetailsUnder the Food Allergy Labeling and Consumer Protection Act of 2004, firms must specially label any food that contains an ingredient that contains, in some part, protein from a “major food allergen”: milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans (known also as the “big eight”).1 Though there are over 160 known foods that…
DetailsNextLOGiK (the developers of CompWALK) is currently developing a farm food safety software, CompWALK.farm, to simplify the management of farm food safety regulations and compliance. CompWALK.farm is a web and mobile platform developed to better manage on-farm food safety operations and save farmers time. Growers can conduct farm food safety inspections, complete self-assessments, download GAP and…
DetailsTo follow-up with our Farm Food Safety Checklist for Worker, Health and Hygiene, this week, we are focusing on packinghouse and storage area best practices when growing and harvesting produce covered under the FSMA Produce Rule. While this checklist does not guarantee compliance under FSMA, it is a great start to evaluating current packinghouse and storage…
DetailsCompWALK will once again be exhibiting and attending this year’s Food Safety Summit in Rosemont, Illinois from May 8-11, 2017. Don’t miss the food industry’s largest professional conference around food safety. Our team will be on the exhibit floor at Booth #127, giving live demonstrations of the CompWALK platform and discussing the importance of online inspections and…
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