NYC Food Vendors Don’t Change Gloves Enough
A recent study noted that 57 percent of 1,804 customer transactions observed did not involve the vendor changing gloves in between handling money and the next person’s order.
FSMA: What to Expect in 2015
Companies should start preparing for FSMA immediately, caution two food safety experts. Between the proposed and final rule, there is some concern for not knowing the future, but companies should conduct FSMA assessments and build a roadmap for compliance on track with FDA timelines. So are you prepared?
The year 2015 will see more changes announced with the various FSMA rules as they are being finalized. What can you do now to prepare?
John Kukoly of BRC Global Standards recently spoke about what changed with BRC standard this year, changes expected in 2015, how food facilities can prepare for these changes. Here are some excerpts.
In this interview, Eurofins’ Gary Smith offers some insights, and talks about challenges involved in moving from traditional GMP audits to GFSI-recognized food safety certification audits.
From the auditor’s point of view, what’s most important when it comes to auditing your food safety plans and programs? What do they consider best practices for passing audits? What are the biggest no-no’s leading to deductions? SCS Global’s Sr. Technical Director and Auditor Heena Patel answers.
What’s the Long-Term Value of Compliance Management Software?
When looking for an enterprise software solution, it is important to take into consideration its potential for long-term value. What exactly does this mean?
Roberta Wagner, Director, Office of Compliance at CFSAN, talks about how FDA will determine if a facility is high-risk or non high-risk, and how the agency will handle foreign facility inspections under FSMA.
Prof. P C Vasavada provides a preview of his upcoming presentation at the Food Safety Consortium, in which he will speak about food safety testing trends, and discuss approaches for testing of food and food plant environment, emphasizing microbial and other significant food hazards.
“Food defense is different from preventive controls and food defense cannot be prescriptive—it needs to be tied to a facility-specific risk evaluation,” says Shannon Cooksey, Senior Director at the Grocery Manufacturers Association.
