Did FDA reinvent the wheel with FSMA, given GFSI? If you are GFSI certified, do you comply with all FSMA rules or what additional rules do you have to comply with? Will FDA accept GFSI certification in lieu of an inspection? Read for answers.
Proposed FSMA rules are putting new demands on food and beverage companies for prevention-based risk controls especially focused on the supply chain. Two speakers at the upcoming Food Safety Consortium will talk about how companies are struggling with managing up-stream supplier and ingredient risk and how tools like desk audits can help.
Training is a journey, not a destination. So start looking at training as the best investment you can make in your people, products and brands.
John Kukoly of BRC Global Standards will talk in an upcoming webinar about what’s new with the BRC standard, changes expected in 2015, how you will be affected by these changes, and how you can start preparing today for tomorrow’s BRC. Here’s a preview.
The changes in the revised rule focuses on environmental monitoring, finished product testing, and supplier controls. What do you need to know?
False positive results (in which a sample that does not contain pathogens is incorrectly shown as positive) are a nuisance. But false negative test results—which fail to detect true pathogenic organisms in the sample—are just not unacceptable.
Food companies are finding a substantial non-regulatory push for environmental monitoring from their customers. As a result, firms without environmental monitoring programs will soon find it challenging to escape criticism from inspectors, auditors, and customers. In this Q&A, Eurofins’ Dr. Doug Marshall speaks about his workshop on Environmental Monitoring.
Start preparing today for FSMA compliance. And SQF can help, says Robert Garfield, Senior Vice President, Safe Quality Food Institute.
Greater visibility of your product, through the supply and processing chain is needed, says Katie Moore, global industry manager, Food & Beverage, GE Intelligent Platforms.
“If this rule is a one-way street, where a food can only be moved from low-risk to being designated as ‘high-risk,’ then that would be disappointing and would detract from seeking improvement and rewarding behavior. The rule needs to consider situations such as when a company puts in specific mitigation steps in place, and so food can then be categorized as low risk” – Dr. David Acheson.
