Practice Makes Perfect: How and Why to Perform a Mock Recall
WEBDec 14, 2012 — Assess the effectiveness of the mock recall. The steps for an effective mock recall are: Step 1: Determine the item you will use for your mock recall and the reason why. Be honest. Pick something that could happen. If you make a lot of products with allergens, do a recall with allergens not listed on a label.
Quality Assurance & Food Safety - Resources for food safety and …
WEBUSAID Cooperative Development Program and Frontier Co-op Complete Projects Benefitting Smallholder Spice and Tea Farmers. The project launched in 2018 with the objective to enable small farmer associations to sell ready-to-eat spices and teas to U.S. markets by providing knowledge about new food safety regulations and supporting …
Environmental Monitoring Program: An Early Warning System for ...
WEBDec 10, 2013 — Environmental Monitoring Program: An Early Warning System for Microbiological Hazards. Because pathogenic microorganisms often contaminate food environments, it is critical to monitor the hygienic environment in the food manufacturing facility for the production of high quality and safe food products.
What Is Quality? - Quality Assurance & Food Safety
WEBOct 3, 2019 — There is one definition that works almost anytime, anywhere for anything. Quality: meets requirements and exceeds customer expectations. There are two words in this definition critical for quality to be produced, delivered, and serviced: requirements and expectations. TQM, SQC, ISO, Six Sigma, etc.generally are a means to this end.
Monitoring Microorganisms in a Food Plant
WEBApr 19, 2018 — Pre-Operational. This type of microbiological monitoring is a verification of proper cleaning and sanitizing of food-processing equipment. Total microbial counts are the typical analysis used with an acceptable limit of <100 CFU per sponge. In-Process. This is a common program for food-plant verification of microbial control.
Validation and Verification of Food Safety Control Measures
WEBJune 11, 2015. Validation and verification are vital food safety components, but food manufacturers often confuse the function and meaning of these in their programs. The Food Safety Modernization Act (FSMA) gives FDA the power to scientifically evaluate food safety programs and preventive controls implemented in a food establishment.
Sanitary Design: A Fundamental Prerequisite - Quality Assurance …
WEBApr 1, 2015 — Sanitary design applies design techniques that allow timely and effective cleaning and inspection of equipment and facilities, and minimize the potential for contaminants to be introduced to food products. The ultimate goal is that the food produced is safe and suitable for human consumption. Consumers expect and demand a safe …
Pitfalls of Hold Procedures for Faulty Product
WEBApr 19, 2007 — Do keep track of the dollar amount of product unsaleables. This number can pay dividends later when a return on investment solution is being pursued. Don’t keep product on hold for too long. Eventually somebody, usually an off-shift substitute employee, will pull held product and ship it. Regularly update held product.
Material Concerns: 8 Ways to Up Your Foreign Material Game
WEBDec 13, 2021 — Having the right tools is also key to foreign object detection in food and beverages. But, as Robert Rogers, senior advisor for food safety and regulations at Mettler Toledo, pointed out, metal detectors, X-rays and more are just part of a successful program. “The first challenge is to eliminate the risk altogether,” he said.
[Best Practices] Staying ALERT - Quality Assurance & Food Safety
WEBJan 3, 2008 — Report threats or suspicions to local law enforcement officials. Then contact the 24-hour emergency number for the federal agency that regulates your product: USDA/Food Safety and Inspection Service (meat, poultry, eggs) — 866/395-9701. Food and Drug Administration (all other products) — 301/443-1240. The author is Staff Editor …