In late October 2018, food manufacturers recalled 4 million pounds of goods shipped nationwide to grocers and food distributors due to a Canadian shipper's...Read More
September is National Food Safety Education Month, so this month we’re focusing on educating our readers to encourage safer food practices. The CDC has reported that 48 million people per year get sick from a foodborne illness, many of which are preventable. It is important for food service professionals to be aware of the primary types of food safety hazards, and the best methods of prevention.
Real-time Temperature Data Is Essential
Twenty percent of the total United States’ food supply is imported. To break that down, 70% of our seafood is imported, as well as 35% of our fresh produce. That’s a lot, and it could likely include foods that are being distributed to your restaurants. So, how do we know that the imported food is safe? That’s why we have the Foreign Supplier Verification Program (FSVP).
The FSMA Rule on Sanitary Transportation is one of seven foundational rules proposed by the FDA to create a risk-based framework for food safety. The overall objective of the rule is to prevent practices during transportation that create hazards, such as failure of refrigeration, inadequate cleaning of vehicles, and inappropriate packing materials. Ultimately, the rule was put in place to minimize the potential of a...
When the Food Safety Modernization Act (FSMA) passed in 2011, it shifted U.S. food safety policy from a reactive afterthought to a proactive mission. That is, rather than responding to contamination after the fact, the law mandates preventing problems during manufacturing and transport before they occur. FSMA also provides the FDA with new enforcement authorities to achieve higher rates of compliance and tools to...
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