In this episode of Food Safety Matters, we interview Gillian Kelleher, President, and CEO of Kelleher Consultants LLC and the Chairperson of the Educational Advisory Board (EAB) for the 2023 Food Safety Summit. Gillian speaks about the importance of organizational food safety and quality (FSQ) programs, as well as how FSQ professionals and food businesses can drive positive improvement.
The U.S. Food and Drug Administration (FDA) has updated parts of its guidance on Hazards Analysis and Critical Control Points (HACCP) for fish and fishery products.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a generic Hazards Analysis and Critical Control Points (HACCP) model for raw, non-intact egg products that is consistent with FSIS’ amendments to egg product inspection regulations.
A recent study evaluated and compared the level of conformity with food safety requirements in cattle and pig slaughterhouses, for which large-scale and beef facilities scored better, on average.
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new HACCP Model for certain meat and poultry products that receive a full lethality heat process step.
Sanitizer level control is required in many systems where sanitizers are used to control microbiological growth, avoid cross-contamination, or sanitize as part of a HACCP plan.
As part of a project funded by the European Union, 30 people in Guinea-Bissau have received food safety training from a program that is implemented by the United Nations' Industrial Development Organization (UNIDO).
This episode of Food Safety Matters explores the ins and outs of training with Donna Schaffner, associate director of food safety, quality assurance and training at the Rutgers University Food Innovation Center.
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