Inspection

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As food safety programs nationwide continue to change to adapt to the ever-moving world of protecting our food supply, the process must continue to improve.

It is generally understood and accepted by food safety scientists that it is impossible to achieve food safety by testing or inspecting finished products.

Non-traditional approaches emphasize the importance of food safety and have proven to be more successful than traditional approaches to restaurant regulation.

Because inspections are broad in scope and use established standards, they have to be objective.

FDA found that while employees were aware of food safety rules and regulations, food defense awareness was not as high.

Microbial growth niches occur when moisture, nutrition, time and growth-conducive temperatures occur in a non-sterile environment.

The food industry has implemented a number of approaches to food safety inspection through the years, including finished product testing, and GMP and HACCP verification audits.

Dietary supplements are considered foods, although there are regulations that are unique and specific to dietary supplements.

The food industry understands that Listeria is constantly moving around and being reintroduced into the environment.

Assessment of some of the more commonly used inspection tools used in the industry today.