Deibel Laboratories’ Post

Your commitment to safety begins with us. At ZJX Food Safety Consulting, we understand that a label is more than just data; it’s a promise of quality and trust. We are dedicated to ensuring that every detail of your label and nutritional tables not only complies but excels under the stringent FDA regulations. In a world where every decision matters, we are the inevitable choice for those who value integrity. "It is not what we do once in a while that shapes our lives, but what we do consistently." - Epictetus Note: We do not create Nutrional Table or Labels. We evaluated them against FDA regulations. ZJX Food Safety Consulting - oscar.acosta@zjxfoodsafetyconsulting.com

❓Do you want to grow your food business by exporting to the US? Then FSMA 204 (the new Food Traceability Rule of the FDA) must have no secrets for you! 👏 Read this interesting article written by our NSF - Food Safety & Quality expert Matt Taylor CEnvH FCIEH Cert IOSH and reach out to us to know more about our services.

Day 75 - Food Safety Knowledge Sharing 4. Labeling & Packaging Ensure label reflects the current formula. Review graphics on “new & improved” packages and all packaging label changes. Recheck label accuracy when an ingredient change/substitution is made. Appropriately manage excess packaging inventory. Do not use precautionary labeling in lieu of GMPs. Ensure packaging material vendor understands risk of mixed material and incorrect press set-ups. Prevent the use of outdated or incorrect materials. 5. Production Scheduling Dedicate production systems. Allow time for a thorough cleanout between runs. Incorporate allergen strategy into scheduling system, such as producing non-allergenic products on clean lines, prior to production of allergenic products. Lengthen run times/minimize change-overs. 6. Rework Practices Clearly label all rework. Control rework—like into like only. Dedicate rework systems. Post instructions on the use of rework with other operator instructions. Promptly report any misuse of rework which could result in mislabeling. Audit rework periodically to ensure proper identification and use. #food #foodandbeverageindustry #foodie #foodandbeverage #foodblogger #foodbusiness #foodhygiene #foodfraud #fooddefense #foodblog #foodengineering #fooddistribution #foodsafety #foodsafetytraining #foodsafetyculture #foodsafetyandhygiene #foodsafetymanagementsystem #foodsafetymatters #foodsafetymanagement #foodsafetyfirst #foodsafetystandards #qualityassurance #quality #qualitycontrol #qualitymanagement #haccp #haccptraining #gmp #foodtechnology #foodscience #foodscienceandtechnology #foodpackaging #foodprocessing #foodproduction #foodconsultant #foodcritic #leadauditor #safety #GFSI #brcgs #fssc22000 #globalgap #codex #fao #WHO #codexalimentarius #foodstandards #pestcontrol #pest

Every day, consumers trust the food processing and packaging industry to deliver safe, high-quality products. 📦 At WW, we understand the weight of that trust, which is why our food processing uniform program is built on HACCP compliance and FDA Food Safety Modernization Act (FSMA) standards. When details matter most, we’ve got you covered. Learn more: https://bit.ly/3d285DF #FoodProcessing #FoodProcessingUniforms #UniformRentals #FoodIndustryUniforms

🔍 BRCGS Food Tips and Tricks: Corrective Actions, Preventive Action, and Root Cause Analysis In our journey towards excellence in food safety, we’re focusing today on a crucial three-step process: Corrective Actions, Preventive Action, and Root Cause Analysis. 🚀 1️⃣ Corrective Action (Correction): This is our first response when a non-conformity or non-conforming product is detected. The goal is to eliminate the detected issue. The corrective action should be completed within 28 days of the detection of the non-conformity. 📝 2️⃣ Preventive Action: This step is about eliminating the fundamental underlying cause (root cause) of a detected non-conformity to prevent recurrence. It’s not just about fixing the problem, but making sure it doesn’t happen again. The preventive action plan should be submitted at the time when the certificate is awarded, but the completion of all the preventive actions may take longer depending on the complexity of the actions. 🔄 3️⃣ Root Cause Analysis: This is used to identify the underlying cause(s) of a problem. If adequately addressed, it will prevent a recurrence of that problem. The root cause analysis should be submitted following the previous audit, and it’s a continuous process to ensure the effectiveness of the preventive actions. 🕵️♂️ It’s important to note that if effective corrective or preventive action has not been introduced (e.g. it has been ineffective at preventing recurrence), a non-conformity may be raised against this clause, in addition to a non-conformity against the clause that has the recurring issue. This emphasizes the importance of not just identifying and addressing non-conformities, but also ensuring that the actions taken are effective in preventing recurrence. ⚠️ By following this three-step process, we can not only address non-conformities when they occur, but also prevent them from happening again. It’s all part of our commitment to continual improvement and product safety. 🌟 Stay tuned for more tips and tricks in our next post! Don’t forget to follow #BRCGSFOOD101 for updates. 🍏🔬🏭

Ensuring food safety is paramount in today's competitive market. Having a Preventive Controls Qualified Individual (PCQI) is crucial for developing and implementing comprehensive food safety plans, in accordance with FDA regulations under the Food Safety Modernization Act (FSMA). Why having a PCQI is important? ➡ The FDA mandates that certain food facilities have a PCQI to develop and oversee their Food Safety Plan. A Food Safety Plan differs from an HACCP plan. ➡ A PCQI should be proficient in evaluating potential risks across various facets, including water sources, food ingredients, the processing environment, and the supply chain. ➡ A PCQI is responsible for adopting a proactive approach to prevent potential hazards and minimize the risk of foodborne illnesses. ➡ A PCQI facilitates ongoing monitoring, verification, and validation of preventive controls, ensuring that the safety measures are consistently effective. For those interested in becoming a PCQI, don't miss the last spot available for the upcoming Nov 21-23 PCQI course, or Mark your calendars for the upcoming Dec 12-14 course, where you can acquire the necessary training and qualifications to excel in this critical role. For registration and more details: https://lnkd.in/ezH8S-Jp #FSP #riskassessment #FSMA #PCQI #regulatorycompliance #foodexport #foodtrade #foodprocessing #foodsafety #riskmanagement

Do you have your food traceability plan in place for the new regulations in Food Safety Modernization Act Section 204 (d)? This rule requires traceability systems be added for any foods on the Food Traceability List (FTL) which will be instrumental in helping aid food safety incidents or recalls. Get your plan organized now so you can be compliant before the compliance deadline of January 20, 2026. Learn more about the rule and how to get prepared today.

The great debate – pull testing or gauss testing? Which is the more effective and accurate method of testing a magnet separator’s strength? 🧲 This article ⬇️ from Active Magnetics Research delves into both methods and why one has been determined as more accurate. #HACCP #HACCPinternational #foodsafematerials #foodsafety #foodsafe #magnets #magnetstrength

Traceability and supporting technology have grown significantly over the last two decades as high-profile outbreaks and instances of food fraud inspired the industry to improve visibility and control over food products. #FMSA204 is now a big driver as it is a regulatory requirement.

Ensuring food safety is paramount in today's competitive market. Having a Preventive Controls Qualified Individual (PCQI) is crucial for developing and implementing comprehensive food safety plans, in accordance with FDA regulations under the Food Safety Modernization Act (FSMA). Why having a PCQI is important? ➡ The FDA mandates that certain food facilities have a PCQI to develop and oversee their Food Safety Plan. A Food Safety Plan differs from an HACCP plan. ➡ A PCQI should be proficient in evaluating potential risks across various facets, including water sources, food ingredients, the processing environment, and the supply chain. ➡ A PCQI is responsible for adopting a proactive approach to prevent potential hazards and minimize the risk of foodborne illnesses. ➡ A PCQI facilitates ongoing monitoring, verification, and validation of preventive controls, ensuring that the safety measures are consistently effective. For those interested in becoming a PCQI, don't miss the last spot available for the upcoming Nov 21-23 PCQI course, or Mark your calendars for the upcoming Dec 12-14 course, where you can acquire the necessary training and qualifications to excel in this critical role. For registration and more details: https://lnkd.in/ezH8S-Jp #FSP #riskassessment #FSMA #PCQI #regulatorycompliance #foodexport #foodtrade #foodprocessing #foodsafety #riskmanagement