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🚨 Stay ahead of FDA's FSMA 204 updates! 🚨 Our latest blog breaks down the Food Traceability Final Rule, highlighting key requirements, compliance dates, and more. Don't miss out on crucial info for food safety. Read now! #FSMA204 #FoodSafety #FDA #Traceability 🍽️🔍 https://bit.ly/4ap3sfw

❓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.

Understanding the difference between PRP's, OPRP's and CCP's. It is not news that most of us Safety Practitioners do get mixed up with the terms Operation Prerequisite programs, Prerequisite Programs and Critical Control Points. With the little Knowledge I have on the above, let me shade a bit of light on the matter. PRP's These are programs in the food process that helps in minimizing the risk of introducing a food safety Hazard. They are a foundation to the HACCP Program. PRP's Include: 1. Pest control Program 2. Supplier Management 3. Personal Hygiene 4. Employee education Training Programs etc. OPRP's These are programs specific to a product, food safety Hazard or Process. They are essential in the food processing in preventing a specific hazard being introduced. OPRP's Include: 1. Temperature Control 2. Hand washing and Sanitizing Monitoring 3. Allergens Information 4. Glass or Metal Detection CCP's A step in the food process at which a control measure(s) is applied to prevent or reduce the food safety Hazard to an acceptable Level. Critical limits are defined and measured to Monitor their effectiveness. CCP's Include: 1. Storage 2. Cooking 3. Pasteurization 4. Serving. OPRP's, PRP's and CCP's may not be the same for each industry or process as operations differ from one industry to another. DISCLAIMER: I DO NOT own rights to the picture used on this Post.

Day - 4 - Food Safety Knowledge Sharing #foodsafety #foodsafetyculture #foodsecurity #foodsafetytraining #food #foodsafetymanagementsystem #haccp #fssc22000 #brcgs #Quality #qualityassurance #qualitycontrol #qualitymanagement #foodtechnology #foodandbeverageindustry #foodbusiness #foodhygiene #fooddefense #foodfraud #audit #industrygoodpractices #GMP #regulatorycompliance #regulatoryaffairs #foodie #foodbloggers #foodblogger #foodengineering #foodconsultant #fooddistribution #safety #foodscience #foodscienceandtechnology #Microbiology #Biotechnology #foodmircobiology #foodpackaging Food safety culture Measuring Food Safety Culture Measuring food safety culture helps to understand if your organization's food safety performance is achieved or maintained at a certain established level. You can't manage what you don’t measure. Some useful examples to measure food safety culture include: 1) Observing and documenting behavior when following Standard Operating Procedures (SOPs) 2) Assessment of internal and external audit results 3) Evaluate the frequency of customer complaints and analyze the corrective actions taken 4) Regular assessment of employees’ knowledge on food safety culture.

7 Role of Food Safety Systems in promoting Quality Products in Manufacturing 2024 🫴Food safety systems play a crucial role in promoting quality products by: 1.Preventing Contamination: Ensuring that food products are free from harmful pathogens, chemicals, or foreign objects. 2.Maintaining Hygiene Standards: Implementing practices to uphold cleanliness during food handling, processing, and storage. 3.Compliance with Regulations: Adhering to local and international food safety standards and regulations to guarantee product safety. 4.Protecting Consumer Health: Safeguarding consumers from foodborne illnesses and allergic reactions by enforcing proper handling and labeling protocols. 5.Enhancing Reputation: Building trust and confidence among consumers and stakeholders by demonstrating a commitment to food safety. 6.Reducing Product Recalls: Minimizing the risk of product recalls due to contamination or safety concerns, thereby preserving brand reputation and financial losses. 7.Ensuring Traceability: Implementing systems to track the journey of food products from farm to table, facilitating swift response to safety issues and improving transparency in the supply chain. Grace Gathoni Grace mueni Adhavan M A Bushnell Mokeira Molly Abende Mercy Mwende Elijah Ongeri Mokaya Layana p vijay

"Understanding the Importance of PRPs in the Food Industry: Weekly Insights Every Wednesday" PRPs (Prerequisite Programs) are essential food safety practices that form the foundation for HACCP and ensure proper hygiene, equipment, and facility management. Stay tuned for more details. #PRPs #FoodSafety #PrerequisitePrograms #QualityAssurance #HygieneStandards #FMCG #RegulatoryCompliance #FoodIndustry #QualityFusionIndia #FoodSafetyManagement #GoodManufacturingPractices #GMP #FoodSafetyProfessionals

I see many reports of Listeria contamination recalls, but the recent Boar’s Head incident in the US has really caught my attention. As of today, 10 people have died and around 60 have been hospitalised after contracting listeriosis from products manufactured a specific production line.   Having spent some time in Food Safety and Quality in the meat sector, I recognise the types of products involved and am familiar with their production processes. However, I haven’t seen much discussion about a key detail: these products were pasteurised. Pasteurisation should be a critical control point (CCP) in their HACCP plan, designed to prevent Listeria contamination.   After reviewing FSIS non-compliance reports, out of 84 violations, only 4 mentioned the cooking process, and those were related to GMP issues.   Although these products might seem different from canned goods, they share similarities—being individually packaged and heat-treated in large machines like cooking vats or steam ovens.   Some questions I would ask: - Is there a scheduled thermal process for each product? - Has the thermal process been validated? - Has the cooking vessel been tested for temperature distribution? - Has heat penetration testing confirmed the process is lethal to Listeria? - How closely were thermal process controls followed? (The numerous NCs in other areas suggest there might be concerns here.)   I’d love to hear any insights on the thermal processing aspect of this case. Feel free to share in the comments!

Today we review a key component of HARPC: the difference between critical control points (CCPs), prerequisite programs (PRPs), and operational prerequisite programs (OPRPs). ➡️ Critical Control Points (CCPs): According to the FDA, a CCP is a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level. Examples: -A specified heat process, like pasteurization -Refrigeration of precooked foods -CCPs are based on the idea of critical limits, which are thresholds used to determine safe and unsafe conditions. For example, an HACCP team may decide that, for safety, a meat product needs to be heated to a minimum internal temperature of 165° and held there for 15 seconds. As long as these thresholds are met, the product is considered safe. If these thresholds are not met, the product is not considered safe. ➡️ Prerequisite Programs (PRPs): PRPs are procedures, including Good Manufacturing Practices, that address operational conditions providing the foundation for the HACCP system. These are general control measures applicable across all areas of food processing and aimed at maintaining a safe and hygienic environment. They do not control specific hazards or steps in the process. Examples: - Supplier control - Cleaning and sanitation - Personal hygiene - Training ➡️ Operational Prerequisite Programs (OPRPs): OPRPs are special types of PRPs. They are also control measures aimed at maintaining a safe and hygienic environment. But, unlike regular PRPs, they do control specific hazards and steps in the process. The main differences between OPRPs and CCPs is that OPRPs are based on critical limits and they don't have absolute control over the hazard. This means that while OPRPs are essential, their failure doesn't automatically mean a product is unsafe. Examples: -Glass and metal control -Specific sanitation procedures to prevent cross-contamination at a certain part of the line #haccp #foodsafety

FDA’s New Traceability Rules: Are You Ready? 🔍 The FDA’s upcoming traceability rule will have a major impact on food companies, especially those dealing with high-risk ingredients. Key Takeaways: • Increased transparency: Companies must track ingredients from source to consumer. • Compliance readiness: Understanding new documentation requirements is essential. • Enhanced safety: Focus on reducing contamination risks and improving food safety. How prepared is your company for these new traceability standards? #FDA #FoodSafety #Traceability #FoodIndustry #IBDC #ImpactBusinessDevelopmentConsulting

The Role of Equipment Suitability and Management in Food Manufacturing: Key Insights from GFSI Standards In food manufacturing, the suitability, cleaning, and management of equipment are vital to upholding food safety and quality. GFSI-recognized standards like BRCGS, FSSC 22000, and SQF emphasize the need for equipment that is not only fit for purpose but also properly cleaned, sanitized, and maintained. Key considerations include: Design for Easy Cleaning: Equipment should be designed to allow thorough cleaning and sanitation. BRCGS and FSSC 22000 stress that machinery must minimize the risk of contamination by allowing for easy access to all surfaces. Regular Cleaning & Sanitation Schedules: Effective cleaning and sanitation protocols are necessary to prevent the buildup of food residue, allergens, and microorganisms. GFSI standards recommend regular cleaning schedules to ensure hygiene and food safety. Material Safety: Equipment must be made of non-reactive, corrosion-resistant materials that won’t impact food quality, as per GFSI guidelines. Accurate Calibration: Precision equipment, such as thermometers and scales, should be regularly calibrated to maintain accuracy and meet safety requirements. Employee Training: SQF highlights the importance of training staff on equipment cleaning and safe handling to maintain operational efficiency and reduce contamination risks. Monitoring & Documentation: Keeping detailed records of cleaning, maintenance, and equipment performance is critical for traceability and swift corrective actions. Proper cleaning, sanitation, and management of equipment ensure the safety and integrity of food products. How do you ensure your equipment is cleaned and maintained to meet the highest standards? #FoodSafety #EquipmentManagement #Sanitation #Cleaning #GFSI #BRCGS #FSSC22000 #SQF #Traceability #PreventiveMaintenance