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HACCP plan

HACCP Principles: No. 4 Details matter — as does training

Editor’s note: This is the fourth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards.  “What will you… Continue Reading

Seafood processor nets FDA warning for lack of hazard plan  

A seafood processor in Indonesia is on notice from the Food and Drug Administration for serious violations of the seafood Hazard Analysis and Critical Control Point (HAACP) regulation. According to the Dec. 29 warning letter recently made public by the FDA, the processor’s frozen vacuum packaged tuna were rendered injurious to health as they were prepared, packed or held under insanitary conditions. Officials from the… Continue Reading

The flywheel of conventional hand-washing


(Editor’s note: This is the second in a series of three guest opinion columns by Jim Mann in recognition of September as National Food Safety Month.) Hand-wash tracking technologies have arrived on the restaurant scene, exposing the stark reality of compliance and noncompliance. The new tools are being ignored by many, who are serving as guardians of the… Continue Reading

Meat and Poultry Products Recalled for Misbranding, Labeling Problems

Good Food Concepts of Colorado Springs, CO, is recalling approximately 12,566 pounds of beef, pork, and poultry products that were produced during the past year without a fully implemented Hazard Analysis and Critical Control Points (HACCP) plan. These products are also misbranded and contain sodium nitrite, which is not declared on the product label, the… Continue Reading