Standard food safety knowledge
I don’t know about you, but when this month’s cover arrived in my inbox, I got hungry. Granted, it was lunchtime.
A sandwich melds an array of ingredients into one tasty meal; this issue of QP does the same, but with information—a healthy mix of articles that will enhance your knowledge of food safety and food-related standards.
In “The Right Ingredients,” author Syed Wasi Asghar Zaidi explains that all of the food safety management systems and standards in the world aren’t going to do you much good if your organization doesn’t have a quality culture in place.
He goes on to list 10 critical requirements for getting desired results from a hazard analysis and critical control points system.
The most important requirement? Dedicated commitment from leadership that trickles down through the organization.
“Before the Fact” explains the implications of the growing oversight of the U.S. Food and Drug Administration (FDA).
“The continued onslaught of FDA warning letters, coupled with increased product recalls, are indicative of the need for improved product safety,” author Bob Mehta wrote.
“Premised on the current trend in enforcement actions � the tools being employed by industry to safeguard product safety may not be enough. The introduction of science into the product safety equation and a fundamentally sound approach to risk management must be considered as viable solutions.”
In “Apples to Oranges?” learn how ISO 22000 and ISO 9001 can be used together to attain an effective food quality and safety management system. A handy table shows a side-by-side comparison of the two.
Anyone who’s ever been bitten by the food-poisoning bug will take interest in these articles as they try to make our food and other products safe to eat. Bon appetit!