For the Food Safety Modernization Act (FSMA), 2014 will be a year of change. The President’s 2014 budget includes a request for $295.8 million allocated to the FDA’s food safety initiatives. According the FDA’s 2014 Congressional Budget Request, the agency’s priorities this year include:
Food processing facilities in the U.S. have long made food safety one of their top priorities. Unfortunately that’s not the case in China. In recent years the country has been plagued with numerous high-profile food safety scandals, from grilled kebabs made from cat meat to pork buns so loaded with bacteria that they glow in the dark.
Over the years, the role of food plant architects has expanded greatly, requiring designers to become true experts in sanitary design. As a result, some best practices have emerged in the food processing design-build industry to ensure food safety and prevent problems, and added expenses, down the road.
The Food Safety Modernization Act (FSMA) expanded the FDA’s authority to regulate the conditions of food manufacturing facilities and how products are produced, manufactured, transported, imported and marketed in the United States. Food safety audits, whether conducted by an internal team or by an outside consultant, will ensure that your food processing plant is in full compliance with FDA regulations. Continue Reading “Five Ways to Ensure Your Food Safety Audit Goes Well”
Biofilm removal is notoriously difficult, but also critical for food safety. Disease-producing bacteria, including Listeria, can be 1,000 times harder to eliminate if it is living in a protective biofilm.
Food Processing Design: Five Steps for Integrating Food Safety Into Equipment Upgrades and Plant Renovations
If you’re thinking of upgrading equipment or renovating your facility, it’s critical that food safety requirements are met in the process. Most manufacturers are taking a proactive role in ensuring equipment is engineered for optimal cleaning and sanitizing to meet all safety regulations, but it’s important that all plant stakeholders who play a role in food safety have input.
Food processing engineers are frequently challenged with developing controls and processes for managing food safety precautions within a plant. Yet food safety is a role that every employee, from the top down, needs to embrace. It should be deeply rooted within the plant’s culture and most important, it should be a continuous improvement process.
One of the most common causes of food safety problems is a flaw in the sanitary design of food processing equipment. When building new facilities or installing new lines, many food manufacturers struggle with increasingly fast-paced project schedules and limited funds, which affect priorities assigned to sanitary equipment design and requirements during the early stages of a project.
Cross-contamination of allergen products can have dire consequences for a food plant. Some of the food industry’s most common ingredients – milk, eggs, peanuts/tree nuts, fish/shellfish, soy and wheat – represent 90 percent of food allergens.
Larger food processors have the financial resources to dedicate separate production lines to products with allergenic ingredients. Small processors, and those with multiple products on a production line, face a more difficult task of controlling potential cross-contamination.