Featured Implementation Packages
BRC Storage and Distribution Quality Management System
This is an ideal package for Storage and Distribution companies looking to meet... more
FSSC 22000 Food Safety Management System for Food Manufacturers
This is our premiere package for Food Manufacturers looking to achieve certifica... more
Sign Up for FREE News
IFSQN Website Statistics
On first glance HACCP and HARPC may look similar. But be warned, no matter what you may have been told, they are not!
There are key differences between the two systems and so, if you’re trying to comply to both, it’s really important that you understand what those differences are.
More than that, there is one fundamental contradiction in the two systems, that if not addressed prior to setting off down the food safety path, may just trip you up!
I believe the publication of the FDAs Food Safety Modernization Act and the requirement for a risk-based preventive control plan (HARPC), is going to turn the world of HACCP on its head.
Although HACCP is well-established and the recognized way of carrying out food safety risk assessment, the NACMCF and Codex Alimentarius principles will need to make way for the new preventive control rule.
Even with the introduction of HARPC, food facilities will continue to be required to adhere to HACCP principles by their local law, by their customers and in order to meet standards such as those recognized by the GFSI.
The quality of compressed air used in the food industry has come under the microscope recently. As the awareness grows of the critical nature that compressed air plays in the quality of products, several organizations have addressed the growing realization.
Issue 5 of the BRC Global Standard for Packaging and Packaging Materials was published July 2015 with the new set of requirements coming into force on January 1, 2016. To prepare for the changes the IFSQN have conducted an initial gap analysis of Issue 5 against issue 4 requirements HIGH HYGIENE CATEGORY highlighting the new requirements and key changes.
One of my main lines of work at the moment is helping my manufacturing clients complete their TACCP/VACCP study. The understanding within the industry of what TACCP and VACCP is, is very confused right now. There have been many mixed messages on this subject and many conflicting explanations as to what TACCP and VACCP are and which should be applied to what situation. Within this short article I intend to clarify the subject.
The main goal of food safety agencies worldwide is to protect consumers from food products that are potentially harmful to their health. For that reason the agencies constantly introduce new and review old regulations for proper food production and labeling. These laws differ from country to country, and even from region to region within one country.
"We must plant the sea and herd its animals using the sea as farmers instead of hunters. That is what civilization is all about - farming replacing hunting".
- Jacques Cousteau (1910-1997)
Indeed we have, as reported in the last FAO Fisheries & Aquaculture publication, wild captured seafood is maintaining an even level and seemed to have reached its limitations, however, aquaculture production has recently eclipsed wild captured seafood harvest levels.
Compressed air is used widely in the food industry in devices such as pneumatic valves, and in product handling and packaging systems. Often it is an integral component of Clean-in-Place (CIP) systems as a carrier of steam. It is important that compressed air systems function effectively. The purity of compressed air is vital for ensuring product and work surfaces in direct and indirect contact with the product, do not become contaminated.
The BRC Global Standard for Food Safety publication has now become a leading global standard supported by major retailers throughout the world and adopted by over 8,000 food businesses in more than 80 countries. As management systems standards go it is a well organised document, written in clear language and reasonably user friendly. However, at 82 pages long it can overwhelm the newcomer and it easy for one to get lost in the plethora of requirements. The BRC Global Standard for Food Safety certification standard requirements are described in great detail in 7 sections throughout the standard. Some of the requirements may not be appropriate to all organisations; however the standard does stipulate 10 fundamental requirements without which certification cannot be achieved.
All food businesses should implement a documented food safety management system based on Hazard Analysis Critical Control Points (HACCP) principles. This means food businesses should be aware of all the food safety hazards in their food operations and have systems in place to control them.
An important step in safeguarding food safety is the implementation of a structured Food Safety Management System that is incorporated into the overall management activities of the organization. The Food Safety Management System should address legal requirements in addition to physical, chemical, biological hazards identified by the HACCP.
The U.S. food industry has experienced myriad breaches in food safety resulting in food alerts and recalls over the past several years, which have injured or killed consumers and cost retailers, manufacturers and growers millions of dollars.
While the out-of-pocket losses are considerable, food safety breaches and recalls cost everyone in the food chain dearly. And there are other irreparable damages –– the decline or loss of brand image and the loss of consumer trust. The focus on U.S. food safety regulation and systems improvement, as well as the lightning speed of communication in the digital and social-media age brings food poisoning news to consumers in real time, allowing manufacturers and retailers little time to prepare public relations responses.