FDA Ushers in a “New Era of Smarter Food Safety”
Because I work for FoodReady.ai, I took a special interest in this webinar and packet released by the FDA in December of 2021. This information is part of new streamlining and accountability added to the FDA’s plans to keep our nation’s food supply safe. The FDA is emphasizing a need for food safety software implementation, […]
What is a HACCP plan? Why do you need one?
A HACCP plan is a system for identifying, monitoring and controlling hazards that could cause foodborne illness. A well written and tested plan helps companies understand, control and reduce the risk of food safety hazards in their business. What is HACCP? HACCP stands for Hazard Analysis and Critical Control Points. A HACCP plan is a […]
My Experience With HACCP Plan Food Safety Education
One of my duties here at FoodReady food safety software is to write blog articles about food safety. So I do spend a lot of time researching food safety and different food safety systems and I have learned a lot. As part of my research I learned that a HACCP plan is the center of […]
Do You Need a HACCP Plan for Dry Food Operations?
Dry food operations are difficult to manage. They are called dry operations not only because the finished product may indeed be dry, but also because the individual ingredients must be kept dry. Moisture creates a greater risk for the pathogen Salmonella in the environment and in the food. It may be more uncommon for salmonella […]
What is Validation in a HACCP Plan?
Validation in a HACCP plan is the process by which the control measures implemented in a HACCP plan are tested to ensure that they are effective. It is a critical step in the development of a HACCP system because it ensures that the system is properly designed and that all necessary controls have been included. […]
How to Develop a HACCP Plan? Step-by-Step Guide with Examples
Are you wondering how to develop or write a HACCP plan? If so, then this article is for you. A Hazard Analysis and Critical Control Points (HACCP) plan is the core element of most food safety systems. Chances are if you are reading this article it’s because you have been told that you need to […]
What is a BRC audit? How to pass a BRC audit?
A BRC (British Retail Consortium) food safety audit is an international standard, implemented as a questionnaire, to check for compliance in food production. BRC audits help businesses meet the latest requirements of the BRC standard #8. The audits can be announced or unannounced which ensures that the companies producing food follow good practices every day, not […]
What Are The 8 Major Steps to Prepare For An SQF Audit?
What does SQF stand for? What is an SQF audit? Before I get to the 8 major steps, let’s talk SQF basics. An SQF audit is the process you must follow to attain SQF certification. SQF (Safe Quality Food) is a food safety management system certification process created by the SQF Institute. A SQF Certification […]
What are Critical Control Points in a HACCP Plan?
HACCP stands for hazard analysis and critical control points. A food safety plan helps you identify potential hazards in your operation, determine the controls you need to prevent or minimize those hazards, and verify that those controls are working as intended. Using a HACCP plan makes it easier for your food business to identify, prevent […]
What Does ”Kill Step” Mean in a HACCP Plan?
Are new to food production and food safety? One food safety term that you will see over and over again are the words “kill step”. Sounds scary you say? Not so scary, but oh so necessary. A kill step is a hazard control in a HACCP plan. HACCP plans are often your first and best […]
