Products of meat and poultry have often been connected to the occurrence of foodborne illnesses. These illnesses can be reduced by implementing the HACCP concept (Hazard Analysis Critical Control Point). However, the FSIS has the overall oversight and authority for quality control checks in meat and poultry products that are intended for commercial distribution. Its main responsibility is to ensure that there is a wholesome production of meat and poultry products.
Topics: HACCP
In January of 2015, the British Retail Consortium (BRC) updated its Global Standard for Food Safety. This new standard, also known as issue 7, effectively replaced the old Issue 6 standard in July of 2015.
Topics: X-Ray Inspection, Product Inspection, Food Product Inspection, Food Inspection, HACCP
In an earlier post, we discussed how to choose the best Critical Control Points (CCPs) to install your product inspection equipment at to spot contaminants in your company’s products. This is a key step in ensuring that your production facility is HACCP-compliant and avoiding sending out contaminated goods to the mass market.
Topics: Food Inspection, HACCP
Food safety is an enormous concern for the public. Contaminated food products pose a grave risk to the health of millions around the world, so food contamination stories naturally grasp the attention of the public.
Topics: Food Safety and Quality Inspection, BRC, HACCP
