SafetyChain Blog

There was a time during the 1940s when working in the food industry was considered a “war job.” It was said that food was the mightiest weapon of them all. Eight decades later, that phrasing still holds. Yet, while it once referred to the power of keeping troops fed, the message is reversed: Food can also be the mightiest weapon of them all when used against us. The intention of the Food Safety Modernization Act (FSMA) Intentional Adulteration Rule from the FDA is to prevent the mass harm that can be caused by contaminating the U.S. food supply.

With the Food Safety Modernization Act (FSMA) in place for more than a decade, the FDA has focused more heavily on regulation rather than education for FSMA rules. One rule in particular, which generated more than 550 Form 483s (issued when FDA inspectors observe violations) in 2020, is the Foreign Supplier Verification Programs (FSVP) Rule.

Here, we'll provide a refresher of the FSVP Rule and review some of the main reasons for receiving a 483 so that you maintain compliance and stay audit-ready.

In uncertain times, it’s important for Food & Beverage companies to reassure their customers that food and safety standard are being met consistently. Yet, COVID-19 has introduced unique challenges for undergoing and performing audits, from social distancing to risks associated with travel. Unfortunately, waiting until the threat of the virus is completely gone to have an audit performed could cause your certification to lapse, which could risk the loss of important customers.

Food and beverage facilities have an obligation to create safe products for consumers. Not only is this critical for maintaining compliance, but it’s also essential to promoting a strong brand reputation and, most importantly, supporting public health. There are many approaches companies can use to maintain safety throughout every aspect of manufacturing and the supply chain as a whole, one of the most common of which is HACCP. Discover what this systematic approach entails here, along with the ways in which technology can streamline your HACCP program.

Safe Quality Food (SQF) software is used by food and beverage companies to help satisfy the requirements set forth by the Safe Food Quality Institute (SFQI). It can be used to help ensure applicable program requirements are being met on an ongoing basis. Here, we take a closer look to help you determine whether SQF software is right for your company.

Frequently, manufacturers in the industry use the terms “food safety plan” (FSP) and “HACCP plan” interchangeably. However, there are critical differences between these two concepts. Although both terms can support a robust approach to food safety in food and beverage companies, understanding the nuances of each program is essential to identifying best practices for ensuring compliance. Let’s take a close look into each type of plan and what they entail, along with key differences between the two. 

What Is GFSI?

The Global Food Safety Initiative (GFSI) is an organization whose purpose is to enforce food safety through internationally-recognized benchmarked standards. Becoming GFSI certified helps food manufacturers and processors stay competitive, produce safer products, and improve performance in a number of key areas. If your company is considering certification in one of the GFSI schemes, this guide will help you determine which option is best for your needs.

Becoming SQF certified offers several advantages for food and beverage companies. Like other Global Food Safety Initiative (GFSI) schemes, SQF certification helps facilities improve performance, promote safer products and operations, and optimize their resources. While there are several steps involved with becoming SQF certified, these advantages far outweigh the time and effort. Here’s what you should know about the certification.

In July of 2020, the FDA released “The New Era of Smarter Food Safety Blueprint” with the goal of creating a safer, more transparent food system. This new approach to food safety comes on the heels of the COVID-19 crisis and at the cusp of what the FDA calls “a food revolution,” as production methods are evolving and manufacturers are embracing digitalization. It calls for a heavier reliance on technologies to modernize, enforce traceability, and drive efficiency across the industry. The push also encourages food and beverage companies to not only leverage digital solutions, but to weave them into their culture as a means of keeping the American food supply safe.

Check Out Our Favorite Articles on Food Quality and Safety from January 2020!

Each month, we follow the latest trends and news in food safety and quality to bring you insights and updates from thought leaders in the food and beverage industry. Here's a roundup of some of our favorite articles and blog posts from around the web in January 2020.