The concepts of verification and validation leave most beginner food safety professionals confused. On top of that there are two different aspects to verification and validation. The first is related to specific food safety procedures (CCPs, GMPs, SOPs, etc) and the second is a global view. Is the entire food safety system working? Specific • […]
December 2017 Disclaimer: This is a best effort interpretation of FDA FSMA rules and guidance. This information should not substitute for competent legal counsel. Please report factual errors and instances where FDA is interpreting this differently. I will update this note. As a brand-owner, what part of the new FSMA regulations (mostly Preventive Controls […]
Basturma Categorization of Special Process: Basturma is a dried whole muscle meat product. It is made in a similar manner to dried ham (prosciutto, parma and country ham), dried pork belly (pancetta), dried pork shoulder (coppa), and dried beef round (bresaola, beef prosciutto, and basturma). Product Characteristics: Boneless beef, usually a high quality cut (incl […]
Black garlic is “hot fermented” fresh garlic (Allium sativum) has been produced in several Asian cultures for centuries. Full bulb garlic is kept at a controlled high temperature (60–90°C | 140-195°F) and high humidity (80–90%) for a week to several months. A Maillard reaction (browning) turns the garlic its black color. Natural biota (bacteria and […]
A custom exempt meat processor is defined in State and Federal law as a processor that does not require continuous inspection because they only process meat for the owner of the animal. The meat or poultry cannot be sold and can only be consumed by the owner of the animal, the owner’s immediate family, or […]
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(from FDA) May 16, 2018 A new section of the FDA Data Dashboard has been launched to help importers and manufacturers/processors meet supply-chain requirements under the FDA Food Safety Modernization Act (FSMA) by helping them more easily find compliance and enforcement information related to specific firms. Three of the FSMA rules contain supply-chain requirements: the Foreign […]
[no endorsement implied] Here is a manual tipper tie clipper for cook chill bagging. It mounts to the wall. It is abt $1,000. Contact the manufacturer for details and current pricing. The alternatives to this clipper is a heat sealing machine.