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Inspectors vs. Management: Will the Cold War End?
By Lydia Guillot, Inspector, Food Safety and Inspection Service |
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Plant inspection authorities and plant management have been at loggerheads with each other, because under “command and control”, the inspector was always right and the plant was wrong. Things have changed with the introduction of HACCP and now it is known that plant management is just doing what it is told to do from those in higher positions than themselves. HACCP is now the order of the day and the philosophy of “command and control” is obsolete. The time to end the Cold War between plant and inspection authorities has finally arrived. |
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Keep Score of Your Sanitation Programs
By Henry Carsberg, Consultant, Henry Carsberg & Associates |
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Adenosine Triphosphate (ATP) testing gives the Sanitation Manager instant feedback as to how the cleaning regime is doing. But what it can’t tell you is the cause of a high reading or the actual bacteria count. With the knowledge of ATP, we can only re-clean and re-sanitize, and then do a retest. But with rapid testing, we can find the infection causing bacteria. Just as in sports, we need to keep scores in our sanitation programs – through ATP testing, Sanitation Hazard Analysis Work Points (SHAWP), micro testing, etc., if we really wish to go “Above The Best”. |
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Develop a HACCP Plan for Acidified Foods
By Dr. John Rushing, Professor of Food Science, North Carolina State University |
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Hazard Analysis and Critical Control Point (HACCP) techniques are becoming the accepted norm for controlling food safety. Each plant should have its own written plan to incorporate HACCP principles in the operation. This article provides generic guidance in developing a HACCP plan for use in acidified foods operations. In order for HACCP to effectively prevent food safety hazards, processing plants must be operating in accordance to GMPs and under sanitary conditions. A written sanitation plan is recommended… |
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