On Aug. 14, 2012, the Food Safety and Inspection Service (FSIS) issued Directive 5,000.6, “Performance of the Hazard Analysis Verification (HAV) Task."
When my friends in Washington, D.C., ask me about Florida, like many people outside the state, they often think of Florida only for its sunshine and beaches.
The Food Safety and Inspection Service (FSIS) has been working for months now on a new approach to validate the effectiveness of existing Hazard Analysis Critical Control Point (HACCP) systems.
Tyson Fresh Meats Inc. expands production of its Open Prairie Natural Angus® beef brand to the company’s Pasco, Wash., facility in response to increased consumer demand for natural beef on the “Left Coast.”
Between the field, the transportation, the slaughterhouse, the processing and the further processing, there are dozens of places where a foreign object can become embedded in the meat tissue.
Hygiene mandates in food production and packaging facilities continue to be a critical focus of processors and regulators, yet some companies still cling to cumbersome and less-than-effective methods of washing and sanitizing containers used in the process stream.
Consumers routinely use product color and appearance to select or reject products, and suppliers of muscle food products must also create and maintain the desired color attributes.
We’ve created a new annual award — our Plant of the Year — and asked our readers, Web site visitors and industry contacts to vote, choosing from the list of processing facilities visited by NP from January 2011 through June 2012.
Increasing demands placed on processing facilities are many, but wastewater remains a battle as new regulations and challenges impact facilities every year.