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What is a Food Safety Plan and Why It is Needed?
By 2016 the Federal government will require Food Safety plans in many small scale operations. The Food Safety Modernization Act (FSMA), which was implemented in 2010, brought attention to the need for hazard prevention in food manufacturing processes. As a result, Hazard Analysis and Risk-Based Preventative Controls (HARPC) is the new standard for preventative food safety measures.
Food Safety plans are critical to any manufacturing facility. A Food Safety Plan enables a food producer to assure consumers that they are producing a consistently safe, high quality food product. Plans are essential to the audit process and introduction into key retailers. Food Safety plans should always be available and current for distributors and wholesaler requirements.
A comprehensive Food Safety Program is the best way to insure correct processes and procedures are in place and used.
Marie Limoges is currently pursuing her Ph.D. in Animal, Nutrition, and Food Sciences, with a specialty in Food Microbiology at the University of Vermont (UVM) under the supervision of Dr. Catherine Donnelly. At UVM (location of the former Vermont Institute of Artisan Cheese), Marie is researching non-toxigenic E.coli in response to new E. coli compliance standards, effects of HARPC models on mitigation of pathogens such as Staphylococcus aureus and Listeria monocytogenes within artisan cheese facilities, and the presence of Campylobacter in raw milk.
To learn about what products SDI can provide to you for optimal Food Safety and Listeria prevention in your facility
We have extensive experience writing industry specific Food Safety Plans