Incorporating Risk Assessment in the Food Safety Plan
According to Food Safety Magazine, “each food manufacturing operation is required to prepare a Hazard Analysis and Critical Control Points or a Hazard Analysis and Risk-Based Preventive Controls plan to identify hazards that can occur in their manufacturing process, as well as plans to eliminate or minimize the hazard.” The first part of the plan identifies “the potential microbiological, physical (e.g., glass, stone, metal), and chemical (e.g., allergen, radiological) hazards that may be associated with the ingredients or the process.”
Hand Sanitizer Sanity: Are the Products You’re Ordering Safe?
The spread of COVID-19 sent the country into a panic which led consumers to clear the shelves of any and all hand sanitizers. According to Food Safety Strategies, “the FDA has recalled 185 hand sanitizers it says are toxic and may cause blindness or death.” The sudden recall for the sanitizers is due to the ingredients “methanol or contained n-propanol, which are not effective as hand sanitizers and are potentially toxic.”
Food Safety Strategies reports that the “FDA chose seven rules in order to implement FSMA. The rules were enacted to prevent contamination, and write “out a set of actions that must be taken at each point.” One point of emphasis is the “FDA’s [new] proposed rule requiring additional traceability records for certain foods”
Meijer Recalls Whole Cantaloupes and Select Cut Cantaloupe Trays Due to Potential Health Risk
The FDA announces that Meijer recalled whole cantaloupes and cut cantaloupe due to the potential risk of salmonella. “The multi-state recall involves whole cantaloupe and select cut cantaloupe fruit trays and bowls in various weights ranging from 6–40 ounces sold between Sept. 26 and Oct. 5 of this year at all Meijer stores in Michigan, Ohio, Indiana, Illinois, Kentucky and Wisconsin.”