Although FDA has increasingly relied on States to inspect food facilities, an OIG report identified significant weaknesses in FDA’s oversight of these inspections. Notably, in eight States, FDA failed to ensure that the required number of inspections was completed. Moreover, FDA paid for many inspections that were incomplete. From OIG: ‘In addition, FDA did not [...]
Archive for the ‘Food Safety Management System’ Category
OIG identifies vulnerabilities in FDA’s Oversight of State Food Facility Inspections
December 13th, 2011 by Tony
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Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce
December 7th, 2011 by Tony
CDC Investigation Announcement: Multistate Outbreak of E. coli O157:H7 Infections Linked to Romaine Lettuce • As of November 30, 2011, 60 persons infected with the outbreak strain of E. coli serotype O157:H7 have been reported from 10 states. • Collaborative investigative efforts of state, local, and federal public health and regulatory agencies indicate that romaine [...]
ISO Certifications on the increase with ISO 22000 leading the way
December 6th, 2011 by Tony
The latest edition of The ISO Survey of Certifications, for 2010, underlines the global market relevance of ISO’s management system standards for quality, environment, medical devices, food safety and information security revealing an increase in certificates of 6.23 %, a worldwide total of 1 457 912 certificates and users of one or more of the [...]
FSA update on E.coli cross-contamination control
November 22nd, 2011 by Tony
The Food Standards Agency has today published the second edition of the Q&A on its guidance document ‘E.coli O157: control of cross-contamination’. This new version of the Q&A addresses a number of issues that have arisen since the original document was published in June 2011. Among the issues addressed are: expanded information on the scientific [...]
British Sandwich Association adopts the FHRS
November 17th, 2011 by Tony
The British Sandwich Association (BSA) has become the first trade association to use the Food Standards Agency’s national Food Hygiene Rating Scheme to set standards for its members. The Association, which already operates an accreditation scheme for sandwich manufacturers and suppliers to the industry, will in future require that its retail members have a minimum [...]