While regulators creep closer toward adopting parts of the Food Safety Modernization Act (FSMA), HACCP (Hazard Analysis and Critical Control Points) has taken center stage as food and beverage manufacturers seek the best ways to stay compliant, avoid costly recalls and provide an easier audit experience.

From GMPs to HACCP to FSMA and HARPC (Hazard Analysis Risk-based Preventive Controls), food safety has come a long way since the mid-20th century.

Food plant cleanup has come a long way in the past 40 years.

US Founding Father Benjamin Franklin famously said, “An ounce of prevention is worth a pound of cure,” which could be the motto of the pending Food Safety Modernization Act (FSMA).

When it comes to cleaning food production equipment, it wasn’t that long ago the only option was taking the equipment apart piece by piece, scrubbing and flushing it with chemicals and water inside and out before putting it back together again for the next run.

If you’re in the seafood or juice industry, each of which fall under HACCP rules, FSMA’s HARPC (Hazard Analysis and Risk-based Preventive Controls) doesn’t apply to your business—and probably won’t in the future.

FDA is getting closer to finalizing the regulations for the enforcement of the Food Safety Modernization Act of 2010 (FSMA).

Everybody knows Murphy’s Law: Anything that can go wrong will go wrong.

This month marks Food Engineering’s 35th annual report on the State of Food Manufacturing.