Sorting Out Food Safety Certification

An entire cottage industry has grown up around food safety training for manufacturers, retailers and suppliers. That’s a good thing, and it reflects a high degree of cooperation between government regulators and the private sector.

At the same time, however, there are many certification programs or “schemes,” which can create confusion over such fundamental issues as whether a certain program is voluntary or mandated by law.

Luckily, SAGE is on top of the issue. Below are links to two blog posts that cover food safety training standards in depth, and clarifies who is responsible. With the nation’s new food safety law, the Food Safety Modernization Act, or FSMA, rolling out implementation, it’s a perfect time for the food industry to become conversant with the many training programs and requirements of the new regulations.

The Alphabet Soup of Food Safety (Part I)

Adopting Global Food Safety Standards (Part II)

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Training for FSMA: Who Does It and How?

One of the major, but often overlooked, challenges when sweeping new legislation is enacted involves training the people — managers, production supervisors and shift workers — who will be required to implement and execute the regulations.

Fortunately, the Food and Drug Administration (FDA) took several steps in anticipation of that challenge, as outlined in this blog:

http://fsmafoodgradelubricants.com/2016/fsma-training-who-does-it

 

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Is FSMA Really Necessary?

As the Food Safety Modernization Act of 2011 was being considered by Congress (and even after its passage) many in the food chain questioned the need for the new regulations. Voluntary efforts, it was argued, would be much more efficient and less costly than bureaucratically imposed requirements.

The Act, known by its FSMA acronym, is now law, and implementation is underway. But is FSMA really necessary? Read more at:

http://bernishcommunications.com

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