Top 5 Process This Blog Articles for 2016

Top 5 Process This blog articles from 20162016 has been quite a year! We’ve seen some exciting innovations in processing equipment and automation, as well as significant advances in food safety. At Unitherm, this year we received two new patents (one for root vegetable pasteurization, one for a better way to cook bacon) and opened a new test kitchen in Thailand.

We’ve also ramped up our initiative to bring you content related to meat processing, food safety, and other issues you’ve told us are the most important to you. Here are the top 5 articles from the Process This blog for the year.

1. What’s the Difference Between CCP, PRP, and OPRP?

In the food industry regulatory world, acronyms abound! And FSMA has introduced a whole new set. Whereas previous food safety regulations relied on critical control points (CCPs) and prerequisite programs (PRPs), FSMA is based on preventive controls (PCs). This article explains the different acronyms to help you cover your food safety bases.

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2. 15 Best Food Processing Safety Training Courses

Training is an essential component of any good food safety program. Not only that, but in many cases (for example, the new FSMA Preventive Controls rule), certain employees are required to either have training certifications or be able to demonstrate equivalent knowledge. This article rounds up 15 training courses, focusing on programs that provide training in HACCP plan development and implementation.

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3. BRC V7 vs FSSC 22000: What You Need to Know

Is your facility certified to a GFSI-recognized standard? If not, you might be losing business. This certification is one of the key requirements many companies look for in their partners and suppliers. This article explains two different manufacturing food safety standards that are accredited by GFSI.

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4. HACCP vs HARPC: Answers to Common Questions

Along with new acronyms, FSMA has introduced a new approach to food safety — one that is proactive rather than reactive. Depending on what type of food processing you engage in, you may be subject to the traditional HACCP standard or the new HARPC standard. This article helps you understand the similarities and difference between the two.

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5. What USDA-Regulated Facilities Need to Know About FSMA

FSMA has brought the FDA and the USDA closer together. While the USDA still retains regulatory jurisdiction over meat and poultry processing facilities, the line has become blurry. Some plants may be dual-regulated; others may be USDA-regulated but must still comply with certain parts of FSMA. This article explains what USDA-regulated facilities need to know to be in compliance with current regulations.

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If you find this content valuable and would like to read more of it, head over to the blog sidebar and sign up for our monthly newsletter. Thanks for reading in 2016, and we’ll see you next year!

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