Food Safety
Online Certified Meat and Poultry HACCP Course
Are you looking for an IHA Certified Meat and Poultry HACCP course so you can get through USDA inspection? You are in the right place. Join Dr. Michele Pfannenstiel, an international expert on food safety for small producers and processors and learn not only how to write HACCP plans, but how to write your food safety story so that your employees and regulators know what you are talking about.
http://dirigo-food-safety.thinkific.com/courses/certified-meat-and-poultry-haccp-course
Good Agricultural Practices (GAP)
GAP & GHP audits verify adherence to the recommendations made in the U.S. Food and Drug Administration’s Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables and industry recognized food safety practices.
https://www.ams.usda.gov/services/auditing/gap-ghp
New York State Grown & Certified
New York State Grown & Certified is the first statewide, multi-faceted food certification program designed to strengthen consumer confidence in New York products, address food product labeling, and assist New York farmers so they can take advantage of the growing market demand for foods locally grown and produced to a higher standard.
CISA
https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334114.htm
The FDA Food Safety Modernization Act (FSMA) Produce Safety rule is now final, and the earliest compliance dates for some farms begin one year after the effective date of the final rule (see “Compliance Dates” below). The rule establishes, for the first time, science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption.
https://www.fda.gov/Food/GuidanceRegulation/FSMA/ucm334115.htm
This final rule is the product of an unprecedented level of outreach by the FDA to industry, consumer groups, the agency’s federal, state, local and tribal regulatory counterparts, academia and other stakeholders. This outreach began before the rule was proposed in January 2013.
FDA
Food Safety Modernization Act (FSMA)
The FDA Food Safety Modernization Act (FSMA), the most sweeping reform of our food safety laws in more than 70 years, was signed into law by President Obama on January 4, 2011. It aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it.
Website- https://www.fda.gov/Food/GuidanceRegulation/FSMA/
Final Rule on Produce Safety-
FSMA Hazard control-
Registration-
Cosmetics
Cosmetics marketed in the United States, whether manufactured here or imported from abroad, must be in compliance with the provisions of the Federal Food, Drug, and Cosmetic Act (FD&C Act), Fair Packaging and Labeling Act (FP&L Act), and the regulations published under the authority of these laws.
Alcohol
The Federal Alcohol Administration (FAA) Act sets forth standards for regulating the labeling and advertising of wine (containing at least 7 percent alcohol by volume), distilled spirits, and malt beverages. TTB’s regulations are written to prevent the deception of the consumer and provide them with "adequate information" as to the identity and quality of the product, to prohibit false or misleading statements, and to provide information as to the alcohol content of the product.
Food Allergen
Information about different food allergies.
