HACCP is a risk based food safety system that is mandated by the USDA for companies working with meat-, juice-, and seafood-based products. This course provides participants with an understanding of H...
In compliance with mandatory USDA and FDA regulations for the prevention of health problems from low-acid and acidified canned foods, Dr. Paul Priyesh and his colleagues in the Food Systems Innovation...
The FDA Food Safety Modernization Act (FSMA)is a federal law transforming the nations food safety system. The “Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumpt...
The OFRR (On-farm readiness review) is a voluntary assessment used to familiarize farmers with FMA-PSR (Food safety modernization act produce safety rule) requirements and highlight areas where their ...
