Food Safety: Achieving Regulatory Compliance Through Elevated Standards
By Isaac Fletcher, contributing writer, Food Online
By combining best practices with technological advancements, manufacturers of RTE and prepared foods can meet the regulatory requirements put into place by FSMA
With consumers leading increasingly active lifestyles, the demand for convenient foods continues to grow, driving opportunity for manufacturers of ready-to-eat (RTE) and prepared foods. As this opportunity grows, the evolving global food safety regulatory environment will likely present challenges for these manufacturers, particularly in the U.S., where much of the Food Safety Modernization Act (FSMA) is still pending.
Since RTE foods are not usually reheated before serving, some, such as sliced meats, have been linked to illnesses caused by foodborne pathogens. In 2012, the USDA’s Food Safety and Inspection Service (FSIS) reported recalls of almost half a million pounds of RTE products due to the presence of Listeria monocytogenes. Additionally, in an effort to proactively control food-related illnesses and reduce the rate of food related recalls, the FDA has proposed numerous new rules. Rather than reacting to food contamination outbreaks, new laws allow the FDA to put mandatory safety measures in place designed to prevent these events from occurring; thus, the basis of FSMA.
Tips For Complying With New Food Safety Regulations
New rules and an increased regulatory presence means RTE food manufacturers need to closely evaluate operations, ensuring the new standards are met. Technology and use of best practices will play the key roles in meeting FDA standards and the continued growth of the RTE food sector.
An effective food safety plan begins with combating bacterial contamination at the food processing facility, which is usually achieved through strict sanitation practices and modern, technological advancements. Innovations in processing and packaging systems have gone a long way toward improving the overall cleanliness of food manufacturing operations. Since processing and packaging equipment come into regular contact with the product, machinery designed with safety in mind — minimization of exposed parts, wiring, slots, and holes to reduce areas bacteria can live — is an integral part of any food production operation.
The Guide To Critical Cleaning
Food-safe design also means an intelligent and purposeful choice of building materials, whether it is stainless steel to stand up against harsh cleaning chemicals or high-tech antimicrobial coatings to prevent bacterial growth from occurring. Other sanitary solutions are afforded through various technological advances. For example, non-thermal techniques use UV light and ultrasound to sterilize food products without negatively impacting food quality or taste. High-pressure processing (HPP) achieves a similar goal by placing very high pressure on food products to eliminate potentially harmful microorganisms.
Although a comprehensive food safety plan and use of the latest technology provide a solid foundation for a food operation to meet safety standards, procedures and practices are ultimately what will make a food safety plan successful. Employees of all levels are the main factor in ensuring food safety and quality control through rigorous training in proper sanitation and clean-up measures.
As the popularity of RTE and prepared foods continues to increase, the FDA will be paying particularly close attention to food safety, carefully monitoring production facilities, and implementing FSMA to include stricter processing controls. Stricter regulatory requirements mean RTE food manufacturers must take a close look at their entire production operation, not just critical control points, and determine where food safety controls are necessary. If safety controls are needed, producers should combine on-site best practices with the latest technological innovations to achieve regulatory compliance and ensure a safe operation.