Robin Amsbary

Allergen Controls and FSMA

An effective allergen cross-contact prevention program requires a multi-disciplinary approach during development and implementation, and ongoing validation.

Evaluating and Approving Suppliers

Are you confident that the materials used in your finished products meet your quality and food safety standards?

Documenting and Organizing Food Safety and Quality Programs

Useable documentation of policies, procedures, and forms is necessary to ensure your company’s expert knowledge is retained, to promote continuity of doing the desired task with the same method, and to be able to recreate the conditions of the plant when the product was being made.

HACCP Deviations

HACCP deviations can be attributed to CCP failure or human failure. How you react to both makes all the difference.

Raw Materials: Selection, Specifications, and Certificate of Analysis

Raw materials, including ingredients, processing aids, and packaging, are the foundation of finished food products. As such, they must meet not only your specifications, but also regulatory requirements.

Instrument Accuracy Checks and Calibration

Does your facility have an instrument calibration or accuracy check program with procedures to verify that the devices are precise and accurate? If not, it’s time to implement one.

Back to the Basics: Water

If we are not diligent in monitoring the source of water in our plants, as well as the design, materials and construction of the delivery system, this frequently overlooked resource can have tremendous safety implications.

[Plant Sanitation] Environmental Monitoring for Non-Pathogenic Organisms

[AIB Quality Assurance] Developing Raw Material Specifications

Raw Material/Product Traceability

Lot traceability of raw materials is not only required by the FDA and USDA, but desired by you and your supplier to restrict the amount of product potentially affected in case of a recall.