HACCP Principle No. 5: Establish, execute corrective actions By Laura Mushrush  Editor's note: This is the fifth of a seven-part series on Hazard Analysis and Critical Control Points sponsored by PAR Technologies. There are seven HACCP principles outlined by the Food and Drug Administration to serve as a guideline for creating a systematic approach in the identification, evaluation and control of food safety hazards. Once a company... Continue Reading
Seafood importer, juice manufacturer warned to clean up act By News Desk  A seafood company in Indonesia and a juice manufacturer in California are both on warning from the Food and Drug Administration for serious violations of U.S. law, specifically the seafood and juice Hazard Analysis and Critical Control Point (HACCP) and regulations. Such violations generally result in companies' food being determined to be adulterated and therefore possibly... Continue Reading
Vermont officials seek public's help in norovirus investigation By News Desk  A Vermont restaurant linked to a norovirus outbreak that has sickened more than 50 people reopened Sunday as public health officials continued their investigation. The Vermont Department of Health began the investigation this past Tuesday after numerous reports from sick people who had eaten at the Windjammer Restaurant and Upper Deck Pub in South Burlington,... Continue Reading
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