Food Safety Packing and Processing
As raw commodities, ingredients and materials are combined to produce finished food products, maintaining safe production environments and limiting contamination is essential. Preventative food safety programs like Hazard Analysis and Critical Control Points, Preventive Controls and Pre-Requisite Programs, like current Good Manufacturing Practices, are utilized by food manufacturers. Food retailers follow local health board retail food code requirements to address food safety.
An outcome of the Food Safety Modernization Act (FSMA) involves Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food. Educational efforts in the Pacific Northwest related to the currently proposed rules have been funded by Specialty Crop Block Grants in Washington and Oregon. A multi-state team worked to coordinate development and delivery of educational programs. The team involved members from Washington State University-University of Idaho, Oregon State University, Washington and Oregon Departments of Agriculture, Washington Department of Health and several food industry organizations. The WSU/UI – OSU FSMA team program has reached over 375 participants regarding the FSMA proposed rules.
Hazard Analysis and Critical Control Points is a food safety management system which utilizes a preventative approach to food safety. The WSU food safety program offers HACCP training and in the last seven years has reached over 485 participants in the Pacific Northwest.