Tag Archives: FSMA Archives | TEGAM

The Food Safety Modernization Act: From Farm to Table, Keeping Your Food Temperature in Compliance

In order to comply with the U.S. Food and Drug Administration’s (FDA) Food Safety Modernization Act (FSMA), it’s imperative to shift the focus toward preventing contamination rather than responding to contamination. From process to preparation, it’s important for everyone to adhere to the five major elements of the FSMA: prevention, inspection, importation, response and enhanced…
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The FSMA’s Focus on Prevention to Thwart Foodborne Illnesses

A recent Fortune article places the annual costs of medical treatment, lost productivity and foodborne-illness-related mortality for affected consumers at $55.5 billion. The industry takes a hit as well to the tune of $7 billion in annual costs from food withdrawals, rejections and recalls. The Food Safety Modernization Act's Push on Food Manufacturing The FSMA,…
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Letting Go of the Old Paper-Based Food Temperature Record-Keeping Method, with Data Logger Thermometers

For the past 50 years, quality control technicians have recorded temperature measurements at food processing plants with paper and a pencil on a clipboard. The technician would later either enter data manually into a local database or file the paper in an antiquated filing cabinet. Filing systems contained numerous reports from suppliers, spreadsheets, PDFs, etc.…
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FSMA: Automated Temperature Control Systems Facilitate Compliance

    It’s imperative for food manufacturers to be compliant with FSMA regulations. The FSMA’s strong focus on preventative measures requires accurate data tracking, management and control. Cloud-based technologies featuring TEGAM's data logger thermometers are now available to help manufacturers meet requirements while working to limit and prevent foodborne illness outbreaks. Here are some tips…
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Preventing Foodborne Illness: The Farm-to-Fork Focus of the FSMA

Adam Fleder President, TEGAM, Inc. Preventing Foodborne Illness: The Farm-to-Fork Focus of the FSMA What are the costs of foodborne illnesses? A recent Fortune.com article placed the annual cost of medical treatment, lost productivity, and illness-related mortality for affected consumers at $55.5 billion.(1) The industry takes a hit as well to the tune of $7…
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TEGAM helps you implement an effective HACCP strategy

The food safety strategy known as Hazard Analysis and Critical Control Point (HACCP) was first developed as a way to ensure that food for astronauts was safe. Now, it's pervasive throughout the food industry. HAACP focuses on preventing hazards that could cause food-borne illnesses by applying science-based controls, from raw material to finished products. Instead…
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