In 1989, the National Advisory Committee on Microbiological Criteria for Foods (NACMCF) published the first official HACCP document, standardizing the practice and presenting the seven principles of HACCP. At first glance, HARPC requirements - Hazard Analysis and Risk-Based Preventive Controls - coming from the Food Safety Modernization Act (FSMA) - may look quite similar to HACCP.…Read more
The Food Safety Modernization Act: It’s Time to Shift to a Proactive Stance in Your Food Manufacturing Facility
The Origins of Food Safety Are Out of This World The principles of Hazard Analysis and Critical Control Point (HACCP) originated in the NASA space program. NASA wanted food that wouldn’t crumble and affect control systems and would be safe for astronaut consumption. They already mandated the use of Critical Control Points (CCPs) in their…Read more
HACCP and HARPC: Which Regulates Your Food Manufacturing Plant?
What is HACCP and HARPC? Facility managers are hard pressed to make sure that their food processing production meets the requirements of multiple regulations. Not knowing which regulations apply to your facility is one of the most common mistakes you can make. Two major and often confused regulations are the HACCP and the HARPC. The…Read more
TEGAM’s New 900 Series Bluetooth® Hand-Held Data Logger Thermometers Allow Managers to Remotely Monitor Critical Data Logs
HACCP and HARPC Data Collection Challenges Addressed by New Digital Thermometers GENEVA, Ohio--(BUSINESS WIRE)--TEGAM, Inc., a leading supplier of digital hand held thermometers for 30 years, is introducing a new series of industrial, data logging thermocouple thermometers to assist food manufacturers in meeting the requirements of the FSMA. “TEGAM constantly strives to provide current and…Read more