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Friday Facts – Non-Conformances

Both 21 CFR 820 and ISO 9001 require a company to have control over their non-conforming product.  According to the FDA, “each manufacturer shall establish and maintain procedures to control product that does not conform to specified requirements.”  Essentially, a company must have a procedure in place that addresses the identification, documentation, evaluation, segregation and…

Smokehouse

Best Practices for Smoking Meats

The combination of cooking temperatures, by-products and environmental conditions in a meat curing or cooking environment, such as a smokehouse, can present various complications. Food Safety Risks According to the Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA), food safety risks with smoked meat products can include contamination with harmful substances or bacteria and…