From 3-A SSI:
Hygienic by Design: Reducing Risk in Your Facility
Dr. Rolando Gonzalez, The Acheson Group
Hygienic by design means designing or modifying facilities, equipment, and systems to minimize the risk of contamination in all phases of food production. It involves considering hygiene and sanitation at every stage of facility design, construction, and operation. This includes selecting materials, equipment, and surfaces that are easy to clean and maintain, creating layouts that minimize cross-contamination, and implementing effective cleaning and disinfection procedures. The goal is to create a hygienic environment that supports food safety and reduces the risk of foodborne illness.
Regulatory Perspective on Verification Activities and Corrective Actions to Ensure the Effectiveness of Controls at Preventing Foodborne Illness
Benjamin Warren, Senior Adviser for Food Safety, U.S. Food & Drug Administration
In general, a facility that manufactures, processes, packs, or holds food for consumption in the United States and must register with FDA is subject to the Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food rule (CGMP & PC rule). The CGMP & PC rule requires a facility to conduct a hazard analysis and establish preventive controls when there is a hazard identified that requires a preventive control for food safety. This presentation will review certain verification and corrective action practices and how they relate to selected recent food safety events, such as recalls and/or foodborne illness outbreaks.