The topic of safety in the production process is of the utmost importance to any entrepreneur or business that is developing food for commercial sales. Foodborne illnesses are a preventable, underreported public health problem, which place a burden on consumers while negatively affecting a company’s sales and brand.
The Agricultural Utilization Research Institute (AURI) offers the following resources to help avoid common food safety issues:
Food Safety Overview
- University of Minnesota Extension Food Safety
- Food Safety Modernization Act
- Foodborne Illnesses
- Processors’ Food Safety Toolkit
Regulatory Compliance — How to Start a Food Business | FDA
HACCP stands for Hazard Analysis and Critical Control Points. It is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
- HACCP food safety overview
- Conduct a hazard analysis
- Identify critical control points
- Establish critical limits for each critical control point
- Establish critical control point monitoring requirements
- Establish corrective actions
- Establish procedures for ensuring the HACCP system is working as intended
- Establish record keeping procedures
If you have specific food safety questions, please contact AURI here.