Deibel Laboratories March Newsletter
Recent Warning Letter Highlights the Critical Need for a Proper Hazard Analysis in a Food Safety Plan
FDA warning letters provide examples of noncompliance to FDA regulations and information on new potential hazards to consider when assessing one’s own food safety plan.?A recent warning letter issued to a manufacturer of ready to eat (RTE) bread products cited numerous Preventive Controls for Human Food rule violations observed during an FDA inspection.?Most of these violations resulted from not correctly identifying serious hazards which led to a lapse in implementing effective preventive controls.?Additionally, violations of current Good Manufacturing Practices (cGMPs) were also cited, and lack of employee food safety training was noted.
Coming Soon - Version 2.0 of the FSPCA Preventive Controls for Human Food Course
Deibel Laboratories was founded by Dr. Robert Deibel in the 1970’s.?Dr. Deibel was one of the original pioneers of HACCP.?He expanded the program from its original three HACCP principles to the seven principles we recognize today and developed the first “HACCP Short Course” taught to industry leaders in the early 1970’s.?With the advent of FSMA and the FDA’s Current Good Manufacturing Practice,?Hazard Analysis, and Risk-based Preventive Controls for Human Food?rule, the food safety management strategies of the past have changed. HACCP plans are often incorporated into a facility’s overall FDA mandated Food Safety Plan, along with other key Preventive Controls and system management components that “prevent” potential hazards identified in a Hazard Analysis from occurring.
CDC to Publish Updated Estimates of Foodborne Illness
The CDC is planning to publish updated estimates of the number of U.S. domestically acquired foodborne illnesses, hospitalizations, and deaths. The forthcoming 2025 CDC study is referenced in a U.S. Government Accountability Office report on the Status of Foodborne Illness in the U.S. CDC’s previous estimates from 2011 were based on information from the years 2000-2008 and included data for 31 domestically acquired pathogens.?In 2011, the CDC estimated that roughly 1 in 6 Americans (or 48 million people) became sick each year, 128,000 were hospitalized, and 3,000 died of foodborne diseases.?The updated estimates are based on 2019 data on foodborne illness caused by seven major pathogens.?As such, the new estimate totals may seem lower without a side-by-side comparison of the data for the seven pathogens.
FDA Recalls By The Number - Sedgwick's Brand Protection Recall Index
Sedgwick's Brand Protection Recall Index?is a?quarterly report?that provides?in-depth analysis of the latest product recall data, safety regulations, and key challenges?in five sectors of the manufacturing industry in the U.S. including food.?In 2024, there were 495 food recalls involving 66.17 million units. ?This marks a decline in both the number of events and impacted units compared to 2023, which saw 506 and 199.72 million units respectively. ?There were five recalls that affected more than one million units, including one for frozen waffles, pancakes, and cakes contaminated with Listeria monocytogenes that impacted 9.91 million units.?Despite this decline, recall events of Class I severity soared to a 5-year high.
Instructor Led Virtual Food Safety Training- New 2025 Course Dates!
Assure safe food production and compliance to FSMA regulations by providing the necessary training to your Food Safety staff. For pricing, registration, and more information on Food Safety Courses offered by Deibel Laboratories, including company specific on-site and virtual courses, please contact [email protected] (785-341-3147) or visit www.DeibelLabs.com.
FSPCA Foreign Supplier Verification Program (FSVP) Training
Learn How to Become a FSVP Qualified Individual
March 18-20, 2025 - Live Virtual Course Offering - Save up to $150 when you register for this course by 2/28/25!
July 15-17, 2025 - Live Virtual Course Offering
Industrial Food Safety: Sanitation Operator Training
Instruction follows a standardized training program developed by the International Food Protection Training Institute (IFPTI)
April 8-10, 2025 - Live Virtual Course Offering
June 3-5, 2025 - Live Virtual Course Offering
Micro 101?- Fundamentals of Microbiology for Food Industry Professionals
Learn the basics of food safety microbiology in?an innovative Lab/Lecture format, with interactive discussions as well as “virtual lab” demonstrations of standard FDA BAM detection assays.
May 6-7, 2025 - Live Virtual Course Offering
HACCP for the Food Industry
This course is accredited by the International HACCP Alliance
May 20-22, 2025 - Live Virtual Course Offering
Labeling Requirements for Foods and Beverages Marketed in the U.S.
Regulatory and Policy Essentials for Food Sector Professionals
June 10-12, 2025 - Live Virtual Course Offering
FSPCA Preventive Controls for Human?Food Training V2.0
Learn How to Become a Preventive Controls Qualified Individual
2025 Course Dates Coming Soon
Food Ingredient Hazard Assessments - Published by Deibel Labs
A Hazard Analysis is the foundation of your food safety plan and considers food safety risks associated with ingredients as well as other areas of product production. Ingredient risk assessments identify hazards requiring a supply-chain applied control.
This essential guidance is written for any food processor requiring a Food Safety Plan in accordance with the Food Safety Modernization Act. Generally recognized hazards and suggestions for Preventive Controls by ingredient category are provided for use in developing a Food Safety Plan for your manufacturing facility.