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Every year, we hear about food products that have been recalled. From boxed macaroni and cheese to cucumbers, ground beef and even pet food, different types of foods are pulled from supermarket shelves all the time. The reasons for these recalls can be any number of things, from missing ingredients to cross contamination—but no matter the reason, each recall is expensive, and damaging to a food producer's reputation.
Preventing the public from getting sick is the US Food and Drug Administration’s top priority, and it begins with the people handling the food and ingredients during production. It’s for this reason that in 2002, the Center for Food Safety and Applied Nutrition formed a Food Current Good Manufacturing Practice (CGMP) Modernization Working Group. The CGMP was tasked with reviewing old standards and developing new ones. Below is their list of the seven best practices that the CGMP determined to be the most important when working in a food manufacturing facility.
To read more about food safety, visit the U.S. Food & Drug Administration web site, or reach out to our experts here at Crane Engineering.