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The facility’s HACCP plan did not include the required criteria for control measures delivering a 5-log reduction in the most heat-resistant microorganisms of public health concern to be in place at least as long as the product shelf life. Additionally, the process was not validated against Cryptosporidium parvum, E. coli O157:H7, and Salmonella.
Do you produce ready-to-eat (RTE) meat products? Do they have any additives? If so, this article is for you. … If not, keep reading
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As you likely have seen by now, a federal recommendation has been made to reclassify marijuana as a Schedule III drug from its current
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It’s not all that unusual for a firm to get a Form 483 following an FDA inspection. Occasionally when the FDA considers the firm’s
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