Food Safety

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning.

The 2009 revision of the U.S. peanut industry’s Good Management Practices (GMP’s) demonstrates the industry’s commitment to providing safe, wholesome and nutritious peanuts and peanut products to the worldwide consumer. This document is designed to provide guidance to all segments of the peanut industry - from farm to factory. In the increasingly competitive global environment, the U.S. peanut industry is dedicated to providing the highest possible quality products to domestic and international consumers.

Resources for Food Safety

Food Safety Resource Guide

APC has compiled a collection of Food Safety companies and contacts that can assist you with your quality control efforts.

GMA: Annex to Control of Salmonella in Low-Moisture Foods

Sources and risk factors for contamination by Salmonella in Low-Moister products.

GMA: Control of Salmonella in Low-Moisture Foods

The Grocery Manufacturers Association (GMA) today released a guidance document for industry titled, Control of Salmonella in Low-Moisture Foods, designed to provide food companies with specific recommendations on how to control the presence and growth of Salmonella when manufacturing low-moisture foods.

FDA Guidance on Safe Production of Foods Containing Peanut-Derived Ingredients

The U.S. Food and Drug Administration's (FDA) Center for Food Safety and Applied Nutrition (CFSAN) today issued guidance to the food industry advising manufacturers that peanuts and peanut-derived products used as food ingredients pose a risk of Salmonella contamination, and recommending measures that manufacturers can take to address that risk for peanut derived products received from their ingredient suppliers and for the products they themselves produce.

Food Defense Mitigation Strategies Database (MSD)

This guidance represents the Food and Drug Administration's (FDA's) current thinking on this topic. It does not create or confer any rights for or on any person and does not operate to bind FDA or the public.

FDA - Draft Guidance for Industry: Testing for Salmonella

The US Food and Drug Administration (FDA), Department of Health and Human Services, published on March 23, 2011, a notice to announce the availability of a draft guidance for the industry entitled “Testing for Salmonella Species in Human Foods and Direct-Human-Contact Animal Foods”.

Online Training

Through a partnership with the National Confectioner's Association, APC has provided our audience with access to series of Food Safety webinars.

USDA ARS Predictive Microbiology Portal

The USDA Food Safety & Inspection Service (FSIS) and the USDA Agricultural Research Service (ARS) have joined together to produce the Predictive Microbiology Information Portal (PMIP). This portal is geared to assist food companies (large and small) in the use of predictive models, the appropriate application of models, and proper model interpretation

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