Entries by Kathy Knutson, Ph.D.

FDA Listeria Draft Guidance for Ready-to-Eat Foods: Part 1

FDA Listeria Draft Guidance for Ready-to-Eat Foods: Part 1 is an outline of essential information on the Listeria draft guidance, answering who, what, when, where, why and how questions. The guidance is written for companies manufacturing ready-to-eat (RTE) food and ingredients. As a guidance document the language is different from a rule where companies are […]

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4 Signs of a Food Safety Culture

All of us have our personal culture in which we live. How we spend our time at home and on the weekend creates our culture. The time we spend with our neighbors, friends, family and church defines us. Think of the clothes we wear, the food we eat and our traditions. Now think of the […]


How a Government Shutdown Affects Your Food Safety

A government shutdown looms on today’s horizon January 19, 2018. There are many federal agencies working for the American people on food safety. Three examples are the Centers for Disease Control and Prevention (CDC) is responsible for monitoring public health, identifying outbreaks, and investigating the source of outbreaks. The Food and Drug Administration (FDA) publishes […]

What I Learned from an FDA Seafood Guidance

I was on a flight to Boston, and in my hand was the FDA draft guidance, Seafood HACCP and the FDA Food Safety Modernization Act: Guidance for Industry. HACCP is hazard analysis and critical control points, and the Seafood HACCP rule was published in 1995. I had received the FDA guidance document at the previous […]

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What are Preventive Controls in the Food Industry?

Preventive controls are actions your company takes to ensure the product is safe. The FDA recognizes five types of preventive controls in the Preventive Controls for Human Food rule. They are process, allergen, sanitation, supply chain, and other preventive controls. Food companies with more than $1 million in annual revenue are required under FSMA’s Preventive […]