Join us at the Florida Association for Food Protection’s 2018 Annual Educational Conference May 22-24, 2018 at the Hilton Bayfront in St. Petersburg! Download agenda.

Make your hotel arrangements early by calling 1-727-894-5000 and refer to “Florida Association for Food Protection” to get a conference rate of $129 per night, or register online here.

Sponsorship and Donations for the AEC

  • For Silent Auction and Goody Bag donations, please contact This email address is being protected from spambots. You need JavaScript enabled to view it..
  • Sponsor a portion of the event like Networking, Lunch, or Breakfast!
  • Donate food and beverage for the event.

If you have any questions or want to make a donation or sponsor a portion of our AEC, please contact This email address is being protected from spambots. You need JavaScript enabled to view it..

 

 

A food company’s supply chain can be the weakest link in their food safety program. Food ingredient adulteration, fraud, and counterfeiting negatively impacts everyone in the food supply chain. FDA has recognized the risk in the food supply chain. Sanitary transportation and the Foreign Supplier Verification Program (FSVP) are major components of FSMA with final rules being issued this year in April and May, respectively.

FSVP applies to most entities that import food into the United States from abroad, including domestic facilities and food brokers. For each food it imports, an importer would be required to develop, maintain, and follow a FSVP that provides “adequate assurances” that its foreign supplier is producing the food in compliance with processes and procedures that provide “at least the same level of public health protection” as FDA’s standards for preventive controls and produce safety, if either is applicable. The foreign supplier must also demonstrate that it is producing the food in compliance with the adulteration and allergen-labeling requirements of the Food Drug and Cosmetic Act (Sections 402 and 403(w), respectively).

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What? Why would food-grade not be food-safe?  What is the difference between food-grade and food-safe? Doesn’t it mean the same thing?

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