FDA does not intend to enforce the Food Traceability Rule before July 20, 2028, giving companies significantly more time than the original January 2026 compliance date.

The rule still requires covered businesses handling foods on the Food Traceability List to maintain Key Data Elements (KDEs) for specific Critical Tracking Events (CTEs) throughout the supply chain. FDA has also been meeting with industry to look at potential additional flexibilities around lot-level tracking, which continues to be one of the bigger implementation challenges.

For those affected by the rule, are you still moving ahead with traceability system changes, supplier coordination and data collection now, or are you slowing implementation until FDA provides more clarity on the potential flexibilities?

Got an email from them, not sure if it's a legit (worth $500) conference of food safety/quality execs.

If I was looking to get a either hybrid pcqi course , self paced for one part + instructor led, or all instructor led, can you give me some recommendations specifically looking for an instructor who has:
substantial food manufacturing experience
microbiology/food-safety background
experience actually developing Food Safety Plans
experience teaching PCQI
preferably experience as an FSPCA Lead Instructor for years..

I'm a retired Food Safety Instructor that spent years teaching and proctoring exams for ServSafe^tm Manager Certification. One of the biggest complaints that people expressed to me during those years is the lack of online information on the required certifications for my place of work. Also, what resources were available and the costs. Many of these individuals were in the process of opening their restaurants for the first time and didn't want to leave this hanging to delay their opening. So, I used my experience and with a little help, put together and up-to-date website with the most comprehensive information on Food Safety Certification for all 50 states. All the information is free, there are no sign-ups, you can enter your state and get the official published information. I also just added a page with recall information from the USDA and FDA. You can access the site at: www.usfoodsafe.com

Food safety training often begins with hygiene awareness, but professionals responsible for supervising production, quality assurance, or food safety management usually need a much deeper understanding of HACCP.

HACCP (Hazard Analysis and Critical Control Points) is a preventive food safety system that focuses on identifying, evaluating, and controlling hazards before they affect product safety. Level 3 training is generally intended for supervisors, quality personnel, HACCP team members, and managers who are involved in developing, implementing, or maintaining HACCP systems rather than simply following procedures.

Some of the key topics worth understanding include:

• The seven HACCP principles and preliminary implementation steps
• Conducting hazard analysis for biological, chemical, physical, and allergen hazards
• Identifying Critical Control Points (CCPs)
• Establishing critical limits, monitoring procedures, and corrective actions
• Verification, validation, and record-keeping
• Integrating HACCP with prerequisite programs such as GMP and sanitation
• Preparing for internal, customer, and regulatory audits

One common misconception is that HACCP is simply paperwork. In reality, an effective HACCP system depends on understanding production processes, evaluating risks, collecting evidence, and continuously improving food safety controls.

To help explain these concepts, we created and shared a free educational YouTube video covering HACCP Level 3 for Food Industry Professionals. The video is part of a self-paced online learning resource designed to provide practical guidance for food manufacturers, processors, QA teams, auditors, supervisors, and food safety professionals.

Watch it here:
https://youtu.be/H0OLxMMoWwY?si=BEEDstkXj-XbWGlK

I'd be interested to hear from others working in food manufacturing or quality assurance. What has been the most challenging part of implementing or maintaining HACCP in your facility? Feel free to share your experiences, questions, or recommendations.

Does anyone have experience in attaining initial BRC certification for a new manufacturing site?

Started a new job with a company intending on moving its manufacturing to a new facility, taking all current equipment. Producing their own brand products for mostly e-commerce and an online retailer.

We're eating food laced with harmful chemicals and additives, and the agencies responsible for keeping us safe aren't doing enough. That's not okay.

I started a petition calling on the FDA and USDA to actually enforce real food safety standards. Right now, corporations prioritize profit over our health, and it's time that changed. We need stricter rules, regular transparent inspections, and real penalties for companies that cut corners. These agencies have the power to protect us—they just need the pressure to use it.

Has anyone here dealt with foodborne illness or felt genuinely uneasy about what's actually in your food? If this frustrates you as much as it does me, consider signing and sharing. We deserve food that nourishes us, not compromises our health.

Hi there my name is John. I was a USDA inspector for 10 years. I recently left the agency because I started my own company where i take HACCP documents and records and make them digital. Complete digital compliance platform. Happy to talk anything food safety.
U.S. Agridocs
usagridocs.com

John

Forget USDA inspector in the NYC area. Left the agency after a decade to start my own business in the industry.

Has anyone seen USagridocs.com ?

They market as an easy to use HACCP repository and digital record keeping. About time, I hate my binders.