Food contamination – whether caused by microbiological pathogens, pesticides, or other sources, contamination can cause your product to be rejected domestically and internationally. Keeping your foods safe for consumption means mitigating contamination at the source.
With pesticides being extensively used in agriculture to protect crops in India, there can be a high likelihood of pesticide residue in foods, including those that exceed safe, Maximum Residue Limits (MRLs) limits. TAG can assist in mitigating the potential for unsafe or excess residues in your products, whether they are intended for domestic consumption or export.
Microbiological contamination (such as that of Salmonella, Listeria, E. coli, etc.) is a common reason for U.S. import refusals and can cause a business to be put on a yellow or red alert list, eliciting Detention Without Physical Examination (DWPE) of further shipments. TAG can work with you to help prevent refusals and detentions, and help you get off an alert list should that be needed.
(ECP) is a customized system of practices that helps reduce risk of contamination within the processing environment, such as GMP adherence, sanitation, process controls, preventive maintenance and corrective actions, sanitary design, and hygienic zoning – and ensuring all are aligned with the regulatory requirements and/or expectations. Learn how TAG can help!
An Environmental Monitoring Program (EMP) is a critical part of your Environmental Control Program (ECP). Not only is controlling environmental risks in the food facility and being able to demonstrate effective control through a robust ECP a critical part of a food safety program — it has become a regulatory requirement under the U.S. FDA, USDA/FSIS, and Canada’s CFIA.
