Food Safety | MEP

Photo of confections being manufactured.
Food Safety
According to the Centers for Disease Control and Prevention, approximately 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year nationwide.

Illnesses like this are easily preventable. Proper use of preventative controls during food manufacturing and careful oversight can lead to fewer outbreaks and a healthier society.

Relevance to Your Business

Diligence in adopting preventative safety measures can impact your company on multiple levels. Beyond the social responsibility aspect of increasing preventative safety measures, manufacturers will benefit by elevating the standard of their product. By safeguarding against potential outbreaks, manufacturers are protecting against the negative perception that accompanies them. Lowering the risk of a product recall makes good business sense and helps maintain a company’s reputation with customers. 

Contact Nebraska MEP

Trained Nebraska MEP specialists can provide assistance to your business in the development of a Food Safety Plan, validation of Preventative Controls, Records Review, and the reanalysis of the Food Safety Plan.

Contact Nebraska MEP to discuss your food safety needs.

Upcoming Training Opportunities

To meet the requirements of the 2011 Food Safety Modernization Act (FSMA), facilities that process human or animal food must now have a “Qualified Individual” to oversee preparation of the food safety plan, validation of preventative controls, records review, and the reanalysis of the food safety plan.  The University of Nebraska-Lincoln is hosting a 2.5-day Preventative Controls for Human Food Course on October 10-12, 2017 to help companies meet the requirements for training under Title 21 CFR Part 117.8(c)(1).

Click here for more information. 


Contact Us

Dr. Jayne Stratton
Project Manager
Nebraska MEP
(402) 472-2829
jstratton1@unl.edu

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