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A U.S. Department of Agriculture (USDA) infographic highlights the example process points and the steps taken to create a Process Verified Program.
The U.S. Department of Agriculture's (USDA) Agricultural Marketing Service (AMS) Infographic of Super Bowl and chicken wing facts.
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 14, 2020.
Members of the Virginia Department of Health Division of Shellfish Safety and Virginia Tech’s Seafood Agricultural Research and Extension Center work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
Documents developed by participants during working group exercises aiming to teach them to autonomously develop documentation on key food safety issues.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
Documents developed by participants during working group exercises aiming to teach them to autonomously develop documentation on key food safety issues.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
Documents developed by participants during working group exercises aiming to teach them to autonomously develop documentation on key food safety issues.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
A small cashew nut processing facility which is part of a Women Entrepreneurship Development Food Processing Programme (SIDO Business and Technology Incubator Programme) organized by SIDO Tanzania.
© FAO www.fao.org
Documents developed by participants during working group exercises aiming to teach them to autonomously develop documentation on key food safety issues.
© FAO www.fao.org
Food safety and quality field visit to organic spinach farm in Hydrabad, India, February 2008
© FAO www.fao.org
12 November 2012, Benevento, Italy - An employee watches as bottles of olive oil travel along the production line at Industria Olearia Biagio Mataluni Srl's factory.
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Virginia Department of Health Division of Shellfish Safety Shellfish Specialist Farah Monis, left, works with local waterman and business owner Kent Carr, right, to create Carr’s HACCP plan which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 14, 2020.
Local waterman and business owner Kent Carr, left, works with Virginia Department of Health Division of Shellfish Safety Shellfish Specialist Farah Monis, right, to create Carr’s HACCP plan which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 15, 2020.
Virginia Sea Grant Extension Specialists Bob Lane, left, Abigail Villalba, center, works with participant Mike Lutz, right, to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Graham and Rollins Seafood Market Manager Jac Teagle, left, and Virginia Department of Health’s Katie Pulley, right, work on their HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 14, 2020.
Virginia Sea Grant Extension Specialist Abigail Villalba, left, and Virginia Department of Health Division of Shellfish Safety Shellfish Specialist Farah Monis, right, work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Graham and Rollins Seafood Market Manager Jac Teagle, left, and Virginia Department of Health’s Katie Pulley, right, work on their HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 14, 2020.
Virginia Sea Grant Extension Specialist Abigail Villalba trains participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 14, 2020.
Graham and Rollins Seafood Market Manager Jac Teagle, left, chats with Virginia Sea Grant Extension Specialist Abigail Villalba, right, while Villalba trains participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 15, 2020.
Virginia Sea Grant Extension Specialist Abigail Villalba, left, and Virginia Department of Health Division of Shellfish Safety Shellfish Specialist Farah Monis, right, work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Virginia Sea Grant Extension Specialist Abigail Villalba trains participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
People sometimes joke about "reading the back of the cereal box" during their breakfast. But in this case of a chicken sandwich in summer 2019, there are so many assurances: the tree symbol (lower left) assures sustainable wood pulp. The RSPCA symbol assures ethical treatment of animals for food use. The national flag of the UK assures that farms within the UK supplied the chickens. Other badges proclaim: low saturated fat, high protein, % fo the recommended daily intake (energy, sodium, fat, and so on), and "best if consumed by date." What once used to be a simple food wrapper now has become a nutritional lesson.
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Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 15, 2020.
Virginia Sea Grant Extension Specialist Abigail Villalba trains participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 14, 2020.
Graham and Rollins Seafood Market Manager Jac Teagle, left, and Virginia Department of Health’s Katie Pulley, right, work on their HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Members of the Virginia Department of Health Division of Shellfish Safety and Virginia Tech’s Seafood Agricultural Research and Extension Center work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Virginia Sea Grant Extension Specialist Abigail Villalba, left, trains participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Members of the Virginia Department of Health Division of Shellfish Safety and Virginia Tech’s Seafood Agricultural Research and Extension Center work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 15, 2020.
Virginia Sea Grant Extension Specialist Bob Lane trains participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 14, 2020.
Members of the Virginia Department of Health Division of Shellfish Safety and Virginia Tech’s Seafood Agricultural Research and Extension Center work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct 14, 2020.
Members of the Virginia Department of Health Division of Shellfish Safety and Virginia Tech’s Seafood Agricultural Research and Extension Center work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 15, 2020.
Virginia Sea Grant Extension Specialist Abigail Villalba trains participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)
Local seafood processors, regulators, and watermen participate in a Hazard Analysis and Critical Control Points (HACCP) seafood training class at Virginia Tech’s Seafood Agricultural Research and Extension Center in Hampton, Virginia on Oct. 14, 2020.
Members of the Virginia Department of Health Division of Shellfish Safety and Virginia Tech’s Seafood Agricultural Research and Extension Center work with participants to create HACCP plans which can provide customers, the public, and regulatory agencies assurance that their food safety program is properly managed.
(Photo by Aileen Devlin | Virginia Sea Grant)