The announcement by the U.S. Food and Drug Administration last month of proposed regulations intended to strengthen the oversight of foods imported for consumption in the U.S. has generated a great deal of publicity and comment in the media.
Most players in the food supply chain believe that the safety of their product is a central concern. Regardless of this gradual shift in attitudes, the outcome is positive for the industry as food manufacturers are integrateing corporate risk management into their processes.
The solution for a successful acquisition is to find the right relationship with a partner that shares a similar vision, particularly on food safety.
Whether large- or small-scale, food product recalls tend to leave their mark on the industry and often alter practices for the better. In order to react quickly and responsibly to a voluntary or involuntary recall, all companies must be adequately prepared.
Without clear standards regulating labeling definitions, food and beverage companies are finding themselves under greater scrutiny over the validity of what is found on their products’ labels.
Food producers operate in an environment of ever-increasing regulation and complexity, but as a senior manager, you just have to make sure that your company follows the rules and meets the new FSMA standards. Do that and you will have nothing else to worry about.
FDA is becoming much more inspection-oriented and enforcement-minded, even before FSMA is fully implemented.
Establishing zones within the food processing facility is an important technique for reducing the likelihood of cross-contamination.
Foodborne illness claims are among the greatest financial risks facing the food industry.
Globalization of the food supply brings incredible growth opportunities, but the accompanying challenges cannot be ignored. Traceability throughout a complex supply chain has resulted in much greater risk exposure and potential liability for food manufacturers.
Best practices dictate that a third party assess the competency of the testing lab and its compliance with the relevant standards.
The main goal of food safety must be to target our food safety efforts toward the prevention of actual harm.
While you can’t make employees care about food safety, you can guide them: Tips and tools are presented for upper management to create a culture of food safety at food companies worldwide.
Outsourcing business functions, specifically laboratory testing may increase efficiency and cut costs with proper planning, careful contracting and ongoing oversight.
Many food companies believe that, because of their position in the food supply chain, they are insulated from liability in the case of food-related illnesses. Read about cases that show otherwise and learn how to protect your brand.
Despite the widely accepted gains emerging from adopting food safety management systems worldwide, the foodservice and catering sectors have not made advances towards deploying such systems in improving their food safety and hygiene practices. Read more for a proposed framework to aid this situation.
With global food safety more important than ever before, Food Safety Magazine is taking a closer look at how various regions of the world are addressing current issues facing the food industry today.
This article discusses several key components of an overall “quality system” and the approach that food companies can take to attain both quality and food safety in their organizations.
For those food enterprises that wish to export to U.S. markets, both the quality and safety of their products have become serious corporate issues. Read more for the impact of quality control on the import/export process.
For training and certification to be successful, all food protection professionals must have a clearly defined skill set to do their jobs.