Food Safety Magazine

International Standards/Harmonization

The Package Label: Food Allergens
The Package Label: Food Allergens

Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.

Progress on the ISO 22000 Front
Progress on the  ISO 22000 Front

This article highlights important updates to the ISO 22000 standards.
 

An International Perspective on Food Safety Packaging
An International Perspective on Food Safety Packaging

The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.

HACCP Credential Closes the Verification Loop
HACCP Credential Closes the  Verification Loop

Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.

U.S. and EU Requirements for Recycled Food Contact Materials
U.S. and EU Requirements for Recycled Food Contact Materials

The use of recycled materials in food packaging applications is governed by the same principles that apply to all food packaging.

Understanding the “Other” Clauses of ISO 22000
Understanding the “Other” Clauses of ISO 22000

The bottom line is that the internal audit program like ISO 22000 is a systems approach to verifying that procedures are being followed as documented.
 

Global Regulatory Considerations for Green Packaging
Global Regulatory Considerations for Green Packaging

Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.

ISO 22000: And the Beat Goes On
ISO 22000: And the Beat Goes On

ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.

Ingredient Adulteration Undermines Food Safety
Ingredient Adulteration Undermines Food Safety

An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
 

A Global Standard Puzzle Solved? How the ISO 22000 Food Safety Management System Integrates HACCP and More
A Global Standard Puzzle Solved? How the ISO 22000 Food Safety Management System Integrates HACCP and More

An update of ISO 22000 and how it integrates into existing food safety management schemes are presented.

Beverages at the Forefront of Innovation in Booming Functional Food Market
Beverages at the Forefront of Innovation in Booming Functional Food Market

A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.

Concerns Related to International Risk Analysis
Concerns Related to International Risk Analysis

A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.

Industry Waits for Green Light on Harmonized Food Safety Standards
Industry Waits for Green Light on Harmonized Food Safety Standards

Growing global food trade has complicated processing strategies as food companies struggle to cost-effectively accommodate the food safety regulations of every destination country.

Constraints to HACCP Implementation in Developing Countries, Part III
Constraints to HACCP Implementation in Developing Countries, Part III

Part III of a series exploring the cultural and technical food production issues faced by developing countries.

Produce GAP Standards: Harmonizing Food Safety
Produce GAP Standards: Harmonizing Food Safety

If the food safety standards and audit checklists are harmonized across the different audit groups, that should make it easier for customers to compare, and accept, audit results.
 

Food Defense in the Global Environment: The Role of Quality Standards
Food Defense in the Global Environment: The Role of Quality Standards

The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.

Harmonization of Global Regulations in Ready-to-Eat Foods
Harmonization of Global Regulations in <br>Ready-to-Eat Foods

The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.

A State Perspective on National Uniformity, Federal Oversight and the Impact of International Trade on State Programs and Food Safety
A State Perspective on National Uniformity, Federal Oversight and the Impact of International Trade on State Programs and Food Safety

The history of food safety in the U.S. is based on the development of a virtual mishmash of laws and regulations enacted by state legislatures.

GFSI’s Role in Harmonizing Food Safety Standards
GFSI’s Role in Harmonizing Food Safety Standards

Whenever the Global Food Safety Initiative standards are presented at various international forums, there is a discussion on which standard is best.

Constraints to HACCP Implementation in Developing Countries Part II
Constraints to HACCP Implementation in Developing Countries Part II

Part II of a series exploring the cultural and technical food production issues faced by developing countries.

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