Food Safety Magazine

International Standards/Harmonization

Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks
Outbreak Responders Work to Stop Viral and Parasitic Foodborne Outbreaks

When a foodborne outbreak occurs within the United States and the suspect product is one of foreign origin, government agencies and food producers must work together efficiently to identify the cause of the outbreak.

A Closer Look at Food Safety in Canada
A Closer Look at Food Safety in Canada

Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.

Codex Alimentarius Commission: Ensuring Food Safety and Nutrition Security for Over 50 Years
Codex Alimentarius Commission: Ensuring Food Safety and Nutrition Security for Over 50 Years

The Codex Alimentarius Commission develops international food safety and nutrition standards in addition to quality standards, guidelines and codes of practice.

Food Labeling for Companies Manufacturing or Distributing Food in China
Food Labeling for Companies Manufacturing or Distributing Food in China

Enforcement of laws relating to food labeling is also becoming stricter in China.

ISO 22000: The Times…They Are A-Changing*
ISO 22000: The Times…They Are A-Changing*

Changes to several ISO standards were initiated at the Fifth Plenary Meeting of ISO Subcommittee 17 in Copenhagen, Denmark in 2014.

 

Regulation of Food Packaging in Canada
Regulation of Food Packaging in Canada

Food packaging materials are excluded from the definition of food additives, they are not subject to premarket clearance, except for packaging for infant formula and novel food.

 

A New Paradigm for Validation, Verification and Monitoring
A New Paradigm for Validation, Verification and Monitoring

Validation, verification and monitoring are critical components of food safety and quality management programs.

Regulating the Low-Level Presence of Chemicals in Foods — The Way Forward
Regulating the Low-Level Presence of Chemicals in Foods — The Way Forward

Technological advances in analytical chemistry make it possible to detect chemicals in food matrices at extremely low levels.

Development of BRC-Compliant Cleaning and Disinfection Methods
Development of BRC-Compliant Cleaning and Disinfection Methods

All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.

 

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.

Attaining Clearances for Food-Packaging Materials
Attaining Clearances for Food-Packaging Materials

To determine whether a food package can be legally marketed around the globe, one must consider many factors related to the packaging of the food item.

“Tradition, Quality and European Taste” Campaign on European Meat Safety
“Tradition, Quality and European Taste” Campaign on European Meat Safety

Food safety policy of the European Commission is aimed at ensuring high levels of consumer interest and health protection.

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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