Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.
This article highlights important updates to the ISO 22000 standards.
The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.
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.
The use of recycled materials in food packaging applications is governed by the same principles that apply to all food packaging.
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.
Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
An essential supplement to quality and safety systems that anchors them in reality is periodic testing to verify the authenticity of food ingredients.
An update of ISO 22000 and how it integrates into existing food safety management schemes are presented.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.
A key discipline for further reducing foodborne illness and strengthening food safety systems is risk analysis.
Growing global food trade has complicated processing strategies as food companies struggle to cost-effectively accommodate the food safety regulations of every destination country.
Part III of a series exploring the cultural and technical food production issues faced by developing countries.
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.
The issue of food ingredients and their quality is an often overlooked yet critical component of food safety.
The measurement of L. monocytogenes plays a significant role in the perceived control of this specific microorganism in ready-to-eat foods.
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.
Whenever the Global Food Safety Initiative standards are presented at various international forums, there is a discussion on which standard is best.
Part II of a series exploring the cultural and technical food production issues faced by developing countries.