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.
GS1 Standards help the entire industry speak the same language to reduce confusion, errors and costs as well as improve the safety of our food supply.
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.
FDA attempts to secure the border for food importers around the world: A look at the Foreign Supplier Verification Program.
The use of recycled materials in food packaging applications is governed by the same principles that apply to all food packaging.
Summary: Canada’s historic meat recall provides lessons on the importance of a food safety culture for all those along the food supply chain.
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.
The U.S. Food and Drug Administration (FDA) can refuse admission of articles to U.S. that appear to be in violation of FDA regulations and may automatically place a company on an Import Alert involving Detention without Physical Examination. Read more for how to navigate this process.
Minimizing packaging waste must be done in a way that maintains the safety and hygiene of the food to keep it safe.
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.
ISO 22000 is a nonprescriptive standard that provides both opportunities and challenges to organizations that desire to implement the requirements.
Part II of a series exploring the cultural and technical food production issues faced by developing countries.
The value of Hazard Analysis & Critical Control Points (HACCP) has been acknowledged by food regulators around the world as many nations have mandated such systems for certain types of foods produced within or shipped to their country.
Since its establishment in April 2000, the UK Food Standards Agency has managed more than 12,000 food safety incidents of varying scale and complexity.
An update of ISO 22000 and how it integrates into existing food safety management schemes are presented.
It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.
Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.
A key area of focus for the food industry today is functional beverages—the fastest-growing sector of the functional food market.