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How Food Safety Agencies Protect Consumers with Food Labels

Jul 22 2015 07:30 PM | Simon in Articles

The main goal of food safety agencies worldwide is to protect consumers from food products that are potentially harmful to their health. For that reason the agencies constantly introduce new and review old regulations for proper food production and labeling. These laws differ from country to country, and even from region to region within one country.

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Introducing the Best Aquaculture Practices (BAP) standard

Oct 19 2014 07:23 PM | bacon in Articles

"We must plant the sea and herd its animals using the sea as farmers instead of hunters. That is what civilization is all about - farming replacing hunting".
- Jacques Cousteau (1910-1997)

Indeed we have, as reported in the last FAO Fisheries & Aquaculture publication, wild captured seafood is maintaining an even level and seemed to have reached its limitations, however, aquaculture production has recently eclipsed wild captured seafood harvest levels.

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Compressed Air - How Clean is Yours?

Jul 20 2014 07:02 PM | Trace Analytics in Articles

Compressed air is used widely in the food industry in devices such as pneumatic valves, and in product handling and packaging systems. Often it is an integral component of Clean-in-Place (CIP) systems as a carrier of steam. It is important that compressed air systems function effectively. The purity of compressed air is vital for ensuring product and work surfaces in direct and indirect contact with the product, do not become contaminated.

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A Ten Step Guide to the BRC Food Safety Standard

Oct 24 2010 09:16 PM | Tony-C in Articles

The BRC Global Standard for Food Safety publication has now become a leading global standard supported by major retailers throughout the world and adopted by over 8,000 food businesses in more than 80 countries. As management systems standards go it is a well organised document, written in clear language and reasonably user friendly. However, at 82 pages long it can overwhelm the newcomer and it easy for one to get lost in the plethora of requirements. The BRC Global Standard for Food Safety certification standard requirements are described in great detail in 7 sections throughout the standard. Some of the requirements may not be appropriate to all organisations; however the standard does stipulate 10 fundamental requirements without which certification cannot be achieved.

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Implementing a Food Safety Management System

Feb 28 2010 08:55 PM | Tony-C in Articles

All food businesses should implement a documented food safety management system based on Hazard Analysis Critical Control Points (HACCP) principles. This means food businesses should be aware of all the food safety hazards in their food operations and have systems in place to control them.

An important step in safeguarding food safety is the implementation of a structured Food Safety Management System that is incorporated into the overall management activities of the organization. The Food Safety Management System should address legal requirements in addition to physical, chemical, biological hazards identified by the HACCP.

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Food Safety Certification: A Necessary Investment

Nov 24 2010 09:39 PM | ggansner in Articles

The U.S. food industry has experienced myriad breaches in food safety resulting in food alerts and recalls over the past several years, which have injured or killed consumers and cost retailers, manufacturers and growers millions of dollars.

While the out-of-pocket losses are considerable, food safety breaches and recalls cost everyone in the food chain dearly. And there are other irreparable damages –– the decline or loss of brand image and the loss of consumer trust. The focus on U.S. food safety regulation and systems improvement, as well as the lightning speed of communication in the digital and social-media age brings food poisoning news to consumers in real time, allowing manufacturers and retailers little time to prepare public relations responses.

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Cornerstone of HACCP

Aug 31 2013 09:48 PM | Simon in Articles

The Hazard Analysis & Critical Control Points (HACCP) is a systematic approach to the identification, evaluation, and control of food safety hazards. HACCP is a management system in which food safety is addressed through the analysis and control of chemical, biological, and physical hazards from unprocessed or raw material, procurement and handling, to manufacturing, distribution and consumption of the finished food product.

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FSSC 22000 set to become the Global FSMS Standard

Jan 07 2011 09:25 PM | Tony-C in Articles

A single, internationally accredited and recognized superior food safety standard has been the Holy Grail for many years; we are not there just yet but the introduction of FSSC 22000 takes us a major step closer. The FSSC 22000 standard is designed for food manufacturers who supply or plan to supply their products to major food retailers or major branded food companies and combines the ISO 22000 Food Safety Management standard with the Publicly Available Specification (PAS) 220 and other additional requirements.

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The Food Chain

Apr 17 2006 08:36 PM | Simon in Articles

With the publication of ISO 22000 for food safety management, a new tool has been added to the food safety portfolio. Oliver Cann investigates its role and the prospects for success. Concerns over food safety have been front-page news in recent years, from mad cow disease to E.coli outbreaks, from the debate over Genetically Modified foods to Sudan red dyes. In response to these concerns, the food industry is active in trying to find solutions which improve food safety. Existing food safety verification tools include the Dutch HACCP (Hazard Analysis Critical Control Points) Code, the British Retail Consortium (BRC) Global Food Standard, the International Food Standard (IFS), the Safe Quality Food (SQF) protocol and the Euro-Retailer Produce Working Group Good Agricultural Practices (EurepGAP) standard. All are actively used to help food retailers manage their supply chains and each standard supplies solutions in their respective markets.

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