Topic related comments and questions captured from today's webinar.
What distributors have to do is to "qualify" their suppliers, and have confidence in their products
how do we identify origin except from replying on supplier?
We process cheese. we have several very small scale manufacturers. for BRC, would we need them to test for melamine, lets say, regularly?
Theophilus Fon Anyam
Is it really possible for a distributor to test all the products to ensure compliance? We request letters of guarantees, specifications, allergen declarations and label verification. I find it cumbersome to test all products for their composition and percentages of ingredients.
Media plays a big roll in educating consumers to watch out for food fraud
From all indications, there are as many food fraud cases, but very few end up traced as a cause for product recall. How can regulatory bodies step up strategies to identify food fraud cases?
There is a good explanation in the brc participate, about understanding vulnerability assessment expected as per BRC, V7
My view is that food fraud should be analyzed/included in HACCP programs. What 's yours?
Is there any new update you can provide from the recent GFSI conference in regards to Food Fraud? e.g. is ready the vulnerability assessment best practice to share globally? Thanks
Should food fraud be analyzed/included in HACCP programs?
Seen a processed cheese with most info in non-english but still the label had cheddar highlighted as a bold big word and rest was almost unreadable!
We buy in manufactured ingredients (chocolate) -- We've sent it out for identification testing - but it is very difficult for a lab to analyze complex ingredients. How much should we push our suppliers to provide information about the raw ingredient qualification and testing process, especially with vendors we've been dealing with for many years?
Just wondering how much info is required to update HACCP plan hazard/risk assessment
I have read of an initiative known as Operation Opson where almost 50 countries are participating. What do you know about ir and how a country can be part of it.? Thank you
If you find or suspect food fraud for a product or material, who is the reporting body and should there be a documented procedure for reporting?
Is this going to be too big of a fast step to set in place considering where we at now?
Under which hazard category would you classify food fraud - Biological, Chemical or physical hazard?
Should chocolate factories test for melamine if they use powder milk?