The SA8000® Standard is the leading social certification standard for factories and organizations across the globe. It was established by Social Accountability International in 1997 as a multi-stakeholder initiative. Over the years, the Standard has evolved into an overall framework that helps certified organizations demonstrate their dedication to the fair treatment of workers across industries and in any country. …
The ISO 27001 standard was published in October 2005, essentially replacing the old BS7799-2 standard. It is the specification for an ISMS, an Information Security Management System. BS7799 itself was a long standing standard, first published in the nineties as a code of practice. As this matured, a second part emerged to cover management systems. …
The ISO/TS16949 is an ISO technical specification aiming to the development of a quality management system that provides for continual improvement, emphasizing defect prevention and the reduction of variation and waste in the supply chain. It is based on the ISO 9001 and the first edition was published in March 2002 as ISO/TS 16949:2002.[1]It was …
You may be considering a raw food diet for your pets because you have heard that it is healthier. But raw food diets can make you and your pet sick. Germs like Salmonella and Listeria bacteria have been found in raw pet foods, even packaged ones sold in stores. These germs can make your pets sick. Your family also …
Behaviour-based systems for measuring food safety complement the normal risk-based, system and process checks, as they offer insight into what employees really think and understand about food safety. Food safety culture in a business is how everyone (owners, managers, employees) thinks and acts in their daily job to make sure that the food they make …
It is critical to monitor the hygienic environment in the food manufacturing facility for the production of high quality and safe food products. An environmental monitoring program (EMP) will assess the effectiveness of the overall hygienic practices in a facility and provide necessary information to prevent possible microbial contamination of food products. It provides valuable …
Pest management is a critical component of food safety programs worldwide. Production facilities, as well as food retail facilities and restaurants, are all at risk for attracting such pests as rodents, cockroaches, ants and birds, due in large part to the very nature of their business. These facilities provide the ideal conditions many pests need …
All GFSI (Global Food Safety Initiative) and retailer food safety standards have high-level expectations and prescriptive requirements for allergens. However, these are often limited to the direct operations of the manufacturing facility and do not necessarily include allergen risks in other sectors of the food supply chain. There is little gain to be had if …
VACCP stands for Vulnerability Assessment and Critical Control Points. It focuses on food fraud as well, and widens the scope to include systematic prevention of any potential adulteration of food, whether intentional or not, by identifying the vulnerable points in a supply chain. It is especially concerned with economically motivated adulteration (EMA). Examples include product substitutions, …
TACCP stands for Threat Assessment and Critical Control Points. This protocol focuses on tampering, intentional adulteration of food, and food defence. TACCP generally requires a wider range of employee involvement than HACCP, as it covers issues such as manufacturing plant and transportation security, IT security, and employee background checks. Some points will overlap with HACCP, …
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