The FDA Food Safety Modernization Act (FSMA) is transforming the nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it. Congress enacted FSMA in response to dramatic changes in the global food system and in our understanding of foodborne illness and its consequences, including the realization that preventable foodborne illness …
SQF The most recent edition of the SQF Codes is the SQF Codes Edition 9, published in October 2020 and effective for all audits on May 24, 2021. Edition 9 is comprised of 11 industry-specific codes that provide step-by-step instructions for production and manufacturing sites to become SQF certified. The SQF Code is a process …
GLOBALG.A.P.’s roots began in 1997 as EUREPGAP, an initiative by retailers belonging to the Euro-Retailer Produce Working Group. British retailers working together with supermarkets in continental Europe become aware of consumers’ growing concerns regarding product safety, environmental impact and the health, safety and welfare of workers and animals. Their solution: Harmonize their own standards and …
Demonstrate your dedication to providing safe, high quality food products and gain a competitive advantage in the marketplace with a GMP Inspection from AIB International. Your customers will see that you meet and exceed food safety regulations through your participation and compliance with AIB’s Consolidated Standards for Inspection. This educational audit is designed to look …
These General Principles lay a firm foundation for ensuring food hygiene and should be used in conjunction with each specific code of hygienic practice, where appropriate, and the guidelines on microbiological criteria. The document follows the food chain from primary production through to final consumption, highlighting the key hygiene controls at each stage. It recommends …
Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level. In this manner, HACCP is referred as the prevention of …
The IFS Food Standard reviews the products and production processes to evaluate a food producer’s ability to produce safe, authentic, and quality products according to legal requirements and customer specifications. It supports businesses in meeting the growing transparency and traceability demands in the market and contributes to improving product.integrity and increasing efficiency. Qualified IFS Auditors …
The ISO 22000 family of International Standards addresses food safety management. The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today’s food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food …
FSSC contains a complete certification scheme for Food Safety Systems based on existing standards for certification (ISO 22000, ISO 22003 and technical specifications for sector PRPs). The certification will be accredited under the standard ISO guide 17021. Manufacturers that are already certified against ISO 22000 will only need an additional review against technical specifications for …
Statistical process control (SPC) is the use of statistical methods in the monitoring and control of a process, by repeatedly sampling measurements, or counts, to predict results. Under SPC, a process behaves predictably to produce results with the least possible waste. Once a process has become stable and responds as predicted, then it is said …
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