The Global Food Safety Initiative (GFSI) has recognized the Canadian Grain Commission’s (CGC) grain safety certification programs, noting the programs demonstrate “rigor and credibility.” The GFSI is a food safety certification program benchmarking system operated by the Consumer Goods Forum, which represents nearly 400 food retailers, manufacturers, service providers, and other stakeholders from over 70 countries. As part of its… Read more »
Access to sufficient amounts of safe and nutritious food is key to sustaining life and promoting good health. Unsafe food can cause hundreds of diseases. Food can become contaminated at any point during production, distribution and preparation, and everyone along the production chain, from producer to consumer, has a role to play in food safety. Julie Miller Jones, PhD, distinguished… Read more »
New European Union legislation comes into force concerning the amount of acrylamide in foods with “benchmark” levels being set for various products. Passed by the EU last year, today marks the beginning of the law which limits the amount of acrylamide allowed in packaged foods and forces manufacturers to closely examine and reduce acrylamide levels in products. The legislation describes practical… Read more »
The rapid pace of advancement in food safety technologies are going to add to the pressures food and beverage manufacturers are currently under, said Mike Robach, vice-president of food safety, quality and regulatory affairs for Cargill, Minneapolis. Mr. Robach spoke Jan. 22 during an education session at the Dairy Forum, which is hosted by the International Dairy Foods Association and… Read more »
As a result of the EU’s new rules on dietetic foods, applicable since July 2016, a whole range of products carrying dietetic suitability statements needed to be re-labeled and/or reformulated. In addition, Commission Regulation 2018/97, published on January 23, 2018, bans the use of artificial sweeteners in fine bakery products aimed at people with special dietary needs. It is applied… Read more »
Two officers illustrated for the Codex Alimentarius Commission, during its 40th session, the way FAO and WHO work together to provide the scientific advice on which Codex food safety standards are based. Markus Lipp, Senior Food Safety and Quality Officer, FAO, and Angelika Tritscher, Coordinator Risk Assessment and Management, WHO, described the process that the various international risk assessment bodies,… Read more »
The Institute for Global Food Security at Queen’s University Belfast will lead one of the world’s largest food safety projects across Europe and China. The European Horizon 2020 program and Chinese Ministry of Science and Technology (MOST) program have been awarded €10 million (US$11.2 million) towards an EU-China partnership to improve food safety and tackle food fraud. The EU-China-Safe project… Read more »
Armed with clipboards, swabs and a keen eye, the Food and Drug Administration (FDA) has slowly begun assessing bakery operations across the country. Under the Food Safety Modernization Act (FSMA), baking facilities will undergo inspections verifying that preventive controls are in place. And while being prepared for an unannounced inspection is at the top of many companies’ agendas, what should they expect when the investigators walk through the door?
Each side has just the congressional recess left to practice its hyperbole for the coming Senate fight over how regulations will be used across government. It’s going to get nasty. And confusing. The practice of giving the other side’s bill a dirty name is now a common tactic.
Once upon a time, an outbreak occurred, and the game was never the same. There probably isn’t a member of the baking industry who doesn’t remember the salmonella outbreak at Peanut Corp. of America. And Bill Kehrli, vice-president, sales and marketing, Cavanna Packaging Group, will never forget: Cavanna supplied around 30 packaging lines to a major North American bakery plant that received a tainted shipment of peanut butter.