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Articles by Section - Department: Quality

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Departments: Global Food Safety Initiative Improves Organizational Culture, Efficiency in Food Industry

Since its inception in 2000, the Global Food Safety Initiative has emerged as a high-impact presence in the food industry, touching multiple segments of the industry and creating a dynamic web of continuous improvement.

Departments: Training Oversights and Their Impact on GFSI

The Global Food Safety Initiative tightened food safety standards with the North American introduction of its approved benchmarking schemes in 2007. Yet one of the most important elements of these schemes, the need for training and knowledge retention, often falls short, as a number of third-party audits can attest.

Departments: Fine Tune Your Compliance

HACCP systems have been required in a number of food manufacturing categories for many years and continue to expand as the standard model for all categories in the food industry and supply chain. Validation, an important component of HACCP Principle 6 verification, is not a new concept to the food industry. However, the subject of validation is not always well understood by those individuals who perform food safety and quality audits to determine compliance with current regulatory and industry standards.

Departments: Get a Feel for Texture

The most important physical properties of food quality are probably those related to consumer perception. Freshness of bread is commonly evaluated by lightly squeezing the loaf on the shelf. Its density is evaluated by feeling its weight, from which a consumer may imply something about chewiness.

Departments: Track & Trace

What’s scarier than a contamination event? Not properly planning for reporting to the U.S. Food and Drug Administration (FDA) when your product is involved in one. Fortunately, compliance with the FDA Reportable Food Registry (RFR) is easier than you think.

Departments: Lessons Learned from GFSI Audits

Achieving GFSI (Global Food Safety Initiative) certification can ensure consumer confidence in product safety. Among the many existing standards available for audit or certification, GFSI has selected several that are applicable to the food manufacturing industry.

Departments: Mustering Motivation

Training the employees in any type of food-handling operation is not an easy task. There are so many different areas of concern: GMP (good manufacturing practices), HACCP programs (hazard analysis critical control points), product safety programs (glass control, allergen and organic food storage, quarantine procedures, etc.), and other requirements.

Departments: Addressing Food Authenticity Challenges

Consumers around the world are increasingly demanding information on and reassurance of the origin and content of their food. In addition, food manufacturers must provide and confirm the authenticity and point of origin of food products and their components. These increased demands come amid legislative and regulatory pushes that increase the complexity and level of regulation imposed on the food supply worldwide. Protecting consumer rights and preventing fraudulent or deceptive practices such as food...

Departments: How to Manage a Recall Effectively

In the food and beverage industry, brand equity is imperative to an organization’s success. A recall is one of the most devastating things that can happen to any organization within this industry. Added to the cost to consumers and the U.S. Food and Drug Administration (FDA), there are regulatory issues and negative customer reactions to address, as well as the possible effect on market share to consider.

Departments: GFSI: The Next Phase

The Global Food Safety Initiative (GFSI) is due to complete the first test phase of a tool that was specially developed for small suppliers around the world. The official launch will come next February at the Global Food Safety Conference in London.

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October/November 2014

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