Food Transparency No Longer an Option
As consumers demand to know the “who, what, when, where and how” of products they purchase, companies must focus on bringing honesty to the table to build trust.
As consumers demand to know the “who, what, when, where and how” of products they purchase, companies must focus on bringing honesty to the table to build trust.
As FDA prepares to issue its next final FSMA rule, Preventive Controls for Human Food, companies should already be laying the groundwork for training staff.
Providing customers with updated certificates and audit documents, and migrating to digital platforms are steps suppliers can take to conquer document management.
All methods are not equal, and companies must understand the testing methods used on a Certificate of Analysis.
The latest recalls are affecting Beech-Nut Nutrition, B & R Meat Processing, and Whole Foods Market.
In the age of increasingly fewer resources and less time, companies are challenged to effectively train staff and meet ever-changing regulatory requirements, while successfully managing their suppliers and customer expectations.
The U.S. Food and Drug Administration has announced a strategy to establish ingredient definitions and standards for animal food in order to increase transparency and affirm the safety of the animal food supply, as required by the Food and Drug Administration Amendments Act (FDAAA) of 2007.
A slaughterhouse owner has been fined around $12,000, and a manager given a four-month suspended sentence, in the first prosecution for criminal charges relating to the 2013 horsemeat scandal.
What’s the best way to collect supplier documentation? You might read that sentence and think there is no best way…and you would probably be correct. There really is no best way to gather documentation other than sending a representative out to a supplier’s facility for an audit and document gathering. But we simply don’t have enough personnel to go that route.
Arctic Apples have ‘silenced’ genes that prevent them from turning brown when bruised, while genetic modification of Innate potatoes reduces the activity of genes that cause tubers to turn brown.