Content relating to Food Safety

What is the future of nutritional labeling and how do we stay ahead of challenges?

View a complimentary on-demand webinar on maximizing value from your SQF program.

The FDA recognizes that many consumers are interested in food ingredients, so they have issued a guidance for manufacturers. This Guidance describes the voluntary labelling of foods with information regarding if the food was produced utilizing genetic engineering, the objective of this guidance is the labelling to be accurate.

An effective Environmental Monitoring Program (EMP) for pathogenic bacteria is critical to mitigate against risk of contamination.

The *2019 Food Standards Survey reports 66% of consumers refer to the Food Hygiene Rating Scheme results to help them make decisions about where to eat or buy food. These results clearly demonstrate that food safety issues can seriously damage a hospitality business, but a five-star food hygiene rating can improve it.

What are the implications of COVID-19 on the global food industry, and what does that mean for you, the consumer? And can you help?

SAI Global Assurance, a recognized leader in integrated risk management and assurance services, is pleased to announce that it has been awarded a five-Star “Excellent” rating from leading brand and consumer protection organization BRCGS – its highest rating for Certification Bodies accredited to audit its standard. 

Food fraud – an intentional act of tampering with food for economic gain – is estimated to affect up to 10 per cent of all commercially sold food products.

Kimberly Carey Coffin, Global Head of Food, Retail and Hospitality at SAI Global, discusses in Food & Beverage Magazine how the ever-increasing complexity of the food supply chain translates to ever increasing levels of risk and outlines seven supply chain integrity risks that could compromise customer safety in the food industry.