In food safety, we rely on the fundamental Hazard Analysis and Critical Control Point (HACCP) principles developed to identify and mitigate identified hazards to an acceptable level. HACCP forms the basis of most food safety plans we build and adopt for our food business. In 2020, the FAO (Food and Agriculture Organization) published a revised…
You manufacture a food product and the sales have been good. You are outgrowing the commercial kitchen. Your inbox is full of inquiries out of your province/state. You may need to ship your products to the USA, Asia, or Europe. It may be time to rent space and build a new food processing plant. Setting…
On September 25, 2020, the Codex Alimentarius Commission adopted the revised Code of Practice (General Principles of Food Hygiene and its HACCP annex). The Codex Alimentarius regroups internationally recognized standards, codes of practice, recommendations, and guidelines published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO). Generally referred to as “Codex HACCP”…
When maintaining a food safety management system, SQF practitioners are responsible for continuous improvement. They know that Corrective and Preventative Action (CAPA) and Root Cause Analysis (RCA) are quality management tools that drive continuous improvement and improve SQF Audit Scores. When deviations from SQF requirements are identified, a systematic process must be followed to determine…
To protect the consumer, the FDA monitors domestic and foreign food businesses and the safety of the products they offer for sale on the US market. The data gathered from FDA inspections ensure a robust level of food safety protection. FDA is involved in various activities such as inspection, recall, sampling, seizure of food products…
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Food safety specialists working in the industry know that developing and maintaining a food safety management system requires a significant amount of administrative paperwork. With pressures to go paperless, coupled with increasing regulatory and industry requirements, more and more food manufacturers and importers are turning to food safety software to automate document and record control.…
On January 1, 2022, the 7th Edition of the Harmonized System (HS) nomenclature came into force. This update will affect Canadian importers and brokers who use the Automated Import Reference System (AIRS). HS codes may no longer be valid following HS structure updates by the World Customs Organization. If this is the case, a reject…
Sensory Research Context How to describe the sensory profile of food, beverages, and cosmetics quickly and intuitively. Sensory methodology created and designed by Dr. Thuillier (ABT Informatique) White paper authored by Dr. Thuillier Translated by Karine Lawrence (Sirocco Consulting) 1. How to Describe the Sensory Profile of Complex Food, Beverages and Cosmetics How to describe…
In this blog, we are going to discuss the basic concepts of sensory evaluation of foods by reviewing web inquiries and headings on the subject. In the last few years, we have noticed a greater interest in sensory evaluation. According to Ruiz-Capillas et al (2021), “efforts have been put into developing new methodologies for sensory…
SQFI Program is globally recognized as a food safety certification program that covers the food supply chain from primary production to foodservice. For SQF Code Edition 9.0, there have been significant changes to GMP module sections and elements, more focus on prevention of cross-contamination, requirements for maintaining air hygiene in high-risk zones such as RTE…