Food safety concerns in the produce industry have been in the news thanks to the Netflix documentary – Poison. People started to realize that so many points of cross-contamination can happen from farm to table. If you get the chance to review the food safety recall published by the FDA or CFIA, you will notice…
Canada is a country known for its diversity. With a growing population of 38 million people from different ethnic backgrounds, Canada offers amazing cultures and foods. All this is possible thanks to the hundreds and thousands of food importers nationwide. As an entrepreneur, you may be interested in joining this growing industry and wonder how…
Aegle Nutrition LLC is a U.S.-based manufacturer of nutritional supplements and nutraceuticals founded in 2013 with top industry professionals who recognized a need to provide a different standard of customer service and expertise. AEGLE Nutrition’s facility is based in Carrollton, Texas, and is a state-of-the-art certified GMP and FDA-registered facility built to exceed quality and…
Compressed air requirements in the Safe Quality Food (SQF) Edition 9 Code - Food Manufacturing reference the use of inert gasses or air that contacts food or food surfaces such as packaging or equipment surfaces. In the food and beverage industry, inert gases are used for sparging (ex: nitrogen in wine or in nitro coffee)…
Your food business is doing great. A potential major customer has contacted you. You receive the good news that they plan to list your food products! The only contract requirement is for you to secure a HACCP certification. You and your team have prepared for it for a long time, and the big day is…
It’s been over a year since the SQF code edition 9 was published and implemented. The SQF Professional update for 2022 Q2 provides some insights on food safety compliance for certified sites. Audit Findings SQFI reported that over 7,500 audits were conducted worldwide in 2021. The average audit score reached 94.30/100, a “G-good” audit score…
The BC Institute of Technology collaborated with Tastelweb to allow students to complete a sensory evaluation of plant-based yogurts using sensory software. Vegan yogurts are popular with consumers who have allergies or sensitivities to dairy or those who choose to consume vegan food. The products that were evaluated by the students for this study were…
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”…