International Standards/Harmonization

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Validation, verification and monitoring are critical components of food safety and quality management programs.

Technological advances in analytical chemistry make it possible to detect chemicals in food matrices at extremely low levels.

All aspects of cleaning and disinfection methods should be incorporated into the internal audit program of the food processor to ensure it is meeting the standards desired.  

Importers will become the front line for food safety if the U.S. Food and Drug Administration mandates verification of compliance with U.S. food safety laws by foreign suppliers.

Most often, allergies and intolerance are not life threatening, but avoidance of certain foods is the only way to prevent adverse response.

This article highlights important updates to the ISO 22000 standards.  

Hazard Analysis and Critical Control Points (HACCP) is an essential tool in the food safety arsenal and is used globally to ensure safe food worldwide.

GS1 Standards help the entire industry speak the same language to reduce confusion, errors and costs as well as improve the safety of our food supply.

The article highlights an interview with Fred Hayes, director, technical services, Packaging Machinery Manufacturers Institute on international packaging issues.

FDA attempts to secure the border for food importers around the world: A look at the Foreign Supplier Verification Program.