International Standards/Harmonization

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It is critical for suppliers and manufacturers to reshape, reinvent and reimagine their approach to ensuring the safety of food ingredients.  

Although date labeling of food has a long history, it has become more visible in the past few years as attention to and concern about food loss and waste have heightened.

Canada’s food safety system is complex but effective because of ongoing progress in regulatory standards.

The Codex Alimentarius Commission develops international food safety and nutrition standards in addition to quality standards, guidelines and codes of practice.

Enforcement of laws relating to food labeling is also becoming stricter in China.

Changes to several ISO standards were initiated at the Fifth Plenary Meeting of ISO Subcommittee 17 in Copenhagen, Denmark in 2014.  

Food packaging materials are excluded from the definition of food additives, they are not subject to premarket clearance, except for packaging for infant formula and novel food.

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.