Dangerous attacks in the food industry occur frequently and are not always as high profile as you might think. Are you aware that, in recent years, many companies in the food industry have been affected by intentional attacks on the products they manufacture? The time has come for food manufacturers to ask themselves: what can be done to prevent tragedy from striking in your facility? Continue Reading
Throughout every facet of the frozen food and beverage industry, companies are navigating the new food safety landscape created by the Food Safety Modernization Act (FSMA).
Under FSMA, the U.S. Food and Drug Administration (FDA) has finalized seven regulations covering produce safety, safe production and transport of food, imported food and food defense.
To aid companies in determining their FSMA-readiness, AFFI has developed unique FSMA Food Safety Self-Assessment Tools that are specifically tailored to members of the food and beverage industry. Continue Reading
Food safety requirements start young, even before a child starts eating solid food. Infant formula serves as a partial or complete substitute for breast milk and as a sole source of all nutrients for an infant. Because it comprises much or all of an infant’s diet, the contamination of powdered infant formula with a foodborne pathogen poses an extreme risk to the health of a child, as their immune systems are still developing. One bacterium often found to be the culprit in cases of contamination in powdered infant formula is Cronobacter sakazakii (Cronobacter). Continue Reading
High in Vitamin A. Excellent source of Calcium. Low in Sodium. It’s nearly impossible to find a food label that doesn’t display a nutrient content claim. So what exactly is a nutrient content claim?
Nutrient content claims characterize the value of a vitamin or mineral in a food, as defined by the Food Drug Administration (FDA). To better understand these claims and their use, read our five facts below! Continue Reading
When consumers purchase chicken from the grocery store, they could be bringing home more than just a drumstick. Campylobacter has crept its way up the charts to become the top bacterial cause of reported foodborne illnesses in the United States. Move over, Salmonella! But how does Campylobacter infiltrate the food supply, and why is it seemingly on the rise? We’ve answered five need-to-know questions about Campylobacter below: Continue Reading
Food manufacturers who find an issue during an internal food safety audit need to perform a root cause analysis and take corrective actions in order to eliminate the problem. But what if subsequent internal audits reveal the same repeating issue? That is a good indication that the company did not find all of the root causes to place corrective actions against. And for many companies, the issue comes back repeatedly despite corrective actions. Continue Reading
It’s no secret that consumers are continually seeking out healthier foods, with a particular emphasis lately on organic foods, dairy-free or meat-free alternatives and products free of Genetically Modified Organisms (GMOs). But should you make a non-GMO claim on your food label? The answer lies in understanding consumer motivations for purchasing one product over another. While these trends are not new, non-GMO claims specifically have been on the rise as top motivators of consumer food choice over the past few years. Continue Reading
As an auditor for over 35 years, I have noticed most food facilities do not fully understand the fundamentals of Integrated Pest Management (IPM). Many know about pest control, but they do not quite grasp the full power of establishing an effective IPM plan.
There are five steps for establishing an effective IPM plan: Continue Reading