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Recently Clare Winkel attended the World Seafood Congress 2019 in Penang Malaysia. 41 countries were represented to discuss innovation, responsibility, and sustainability for the future, under the conference theme of Seafood Supply Chains of the Future. This conference occurs every 2 years somewhere around the world, in a location usually closely related to the seafood […]
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New GFSI (Global Food Safety Initiative) requirements now include special consideration to be given to food fraud. To address this new requirement, food safety standards, including SQF, mandate certified sites to complete a food fraud vulnerability assessment of a food manufacturer’s entire supply chain with a strong emphasis on ranking raw materials for potential vulnerability. […]
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ICS has recently spent an extended period of time consulting in remote parts of PNG. A country with a population of approximately 7.7 million, including the PNG mainland as well as its 600 islands. There are 800 known languages in PNG, some locals still living in traditional huts like the image above. What an interesting […]
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The BRC Global Standard Food Safety Issue 8 was released in August 2018. All BRC audits are now certified against Issue 8, it is imperative you read this update and prepare for your next audit. Issue 8 addresses a few major areas where the Standard needed to be revised to reflect the changing food safety […]
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The BRC Food Safety Americas 2019 Conference was held in San Diego, May 21-22, 2019. Clare Winkel had the pleasure of being a guest speaker. Here is a summary of Clare’s presentation. What is food fraud? Food fraud is intentional adulteration of raw ingredients for financial gain. It is Economically Motivated Adulteration. It is Not: […]
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Different countries have different Food Fraud regulations and even different definitions. If you are exporting you need to know not only what the requirements are, but also the meaning of the term in that region. Food fraud is economically motivated adulteration of food. It’s all about making money – not sabotage. Food fraud is not […]
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By Margaret Balfour While the concept of HACCP-based risk assessments for food safety (chemical, biological and physical) has been very well established globally, much of the food industry has yet to come to terms with the development of risk assessments focusing on vulnerability, authenticity and threats. To further complicate matters, multiple terms are used globally for […]
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by Margaret Balfour The past few years have seen some significant changes in the requirements of retailer and GFSI Standard and 2018 is shaping up to be another big year of change. The BRC Global Standard Food Safety Issue 8 is to be released in mid-2018 and as BRC Approved Training Providers, ICS are prepared […]
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