A food safety consultant can be an invaluable asset on the road to certification; providing a GAP Analysis, training and certification to an accredited food safety standard, as well as providing ongoing guidance and support to senior management, and offering cost-effective methods for achieving a standards scheme. Each of the recognized food safety standards requires a detailed, on-site, third-party independent audit, carried out at least once per year. The purpose of this audit is to ensure that the proper systems are in place, monitored with accuracy and are effective in day-to-day operations or in times of crisis.

The FDA governs food packaging labels and requires the following information on all food labels like Product name, Manufacturer or distributor name and address, Product weight, Ingredients list — from highest to lowest in amount, Required nutritional and serving information in the Principal Display Panel (PDP), Barcode, The FDA also has specific guidelines for many claims, such as organic, fat-free and low-calorie. For a complete breakdown of food labeling requirements. The FDA issued a range of new requirements for nutrition information and the Principal Display Panel.

Audits are a crucial component of maintaining food safety standards and certification, by providing transparency and assurance that standards are being maintained. This transparency increases the collaborative capacity of stakeholders across the supply chain and enhances safety, efficiency and continual improvement within individual organizations. Whether you are a seasoned audit participant or new to the game entirely, there is always room for growth and development within your audit process. Auditing does not just have to be just a necessary component of certification or business – it can also be a great opportunity to drive value within your organization.

Food Industry Counsel provides food safety legal and regulatory consulting services exclusively for food industry clients, helping them anticipate, navigate and resolve their most pressing food safety challenges. food lawyer helps their client comply with food laws starts with understanding the client’s business operates. A meat processor and distributor has a different set of laws and regulations to follow than a restaurant. Likewise, a farmer has a different set of laws to follow than a store owner who needs to comply with food assistance laws. Meeting the client’s need requires understanding what laws apply to the client’s industry and activities.

As public health and safety standards evolve, companies must make sure their employees receive essential education and training to stay ahead of the curve. NSF International understands the challenges businesses face, and provides timely and pertinent public health training and instruction for the global food industry at all levels to achieve positive results. Illness arising from eating contaminated food is preventable through good food hygiene practices. These good food hygiene practices stem from food handlers – anyone who handles or prepares food, ice or drink – having adequate food knowledge and training. The law requires that food handlers are supervised and trained in food hygiene relating to their work.

This transparent scoring and rating process will allow FBOs to showcase their level of compliance and excellent food hygiene quality and enable consumers to make informed choices about the foods and the places where they would like to eat. Through these choices, Food businesses will get encouraged to improve their hygiene standards & thus reduce the incidence of food-borne illness. The main purpose of the scheme is to: Allow consumers to make an informed food choice about where to eat and cultivate responsible eating habits, Encourage food businesses with high hygiene standards and to continue maintaining them and showcase the same to their consumers., Motivate other food businesses having lower hygiene standards to improve.

This is a distinguishing mark granted to Food Businesses with hygiene rating of 4 or more and to encourage FBOs in promoting nutrition, and to bring about the behavioral change in consumers by making them aware of healthy choices and giving them access to such options. This scheme aims to bring about the behavioral change among the people and ensure Food Security and Food Availability across every sector and thereby enriching every life. FBO with 4+ in hygiene rating, may volunteer for becoming a “Responsible place to eat”. It is a voluntary an initiative that can be undertaken by an FBO to add value to society and thereby increasing its own commercial viability.

India is facing silent epidemic – Obesity coupled with nutritional deficiencies. Most people consuming one meal at some campus outside home. Eat Right Campus is an initiative to ensure Safe and Nutritious food for both residents and visitors of the campus ERC is a Star rating based on the level of compliance to set of well-defined bench marks. To encourage campuses to make eating healthier and safer, the Food Safety and Standards Authority of India (FSSAI) launched the ‘Eat Right’ awards last year.

Food analysis is a prerequisite for ascertaining product quality, implementing regulatory enforcements, checking compliance with national and international food standards, contracting specifications and nutrient labeling requirements. Food additives which include preservatives, antioxidants, sweeteners, colors etc are primarily used to enhance safety and quality characteristics. High-Performance Liquid Chromatography (HPLC), with its wide array of column materials, and detectors has emerged as the most popular instrumental method for analysis of food additives

The Food Business Operator must create a system whereby any person affected by any illness or disease must report the illness to the management and must go for a medical examination. Also, arrangements must be made for the medical examination of the food handlers at least once in a year to make sure they are free from any contagious, infectious or communicable disease. Also, the Food Business Operator must motivate, educate, encourage and essentially supervise employees to not handle food when they are ill and get infected with diarrhea, sore throat, and etc..

Undertaking potable water testing forms part of many water management strategies and detects bacterial risks threatening the health of oil and gas operatives. Potable water testing is often an integral aspect of guaranteeing the quality of water supplies in remote working locations. According to regulators, wholesome water needs to meet a particular set of standards before it can be declared safe for drinking, cooking, food preparation or washing. The water utilized on oil and gas platforms typically originates from one potable water source serving multiple applications, including health, hygiene and industrial processes.