FDA Standard of Identity What is FDA Standard of Identity? An FDA Standard of Identity is a collection of US identity statements which define food products that are packaged and marketed. They describe in detail: What a food product must contain (i.e. composition) How the food product must be proportioned How the [...]
Update from SHIFT20 Where is the culture and technology of food safety headed? The FDA released their New Era of Smarter Food Safety Blueprint on July 13th. At the virtual SHIFT20 show hosted by the Institute of Food Technologists (IFT), FDA Deputy Commissioner for Food Policy and Response Frank Yiannas outlined the vision behind [...]
Validating kill-step reduction of Salmonella is one part of the new Federal Food Safety Modernization Act (FSMA) bakers should be aware of, but there are other provisions and requirements to keep in mind. Such as FSMA Foreign Supplier Verification Programs (FSVP), which pertains to foods and food ingredients manufactured outside of the United States. [...]
Do we need to be concerned with the ingredients we’re eating and baking with? You may be familiar with the concern over the use of ADA (Azodicarbonamide) in bread. Although the additive is banned in some places, such as the EU, it can be used in the US. Dr. Lin Carson talks with Kristine Sherred [...]
Brought to you by AIB International No one wants their products to be recalled. But are you ready if it happens? The news is full of examples of recalls and withdrawals, as well as good and bad examples of handling the crisis. First and foremost, the safety of the public is at stake, but so [...]
Brought to you by the AIB InternationalFruit-filled pastries are one of the most popular bakery products in North America and Europe. This sector is slowly but surely expanding, with new innovations and flavors giving them a fresh appeal.However, if you’re producing fruit pastries you need to be documenting the kill step to be in compliance [...]
Consumers care about what’s on their label, and regulation has been following the trend. Along with other label-changes coming up next year, there is a focus on bioengineered food. Starting in January 2020, bioengineered foods must be disclosed on the label. The Bioengineered Food Disclosure Labeling (NBFDS or Standard) law was passed in 2016, with [...]
You know the importance of the kill step. It’s the point during baking when harmful pathogens likeSalmonella spp. are eliminated. Although it’s always been crucial from a food safety stand point, there’s another layer. Now that FSMA has been rolled out, the kill step must be logged and documented in order for you to be in compliance. [...]
Traceability What is Traceability? Traceability is the ability to track a product or ingredient from its source to its final destination. In the food industry, an ingredient or other product is traceable when it can be followed from its source through its production, processing, distribution, and sale. Traceability is the backbone of [...]
Self-inspections What are Self-inspections? A self-inspection takes place when a facility examines its own processes. The facility may be looking for potential safety hazards or quality concerns, or simply making sure it is compliant with regulations. Food facilities can conduct these self-inspections to be better prepared for third-party audits, especially when inspections [...]
