Horse meat in hamburgers, fillers in Parmesan, Italian olive oil that isn’t authentic — these are all prime examples of food fraud. Food fraud is an issue that threatens the viability of food companies and the safety of consumers. Now, suppliers who fraudulently manufacture, label, or sell their product face potential regulatory and legal consequences under FSMA standards. That’s why two experts in food fraud mitigation, Jorge Acosta and Karen Everstine, took the time to answer some very pointed questions about what food manufacturers can do to help them minimize their risk while keeping up with the evolving regulatory landscape.
Topics: food fraud
By design, training courses should be created to focus on critical learning objectives that are foundational across the broad food industry to reduce a plant’s risks. Typically, many of these courses are needed for compliance to GFSI schemes such as SQF, BRC, IFS, FSSC 22,000; regulatory requirements including those from USDA-FSIS, FDA, and OSHA; and EPA and NLRB requirements. Specific courses can be created to achieve a variety of goals, such as compliance to internal standards, proficiency in job tasks, increased productivity, general awareness and communication, culture-building, etc., so score achievements in these areas are obviously discretionary.
Saffron, pomegranate juice, extra virgin olive oil, Parmigiano Reggiano, honey—we all have heard how expensive or “luxury” food items can be adulterated to generate extra profit for suppliers and manufacturers. Consumers pay top price for a food product that, in reality, is lower quality. This is called food fraud, or “economically motivated adulteration” (EMA), and it has been happening for centuries ever since food items were first traded in village markets.
A month ago, something extraordinary happened in the United Kingdom – an event that is projected to have an enormous impact on both European and global trade. It is fair to say that the Brexit result came as a shock to all, including its supporters! Nobody seemed to have actually planned for it. The UK has been a member of the European Union (EU) since 1973, and now longstanding business arrangements will be disrupted, the food industry being no exception. There are many issues for the food industry to consider as we wait to see how the dust settles.
Summer is here, and for some it’s a time of rest and relaxation, but for food workers it can be the most physically taxing time of the year. The thousands of workers who make their living while exposed to the heat—indoors or out—are at an increased risk during the dog days of summer. In the food industry, heat illness is an often overlooked occupational injury, but the good news is that heat-related hazards can be prevented or minimized.
Did you know that 46% fewer mistakes are made in companies that have a strong culture of quality*? One of the ways that leaders tap this potential is through their focus on building employee trust. The biggest impact on culture strength is employee trust, for example, on average as many as 63% of employees trust their leaders**, however, up to 83% of employees trust their leaders when it is earned through credible and trustworthy recognition of employee performance. So, as leaders, how do we drive fewer mistakes in food safety through employee trust? I suggest three simple reminders that you can apply today.
In a recent piece by UK-based Meat Packing Journal, British industry insiders weighed in on how the meat industry may get a bottom-line boost as a result of Brexit.
What will Brexit mean? The one thing we can tell you with absolute certainty is that there has never been a time like this when buying British equipment and distribution or co-packing services; in the short term, at least, it means getting a real bargain.
The food industry’s dense regulatory landscape has evolved significantly in the era of FSMA, the “new” FDA investigator, GFSI, and increased liability exposure. With new regulations launched this year, increased inspection mandates, and looming deadlines for compliance, how can you set a “new normal” of being audit ready all the time? Take this advice from food policy experts.
The National Retail Federation (NRF) Protect conference is the largest retail and restaurant loss prevention event in North America. This year NRF’s conference provided a wealth of peer to peer interaction, experience sharing, and the opportunity to learn from the best. While there was a wealth of information offered, a few lessons we learned stood out. So here we'll share our top four takeaways.
While driving to a meeting the other day, I was toggling through Sirius when I stumbled across the classic ‘70s song “Signs” by Five Man Electrical Band. For those that don’t know, it has a really catchy chorus that goes something like this:
Sign, sign, everywhere a sign
Blockin' out the scenery, breakin' my mind
Do this, don't do that, can't you read the sign?
Hearing those lyrics inspired me to think about how digital signage helps food companies to communicate “do this, don’t do that” to their workers. Now, I realize this song has nothing to do with digital signage — it’s more of a commentary around social rules — but it directed my thinking to how those lyrics relate to our industry. Whether you’re managing a restaurant, a retail grocery store, or a food production floor, digital signage grabs attention and creates engaging, memorable experiences for your employees.