A complimentary TÜV SÜD e-newsletter that delivers updates on the latest regulations and standards, critical to your operations. Its technically-oriented content will feature practical advice from our experts, supporting your compliance to current and future safety, quality, and environmental requirements.
This document provides guidance for calculating shelf life of foods. It discusses factors that influence shelf life such as ingredients, processing, packaging and storage conditions. Regulations require date marking on packaged foods with shelf lives under two years. The person responsible for determining and labeling shelf life is usually the manufacturer, but can also include repackers, processors, retailers and supermarkets. Shelf life is related to both food quality and safety over the duration a food is stored according to any stated conditions. The guidance describes direct methods for experimentally determining shelf life through sensory and microbiological testing over time. It also discusses indirect methods and challenge testing.
This document outlines the Codex General Standard for Food Additives (GSFA). It establishes principles for the safe use of food additives, including that they must be approved by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and have an Acceptable Daily Intake (ADI) or other safety determination. It defines key terms and establishes a food category system to organize permitted uses of additives. The GSFA includes provisions listing specific food additives and their maximum use levels in different food categories, based on their technological need and safety as determined by JECFA and Codex.
This document discusses the history and current state of abortion laws and access in the United States. It provides an overview of abortion techniques and risks at different gestational periods. The document also outlines post-abortion care instructions and some of the challenges faced by abortion providers due to harassment and violence.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document provides guidance for calculating shelf life of foods. It discusses factors that influence shelf life such as ingredients, processing, packaging and storage conditions. Regulations require date marking on packaged foods with shelf lives under two years. The person responsible for determining and labeling shelf life is usually the manufacturer, but can also include repackers, processors, retailers and supermarkets. Shelf life is related to both food quality and safety over the duration a food is stored according to any stated conditions. The guidance describes direct methods for experimentally determining shelf life through sensory and microbiological testing over time. It also discusses indirect methods and challenge testing.
This document outlines the Codex General Standard for Food Additives (GSFA). It establishes principles for the safe use of food additives, including that they must be approved by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and have an Acceptable Daily Intake (ADI) or other safety determination. It defines key terms and establishes a food category system to organize permitted uses of additives. The GSFA includes provisions listing specific food additives and their maximum use levels in different food categories, based on their technological need and safety as determined by JECFA and Codex.
This document discusses the history and current state of abortion laws and access in the United States. It provides an overview of abortion techniques and risks at different gestational periods. The document also outlines post-abortion care instructions and some of the challenges faced by abortion providers due to harassment and violence.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive function. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms for those who already suffer from conditions like anxiety and depression.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
This document provides information on selling techniques and sales concepts. It discusses that selling requires planning, research, and developing skills through practice. It also explains that customers are more satisfied and a business is more profitable when sales are done correctly by understanding customer needs and decision-making processes. Vocabulary and concepts around sales quotas, personal selling, consultative selling, and customer motives and types of decisions are defined.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
14100363 Hotel Front Office RegistrationRasel Mainul
This document provides an overview of the hotel registration process and key considerations at each step: 1) preregistration and room pre-assignment; 2) creating a guest record; 3) assigning rooms and rates; 4) establishing payment; and 5) fulfilling special requests and issuing room keys. It also reviews concepts like room statuses, types of room and food/beverage packages, upselling opportunities, and amenities provided.
13341345 3 Front Office Accommodation Product And Hotel GuestRasel Mainul
The document discusses front office operations in hotels, including departments like front desk, reservations, housekeeping, and telephone operations. It describes key functions of the front office like processing reservations, registering guests, maintaining room status and guest accounts. It also defines different types of hotel guests based on purpose of visit, group size and origin, and discusses factors that influence guest selection of hotels. Finally, it provides terminology used for room status codes in hotel operations.
This document discusses factors that affect team cohesion and the relationship between cohesion and performance. It identifies four main factors that influence cohesion according to Carron's model: environment, leadership, group attributes, and team stability. Higher levels of cohesion are generally linked to better performance, though some research has found little connection. Cohesion tends to have a greater impact on interactive team sports that require coordination between players compared to individual sports.
14100484 Hotel Front Office DepartmentRasel Mainul
The front office of a hotel generally performs basic activities like processing reservations, registering and rooming guests, handling luggage and keys, providing information, mail/calls, billing, and checkouts. The front office is organized with managers and personnel to support these functions, including the front office manager, reservations manager, reception, concierge, telephone operator, and others. Front office operations are essential to serving guests and representing the hotel.
Training evaluation involves assessing the effectiveness of training programs in terms of benefits to trainees and the company. It is important for companies to understand the usefulness of training given the significant costs. Evaluation determines if employees were satisfied, learned important skills, and can apply what they learned. Evaluation design can be a time series comparing pre- and post-training performance, or a controlled experiment comparing the performance of a training group to a control group. Evaluation measures reaction, learning, behavior change, and results to determine a program's effectiveness.
Lithium Ion Abuse Test Methods Improvement [Presentation Slides] TÜV SÜD America
At the 2012 IEEE Symposium on Product Compliance Engineering (IEEE PSES) on Nov. 5th 2012 in Portland, Oregon, TÜV SÜD America's Erik J Spek, presented on "Lithium Ion Abuse Test Methods Improvement."
Medical Devices E-ssentials is a complimentary TÜV SÜD e-newsletter that delivers updates on the latest regulations and standards, critical to your operations. In the September 2012 issue, we focus on:
•Revision of Directive 2003/32/EC
•Medical in-house expertise: Clinical Affairs (Part 2)
•IEC 60601-1: 2005 3rd edition, Amendment 1
"Carbon dioxide (CO2) processing of milk refers to a technique used to extend the shelf life of milk and prevent spoilage. This method involves treating milk with carbon dioxide gas under controlled conditions.
RUTF stands for Ready-to-Use Therapeutic Food. It is a specialized type of food product designed to treat severe acute malnutrition (SAM), particularly in children.
Read more with Tech-knowledge: Unleashing Innovation, Insights, and weekly appetizing Updates."
9-10 CBLM_ComCooking NC III (Edited).docxBobieTinaya2
This document outlines quality control procedures for commercial kitchens. It discusses establishing ingredient specifications, approved supplier lists, product formulations, standards, manufacturing procedures, in-process record keeping, packaging and labeling requirements, good manufacturing practices, warehousing, and laboratory analysis. Maintaining quality control is important at all stages of food production to ensure product safety and consistency.
This document provides an overview of maximizing and extending shelf-life for food and beverage products. It discusses best before and use by dates, the steps for setting shelf-life which include establishing product parameters, checking legislation, identifying microorganisms of concern, conducting shelf-life testing, and ongoing review. Extending shelf-life can offer benefits but safety and quality must not be compromised. Considerable expertise is needed to properly set or extend shelf-life to ensure legal compliance and protection of consumers.
Testing a Food or Beverage product is conducted for estimating the
presence of microbial contamination, change in the pH, sensory
evaluation, Shelf Life and the quality of the water used in the preparation.
The document outlines the food safety policy of Dodla dairy. It states that the policy:
1. Is appropriate for Dodla's role in the food chain and complies with statutory and regulatory requirements as well as customer requirements.
2. Is communicated, implemented, and maintained at all levels of the organization.
3. Is reviewed regularly to ensure it remains suitable.
4. Adequately addresses issues and is supported by measurable objectives.
The policy aims to ensure pure and safe milk and milk products.
This document provides information about postbiotics and is intended for informational purposes only. It does not constitute legal, regulatory or veterinary advice. The purchaser is responsible for ensuring legal and regulatory compliance. Diamond V does not guarantee the accuracy of the information. It is recommended to consult advisors regarding applicable laws and regulations. The document then discusses the definition of postbiotics, differences between prebiotics, probiotics and postbiotics, and research demonstrating the health benefits of Diamond V postbiotics, such as supporting immune function and gut health.
The Global Food Safety Initiative (GFSI) fosters collaboration among food industry stakeholders to enhance food safety standards globally, ensuring consumer confidence and facilitating trade.
Climate change profoundly impacts food processing by altering agricultural yields, necessitating adaptation strategies, increasing production costs, disrupting supply chains, fostering innovation in preservation methods, and heightening food safety concerns.
Stay Ahead of the Curve with Our Weekly Food-Tech insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
https://www.pmg.engineering/
This document provides a Hazard Analysis and Critical Control Point (HACCP) plan for the production of apple jam. It begins with an introduction to jam and HACCP principles. A flow diagram of the apple jam production process is presented. Potential hazards at each step are identified, such as microbial contamination or chemical residues. Critical control points are established where limits can be set and monitored to prevent hazards, such as maintaining time/temperature standards during boiling. Record keeping, validation, and staff training procedures are discussed to ensure proper implementation and maintenance of the HACCP plan. The document aims to apply HACCP principles to identify, control, and document food safety hazards for the production of a shelf-stable apple jam product.
The document discusses BRC certification and its requirements. BRC certification enhances food safety and quality systems. It ensures legal compliance and reduces audit duplication for manufacturers. The BRC Global Standard for Food Safety has 7 sections addressing issues like management commitment, HACCP plans, product control, and personnel training. Sites are audited and receive grades depending on the number and severity of nonconformities found. Production areas are classified based on product risks to ensure proper controls and segregation. Certification requires meeting all fundamental requirements which are crucial for an effective food safety system.
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Food packaging is an important element to the safety of food and its ingredients, as they travel through the supply chain and on to the consumer.
How can you protect yourself, your brand, your customers, and the end consumer from adverse impacts?
What are best practices you should be paying attention to in manufacturing and purchasing of packaging materials and components?
-How can you proactively monitor and manage your suppliers?
-Debra Krug-Reyes of ConAgra will discuss the need for food safety programs at packaging suppliers.
-George Gansner of IFS will then talk about the role and importance of the Global Food Safety Initiative (GFSI) and International Featured Standards.
This webinar will reveal the history of the IFS PACsecure standard, focus on the benefits of certification to the supplier and customer, as well as review the tools available in support of certification which include HACCP implementation workbooks designed specifically for the sector for which it applies (glass, metal, rigid plastic, flexible plastic, and paper – corrugated, paper board, etc.).
About the IFS PACsecure standard:
Since 2003, IFS has built its presence around the world as a leading standard in the food supply chain, and in 2013, IFS PACsecure was added to the family of GFSI benchmarked certifications. This standard for primary and secondary packaging materials was developed to provide packaging converters the opportunity to certify their systems and products with a HACCP-based approach, using risk-based methodology.
Developed jointly by the food and packaging industry in North America with the guidance of the Packaging Consortium, the IFS PACsecure standard is now globally viable and meets GFSI customer requirements.
This document provides an overview of a training session on Hazard Analysis Critical Control Point (HACCP) systems. The session covers the importance of food safety, relevant laws and regulations, hazards in the food chain, and preventing contamination. It also discusses the key principles of HACCP, including hazard analysis, identifying critical control points, establishing monitoring procedures, and documenting the HACCP plan. The session emphasizes that effective food safety requires a culture where management is committed to food safety and good practices are established throughout the business.
This document provides information on selling techniques and sales concepts. It discusses that selling requires planning, research, and developing skills through practice. It also explains that customers are more satisfied and a business is more profitable when sales are done correctly by understanding customer needs and decision-making processes. Vocabulary and concepts around sales quotas, personal selling, consultative selling, and customer motives and types of decisions are defined.
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
14100363 Hotel Front Office RegistrationRasel Mainul
This document provides an overview of the hotel registration process and key considerations at each step: 1) preregistration and room pre-assignment; 2) creating a guest record; 3) assigning rooms and rates; 4) establishing payment; and 5) fulfilling special requests and issuing room keys. It also reviews concepts like room statuses, types of room and food/beverage packages, upselling opportunities, and amenities provided.
13341345 3 Front Office Accommodation Product And Hotel GuestRasel Mainul
The document discusses front office operations in hotels, including departments like front desk, reservations, housekeeping, and telephone operations. It describes key functions of the front office like processing reservations, registering guests, maintaining room status and guest accounts. It also defines different types of hotel guests based on purpose of visit, group size and origin, and discusses factors that influence guest selection of hotels. Finally, it provides terminology used for room status codes in hotel operations.
This document discusses factors that affect team cohesion and the relationship between cohesion and performance. It identifies four main factors that influence cohesion according to Carron's model: environment, leadership, group attributes, and team stability. Higher levels of cohesion are generally linked to better performance, though some research has found little connection. Cohesion tends to have a greater impact on interactive team sports that require coordination between players compared to individual sports.
14100484 Hotel Front Office DepartmentRasel Mainul
The front office of a hotel generally performs basic activities like processing reservations, registering and rooming guests, handling luggage and keys, providing information, mail/calls, billing, and checkouts. The front office is organized with managers and personnel to support these functions, including the front office manager, reservations manager, reception, concierge, telephone operator, and others. Front office operations are essential to serving guests and representing the hotel.
Training evaluation involves assessing the effectiveness of training programs in terms of benefits to trainees and the company. It is important for companies to understand the usefulness of training given the significant costs. Evaluation determines if employees were satisfied, learned important skills, and can apply what they learned. Evaluation design can be a time series comparing pre- and post-training performance, or a controlled experiment comparing the performance of a training group to a control group. Evaluation measures reaction, learning, behavior change, and results to determine a program's effectiveness.
Lithium Ion Abuse Test Methods Improvement [Presentation Slides] TÜV SÜD America
At the 2012 IEEE Symposium on Product Compliance Engineering (IEEE PSES) on Nov. 5th 2012 in Portland, Oregon, TÜV SÜD America's Erik J Spek, presented on "Lithium Ion Abuse Test Methods Improvement."
Medical Devices E-ssentials is a complimentary TÜV SÜD e-newsletter that delivers updates on the latest regulations and standards, critical to your operations. In the September 2012 issue, we focus on:
•Revision of Directive 2003/32/EC
•Medical in-house expertise: Clinical Affairs (Part 2)
•IEC 60601-1: 2005 3rd edition, Amendment 1
"Carbon dioxide (CO2) processing of milk refers to a technique used to extend the shelf life of milk and prevent spoilage. This method involves treating milk with carbon dioxide gas under controlled conditions.
RUTF stands for Ready-to-Use Therapeutic Food. It is a specialized type of food product designed to treat severe acute malnutrition (SAM), particularly in children.
Read more with Tech-knowledge: Unleashing Innovation, Insights, and weekly appetizing Updates."
9-10 CBLM_ComCooking NC III (Edited).docxBobieTinaya2
This document outlines quality control procedures for commercial kitchens. It discusses establishing ingredient specifications, approved supplier lists, product formulations, standards, manufacturing procedures, in-process record keeping, packaging and labeling requirements, good manufacturing practices, warehousing, and laboratory analysis. Maintaining quality control is important at all stages of food production to ensure product safety and consistency.
This document provides an overview of maximizing and extending shelf-life for food and beverage products. It discusses best before and use by dates, the steps for setting shelf-life which include establishing product parameters, checking legislation, identifying microorganisms of concern, conducting shelf-life testing, and ongoing review. Extending shelf-life can offer benefits but safety and quality must not be compromised. Considerable expertise is needed to properly set or extend shelf-life to ensure legal compliance and protection of consumers.
Testing a Food or Beverage product is conducted for estimating the
presence of microbial contamination, change in the pH, sensory
evaluation, Shelf Life and the quality of the water used in the preparation.
The document outlines the food safety policy of Dodla dairy. It states that the policy:
1. Is appropriate for Dodla's role in the food chain and complies with statutory and regulatory requirements as well as customer requirements.
2. Is communicated, implemented, and maintained at all levels of the organization.
3. Is reviewed regularly to ensure it remains suitable.
4. Adequately addresses issues and is supported by measurable objectives.
The policy aims to ensure pure and safe milk and milk products.
This document provides information about postbiotics and is intended for informational purposes only. It does not constitute legal, regulatory or veterinary advice. The purchaser is responsible for ensuring legal and regulatory compliance. Diamond V does not guarantee the accuracy of the information. It is recommended to consult advisors regarding applicable laws and regulations. The document then discusses the definition of postbiotics, differences between prebiotics, probiotics and postbiotics, and research demonstrating the health benefits of Diamond V postbiotics, such as supporting immune function and gut health.
The Global Food Safety Initiative (GFSI) fosters collaboration among food industry stakeholders to enhance food safety standards globally, ensuring consumer confidence and facilitating trade.
Climate change profoundly impacts food processing by altering agricultural yields, necessitating adaptation strategies, increasing production costs, disrupting supply chains, fostering innovation in preservation methods, and heightening food safety concerns.
Stay Ahead of the Curve with Our Weekly Food-Tech insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
https://www.pmg.engineering/
This document provides a Hazard Analysis and Critical Control Point (HACCP) plan for the production of apple jam. It begins with an introduction to jam and HACCP principles. A flow diagram of the apple jam production process is presented. Potential hazards at each step are identified, such as microbial contamination or chemical residues. Critical control points are established where limits can be set and monitored to prevent hazards, such as maintaining time/temperature standards during boiling. Record keeping, validation, and staff training procedures are discussed to ensure proper implementation and maintenance of the HACCP plan. The document aims to apply HACCP principles to identify, control, and document food safety hazards for the production of a shelf-stable apple jam product.
The document discusses BRC certification and its requirements. BRC certification enhances food safety and quality systems. It ensures legal compliance and reduces audit duplication for manufacturers. The BRC Global Standard for Food Safety has 7 sections addressing issues like management commitment, HACCP plans, product control, and personnel training. Sites are audited and receive grades depending on the number and severity of nonconformities found. Production areas are classified based on product risks to ensure proper controls and segregation. Certification requires meeting all fundamental requirements which are crucial for an effective food safety system.
If you have any questions or comments, please send them to connect@tracegains.com. We look forward to hearing from you.
Meeting Description:
Food packaging is an important element to the safety of food and its ingredients, as they travel through the supply chain and on to the consumer.
How can you protect yourself, your brand, your customers, and the end consumer from adverse impacts?
What are best practices you should be paying attention to in manufacturing and purchasing of packaging materials and components?
-How can you proactively monitor and manage your suppliers?
-Debra Krug-Reyes of ConAgra will discuss the need for food safety programs at packaging suppliers.
-George Gansner of IFS will then talk about the role and importance of the Global Food Safety Initiative (GFSI) and International Featured Standards.
This webinar will reveal the history of the IFS PACsecure standard, focus on the benefits of certification to the supplier and customer, as well as review the tools available in support of certification which include HACCP implementation workbooks designed specifically for the sector for which it applies (glass, metal, rigid plastic, flexible plastic, and paper – corrugated, paper board, etc.).
About the IFS PACsecure standard:
Since 2003, IFS has built its presence around the world as a leading standard in the food supply chain, and in 2013, IFS PACsecure was added to the family of GFSI benchmarked certifications. This standard for primary and secondary packaging materials was developed to provide packaging converters the opportunity to certify their systems and products with a HACCP-based approach, using risk-based methodology.
Developed jointly by the food and packaging industry in North America with the guidance of the Packaging Consortium, the IFS PACsecure standard is now globally viable and meets GFSI customer requirements.
This document provides an overview of a training session on Hazard Analysis Critical Control Point (HACCP) systems. The session covers the importance of food safety, relevant laws and regulations, hazards in the food chain, and preventing contamination. It also discusses the key principles of HACCP, including hazard analysis, identifying critical control points, establishing monitoring procedures, and documenting the HACCP plan. The session emphasizes that effective food safety requires a culture where management is committed to food safety and good practices are established throughout the business.
"""Plant-based milk, derived from sources like almonds, soy, oats, and coconuts, offers a nutritious and cruelty-free alternative to traditional dairy. Rich in vitamins and minerals, it caters to diverse dietary preferences while promoting sustainability and environmental well-being.""
""Ghee processing involves the meticulous clarification of butter, separating the milk solids and water to leave behind pure, golden clarified butter. This traditional method enhances the flavor, extends shelf life, and makes ghee a versatile and prized ingredient in culinary applications.""
Read the complete article along with up-to-date articles, Industry buzz, and fun facts on the Food & Beverage industry with PMG's weekly
#FoodTech #IndustryInsights"
Expiry Date of Set Yoghurt under Sudanese ConditionsIJERA Editor
The objective of this research is to study the stability of set yoghurt during its shelf life in different storage and
distribution conditions of temperature and time span. Yoghurt samples were collected starting from factory gates
though distribution and storage locations for period of 21 days. Titratable acidity, pH, temperature, wheying off
and microbiological characteristics of the set yoghurt samples were investigated using standard method set by
Sudanese standard and metrology organization and other internationally recognized methods. The results
showed that the pH- values decreased progressively (4.50 – 4.29) and the titratable acidity significantly
increased (0.97%– 1.37%) during the specified period of 21 days. There was a significant increase in wheying
off of the set yoghurt samples at the end of storage period especially for the off road transported samples and it
reaches 5.78ml/400gm which could be attributed mainly to shaking and heat during transportation. The E.coli,
yeast and mold recorded no growth in all samples of set yoghurt under the specified storage conditions except in
the 21st day in samples collected from small groceries and long distance transported samples. It could be
concluded that storage and distribution conditions had significant effects on all set yoghurt properties at the end
of their storage period. The study recommended that processing , distribution and storage conditions stipulated
by Sudanese standard and metrology organization are to be strictly followed to allow the shelf life to be
extended far after the specified period of 10 days recommended by the same organization. It is also
recommended to conduct further studies on the issue and to disseminate the culture of preserving food products
at their optimal conditions of storage and distribution
This document summarizes key aspects of quality management and ISO 9001. It discusses the history and development of the ISO 9001 quality management standard. The current version is ISO 9001:2015, which provides requirements for a quality management system. It aims to help organizations effectively meet customer and regulatory requirements and improve overall performance. The standard has evolved over time based on lessons learned and a changing business environment.
Kiribati Agritourism Policy Setting Workshop 2019
Workshop Policy Setting for Improved Linkages Between Agriculture, Trade and Tourism: Strengthening the Local Agrifood sector and Promoting Healthy Food in Agritourism.
Workshop Programme Organised by the Government of Kiribati and Kiribati Chamber of Commerce and Industry
In collaboration with the Pacific Community, CTA, PIPSO and SPTO.
Tarawa, 15th -16th January 2019, Kiribati
Venue: RAK Boardroom, Antebuka
The document provides guidelines for developing a food safety programme or risk management programme for ice cream production. It outlines the purpose and scope of the guidelines, as well as instructions for using the guidelines to develop a programme. The guidelines include information on HACCP principles, components required in a programme, and supporting systems related to processes, premises, facilities, equipment, people, services, and other programme activities. The document is intended to help ice cream manufacturers design, implement, operate and maintain a food safety programme.
This document provides an overview and explanation of the Safe Quality Food (SQF) 2000 system. It begins by explaining what SQF is and why retailers require certification. It then discusses the different levels of SQF implementation and lists some major US firms that require certification. The document provides explanations of key sections of the SQF system including management commitment, document control, specifications, attaining food safety, and verification. It also summarizes sections related to facilities, equipment, water supply, storage, and separating functions. Overall, the document orients readers on the purpose and requirements of the SQF 2000 food safety system.
Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security.
Food surveillance typically refers to the monitoring, tracking, and analysis of food-related data for the purpose of ensuring food safety, quality, and security.
Stay Ahead of the Curve with Our Weekly Food-Tech Insights: Your Gateway to the Latest Innovations, Trends, and Industry buzz!
This document summarizes a view from the biosimilar industry on implementing the WHO guidelines for evaluating biosimilar products. It makes three key points:
1) The WHO guidelines provide important global harmonization and clear guidance for regulators and industry on developing biosimilars. They confirm the principles of biosimilarity used in other regional guidelines.
2) Developing biosimilars requires a standalone manufacturing process and demonstrating comparability through extensive quality, preclinical, and clinical testing, including a comparative Phase III study. This development strategy is different than for generic drugs.
3) Experience from manufacturing changes for originator products can be applied to biosimilar development and approval according to the WHO guidelines. This
The document summarizes the key principles of the WHO guidelines on evaluating biosimilar products. It states that the WHO guidelines represent an important step in harmonizing global regulation of biosimilars and provide clear guidance for regulators and industry. The guidelines confirm that biosimilars must be developed through a stand-alone manufacturing process that demonstrates comparability to the reference product. Experience from evaluating manufacturing changes to originator products can be applied to developing and approving biosimilars according to the WHO guidelines.
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IMPACT Silver is a pure silver zinc producer with over $260 million in revenue since 2008 and a large 100% owned 210km Mexico land package - 2024 catalysts includes new 14% grade zinc Plomosas mine and 20,000m of fully funded exploration drilling.
How to Implement a Strategy: Transform Your Strategy with BSC Designer's Comp...Aleksey Savkin
The Strategy Implementation System offers a structured approach to translating stakeholder needs into actionable strategies using high-level and low-level scorecards. It involves stakeholder analysis, strategy decomposition, adoption of strategic frameworks like Balanced Scorecard or OKR, and alignment of goals, initiatives, and KPIs.
Key Components:
- Stakeholder Analysis
- Strategy Decomposition
- Adoption of Business Frameworks
- Goal Setting
- Initiatives and Action Plans
- KPIs and Performance Metrics
- Learning and Adaptation
- Alignment and Cascading of Scorecards
Benefits:
- Systematic strategy formulation and execution.
- Framework flexibility and automation.
- Enhanced alignment and strategic focus across the organization.
𝐔𝐧𝐯𝐞𝐢𝐥 𝐭𝐡𝐞 𝐅𝐮𝐭𝐮𝐫𝐞 𝐨𝐟 𝐄𝐧𝐞𝐫𝐠𝐲 𝐄𝐟𝐟𝐢𝐜𝐢𝐞𝐧𝐜𝐲 𝐰𝐢𝐭𝐡 𝐍𝐄𝐖𝐍𝐓𝐈𝐃𝐄’𝐬 𝐋𝐚𝐭𝐞𝐬𝐭 𝐎𝐟𝐟𝐞𝐫𝐢𝐧𝐠𝐬
Explore the details in our newly released product manual, which showcases NEWNTIDE's advanced heat pump technologies. Delve into our energy-efficient and eco-friendly solutions tailored for diverse global markets.
Anny Serafina Love - Letter of Recommendation by Kellen Harkins, MS.AnnySerafinaLove
This letter, written by Kellen Harkins, Course Director at Full Sail University, commends Anny Love's exemplary performance in the Video Sharing Platforms class. It highlights her dedication, willingness to challenge herself, and exceptional skills in production, editing, and marketing across various video platforms like YouTube, TikTok, and Instagram.
Event Report - SAP Sapphire 2024 Orlando - lots of innovation and old challengesHolger Mueller
Holger Mueller of Constellation Research shares his key takeaways from SAP's Sapphire confernece, held in Orlando, June 3rd till 5th 2024, in the Orange Convention Center.
Navigating the world of forex trading can be challenging, especially for beginners. To help you make an informed decision, we have comprehensively compared the best forex brokers in India for 2024. This article, reviewed by Top Forex Brokers Review, will cover featured award winners, the best forex brokers, featured offers, the best copy trading platforms, the best forex brokers for beginners, the best MetaTrader brokers, and recently updated reviews. We will focus on FP Markets, Black Bull, EightCap, IC Markets, and Octa.
Easily Verify Compliance and Security with Binance KYCAny kyc Account
Use our simple KYC verification guide to make sure your Binance account is safe and compliant. Discover the fundamentals, appreciate the significance of KYC, and trade on one of the biggest cryptocurrency exchanges with confidence.
[To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations]
This PowerPoint compilation offers a comprehensive overview of 20 leading innovation management frameworks and methodologies, selected for their broad applicability across various industries and organizational contexts. These frameworks are valuable resources for a wide range of users, including business professionals, educators, and consultants.
Each framework is presented with visually engaging diagrams and templates, ensuring the content is both informative and appealing. While this compilation is thorough, please note that the slides are intended as supplementary resources and may not be sufficient for standalone instructional purposes.
This compilation is ideal for anyone looking to enhance their understanding of innovation management and drive meaningful change within their organization. Whether you aim to improve product development processes, enhance customer experiences, or drive digital transformation, these frameworks offer valuable insights and tools to help you achieve your goals.
INCLUDED FRAMEWORKS/MODELS:
1. Stanford’s Design Thinking
2. IDEO’s Human-Centered Design
3. Strategyzer’s Business Model Innovation
4. Lean Startup Methodology
5. Agile Innovation Framework
6. Doblin’s Ten Types of Innovation
7. McKinsey’s Three Horizons of Growth
8. Customer Journey Map
9. Christensen’s Disruptive Innovation Theory
10. Blue Ocean Strategy
11. Strategyn’s Jobs-To-Be-Done (JTBD) Framework with Job Map
12. Design Sprint Framework
13. The Double Diamond
14. Lean Six Sigma DMAIC
15. TRIZ Problem-Solving Framework
16. Edward de Bono’s Six Thinking Hats
17. Stage-Gate Model
18. Toyota’s Six Steps of Kaizen
19. Microsoft’s Digital Transformation Framework
20. Design for Six Sigma (DFSS)
To download this presentation, visit:
https://www.oeconsulting.com.sg/training-presentations
Brian Fitzsimmons on the Business Strategy and Content Flywheel of Barstool S...Neil Horowitz
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Food Safety E-ssential February2012
1. TÜV SÜD | Vol. 4 February 2012
E-ssentials
Food Safety | Technical industry e-news updates essential to your operations
Contents
Guidelines for Chilled Prepared Foods 02
Version 6 of BRC Global Standard for Food Safety Takes Effect 04
The FDA’s Voluntary National Retail Food Regulatory Program
06
Standards
TÜV SÜD America Profile: Robert LaFreniere 07
Events 09
w w w. t u v a m e r i c a . c o m / f o o d s a f e t y
2. Vol. 4 February 2012
TÜV SÜD E-ssentials Page 2
Editorial Guidelines for Chilled Prepared Foods
Dear Readers,
Welcome to the January 2012 issue of Food Safety E-ssentials, With less time available than ever for
the quarterly e-newsletter from the food safety professionals daily tasks, more and more consumers
at TÜV SÜD! are finding refrigerated prepared foods
With less time available than ever for daily tasks, more as a convenient and nutritious alternative
consumers are finding refrigerated prepared foods as a to home-cooked meals. Indeed, chilled
convenient and nutritious alternative to home-cooked meals. prepared foods sold in grocery stores
Indeed, chilled prepared foods sold in grocery stores and take- and take-out restaurants represent one
out restaurants represent one of the fastest growing sectors of the fastest growing sectors in the food
in the food industry. Nonetheless, the preparation and storage industry. Spurred by consumer demand,
of chilled foods present a unique set of food safety challenges food producers are actively expanding
for producers and retailers. Our article “Guidelines for Chilled their product lines to include an ever-wider
Prepared Foods” provides an overview of the key points for variety of chilled prepared food offerings.
the safe production of chilled prepared foods.
The British Retail Consortium (BRC) published Issue 6 of its According to the Chilled Food Association
Global Standard for Food Safety in July 2011. Issue 6 became (CFA), the food industry currently produces
the effective standard for food safety audits for companies more than 7,000 different chilled prepared
certified to the BRC standard beginning January 1, 2012. Our food products. Chilled foods available
article “Version 6 of BRC Global Standard for Food Safety today range from delicatessen products,
Takes Effect” discusses the key changes found in Issue 6, and fresh pasta and chilled pizza, to dressed
reviews other actions being taken by the BRC in connection salads, chilled soups and sandwiches,
with food safety compliance that will affect food producers as well as prepared fruits and desserts. • Ingredient hygienic quality
and suppliers. Chilled prepared foods typically use a • Product formulation/characteristics
An effective regulatory program for retail food must be based variety of fresh ingredients and receive • Processing parameters
on a set of widely recognized standards. To meet this need, minimal processing, eliminating the need for • Intended use of product
the FDA has developed the Voluntary National Retail Food additives that help to keep food fresh. • Storage and distribution conditions
Regulatory Program Standards, which provide state and local • Manufacturing hygiene
regulators with guidance on the design and management Nonetheless, the preparation and storage • Shelf life
of a retail food regulatory program. The article “The FDS’s of chilled foods present a unique set of
Voluntary National Retail Food Regulatory Program Standards” food safety challenges for producers and INGREDIENT HYGIENIC QUALITY
offers an overview of these important standards and their retailers. Although there is regulation The initial step in ensuring the safety
potential benefits to local regulators. of chilled prepared foods in the United of chilled prepared food products is to
TÜV SÜD America is pleased to have a number of talented States, food producers can find additional assess the hygienic quality of the food
food safety professionals in its ranks, including lead food guidance in industry standards applicable ingredients themselves. Some specific
safety auditor Robert LaFreniere. In this issue, we interview in the United Kingdom and elsewhere. In points to consider include an evaluation of
Bob about his career in food safety management, and his this article, we provide an overview of the the pathogens and levels of contamination
views on the biggest safety challenges facing the food key points for the safe production of chilled that might typically be expected with the
industry in 2012. prepared foods, as discussed in CFA’s Best selected ingredients, and what reasonable
Rounding out our editorial lineup for this issue is a list of food Practice Guidelines for the Production of specification levels might be applicable to
industry trade shows and events during the first half of 2012. Chilled Foods. minimize risk. In addition, the producer should
TÜV SÜD America will be exhibiting at many of these shows. assess what further processing, if any, should
So, if you’re planning to attend, please stop by our booth and CFA GUIDELINES be applied to ensure the overall safety of
say hello. Similar to most food safety programs, the the ingredients used.
We hope that you enjoy this issue of Food Safety E-ssentials. If production of safe chilled food products
you have comments or suggestions on how we can improve involves the application of hazard analysis PRODUCT FORMULATION/
this e-newsletter, or ideas for future topics, please let us know. and critical control points (HACCP) CHARACTERISTICS
Thanks! principles to every aspect of the production The growth of pathogens in food
process. When it comes to chilled prepared products can be controlled by product
Craig Casillas foods, the following issues warrant characteristics and formulations. For
Director of Managment Services, TÜV SÜD America Inc. particular attention: example, adjusting the product’s acidity
3. Vol. 4 February 2012
TÜV SÜD E-ssentials Page 3
(as measured by its pH) or the amount of • Packaging: Foods that are cooked, product’s microbiological profile. Therefore,
water available (as measured by aw) can cooled, and then packaged present a the required level of manufacturing hygiene
reduce the potential for microbial growth, risk of recontamination during assembly. must account for the impact of these
as can the addition of a preservative. A However, foods cooked within their aspects of production, in order to ensure
combination of such adjustments may packaging prevent the prospect of post- that the food product is microbiologically
actually produce a synergistic effect, processing contamination, as long as the safe at the point of consumption.
resulting in an even greater reduction in packaging maintains its integrity. Modified
the potential for microbial growth than any atmospheric packaging (MAP) or vacuum SHELF LIFE
single approach used alone. packaging does not necessarily inhibit The shelf life of chilled prepared foods
the growth of pathogens, and must be ultimately depends on all of the preceding
PROCESSING PARAMETERS assessed in each individual case. factors. However, the shelf life for
The actual processing of chilled prepared each individual product must also be
foods should be evaluated according to the INTENDED USE OF PRODUCT independently modeled based on its unique
following factors: Consideration should also be given to ingredients and the processes used in
the additional steps necessary to make its production, packaging, storage, and
• Heat treatments: Pathogens present chilled prepared foods “table-ready.” distribution. In reality, it is the combination
in foods that are not heat-treated, or For example, foods such as salads or of these factors that will determine the
heated to less than 158º F (70º C) for meat refrigerated desserts are ready to eat, and actual shelf life for each chilled prepared
products, and for poultry products less can be consumed without any heating. In food product.
than 160º F (71.1º C), are likely to survive. other cases, some form of reheating may
The required lethalities for pathogens be necessary to meet consumer taste CONCLUSION
are achieved instantly when the internal expectations, such as with prepared soups The increase in demand for nutritious
temperature of a cooked meat product for example. Finally, there are certain prepared foods is expected to continue, and
reaches 158°F or above, and 160º F (71.1º chilled prepared foods, such as fresh food producers will introduce new prepared
C) or above for poultry products. However, pastas, that are intended for consumption food products to meet that demand.
thermal processing does not destroy only after additional cooking. However, chilled prepared foods present
spores and preformed toxins and these a unique set of safety challenges for both
may persist. Most vegetative pathogens, STORAGE AND DISTRIBUTION food producers and retailers. Knowledge
including cold-growing spores and CONDITIONS and application of key food safety principles
clostridium botulinum, will be reduced Temperature is the principle controlling for chilled prepared foods can help ensure
to an acceptable level when foods are factor for the safety of chilled prepared the safety of food, as well as the health of
heated to 194º F (90º C) for ten minutes. foods, since it slows or inhibits altogether consumers.
For further details please see Appendix the growth of pathogenic bacteria. For
A - Compliance Guidelines For Meeting reasons of both safety and quality, chilled TÜV SÜD America is accredited by the
Lethality Performance Standards For prepared foods must be continuously American National Standards Institute
Certain Meat And Poultry Products. stored at refrigeration temperatures, that (ANSI) under the SQF certification scheme.
is, temperatures at or below 40º F (4.4º C) TÜV SÜD is an effective single source for
• Cooling: Heated products should be as per the FDA Food Code. Therefore, it is assistance with all food safety certification
cooled as quickly as possible. During important to anticipate the ability of the and compliance issues and requirements.
cooling, the product's maximum internal proposed distribution chain to maintain For more information on TÜV SÜD's
temperature should not remain between these temperatures, and to monitor the Food Safety services, please visit www.
130°F and 80°F for more than 1.5 hours actual performance of distribution chain tuvamerica.com/industry/foodsafety.cfm. n
or between 80°F and 40°F for more than participants.
5 hours. This cooling rate can be applied
universally to cooked products (e.g., MANUFACTURING HYGIENE
partially cooked or fully cooked, intact The purpose of establishing specific
or non-intact, meat or poultry). There standards of hygiene is to control possible
are other regulatory alternatives to this microbial contamination. However, chilled
method. For further details please see prepared foods are manufactured using
Appendix B - Compliance Guidelines for a wide variety of raw ingredients, and
Cooling Heat-Treated Meat and Poultry processing and packaging systems and
Products (Stabilization). techniques, all of which impact the final
4. Vol. 4 February 2012
TÜV SÜD E-ssentials Page 4
Version 6 of BRC Global Standard for Food Safety Takes Effect
produced by third-party manufacturers.
Initially named the BRC Food Technical
Standard, the Standard came to be
regarded as a benchmark safety standard
for the entire food industry, and was
subsequently adopted by major retailers
throughout the European Union as well as
in the United States. It was also the first
food safety standard to be approved by the
Global Food Safety Initiative (GFSI).
KEY CHANGES IN ISSUE 6
The key change in Issue 6 of the
Global Standard for Food Safety is the
introduction of a new, voluntary, two-
stage, unannounced audit scheme. Issue
6 also includes expanded sections on the
control of foreign bodies in food production,
As part of its continuing efforts to ensure programs. To date, over 14,000 certified hygiene and housekeeping, and allergens.
that its standards meet the evolving needs suppliers operating in more than 90 Finally, the standard has been revised to
and requirements of manufacturers and countries have achieved certification in ensure that individual clauses represent
retailers, the British Retail Consortium (BRC) conjunction with one or more of the four issues of similar scope and importance,
published Issue 6 of its Global Standard for BRC global standards. Certification to BRC thereby increasing the consistency of audit
Food Safety in July 2011. Issue 6 became standards is widely recognized by suppliers grading.
the effective standard for food safety audits and retailers as evidence of a producer’s
for companies certified to the BRC standard commitment to bringing safe products to Additional information about the changes
beginning January 1, 2012. Although food the marketplace. in Issue 6 is presented in the following
safety certificates issued against Issue 5 of sections.
the standard will remain valid for the term BRC’s suite of standards addresses the
indicated on the certificate, food producers production, packaging, storage and INCREASED FOCUS ON GOOD
and suppliers certified to the earlier version distribution of safe food and consumer MANUFACTURING PRACTICE (GMP)
of the BRC standard are advised to prepare products. In addition to its Global Standard Issue 6 of the Standard and the auditor
now to meet the revised requirements for Food Safety, the BRC also publishes training package that accompanies the
found in Issue 6. a Global Standard for Packaging and Standard now place greater emphasis
Packaging Materials, a Global Standard on the GMP aspects of the audit. These
This article provides background for Consumer Products, and a Global changes include:
information on the BRC Global Standard Standard for Storage and Distribution. Each
for Food Safety, and discusses the key standard is built on the principles of clear, • A two-part audit checklist, intended to
changes found in Issue 6. The article also risk-based requirements, informative report better define the requirements to be
reviews other actions being taken by formats, and auditor competence. Further, audited within food production areas;
the BRC in connection with food safety each standard is thoroughly reviewed and • A change in the number and depth of
compliance that will affect food producers revised at least once every three years so individual requirements to increase the
and suppliers. that the requirements remain up to date. focus on good manufacturing practices
and decrease the emphasis on the
BACKGROUND ON THE BRC GLOBAL The Global Standard for Food Safety documentation of systems;
STANDARD FOR FOOD SAFETY was originally developed in 1998 as a • A new audit report format that is expected
Safety and quality systems standards mechanism to support the objective to reduce report writing time and
developed by the BRC are the basis for evaluation of branded food products sold encourage a more challenging approach
some of the world’s leading certification by retailers in the United Kingdom and to the audit itself;
5. Vol. 4 February 2012
TÜV SÜD E-ssentials Page 5
(continued from Page 4)
and records, while maintaining the is available from the BRC and from BRC-
• A greater emphasis on standardizing best importance of an unannounced audit for approved training providers.
practices for auditing within the auditor essential operations. The BRC says that
training materials, including discussions this approach should increase customer Auditor Competence: Auditing to the BRC
with production staff, audit trails, and confidence in the audit and in the audit Standard requires a high level of technical
observing product change procedures. grades. knowledge and experience. The auditor
competency working group for Issue 6 of
In addition, sections of the Standard A NEW ENROLLMENT PROCESS the Standard is currently defining category
addressing foreign body control, hygiene With the release of Issue 6, the BRC has skills and required knowledge for auditors,
and housekeeping and allergens have been introduced a new enrollment process which and developing additional materials to
expanded. will enable audited sites to post their results assist Certification Bodies in evaluating and
on the BRC online directory for review by improving auditors’ sector knowledge.
SIMPLIFIED STRUCTURE AND WORDING customers, and to share other progress in
The revision of Issue 6 was undertaken with implementing their food safety systems. In Certification Body Management: The
a goal of simplifying the wording and layout addition, Issue 6 introduces a progressive BRC also reviews the performance of all
of the Standard, and removing ambiguity. weighted scoring system that prioritizes registered Certification Bodies against a set
Specifically, the statements of intent that the basics of food hygiene to encourage of key performance indicators. In the future,
precede each set of requirements in the improvement in those cases where sites the results of these performance ratings
Standard have been revised to expressly do not yet qualify for certification. However, will be published in the BRC online directory
state their required outcome as well as the only sites achieving full certification will be to allow sites to select Certification Bodies
detailed requirements necessary to achieve issued with a grade and certificate, and be based on their performance.
that outcome. authorized to use BRC certification marks in
connection with their products. CONCLUSION
These and other changes have reduced As previously noted, the requirements of
the total number of clauses in the Standard INCREASED TRANSPARENCY Issue 6 of the BRC’s Global Standard for
by about 25%. Further, because individual Revisions found in Issue 6 of the Standard Food Safety came into effect on January
requirements are now comparable in now ensure that the certification scope 1, 2012. Although food safety certificates
scope and significance, consistency of defined on certificates and audit reports issued against Issue 5 of the standard will
audit grading is expected to increase. clearly reflect the activities covered by the remain valid for the term indicated on the
Finally, the certification process has been audit process, and that any exclusions are certificate, food producers and suppliers
strengthened to ensure that the root causes explicitly identified. In addition, factored certified to the earlier BRC standard are
of issues are identified, and that an action goods have now been excluded from scope. advised to prepare now to meet the revised
plan is developed to prevent recurrence. requirements found in Issue 6.
A detailed list of the changes
NEW AUDIT OPTIONS represented in Issue 6 is available at TÜV SÜD Food Safety experts can evaluate
Issue 6 presents two options for www.brcglobalstandards.com. and verify HACCP plans for compliance
unannounced audits, as follows: with regulations of the U.S. Food and
OTHER CHANGES Drug Administration (FDA) and the U.S.
• Option 1: Full unannounced audit, similar In addition to the changes in Issue 6 of Department of Agriculture (USDA). These
to that detailed in Issue 5 of the Standard the Standard, the BRC has also made broad capabilities make TÜV SÜD an
• Option 2: An audit in two parts: improvements to the certification scheme effective single source for assistance
1. Unannounced audit: Focuses primarily which supports the Standard, including with all food safety certification and
on factory operations and good training, auditor competency, and compliance issues and requirements. For
manufacturing practices; Certification Body management. more information on TÜV SÜD’s Food Safety
2. Planned audit: Focuses primarily services, please visit www.tuvamerica.com/
on a review of documented systems, Training: New interactive training courses industry/foodsafety.cfm. n
procedures and records, and carried have been developed to provide information
out on the usual audit due date. for both auditors and manufacturing sites. All
registered auditors will be required to attend
The new Option 2 audit allows audited sites a two-day training course and successfully
to ensure the availability of key personnel complete an exam in order to conduct audits
for the scheduled review of documentation to the requirements of Issue 6. Training
6. Vol. 4 February 2012
TÜV SÜD E-ssentials Page 6
The FDA’s Voluntary National Retail Food Regulatory Program Standards
In the United States, more than 3,000 • Standard No. 4—Uniform Inspection
state and local agencies have primary Program
responsibility to regulate the retail food • Standard No. 5—Foodborne Illness
and food service industries, including the and Food Defense Preparedness and
inspection and oversight of more than one Response
million food establishments. The Food Code • Standard No. 6—Compliance and
of the U.S. Food and Drug Administration Enforcement
(FDA) is the basis for most retail food safety • Standard No. 7—Industry and Community
initiatives in the United States. Written by Relations
the FDA, and reviewed and modified on a • Standard No. 8—Program Support and
regular basis, the Food Code serves as a Resources
model document for food service regulation, • Standard No. 9—Program Assessment
and is intended to help state and local
health departments develop regulations Each Standard has one or more
for their own retail food service inspection corresponding worksheets, forms, and criteria specified in each of nine standards.
programs. guidance documents. State and local The self-assessment identifies the current
regulatory program managers may use program's strengths as well as those areas
However, to be effective, a regulatory available forms or may choose to develop requiring improvement. Upon completion of
program for retail food must be based on and use alternate forms and worksheets the self-assessment, the program manager
a set of widely recognized standards. To that capture the same information. reports to the FDA those standards whose
meet this need, the FDA has developed the requirements are met by the existing
Voluntary National Retail Food Regulatory The complete texts of the nine FDA program.
Program Standards through collaboration program standards are available at
with federal, state, and local regulatory www.fda.gov/Food/FoodSafety. The FDA Following the self-assessment, the jurisdiction
officials, industry, trade and professional has also prepared a Retail Food Program creates short-and long-term action plans to
associations, academia and consumers. Resource Disk which contains all of the achieve compliance with the requirements
The first set of Program Standards was worksheets, forms and step-by-step of additional standards. Once an individual
issued in 2007, and most recently updated in guidance documents necessary to collect action plan has been completed, the program
January 2011. data for a self-assessment or to perform a manager reports to the FDA the status of any
verification audit. The disk can be obtained additional standards that have been met.
SPECIFICS OF THE PROGRAM from any FDA regional food specialist.
STANDARDS Within 36 months of the completion of the
The Program Standards provide a guide to PROGRAM ENROLLMENT self-assessment, the jurisdiction is subject
the design and management of an effective The Program Standards also provide a to a verification audit conducted by a
retail food regulatory program. Program means of recognition for those state and third party. The verification audit confirms
managers and administrators can adopt local retail food safety regulatory programs the accuracy of the self-reported status
the Program Standards as written, and that meet the voluntary standards, as of standards compliance, and provides
can also implement additional food safety well as a model for continuous program the jurisdiction with unbiased feedback
requirements to meet specific regulatory improvement. As of the end of 2011, more that can be used to make further program
program needs. than 500 of the 3,000 state and local improvements.
jurisdictions in the United States were
Currently, the Program Standards consists enrolled in the Draft Voluntary National Following the completion of the verification
of nine separate standards, as follows: Retail Food Regulatory Program Standards. audit, a jurisdiction begins the continuous
• Standard No. 1—Regulatory Foundation improvement cycle again. The cycle is
• Standard No. 2—Trained Regulatory Staff Once enrolled in the Program, a jurisdiction repeated every three years, and provides
• Standard No. 3—Inspection Program conducts a self-assessment of their retail support for program improvements over the
Based on HACCP Principles food regulatory program, to determine long term.
whether the existing program meets the
7. Vol. 4 February 2012
TÜV SÜD E-ssentials Page 7
(continued from Page 6)
BENEFITS OF ADOPTING THE PROGRAM TÜV SÜD America Profile: Robert LaFreniere
STANDARDS
The FDA’s Voluntary National Retail TÜV SÜD America is fortunate to
Food Regulatory Program Standards are have a number of talented food safety
designed to help food regulatory programs professionals in its ranks, including lead
enhance the quality and effectiveness of food safety auditor Robert (Bob) LaFreniere.
the services they provide to food retailers
and the general public. When applied in the Bob has more than three decades of
intended manner, the Program Standards experience in the food industry, including
can help regulatory program managers: 15 years in product development at Kraft
Foods, and another 15 years in product
• Identify and prioritize current program development and quality assurance at
areas where the greatest impact on retail High Liner Foods. Since joining TÜV SÜD
food safety can be achieved; America in 2010, he has worked with dozens
• Identify program areas most in need of of clients on a wide range of food safety
enhancement; initiatives. corrective action, internal auditing, and
• Establish baseline data on the occurrence more. These new systems originated mostly
of foodborne illness to increase We recently spoke with Bob about the in the European Union (EU) through the
accountability and achieve measurable importance of food safety management, his application of ISO standards, so the EU has
program outcomes; work at TÜV SÜD America, and his views had a head start on the United States.
• Promote the application of effective on the biggest safety challenges facing the
intervention strategies to reduce the food industry. I believe it is time for us to get into the food
factors that contribute to foodborne safety endeavor not because we are told to
illnesses; (Food Safety E-ssentials): From your do so, but because it is the right thing to do
• Support the adoption of a "best practice" perspective, describe the progress that for consumers.
model to implement and administer retail has been made over the past decade in
food safety regulatory programs; ensuring the safety of food. (FSE): What have been some of the biggest
• Provide supporting information to justify obstacles that food producers and suppliers
program resources; (Bob LaFreniere): Food safety in the United have to deal with when it comes to food
• Increase industry and consumer States has been continuously improving safety?
confidence in retail food regulatory since the early days of HACCP (hazard
programs. analysis and critical control point). The (BL): It’s the implementation of those ISO-
focus of food safety auditing in the U.S. based management control systems that
CONCLUSION initially focused on good manufacturing has proved to be one of the greatest food
State and local retail food regulatory practices (GMPs) such as hand washing, safety challenges, especially for small and
managers and administrators can derive wearing hair nets, and cleaning equipment mid-sized companies.
significant benefit from enrolling in the and facilities. In the last five years or so, the
FDA’s National Retail Food Regulatory focus has shifted to certification consistent (FSE): You’ve spoken at industry events
Program Standards program, and from with the requirements of the Global Food about the process for developing new food
integrating the principles of the Program Safety Initiative (GFSI), as large retailers products, and the importance of integrating
Standards into their existing regulatory and food service firms have started to insist issues of safety into that process. Why is
programs. The food safety professionals at that suppliers provide evidence of GFSI- that important?
TÜV SÜD America can provide additional certified audits.
information on the benefits of this important (BL): When food products are developed
FDA program, and support the efforts of The biggest recent change for food without the integration of food safety
retail food safety regulators to integrate the manufacturers is the integration of principles as part of the process,
Program Standards into their programs. For management control systems into their food addressing food safety issues after the fact
more information on TÜV SÜD’s Food Safety production processes. Such systems were becomes much more difficult. It’s sort of like
services, please visit www.tuvamerica.com/ not a focus of audits until the shift to GFSI trying to add more sugar after the cake has
industry/foodsafety.cfm. n certification, which added elements like been baked. For example, under U.S. Food
document control, verification, validation, and Drug Administration (FDA)
8. Vol. 4 February 2012
TÜV SÜD E-ssentials Page 8
(continued from Page 7)
(FSE): When it comes to food safety, most of the emphasis is on
requirements, the development of seafood products must be efforts by producers and suppliers. What role, if any, do consumers
conducted in accordance with HACCP principles. Although this play in improving the safety of food?
approach is often perceived to be more burdensome, it ensures
that food safety concerns are addressed up front. (BL): You’re right! Consumers also have an important role to play in
preventing health risks associated with unsafe food. For example,
(FSE): While food safety certification programs are being widely consumers can reduce their risk for foodborne illness by following
adopted by the industry, some producers still balk at the investment safe food-handling and preparation recommendations. They should
of time and money required to achieve certification. Why is also avoid consuming raw or undercooked foods of animal origin,
certification so important, and what factors should producers such as eggs, ground beef, and poultry, unpasteurized milk, and
consider? raw or undercooked oysters.
(BL): The direct cost of being certified is small compared to (FSE): What are your key professional priorities in 2012?
the investment in human resources to design and implement a
robust food safety management system. However, I believe that (BL): My number one priority for the coming year is to calibrate our
certification can save a company money even before they become food safety audits to help ensure that all producers and suppliers
certified. Food safety standards embody a structured approach are audited in a consistent fashion. That effort would strengthen
that provides deliberate control across the entire food safety the importance and value of certification audits, not just for
management system. producers and suppliers but for customers as well.
I often ask my clients “Who is deciding how things are getting (FSE): Why should food producers and retailers choose TÜV SÜD
done? Is it management or the employees?” I know that most America as their food safety quality management partner?
employees want to do the right thing. However, without a
documented, systematic approach, employees who are not (BL): Our professional staff literally has hundreds of years of
well-trained in food safety often end up running the show and experience in food safety, spanning all food sectors.
unintentionally make bad decisions.
For more information on TÜV SÜD’s Food Safety services, please
(FSE): As you look to the year ahead, what are the biggest food contact Bob LaFreniere at blafreniere@tuvam.com or visit
safety challenges facing producers and suppliers? www.tuvamerica.com/industry/foodsafety.cfm.
(BL): Rather than the biggest challenge, I think that the biggest
opportunity is for food producers and suppliers to create a culture
of food safety within their organizations. Many companies talk
about food safety, but not everyone “walks the talk.” Some take
the attitude that the absence of problems to date validates the
approach they’re taking. However, that’s exactly what many
companies say just before they find themselves in the middle of a
major product recall.
(FSE): What additional steps can producers and suppliers take to
improve the safety of food?
(BL): The best additional steps that producers and suppliers can
take are to really understand their food safety risks and then work
to reduce or eliminate them. That’s the basic approach behind
HACCP, but many firms pay mere lip service to HACCP principles
and end up with a food safety system that’s ineffective.