The document summarizes an American Culinary Federation meeting discussing produce. It outlines seasonal produce trends, highlights a produce supplier called Class Produce Group, and examines topics like organics and locally grown produce. Trends in the produce industry like sustainability and smaller portions were also addressed.
Safefood 360 International Dairy Show 2011 Presentationsafefood360
The food industry is now well and truly global. The major retailers over the last decade have been instrumental in driving compliance and food safety standards among their supply base. The Global Food Safety Initiative and related global standards now define how these requirements are met and have created a supply chain where certification is a prerequisite to doing business. As the dominance of retailers continues to increases and on-going food safety outbreaks raise the compliance demands even further, food processing businesses are becoming more aware of the of the importance of maintaining standards and the significant resources required to do this. This short presentation will address the trends and recent changes in global food safety compliance, the importance of maintaining standards and how food processing businesses can improve how they manage food safety effectively and efficiently to meet the needs of global retailers.
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
Part 2 on food safety risk assessment. This presentation focuses more on the international side of risk assessments and explains how international standards are agreed globally. It includes a detailed review about the European Union approach to food safety risk management.
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
A Presentation about ISO 22000 Food Safety Management Systems by Akshay Anand. Refer the presentation on FSSAI by the same author for detailed information. Presented in 2016.
Safefood 360 International Dairy Show 2011 Presentationsafefood360
The food industry is now well and truly global. The major retailers over the last decade have been instrumental in driving compliance and food safety standards among their supply base. The Global Food Safety Initiative and related global standards now define how these requirements are met and have created a supply chain where certification is a prerequisite to doing business. As the dominance of retailers continues to increases and on-going food safety outbreaks raise the compliance demands even further, food processing businesses are becoming more aware of the of the importance of maintaining standards and the significant resources required to do this. This short presentation will address the trends and recent changes in global food safety compliance, the importance of maintaining standards and how food processing businesses can improve how they manage food safety effectively and efficiently to meet the needs of global retailers.
FSSC 22000 V4.1, USFDA FSMA, SQF V8.0 standards now require to address the controls over food fraud & food defense through vulnerability & threat assessment. Our expert will train your team on the requirements & assist in documenting the plan for VACCP & TACCP.
Part 2 on food safety risk assessment. This presentation focuses more on the international side of risk assessments and explains how international standards are agreed globally. It includes a detailed review about the European Union approach to food safety risk management.
ISO 22000 Food Safety Management Systems - A Presentation by Akshay AnandAkshay Anand
A Presentation about ISO 22000 Food Safety Management Systems by Akshay Anand. Refer the presentation on FSSAI by the same author for detailed information. Presented in 2016.
Specific Aspects of Food Safety Auditingsafefood360
This presentation explains in more detail the practices involved in food safety auditing. What to ask and what to look for? The best practices for auditing HACCP, quality management systems and prerequisite programs are all explained in this one compact slide show.
HACCP Principles for Operators in Food Services and Retail Establishment. Eng. A.karam Al Malkawi
This presentation is specially designed for Food Safety beginners and Operators focuses of the main principles of HACCP in field of Food Services and Retail.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
The ISO 22000 Standard is the first international standard for implementation of a certified food safety management system. The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain. This webinar provides you with a timeline history of the standard and other details your organization needs to know when implementing ISO 22000.
Main points covered:
• Introduction to ISO 22000:2005
• Why is it a global demand
• Who are the famous companies implementing ISO 22000:2005
• Why is ISO 22000:2005 a main drive of food
• Methodology & benefits in implementing ISO 22000:2005
Presenter:
This webinar was presented by Tawfik Soukieh, Managing Director of Global Experience Consulting Company and PECB Certified Trainer.
Link of the recorded session published on YouTube: https://youtu.be/9rYc88KpP60
SAI Global webinar: 10 ways to protect your organisation from food fraudSwitzerland09
Even though the majority of food fraud incidents do not pose a public health risk, what would happen if the next one did, is your organisation ready? Watch this webinar to learn "10 Ways to Protect your Organisation from Food Fraud
ISO 220001 documents prepared information about ISO 22000 certification, requirements, and benefices covering ropes. This information very useful of Food Safety System and ISO 22000 certification.
All organizations recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.
Therefore, ISO 22000 requires that all hazards that may be reasonably expected to occur identified and assessed, resulting in a clear determination of those to be controlled within the organization and those that are to be controlled within the food chain.
The Information Seminar Asia is a solution-based conference designed to introduce organizations throughout the entire food supply chain to the added value of FSSC 22000. FSSC 22000 is aimed at organizations in the food chain that process or manufacture food products, additives, ingredients and food packaging material. FSSC 22000 certification improves efficiency and all aspects of management and risk processes.
In this presentation, we share highlights from inspiring keynote speakers, valuable case studies and a panel discussion on why FSSC 22000 is important for food supply chains on food safety aspects.
Presented by Hung-Nguyen Viet at the 4th International One Health Congress and 6th Biennial Congress of the International Association for Ecology and Health (One Health EcoHealth 2016), Melbourne, Australia, 3–7 December 2016.
Specific Aspects of Food Safety Auditingsafefood360
This presentation explains in more detail the practices involved in food safety auditing. What to ask and what to look for? The best practices for auditing HACCP, quality management systems and prerequisite programs are all explained in this one compact slide show.
HACCP Principles for Operators in Food Services and Retail Establishment. Eng. A.karam Al Malkawi
This presentation is specially designed for Food Safety beginners and Operators focuses of the main principles of HACCP in field of Food Services and Retail.
This is a project on Food System Management System. It is basically a PowerPoint Presentatiion which will help you to learn new things. Generally this project is given to the students of Nutrition and Dietician.
The ISO 22000 Standard is the first international standard for implementation of a certified food safety management system. The consequences of unsafe food can be serious and ISO’s food safety management standards help organizations identify and control food safety hazards. As many of today's food products repeatedly cross national boundaries, International Standards are needed to ensure the safety of the global food supply chain. This webinar provides you with a timeline history of the standard and other details your organization needs to know when implementing ISO 22000.
Main points covered:
• Introduction to ISO 22000:2005
• Why is it a global demand
• Who are the famous companies implementing ISO 22000:2005
• Why is ISO 22000:2005 a main drive of food
• Methodology & benefits in implementing ISO 22000:2005
Presenter:
This webinar was presented by Tawfik Soukieh, Managing Director of Global Experience Consulting Company and PECB Certified Trainer.
Link of the recorded session published on YouTube: https://youtu.be/9rYc88KpP60
SAI Global webinar: 10 ways to protect your organisation from food fraudSwitzerland09
Even though the majority of food fraud incidents do not pose a public health risk, what would happen if the next one did, is your organisation ready? Watch this webinar to learn "10 Ways to Protect your Organisation from Food Fraud
ISO 220001 documents prepared information about ISO 22000 certification, requirements, and benefices covering ropes. This information very useful of Food Safety System and ISO 22000 certification.
All organizations recognize the increasing need to demonstrate and provide adequate evidence of their ability to identify and control food safety hazards and the many conditions impacting food safety.
Therefore, ISO 22000 requires that all hazards that may be reasonably expected to occur identified and assessed, resulting in a clear determination of those to be controlled within the organization and those that are to be controlled within the food chain.
The Information Seminar Asia is a solution-based conference designed to introduce organizations throughout the entire food supply chain to the added value of FSSC 22000. FSSC 22000 is aimed at organizations in the food chain that process or manufacture food products, additives, ingredients and food packaging material. FSSC 22000 certification improves efficiency and all aspects of management and risk processes.
In this presentation, we share highlights from inspiring keynote speakers, valuable case studies and a panel discussion on why FSSC 22000 is important for food supply chains on food safety aspects.
Presented by Hung-Nguyen Viet at the 4th International One Health Congress and 6th Biennial Congress of the International Association for Ecology and Health (One Health EcoHealth 2016), Melbourne, Australia, 3–7 December 2016.
Main points covered:
• Overview of the pre-certification process
• Understanding your CB
• Application process
• Selection of auditor(s)
• After the audit: recommendations
Presenter:
This webinar was presented by PECB Certified Trainer and Managing Director for Quality Systems Solutions & Initiatives (QSSI), Ms. Sheryl Anderson.
Link of the recorded webinar published on YouTube:
ISO 22000 Food Safety Management SystemHenry Nelson
Presentation on ISO 22000 food safety management system, an international standard. It helps give to ISO 22000 training to teach food safety requirements, steps for FSMS implementation as well as food safety system advantages to the performance of organization.
Lead Auditor Course On FSSC 22000 (Food Safety) - IRCA training in Bangalore,Learn how to audit a food safety management system to ensure its effective operation.
The Impact of BRC Food 7: Most Common Non-ConformitiesTraceGains
The 7th issue of the BRC Global Standard for Food Safety began audits July 1, 2015, and we now have almost 2 months’ worth of results. The information coming back paints a picture of readiness of sites for the changes, and a picture of what they have had to prepare for successful continuation of certification is forming.
The session will cover the most significant changes the 7th issue brought forward, why they were included, what BRC expected, and what impact the changes are actually having on the industry.
Specifically, the session will focus on:
-The top non-conformities seen in issue 7 audits
-Strategies for your operation to learn from these early audits
-What changes have been made, and why they make the BRC Global Standards the leading certification for food safety.
BRC is the leading and most recognized of the GFSI benchmarked programs, and is used at manufacturing sites, and by customers as a leading certification around the world. John Kukoly, our presenter, is the head of BRC activities in the Americas.
This is the first part in a series of slide shows on food safety risk assessment. Risk assessment is one of the three elements in the Risk Analysis Framework, and this presentation gives an introduction to the topic.
NACE presentation - Sustainable catering one bite at a timeMark Lopez
Sustainable Catering – ONE BITE AT A TIME
Do you normally eat pesticides, antibiotics, and growth hormones as part of your daily diet? Would you feed them to your family? Sustainable Catering…It’s the right thing to do, but how? And how do you do it profitably? Join me on a 3 course meal of Sustainability, one bite at a time.
Farmers and fisherman all know fresh is best! Buying local helps the community and tastes so much better, and your clients will agree!
You will learn:
• A strategy for becoming Sustainable, one bite at a time. Learn our strategy of 10% more than the year before.
• Food Miles, how far does your food travel on its journey from farm to fork? Why buying local and in season is better for you and the economy.
• Sustainable Seafood – State of emergency, how to stay informed, how to purchase sustainably, and how to avoid the fish on the DANGER LIST
Bio –
Mark Lopez, President of Crave Catering and Founding Member of the Sustainable Catering Association, has been in the food business for most of his life. (In fact, he began planning and cooking meals when he was 8!) At 21, he worked for James Beard Award Recipient Mark Miller at the acclaimed Coyote Café.
His love for food and passion for the environment inspired him to move to Portland, Oregon in 1997 and open a restaurant, expanding it into a full-service catering business. He and his family live on a 2-acre farm where they produce organics for his catering business.
Mark Lopez
Crave Catering
1324 SE 8th Ave.
Portland, OR 97214
503-490-6275 cell
503-224-0370
www.cravepdx,com
The Footprint Forum went to Fruit Towers to talk about Agriculture Abroad and the positive contribution that Foodservice can make to the global food system and sustainability
Contents1.1 Background21.2 Business OpportunityProblem3AlleneMcclendon878
Contents
1.1 Background2
1.2 Business Opportunity/Problem3
1.3 Business Objectives (BO)4
1.3.1 Increased Profit Margin4
1.3.2 Increase traceability thus eradicating counterfeit goods5
1.3.3 Increased customer satisfaction5
2. Business Context6
2.1 Stakeholder Profiles6
2.2 User Classes and Characteristics7
2.3 Use Cases (UC)8
2.3.1 Checking Food Product Ingredients Information8
2.3.2 Inquiry on Food Product Expiry Date9
2.3.3 Developing the Smart Label System10
2.3.4 Building the Sensor Smart Labels11
2.3.5 System Functionality Testing12
3. Functional Requirements13
3.1 User Requirements13
3.2 System Requirements13
3.3 Non Functional Requirements14
3.3.1 Performance.14
3.3.2 Availability14
3.3.3 Accuracy14
3.3.4 Usability14
Glossary:15
15
1.1 Background
Food waste is a key concern across the globe. This is a reduction in the quantity or quality of food because of retailer, food service provider, and consumer decisions and behaviors. Food waste could be in form of; fresh produce deviating from what is considered optimal, food close to or beyond ‘best-before’ dates and unused or left overs of large quantities of wholesome edible food. According to the United Nations Environment Programme (UNEP), up to a third of food produced in the world for human consumption every year - approximately 1.3 billion tonnes - gets lost or wasted. This is despite the fact that according to Food and Agriculture Organization of the United Nations, it is estimated that between 720 and 811 million people in the world faced hunger in 2020. This number had increased from the 2019 figures.
Hunger is defined as a state of acute food insecurity in which people go without food for days on end owing to a lack of money, access to food, or other factors or other resources. The iron of the food waste and hunger comparison is that the globe produces enough food to feed everyone in the planet. While small scale farmers dealing with dairy, cattle keeping and fishing produce about 70 percent of global food, they are the most vulnerable to food insecurity.
Developing a smart label technology will address the problem of food wastage globally. This will bridge the gap between food waste and hunger in the food industry. This will satisfy the need food enough food to all world population by reducing the amounts wasted. A smart label incorporates technology that goes beyond traditional printing methods to enhance the functionality and content of labels or packaging. This can be done through Radio-frequency identification (RFID) tags, Quick Response (QR) codes and near field communication. 1.2 Business Opportunity/Problem
An effective and efficient food management plan will help the world address the issue of hunger not by investing more production but only reducing wastage of what is already produced. The world produces enough food to feed its population in entirely. By use of smart label technology, the world will be able to cut much of the food wastage and channel the same to th ...
Marianne Gillette's presentation at CITA Congress 2009MARKETPLAZA
Conscious consumerism: new trends in food consumption and home cooking since 2008 crisis. Did you know 68% of consumers cut spending on nonessential grocery items? Find out more through Marianne Gillette's presentation at the Carribean Congress of Food Technology in Costa Rica, 2009.
2. Meeting Itinerary: Fresh Produce The Class Produce Group Seasonal Produce Produce Events of the Past Decade Produce Trends
3. About Class Produce Group The Class Produce Group is a third generation family-owned and managed business which primarily services the Mid-Atlantic region of the country, with increasing distribution north and south..
4. About Class Produce Group Hallmark products are tomatoes and bananas, also known for superior quality on a wide range of source packed and local grown products, and exceptional service levels. We pride ourselves on being the supplier of choice for demanding retail and foodservice customers who require a consistent supply of quality fresh produce which leverages the advantages of local grown products, as well as products sourced across the U.S. and Internationally as needed. We are an innovative company working with customers to build their produce program!
10. Winter Winter is a great time to combine produce with products like locally grown grains and meats available all year round. Beets Leeks Plums Cabbage Mushrooms Raspberries Carrots Onions Kohlrabi Celeriac Parsnips Apples Daikon Potatoes Kale (Greens) Garlic Rutabagas Winter Squash Horseradish Shallots Turnips Sweet Potatoes Artichoke
11. Golden Acorn Spaghetti Sweet Dumpling Butternut Baby Blue Hubbard Green Acorn Turban Delicata Carnival Golden Nugget Types of Winter Squash
12. Chefs Rate Top Trends for 2010 (Dec. 1, 2009) 1. Locally grown produce 2. Locally sourced meats and seafood 3. Sustainability 4. Bite-size/mini desserts 5. Locally produced wine and beer 6. Nutritionally balanced children's dishes 7. Half-portions/smaller portion for a smaller price 8. Farm/estate-branded ingredients 9. Gluten-free/food allergy conscious 10. Sustainable seafood
13. 11. Superfruits (e.g. acai, goji berry, mangosteen, purslane) 12. Organic produce 13. Culinary cocktails (e.g. savory, fresh ingredients) 14. Micro-distilled/artisan liquor 15. Nutrition/health 16. Simplicity/back to basics 17. Regional ethnic cuisine 18. Non-traditional fish (e.g. branzino, Arctic char, barramundi) 19. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender) 20. Fruit/vegetable children's side items
21. Total Organic Food Category Growth: 1997 to 2008 15.8% Growth 07 v 08 Growth rate has slowed from our 20 to 25% clip to 15.8% this past year, but is still at double digits despite the recession.
23. Local Grown Has Opportunity To Become Permanent Source In Supply Chain
24. WHY SOURCE LOCALLY? Economic Impact: Buying locally supports local economies. Shorten Distance From Farm to Fork: reduce “Food Miles”, In the U.S., it is estimated that produce travels an average distance of 1,500 miles from farms to the homes of customers. This not only results in higher fuel costs, but can hurt rural communities where agriculture is the backbone of the economy, hence the term "Food Miles". This is why sourcing locally or as locally as possible can have profound effects on local economies and the environment.
27. International Harmonization of Food Safety Standards & Systems Labor Availability/Enforcement Need to Have a Comprehensive Immigration Reform Bill The Next Big Step In Seed Development Technology Another Major Food Safety Incident Harmonization of North American 3 rd Party Audits & Universal Standards International Adoption of Traceability Technology Global Expansion of Businesses Growing Affluence in Developing Countries
28. The Class Produce Group 8477 Dorsey Run Road Jessup, MD 20794 410-799-5700 Sales: Call Jim Simonton at: 443-864-2923 Contact: [email_address] www.classproduce.com Follow us On:
Editor's Notes
The acai berry (pronounced ah-sigh-ee) is a fruit that grows on the acai palm trees in the Amazon rain forest of Brazil. It is dark purple in color and about the size of a grape. It is extremely rich in nutrients. Natives of the Amazon region have made this berry a major part of their diet for hundreds of years. Goji berries grow on an evergreen shrub found in temperate and subtropical regions in China, Mongolia and in the Himalayas in Tibet. They are in the nightshade (Solonaceae) family.Goji berries are usually found dried. They are shriveled red berries that look like red raisins. Mangosteen is a tropical fruit that is grown primarily in hot, humid climates of southeast Asia such as Thailand, Malaysia, Singapore, Vietnam, and Indonesia. It is a dark purple fruit about 2 to 3 inches in diameter – the size of a small peach or apple. Mangosteens are unrelated to mangos. The hard rind can be nearly one inch thick. At the center is the soft opaque white fruit, which resembles a head of garlic but tastes slightly sweet and tart. Purslane is a creeping plant. It's usually considered a weed, but it can also be used as a salad green. It gives a kind of tangy, peppery flavor a bit like arugula. You can also cook it like spinach. It's got a number of healthy nutrients in it (especially vitamin C and omega-3 fatty acids).A few farmers grow it, but most of them consider it a weed and try to get rid of it. It has a tendency to creep into everything else. You can often find it at farmer's markets, but it rarely gets into grocery stores except as part of a fancy pre-made mesclun salad mix.