Efforts to reduce food waste may include the use of active and intelligent (A&I) packaging. Literature has pointed out the links between climate change, natural resource depletion, and food waste, and suggests that using A&I packaging to prolong product freshness and slow down spoilage of perishable fruit and meat has the diversion potential of 72,000 tons and an economic value of $167 million. As innovations in packaging advance, if allowed to do so, the impact of these products could be of greater benefit, not only in reducing food waste but also in improving food safety.
This article provides an overview of the status of the rules and regulations regarding nutritional labeling of food packaged at the global level and its impact on consumers' understanding. New and consumer-friendly proposed solutions (e.g., Nutri-Score, also known as the five-color nutrition label) are also presented.
The Codex Committee on Hygiene is in the process of revising the general principles of Hygiene (Codex, 2020). This document was first published in 1969. Codex has published the body of the text and most of the diagrams; however, the Decision Tree is still under review by the Codex Committee.
It can be challenging to maintain good working relationships with federal regulators when things are going well, but how do you leverage your best efforts during an inspection/audit especially when there are issues? Let's address how handling the inspection itself can be your most important asset, along with a fundamental understanding of the science and regulations that are in play.
Many food companies have made commitments to increase the use of recycled plastics in their packaging within the next 10 years. As this demand increases, there is more interest in chemical recycling, but first, we must understand current reprocessing capabilities and possible safety issues with the use of chemical recycled plastics in food packaging.
Corrective actions in food safety require quality assurance tools to inform written procedures for identifying and correcting problems, reducing the likelihood of reoccurrence, and preventing affected food from entering commerce.
By transforming maintenance into a preventive control, its effectiveness is enhanced by helping prevent food safety issues from occurring and increasing the company's confidence in its quality and food safety programs.
For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, perhaps public health would be better served if companies put the most effort toward managing their greatest risks instead of thinking of risk in yes/no terms.
From here we will go into the steps of building the plan to protect customers and consumers from food safety hazards and prevent damage to brand equity and company reputation. Of course, we’ll discuss the qualifications for writing the plan as well as confirm it is also for regulatory conformance; but the first two are the primary motivation for the plan.
The European Union (EU) is currently evaluating its legislation on food contact materials (FCMs), which has identified safety concerns due to the lack of specific EU rules for most FCM types. This article takes a closer look at the status of these regulatory updates.