Advances in Food Management

The food industry is persistantly facing new hazards and threats, with new issues being identified on an almost daily basis. To meet these reinforce challenges, our food safety management systems must also evolve. The now traditional approach of managing food safety through requisite, programmes and HACCP may no longer be sufficient. The food industry needs to encapsulate new systems, such as TACCP, to address vulnerabilities to deliberate contamination. It is considered that a comprehensive approach to food safety management will be most effective. Systems can only be effective where the food firm has a well developed culture of food safety. Primary objective – food is safe and suitable for human consumption.

Food advancements in ensuring fair trade practices in the food trade. Follows the food chain – farm to fork. Takes into account the wide diversity of Food safety standards: CODEX activities and varying degrees of risk involved in food production. Lays a firm foundation for ensuring food hygiene with each specific code of hygiene practice applicable to each sector.

  • Allergen Control
  • Environmental Monitoring
  • Packaging Plant Food Commissioning Requirements
  • Evolution in Food Systems
  • Evolution in Food Systems
  • Supply chain Risk Reduction
  • Food Safety Modernization Act (FSMA)
  • GFSI revolutionizing Global Food Safety

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