Recent and upcoming changes to ISO standards illustrate that compliance is a fluid topic that needs to be under constant evaluation. As the markets and your business change, so do your requirements and responsibilities.
Matching obligations and business objectives to the most appropriate standard is complicated and time-consuming. This white paper keeps it simple by explaining and directly comparing BRC, IFS, SQF and FSSC 22000 – the four most frequently used GFSI recognized standard
The white paper looks at various factors that will determine the best fit for your business with the aim of helping you to meet your regulatory compliance obligations.
Fats and Oils Guide reviews the measurement of the most important parameters, be it for fat and oil characterization, or the close monitoring of important quality parameters. Dropping point, melting range and titration of fatty acids are reviewed in detail and tips and tricks for more accurate measurements are provided. It also covers UV\VIS and differential scanning calorimetry.
Manufacturers and brand owners can gain an understanding how physical contamination in food products occur in the production environment and how inspection technologies prevent food safety incidents. Technical information will help food manufacturers select the best product inspection technology to safeguard their applications. Expert advice about future food safety trends is provided to further improve traceability.