Working in the food and beverage industry is challenging yet rewarding. Natural products of varying composition need to be manufactured into consumer goods of constant high quality to meet consumer expectation. Inherent differences of the ingredients and varying production conditions ask for subtle but essential corrections to achieve the required quality level. Strict hygienic specifications are prerequisite, thus requiring diligent execution of the work tasks.
Food safety trends and requirements increase the demand for testing, error-free documentation and traceability. The increasingly the increasingly regulated food industry is faced with more work, more administration, more costs etc. At the same time it is a really good opportunity to streamline processes, make sure the right people and machines are at the right place, basically make the company lean and fit for the future.
The goal of this guide is to help you make informed and compliant decisions when improving processes or selecting the right laboratory weighing and measurement equipment. Topics include:
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 standards.
The white paper explains which regulations food retailers have to comply with when labeling fresh products. It focuses on the EU Regulation 1169/2011 for the European Market and on the FDA Food Safety Modernization Act for the US market. It also provides practical tips for the hygienic handling of fresh foods.