Archive | Best Practices

170623-A-PO640-003

What would you do during a recall event?

Food recalls can have a serious, long-term impact on consumer confidence in your brand, beyond the specific recalled product. In 2017, 218 food products posed health risks to unknowing consumers because allergenic ingredients were not properly displayed on product labels. According to Food Safety Magazine, this category dominates the recall arena. The most common reasons […]

Continue Reading
Positive / Negative Controls for Matrix Validation

Positive/Negative Controls for GlutenTox test kits

It’s important to have confidence in your quality control plan. Maybe you’re training new employees on gluten testing. Maybe you’ve gotten some unexpected results while running routine tests. Maybe you want to ensure that your test kit and testing environment haven’t been contaminated with gluten. What can you do to assure that your results are […]

Continue Reading
Precautionary labeling and manufacturing facilities

Manufacturers and precautionary labeling: when good manufacturing practices aren’t enough

In the first installment of a two-part post on Precautionary Labeling, we examined the difficulties the average consumer faces in purchasing food for someone with allergen sensitivities. Studies revealed consumers have a relatively difficult time confidently selecting allergen-free products for members of their family. With no legal guidelines on how a manufacturer should label a […]

Continue Reading

Know your sources! Food fraud and spices

Food recalls due to allergen contamination are on the increase, and some of the contamination is deliberate adulteration. Food fraud has been practiced consistently throughout history, but rising consumer interest has brought this issue to the forefront. Food Fraud undermines consumer safety One notorious incident was the widespread distribution of Cumin that had been cross-contaminated with […]

Continue Reading

New nutrition guidelines from the USDA

Have you checked in on the newest USDA endeavor to encourage a healthy lifestyle? New dietary guidelines were published in 2015, with deeply significant changes to what is included in a healthy diet. The changes have been a long time coming, and were not easy to make. For decades, the recommended diet prioritized consumption of carbohydrates. Oil […]

Continue Reading

New! USDA releases guidelines for controlling allergens

In an effort to keep the public safe, the USDA’s FSIS (Food Safety and Inspection Service) has released a new guide for controlling allergen contamination in food processing. “Our mission as a public health agency is to protect America’s most vulnerable populations, including children, from harm, and these new guidelines do just that,” said USDA […]

Continue Reading

How much allergen is too much? A primer on Action Levels

Do you know what food labels are really saying about allergens? Does anyone? How do food manufacturers differentiate between a product having “traces” of an allergen versus a product containing that allergen as an ingredient? In a perfect world, the answer would lie in action levels. Action level is the fancy term for the threshold […]

Continue Reading

HACCP vs. HARPC

Since the beginning of discussions on the new Food Safety Modification Act (FSMA) in July 2012, there has been increased talk about HACCP and HARPC within the food safety and production world. Some people tend to use these acronyms interchangeably, however there are distinct differences between the two that are worth knowing in order to […]

Continue Reading