Food Processing: GS1 Australia’s electronic product recall notification management system has received certification from HACCP Australia. The Recall service — designed to minimise the impact and cost of food and beverage products recalled and withdrawn from the supply chain — has been certified as ‘effective and suitable for businesses that operate a HACCP based Food Safety Programme’.
Posts from the ‘Distribution Chain’ Category
The Business Continuity Institute: Farzad Henareh explains how an effectively managed product recall event can serve to enhance brand loyalty, but preparation and constant communication are key.
In the past, companies have been reluctant to enter the recall process, worried that their brand will suffer by being associated with a problem. In fact, the opposite is now true, and if a recall is handled efficiently and quickly customers will understand the situation and may even be impressed by the quality of customer service.
NZ Foreign Affairs: The U.S. Food and Drug Administration today finalized a new food safety rule under the landmark, bipartisan FDA Food Safety Modernization Act (FSMA) that will help to prevent wide-scale public health harm by requiring companies in the United States and abroad to take steps to prevent intentional adulteration of the food supply. While such acts are unlikely to occur, the new rule advances mitigation strategies to further protect the food supply.
The Age: Italian olives painted with copper sulphate solution, Sudanese sugar tainted with fertiliser, and hundreds of thousands of litres of bogus alcoholic drinks top Interpol's annual tally of toxic and counterfeit food seized by police agencies across the world. The haul of bogus diet supplements, adulterated honey and formalin-drenched chicken guts makes for stomach-churning reading.
SA: Microbiological food safety status of commercially produced tomatoes from production to marketing
Journal of Food Protection: Tomatoes have been implicated in various microbial disease outbreaks and are considered a potential vehicle for foodborne pathogens. Traceback studies mostly implicate contamination during production and/or processing. The microbiological quality of commercially produced tomatoes was thus investigated from the farm to market, focusing on the impact of contaminated irrigation and washing water, facility sanitation, and personal hygiene. A total of 905 samples were collected from three largescale commercial farms from 2012 through 2014.
Sydney Morning Herald: In the middle of February last year, the frozen berry lost some of its sweetness. Victoria's Department of Health and Human Services decreed - very publicly - that the popular Nanna's Frozen Mixed Berry 1kg bag had been linked to multiple cases of hepatitis A.
While Patties Foods is getting out of berries, it's not out of trouble. Law firm Slater & Gordon remains committed to action they started on behalf of more than 20 clients.
Growing Produce:Made possible by a $100,000 grant from the Center for Produce Safety, Dr. Steven Pao, department chair, and Dr. Erin Dormedy will oversee a one-year study to evaluate and improve sanitizing treatments in stone fruit packinghouses. The study will begin this month and will be conducted in partnership with the California Fresh Fruit Association and area stone fruit producers.
NZ: AsureQuality inSight and Authenticateit sign agreement to bring together traceability, food safety and quality a ssurance
Australian Food News: New Zealand government-owned food safety and quality assurance company AsureQuality has officially signed a strategic alliance with Australian product authenticity, protection and traceability technology firm, Authenticateit.
Dr Jim Gorny, PMA: With the first five final rules for the Food and Drug Administration’s Food Safety Modernization Act regulations anticipated this August and October, and with the recent call for comments on FDA’s proposed FSMA implementation work plans, we’re shifting focus toward implementation of the final rules that are set to transform food safety for our industry.
I’ve given a few presentations over recent years about crisis management, starting with the need to prevent a crisis as much as possible by having the right attitude towards food safety backed up with the necessary systems. I put attitude first for a reason.
The next stage is to be prepared. Despite the best prevention systems and intentions, glitches happen and you might find yourself in need of a plan to manage the unthinkable. Good prevention and preparation will make all the difference to response and recovery. There’s plenty of evidence to show that resilience – the ability to bounce back – is almost directly related to how you respond, which is directly related to what you have done to prevent and prepare.