Food First Blog

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Solutions today for tomorrow's global food industry.

How Does a Virtual GMP Inspection Work?
How Does a Virtual GMP Inspection Work?
AIB International food safety professionals are no strangers to travel. They're used to flying thousands of miles every year to deliver the thorough and rigorous audits your facility requires.

Well this year travel and audits look a little different! To gain some perspective on how Virtual GMP Inspections have changed auditing and what common concerns our auditors have been running into, we spoke with our Megan Coy Moran, Manager, Quality Assurance, North America.
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12 Tips for Flood Recovery
12 Tips for Flood Recovery
In the days since Hurricane Harvey's impact, AIB has fielded a number of calls from facilities directly impacted by the hurricane, as well as companies whose suppliers were impacted.
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Food Plant Flooding - Preparing for the Unexpected
Food Plant Flooding - Preparing for the Unexpected
Plan for the worst and prepare for the unexpected.
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Ask Our Experts: Listing Added Flavors on Your Food Labels
Ask Our Experts: Listing Added Flavors on Your Food Labels
Labeling food is a complex task that requires staying current with a lot of regulations, so our experts receive a lot of questions about the specifics. Here are a few questions we’ve handled recently regarding provisions for labeling flavors as “natural flavor”, “artificial flavor”, or “natural and artificial flavor” found in 21CFR101.22.
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Egg Substitutes
Egg Substitutes
Question: Do you know someone at AIB that can help us with the egg issue? We’re wondering if there is a particular egg substitute that works better than others and how the baking industry is dealing the egg crisis.
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