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Solutions today for tomorrow's global food industry.

Is Your Food a Fraud? Has the Pandemic Made Food Fraud More Attractive?
Is Your Food a Fraud? Has the Pandemic Made Food Fraud More Attractive?
With supply chain disruptions and economic factors at play during and following the pandemic, opportunities for food fraud may be on the rise. That means products and ingredients, like alcoholic beverages, oils and fats, honey, maple syrup, coffee and many others that are historically known to be at an increased risk for fraud, may be even more susceptible. During a recent webinar and blog, we asked “How Do I Assess Whether My Supply Chain is at Risk of Food Fraud?”
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Inspections are Coming. Is Your Food Defense Plan Ready?
Inspections are Coming. Is Your Food Defense Plan Ready?
The U.S. Food and Drug Administration (FDA) recently announced that beginning in March, they will start routine inspections of small businesses (those with fewer than 500 employees) to verify compliance under the Intentional Adulteration (IA) Rule, which requires facilities to develop and implement a Food Defense Plan. FDA also recently announced that they will resume routine domestic onsite inspections, following a months-long pause due to the COVID-19 pandemic.
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Resources from the May 11 “Food Safety and COVID-19: What Businesses Need to Know” Webinar
Resources from the May 11 “Food Safety and COVID-19: What Businesses Need to Know” Webinar
Watch our May 11 Top 5 Actionable Recommendations webinar recording now or download the accompanying PDF. Please share these resources with your colleagues – you never know when that shared expertise will be beneficial.
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Tip of the Week: During COVID-19, Is My Supply Chain Susceptible to Food Fraud?
Tip of the Week: During COVID-19, Is My Supply Chain Susceptible to Food Fraud?
During our Monday, April 20 webinar, we discussed food fraud. Alicia Swanson, Food Safety Professional, reviewed a key question to ask of your operation to determine whether you’re at risk. Download our complimentary Food Fraud Risk Assessment to help determine your risk.
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FDA Has Started to Enforce the New IA Rule. So Now What?
FDA Has Started to Enforce the New IA Rule. So Now What?
While the FDA began enforcing its new FSMA intentional adulteration rule on March 1, the rule actually went into effect months earlier. Earl Arnold, manager of food defense/FSMA, operations and quality assurance at AIB International, said the FDA agreed to delay inspections until this month to allow for more complete training materials.
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4 Highlights from FDA’s Supplemental Draft Guidance for the Intentional Adulteration Rule
4 Highlights from FDA’s Supplemental Draft Guidance for the Intentional Adulteration Rule
The FDA just released the Supplemental Draft Guidance for Industry: Mitigation Strategies to Protect Food Against Intentional Adulteration. This third and final portion adds to the previously published draft guidance with chapters covering food defense corrective actions, food defense verification, reanalysis, and recordkeeping. It also includes appendices on FDA’s mitigation strategies database and how businesses can determine Small and Very Small Businesses status under the IA rule.
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Protect Your Facility from Intentional Harm and Comply with New FDA Regulations
Protect Your Facility from Intentional Harm and Comply with New FDA Regulations
Food production safety used to be limited to external threats, many of which could be controlled by simply erecting a fence or adding a key card system. Securing the safety of food production was a matter of securing your facility. Unfortunately, today’s biggest threats to food safety can come from both external and internal threats attacking the safety of the food supply – some of which may be intentional.
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Consumers’ Demands Underscore Need for Food Fraud Training
Consumers’ Demands Underscore Need for Food Fraud Training
Food fraud has become one of the biggest threats to the global food system today. With consumers eating more packaged food and the supply chain becoming more complex, companies need to minimize their food fraud risks if they want to position their brand as aligning with consumer demand for transparency and trust.
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How Food Fraud Is Becoming More Prevalent
How Food Fraud Is Becoming More Prevalent
Imagine more than 450,000 diners are preparing to order meals at NYC’s best restaurants for the 2017 NYC Restaurant Week. These diners are counting on a culinary experience after paying a hefty reservation fee.
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