Rick Sanderson (pictured), business development director at Food Forensics, discusses the increased threat of food fraud created by the challenges of 2020 and what food firms can do to mitigate the damage to their businesses.
The creation of a national register to record severe allergic reactions to food could speed up investigations into similar incidents and help prevent future cases, according to the Chartered Institute of Environmental Health (CIEH).
The world has changed a lot over the course of a year. From the way we work to how products reach consumers, every part of the food and drink industry has felt some impact from COVID-19 and subsequent lockdowns enforced to help contain its spread.
A consortium of food manufacturers, universities and tech developers – led by 2020 overall Food Manufacture Excellence Award winner Raynor Foods – has been awarded £4m to help digitalise the food supply chain.
Meat processors have more freedom to set their own shelf life for vacuum- or modified-atmosphere-packed (VP/MAP) fresh beef, lamb and pork products, according to updated Food Standards Agency (FSA) guidelines.
Trade volume to the EU will drop by up to 75% if more official veterinarians are not hired before the end of the Brexit transition period, according to the heads of the UK’s food and logistics trade unions.
The coronavirus pandemic has slashed local authority food safety staff numbers, which were already significantly below where they needed to be, according to Food Standards Agency (FSA) chief executive Emily Miles.
Food Manufacture's free-to-access Food Safety Briefing webinar, which covers topics ranging from food fraud and detection and inspection to allergen and pathogen management, goes live in just two days.
The Food Standards Agency (FSA) will focus research on four key areas: food hypersensitivity and allergy; assuring food safety and standards; innovation in food regulation; and the future of food systems.
Even technical experts sometimes confuse validations with verifications, but both are crucial aspects of food safety processes, as is the 'worst-case scenario' approach, argues Chris Thompson, technical manager at Vestey Foods UK.
Product recall guidance vital for tackling allergen contamination and labelling errors, plus advice on contingency planning and use of technology for cost-effective recall management were presented at an exclusive webinar on 17 March.
Allergens, followed by expiry dates and foreign language issues were the major labelling causes for food recalls across Europe over more than five years, according to Steve Spice, regulatory manager at Ashbury.