HACCPEuropahaccp food safety quality manuals |
The Institute of Medicine (IOM) issued its obesity-prevention report at the Weight of the Nation™ conference hosted by the Centers for Disease Control (CDC). This report included a call to action for increased access to healthy foods (like fruits and vegetables) at retail outlets nationwide. Findings from a new Michigan State University (MSU) study released,...
When Xie Cuilan returned home from the vegetable market on Wednesday morning, she put the water spinach she bought into the sink in her kitchen. She then put a spoonful of salt into the sink and opened the tap. “I usually soak the vegetable in light salt water for more than an hour before I cook it,” the Guangzhou housewife told China Daily on Wednesday. “The idea is to dilute left-over pesticide on the vegetable,” the 42-year-old said. “I don’t trust officials’ food quality examinations,” she added. Xie is not alone. Many residents of the Guangdong provincial capital believed only theythemselves can ensure food safety. A recent survey found that more than 46 percent of residents in this southern metropolis saidthey do not trust that their food is safe. Only 11 percent said they were satisfied with foodsafety. The survey was conducted by Guangzhou Public Opinion Research Center in March andreleased on Wednesday. A total of 1,012 people aged 16 to 65 years old, who live in the city’s10 districts and two county-level suburbs were interviewed. More than 37 percent of respondents said they have been the victims of food safety problemsin recent months, and 16 percent even complained that their health had been harmed bysubstandard or toxic food. Meanwhile, 42 percent of the residents are not satisfied with authorities’ law enforcement workregarding food safety. That is in contrast to 14 percent who said they were satisfied. Fifty-two percent complained that authorities have not done enough to investigate and dealwith the illegal activities and that punishments were not severe enough to deter offenders. Older people have less faith in food safety, the survey found. About 48 percent of the respondents aged 51 to 60 said they are concerned about food safety.The figure is 25 percentage points higher than what was reported by those aged 16 to 18. The survey follows an increasing number of food poisoning cases in the past year inGuangdong province, which borders Hong Kong and Macao special administrative regions. A large number of cases of unsafe pork and cured meat as well as milk and vegetablescontaminated with farm chemicals have been investigated in the past months and the productsseized, according to the provincial authorities. Zheng Fenming, director of the Institute of Modernization Strategy under Guangdong Academyof Social Sciences, said he was not surprised about the growing number of residents who lackfaith in food safety after the recent slew of cases reported. “The food safety authority has made great efforts to fight counterfeiting and other illegalactivities, but it is far from enough to deter the lawbreakers,” Zheng said on Wednesday. Chen Qingyuan, a Guangzhou white-collar worker, said food authorities should increase thepunishment for producing and selling substandard and toxic food. “The cost of such illegal activities is rather low. On top of heavy fines, counterfeiters who causeserious harm should get life sentences or even the death sentence,” he said. Source: http://www.chinadaily.com.cn
Milk poured down kitchen sinks each year creates a carbon footprint equivalent to thousands of car exhaust emissions, research shows. Scientists say the 360,000 tonnes of milk wasted in the UK each year creates greenhouse gas emissions equivalent to 100,000 tonnes of CO2. The study by the University of Edinburgh says this is the same...
Food allergies pose a serious and growing problem in the West. Many foods can lead to allergic reactions and this situation is further complicated by so-called cross-reactions, whereby an allergy to one particular food can trigger allergic reactions to another food. There are no treatments available for food allergies, but the establishment of two mouse...
Soybeans soaking in warm water could become a new “green” source for production of a cancer-fighting substance now manufactured in a complicated and time-consuming industrial process, scientists are reporting in ACS’ Journal of Agricultural and Food Chemistry. Hari B. Krishnan and colleagues explain that the substance, Bowman-Birk Protease Inhibitor (BBI), has shown promise for...
Following the E. coli case in Norway in 2006, when 17 people fell ill and one child died after eating mutton sausages, the meat industry introduced a number of measures in order to reduce the risk of food poisoning from meat. Clean animals and good hygiene during slaughtering are essential preconditions for food safety. Sigrun...
Although organic techniques may not be able to do the job alone, they do have an important role to play in feeding a growing global population while minimizing environmental damage, according to researchers at McGill University and the University of Minnesota. A new study published in Nature concludes that crop yields from organic farming are generally...
As with many concerned consumers, a team of University of Oklahoma researchers wondered if the green color sometimes seen in bacon is, in fact, harmful to human health. Recently, these OU scientists took an important first step in answering this question by determining the structure of the green pigment responsible for this ‘nitrite burn.’ The...
Researchers at Washington State University have found that a compound in garlic is 100 times more effective than two popular antibiotics at fighting the Campylobacter bacterium, one of the most common causes of intestinal illness. The discovery opens the door to new treatments for raw and processed meats and food preparation surfaces. “This work is very exciting...
Supermarkets lose roughly 10 percent of their fruits and vegetables to spoilage every year. To help combat those losses, MIT chemistry professor Timothy Swager and his students have built a new sensor that could help grocers and food distributors better monitor their produce. The new sensors can detect tiny amounts of ethylene, a gas that...
Food Alerts Europe
We have published the BRC Standards Issue 6 Manual Pack. The manual pack describes how manufacturers will comply with the requirements of the BRC (Issue 6, January 2012) and HACCP (Hazard Analysis and Critical Control Point). The manual also includes: Codes of Practice; Protocols; Recommended Systems. Our manual covers all the Global Standards aspects with [...]
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