Threat assessment and critical control point applies well-understood HACCP principles to protect food and beverage products from intentional and malicious contamination.
Nanjing, China, September 18, 2002: “Police have arrested a snack bar owner who confessed to spreading lethal rat poison into the food of his business rival on Saturday morning, killing 38 people and leaving hundreds seriously ill.”—China Daily.
The Water Risk Monetizer, a publicly available financial modeling tool, has just been released with a new revenue-at-risk assessment program. The web-based tool, co-produced by Ecolab and Trucost with aid from their partner, World Resources Institute (WRI), was first introduced in November 2014 to help manufacturers and all water users get a truer picture of their water risks—present and future.
ISO, the International Standards Organization, has updated its ISO 14001 environmental management systems (EMS) guidelines to reflect the increased prominence of environmental management within strategic planning processes.
For the last 20 years, 3-A SSI and EHEDG have been working together to create a synergistic set of hygienic design, testing and implementation standards for process equipment.
No one ever said 3-A Sanitary Standards Inc. (3-A SSI) and the European Hygienic Engineering and Design Group (EHEDG) guidelines were supposed to be compatible or directly interchangeable in an “apples to apples” sense. In fact, they were conceived at different times, in different parts of the world and with different needs in mind.
Scientists from IBM Research and Mars, Inc. established the Consortium for Sequencing the Food Supply Chain to advance food safety by using genetic data to better understand the supply chain.
Even though most sectors of the food and beverage manufacturing industry fared well during the recent economic meltdown, food makers continue to be challenged by an evolving, complex and sometimes strange marketplace.