Sesame Becomes the Ninth Major Allergen in the United States: Lessons for Allergen Management
Since 1 January 2023, sesame must be declared as a major food allergen on foods sold in the United States. The change is a…
Insights
Technical articles on standards, transitions and good practice, reviewed by our tutors.
Codex Brings Back the Decision Tree: Identifying CCPs after the 2022 Update
The 2020 revision of the Codex General Principles of Food Hygiene was published without the familiar decision tree. In 2022 Codex adopted a new…
The FDA Food Traceability Rule: New Record-Keeping for Listed Foods
In November 2022 the US FDA issued the final food traceability rule under section 204 of the Food Safety Modernization Act. Companies that handle…
ISO/IEC 27001:2022: A Restructured Set of Information Security Controls
The 2022 edition of ISO/IEC 27001 was published in October 2022. The management system clauses change little; the list of controls in Annex A is…
BRCGS Food Safety Issue 9 Is Published: What Sites Should Prepare For
Issue 9 of the BRCGS Global Standard Food Safety was published in August 2022. Audits against it start on 1 February 2023.
What Is ISO 45001? A Plain Guide to Occupational Health and Safety Management
ISO 45001:2018 is the international standard for occupational health and safety management systems. Its aim is to prevent work-related injury and ill health.
What Is ISO 14001? A Plain Guide to Environmental Management
ISO 14001 is the international standard for environmental management systems. It helps an organisation control its environmental impacts, meet legal obligations and improve performance.
Getting Started with GFSI-Recognised Certification
Retailers and manufacturers increasingly ask suppliers for a GFSI-recognised certificate. This guide explains what GFSI is, which schemes it recognises and how to choose…
HACCP vs HARPC: What Is the Difference?
HACCP is the international method for controlling food safety hazards. HARPC is the preventive-controls approach required by US law for most food facilities. Exporters…
Beyond the HACCP Plan: Putting Effort Where the Risk Is
A HACCP plan can pass an audit and still miss the point. Risk-based thinking means spending most of your effort on the hazards most…