Download this interview with Vincent Doumeizel, Vice President Food & Sustainability, Lloyd’s Register and find out the main risks being faced by the food supply chain, how technology can help address these risks and assurance and supply chain intelligence.
The BRC Global Standard for Food Safety – first published in 1998 and is now in its 7th issue. The standard is for food manufacturers and contains requirements for a HACCP (Hazard Analysis Critical Control Point) system in accordance with the requirements of Codex Alimentarius, a documented quality management system and control of the factory environment standards, products, process and personnel.
LRQA has developed a guide which compares the different food safety standards and schemes and how they apply depending on your organization's activities and needs.
The food industry faces rising food safety, environmental and social customer demands, tougher stakeholder and government requirements, brand issues, impacts and growth and profitability concerns. As the food supply chain becomes more complex, the challenges surrounding your brand, reputation and shareholder value inevitably increase.
Developed by the Foundation for Food Safety Certification, FSSC 22000 represents a comprehensive approach to food safety risk management throughout the food supply chain.
Download this interview and learn more about FSSC 22000 version 4’s most significant changes which are the introduction of three new scopes for the food sector, the inclusion of unannounced audits and a greater focus on preventing food fraud.
In December 2016, FSSC 22000 launched version 4 of its international food safety management system certification scheme. The new version aims to make the GFSI-recognized standard more rigorous and consistent through the introduction of new requirements and an extension of scope.
Are you ready for FSMA? Download this article from our Food Safety expert to gain insight on how FSMA will affect your organization.
LRQA is combining advances in communications technology with highly qualified instructors to offer the food industry an enhanced learning environment that supports participants to achieve their learning objectives and apply their new knowledge and skills in the workplace.
With today’s complex supply chains, organizations of all sizes are struggling to find the best way to help assure food safety.