Population Health Report
Both the pandemic and the independent National Food Strategy (The Plan, published in July 2021 by Henry Dimbleby) have raised concerns about the food we eat and population health. Now is the time to consider how we address food systems in future to enhance nutrition, ensure sustainability and protect security of supply chains.
A culture of food safety and quality is a major component of resilience in food businesses. It helps deliver sustainable, competitive advantage because a strong culture can take more controlled risks and more easily shift to new working patterns in today’s rapidly evolving and disruptive environments.
Together with the usual cases of substitution in seafood, spices and herbs, through to diluted olive oil and honey, food fraud to optimize profit is here to stay. Increasing food prices and an ever more complex global food supply chain present an irresistible opportunity for fraudulent activity.
Determining where a food product comes from is no longer easy when raw materials and ingredients criss-cross the globe or are blended before arriving in store. Yet consumers are more interested than ever before to understand where their food comes from and what’s in it.
As the leading cause of food recall globally, unexpected or undeclared allergens and the misrepresentation of food continue to make news headlines. Whilst the impact on brand reputation can be financially damaging, the impact on people can be 
Whether it’s next month or next quarter, you’ve probably already started thinking about your next food safety audit and what you can do to meet the associated KPIs established by your organization. This whitepaper covers common non-conformities in food safety audits, and contains auditor tips on how to improve your performance in food safety management system (fsms) audits...
Business continuity is both a rising discipline and growing concern within the food and drink industry. BC Management (BCM) is a proactive method for food manufacturers dealing with crisis situations, such as food recall or food product withdrawal
BSI's free HACCP and GMP guide contains information on the Standard, the types of hazards addressed in HACCP and a 12 step guide to producing your HACCP plan. The guide also details how to market your achievement to your customers, with the BSI HACCP and GMP Assurance Mark gained upon your business' certification.
Download this handy guide, it's your quick reference to some of the key changes between the BRC Global Food Safety Standard Issue 7 and Issue 8, and also contains helpful definitions of terms.
