Hot topics

The challenge of ensuring that a consumer enjoys safe and authentic food has been present since food has been traded. From the earliest civilizations to present day, unscrupulous traders have sought to further their wealth at the cost of the unsuspecting consumer. There are many types of food fraud: mislabelling, adulteration and dilution are just a few and previous BSI articles have covered different aspects of food fraud and country of origin labelling in more detail. 

Historically, delivering on the consumer expectation of safe food products has been managed using the concept of understanding and assessing food safety risk; the identification of critical points of control and the careful management of the production process.

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.

Modern slavery is the recruitment, transport, receipt and harboring of people to exploit their labour, and it affects almost all parts of the world. Globally, it’s estimated that there are over 40 million men, women and children in situations in modern day slavery today.1 These victims, found in factories, construction sites, fisheries and sex venues, are forced to work for little or no pay, deprived of their freedom and often subjected to unimaginable suffering.

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 devastating. Therefore prevention is often better than cure for allergen management in food manufacturing...

The ability to thrive when facing either opportunity or adversity is a test that many food sector organizations find challenging. With competing priorities and an ever-shifting landscape of consumer demands, business continuity may not be a key focus.

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 & 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 & 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 BRCGS Global Food Safety Standard Issue 7 and Issue 8, and also contains helpful definitions of terms.

Download this handy guide is your quick reference to some of the key changes between the BRCGS for Packaging and Packaging Materials Issue 5 and 6, and also contains helpful definitions of terms.