Courtesy : hospitality industry
Industry pressure
There have been concerns over the efficacy of safety practices and food industry pressure on US regulators. A study reported by Reuters found that “the food industry is jeopardizing US public health by withholding information from food safety investigators or pressuring regulators to withdraw or alter policy designed to protect consumers”. A 2010 survey found that 25% of US government inspectors and scientists surveyed had experienced during the past year corporate interests forcing their food safety agency to withdraw or to modify agency policy or action that protects consumers. Scientists observed that management undercuts field inspectors who stand up for food safety against industry pressure. According to Dr. Dean Wyatt, a USDA veterinarian who oversees federal slaughterhouse inspectors, “Upper level management does not adequately support field inspectors and the actions they take to protect the food supply. Not only is there lack of support, but there’s outright obstruction, retaliation and abuse of power.”[A growing number of food and beverage manufacturers are improving food safety standards by incorporating a food safety management system which automates all steps in the food quality management process. # ISO certification in India
State and local regulation
FDA official and New Jersey state inspector review harvest of clams
A number of US states have their own meat inspection programs that substitute for USDA inspection for meats that are sold only in-state. Certain state programs have been criticized for undue leniency to bad practices. Contrastingly, there are some state-level programs that supplement Federal inspections rather than replacing them. Said programs generally operate with the goal of increasing consumer confidence in their state’s produce, play a role in investigating outbreaks of food-borne disease bacteria- such as in the 2006 outbreak of pathogenic Escherichia coli O157:H7 and promote better food processing practices to eliminate food-borne threats. Additionally, several states which are major producers of fresh fruits and vegetables (including California, Arizona and Florida) have their own state programs to test produce for pesticide residues. # ISO certification in India
The food system represents one of the most significant components of the U.S. economy. It affects the social and economic well-being of nearly all Americans and plays a significant role in the well-being of the global community. The U.S. food and fiber system accounted for 18 percent of employment 4 percent of imported goods, and 11 percent of exports in 2011. The relative economic contribution of each various step of the U.S. food supply chain has changed significantly over the past 100 years. Generally speaking, the economic importance of the farm production subsector has steadily diminished relative to the shares of the other components of the food supply chain.# ISO certification in India
Restaurants and other retail food establishments fall under state law and are regulated by state or local health departments. Typically these regulations require official inspections of specific design features, best food-handling practices, and certification of food handlers. In some places a letter grade or numerical score must be prominently posted following each inspection. In some localities, inspection deficiencies and remedial action are posted on the Internet. In addition, states may maintain and enforce their own model of the FDA Food Code. For example, California maintains the California Retail Food Code (CalCode), which is part of the Health and Safety Code and is based on most current and safe food handling practices in the retail industry. It has been argued that restaurant hygiene ratings, though useful at times, are not informative enough for consumers.
Vietnam
The Vietnam Food Administration is reafor managing food hygiene, safety, and quality and has made significant progress since its establishment in 1999. Food safety remains a high priority in Vietnam with the growth of export markets and increasing food imports raising the need to rapidly build capacity of the Food Administration in order to reduce threats of foodborne disease. The Food Administration has demonstrated commitment to the food safety challenges it faces, and has embarked on an innovative capacity building activity with technical assistance from the World Health Organization. # ISO certification in India
Manufacturing control
HACCP guidelines
Meat and Poultry manufacturers are required to have a HACCP plan in accordance with 9 CFR part 417.
Juice manufacturers are required to have a HACCP plan in accordance with 21 CFR part 120.
Seafood manufacturers are required to have a HACCP plan in accordance with 21 CFR part 123.
Consumer labeling
Main article: List of food labeling regulations
United Kingdom
Foodstuffs in the UK have one of two labels to indicate the nature of the deterioration of the product and any subsequent health issues. EHO Food Hygiene certification is required to prepare and distribute food. While there is no specified expiry date of such a qualification the changes in legislation it is suggested to update every five years.# ISO certification in India
Best before indicates a future date beyond which the food product may lose quality in terms of taste or texture amongst others, but does not imply any serious health problems if food is consumed beyond this date (within reasonable limits).
Use by indicates a legal date beyond which it is not permissible to sell a food product (usually one that deteriorates fairly rapidly after production) due to the potential serious nature of consumption of pathogens. Leeway is sometimes provided by producers in stating display until dates so that products are not at their limit of safe consumption on the actual date stated (this latter is voluntary and not subject to regulatory control). This allows for the variability in production, storage and display methods.# ISO certification in India
United States
With the exception of infant formula and baby foods which must be withdrawn by their expiration date, Federal law does not require expiration dates. For all other foods, except dairy products in some states, freshness dating is strictly voluntary on the part of manufacturers. In response to consumer demand, perishable foods are typically labelled with a Sell by date. It is up to the consumer to decide how long after the Sell by date a package is usable. Other common dating statements are Best if used by, Use-by date, Expiration date, Guaranteed fresh date, and Pack date. When used, freshness dating must be validated using AOAC guidelines. Although this dating requires product testing throughout the entire timeframe, accelerated shelf life testing, using elevated temperatures and humidity, can be used to determine shelf life before the long-term results can be completed.# ISO certification in India
Australia and New Zealand
Guide to Food Labelling and Other Information Requirements: This guide provides background information on the general labelling requirements in the Code. The information in this guide applies both to food for retail sale and to food for catering purposes. Foods for catering purposes means those foods for use in restaurants, canteens, schools, caterers or self-catering institutions, where food is offered for immediate consumption. Labelling and information requirements in the new Code apply both to food sold or prepared for sale in Australia and New Zealand and food imported into Australia and New Zealand. Warning and Advisory Declarations, Ingredient Labelling, Date Marking, Nutrition Information Requirements, Legibility Requirements for Food Labels, Percentage Labelling, Information Requirements for Foods Exempt from Bearing a Label.# ISO certification in India
