Sgs hot source - nov 2013 - complying with quality, safety and sustainability requirements
EXPERT INSIGHTS INTO SAFE, SUSTAINABLE AND HIGH-QUALITY FOOD
ISSUE 3 • NOVEMBER • 2013
UPCOMING CHANGES TO ISO 9001 AND ISO 14001
UNANNOUNCED AUDITS: A GUIDE TO THE NEW BRC REQUIREMENTS
ISOTOPE TESTING BREAKS NEW GROUND IN FOOD TECHNOLOGY
GMO FOODS AND LABELING
Complying with quality, safety and sustainability requirements is an ongoing responsibility. To help you meet the challenge, this issue of Hot Source looks at forthcoming revisions to ISO 9001 and ISO 14001 and reminds us of the planned timetable. Many private label suppliers will also be affected by a major retailer's announcement that all suppliers must undergo BRC unannounced audits. We explain what you can expect and what will be expected of your team.
Food contamination continues to make headlines. Understanding the issues and developments is key to your success; we look at the separate issues of honey contamination and the increased presence of pathogens in plants. In a similar vein we also examine the impact of sulphites in food, both good and bad.
Isotope testing has come into its own. As well as its use in food and nutritional research, this technology can also be applied to traceability. Find out more.
Product labelling impacts consumer protection, marketing and safety. Read about the latest GMO product labelling information for Europe and also the role labelling plays in the growing halal food industry.
Whether you are transporting, manufacturing or selling food, it all requires packaging at some point. Our new feature Packaging Corner offers insights into the latest industry issues.
For the complete range of SGS services and support visit: www.foodsafety.sgs.com.
SGS Agriculture and Food Team
Upcoming Changes to ISO9001 and ISO 14001 -
Unannounced Audits: A Guide to the New BRC Requirements - Page 4
Halal Market Trends and Overview of Harmonisation Efforts - Page 6
Isotope Testing Breaks New Ground in Food Technology Page 8
Pathogens in Plants
GMO Foods and Labelling -
Honey and its Contaminants -
Sulphites, Intolerance or Allergen, Declared or Undeclared -
Packaging Corner -
SGS FOOD NEWS & TRAINING
SGS Network News and SGS Webinars for Sept - Nov 2013 - Page 19
SGS FOOD TRAINING & E-SUBSCRIPTIONS
SGS Webinars and information on E-subscriptions to
SGS Food Publications -
FOOD WHITE PAPERS, SAFEGUARDS & FOOD EVENTS
The most relevant food-related SafeGuards from the past weeks and information on upcoming Food Events -
MARKET NEWS - ISO 9001 AND ISO 14001 UPDATES
UPCOMING CHANGES TO ISO 9001
AND ISO 14001
As part of their ongoing development, both ISO 9001 (Quality Management) and ISO 14001 (Environmental
Management) are currently under review, with the final revised versions due in 2015.
The current ISO timeline anticipates the following:
Draft version of the revised Standards (DIS): Q2, 2014.
Final draft version (FDIS): Q1, 2015.
Final revised versions: Later in 2015.
Inevitably, this timeline may be subject to delay and date slippage.
At this stage, it is uncertain what the precise requirements of the final revised versions will be. However, we are aware of some of the changes that will be made.
Following the adoption by ISO of ‘Annex SL' in 2012, all technical committees developing management system standards have to use the same structure, terms and definitions. In the same way, any future revision to ISO 22000 will have the same structure.
For this reason, we know that the
Leadership and commitment; quality,
Non-conformity, corrective action and
revised version of ISO 9001, ISO 14001
environmental or food safety policy;
and any other new or revised standards
roles, responsibilities and authorities.
will have ten sections:
Actions to address risks and
Until the FDIS for both standards is
2. NORMATIVE REFERENCES
opportunities, objectives and plans to
issued in the early part of 2015, no
Wording that is specific to the Standard
organisation can realistically make
(including its intende outcome).
any definite forecast about the exact
3. TERMS AND DEFINITIONS
Resources needed for the chosen
requirements. The current intention is
Reference to common terms and
Management System, personnel
to have a three year transition period for
core definitions outlined in Annex SL
competence and awareness,
existing users of ISO 9001:2008 and/or
and any which are specific solely to
communication and documented
ISO 14001:2004 although this has still to
Quality, Environmental or Food Safety
be formally ratified. SGS will keep you
Management, for example.
updated on new developments as they
4. CONTEXT OF THE ORGANIZATION
Operational planning and control.
Understanding the organisation
9. PERFORMANCE EVALUATION
For further information, please contact
implementing the Standard, needs and
Monitoring, measurement, analysis
expectations of interested parties, scope
and evaluation, internal audit and
of its Management System.
MARKET NEWS - UNANNOUNCED AUDITS
UNANNOUNCED AUDITS: A GUIDE TO THE
NEW BRC REQUIREMENTS
A major UK retailer recently stated that any site producing products under their own label must undergo a
Full Unannounced audit. The Global Food Safety Initiative (GFSI) has also discussed the possibility, or at least
defining a minimum number of Unannounced audits in a given cycle. So what does this entail and how can a
company best prepare?
WHO CAN HAVE ONE?
For the extra scrutiny a successful
For the British Retail Consortium (BRC)
unannounced BRC audit provides, the
Global Standard for Food Safety, the
site will be rewarded with a + symbol
requirements state that a company
after the grade, demonstrating that they
must have achieved either a Grade
maintain their systems in good order
A or B on its last audit, and opted for
the Unannounced option within three months of their last certification.
WHAT DO I NEED TO DO?
As a direct result of the retailer's
Once the Unannounced audit option has
statement, the BRC is permitting any
been selected, the certification body will
site that has Grade A or B to transfer into
ask the site to complete a form providing
the Full Unannounced audit, even if they
key information to enable the audit to go
are beyond the three month period.
A Full Unannounced audit is where the
Security – the certification body
entire audit is conducted unannounced.
will provide details of all auditors
The BRC Global Standard has a second
who may conduct your audit, and
option for a partially unannounced audit
will provide photographic proof of
where the Good Manufacturing Practice
identity on arrival. As with all audits,
(GMP) or factory processes audit is
a trainee auditor, or a witnessed
unannounced whilst the systems audit
assessment on an auditor may take
is conducted as a planned and arranged
place. These training and witnessed
audits are conducted by strict rules, and do not affect the audit outcome.
WHY HAVE ONE?
Block out dates – with a Full Unannounced audit, a maximum of
It is a common myth that prior to an
15 days can be blocked out (10 days
audit, a company goes into overdrive;
for a Partial Unannounced audit),
fixing holes, painting walls, revising
when an audit cannot take place.
documents, training staff and getting
These should be used when the
internal audits up-to-date. Whole
site is not in production either for
timetables of HACCP reviews,
shutdowns, or for refurbishment.
management reviews and recall tests are scheduled to happen just prior to the
Shift patterns and earliest time of
audit. Managers suddenly run around
briefing people how important it is that it
Where the auditor is to report on
all "looks good on the day".
arrival at the site, who to ask for and
A Full Unannounced audit is a way to
a nominated deputy.
demonstrate that a company works to
Pre audit info – HACCP summary,
the same standards every working day,
process flow, simple site plan,
not just brushing up for a couple of days
organisation chart, types of products
MARKET NEWS - UNANNOUNCED AUDITS
The certification body must be notified of
HOW DOES IT HAPPEN ON THE DAY?
deputies should still be able to manage
any significant changes to the site, key
The auditor will report to the agreed
the audit process. The BRC protocol
contacts or changes to the scope of the
point on site and ask for the nominated
does not permit an audit to be cancelled
person (or deputy), explaining it is for an
because personnel are not available.
Unannounced BRC Certification audit.
If access is not granted, then the
WHEN CAN I EXPECT TO HAVE ONE?
From that point, the requirement is that
BRC protocol stipulates that the site's
The BRC protocol states the potential
the auditor is granted access to the
current certification can be suspended
date range for an audit is anywhere from
production facilities within half an hour.
or withdrawn, so it is important that any
nine months before the re-audit due
During these 30 minutes, any relevant
personnel who may be at the nominated
date, although it will most likely occur in
health and safety points, a brief opening
reporting point are briefed on how to
the last four months of the cycle.
meeting, and issue of any relevant
communicate the arrival of the auditor.
The audit will only happen on a weekday,
personal protective equipment needs
SGS is the largest certificating body for
and the earliest start time will be based
to be completed. If your site has any
BRC, IFS and FSSC 22000 certificates
on the shift patterns and agreed with the
specific health and safety requirements,
around the globe.
certification body in advance.
it will pay to notify the certification body
in advance of these, or provide a briefing
The audit will not take place on any of
Global Product Manager - BRC
document, to save time on the day.
the blocked out days previously supplied.
SGS United Kingdom Limited
If key members of the site are not
available on the day, the site's defined
t +44 1934 522 917
MARKET NEWS - HALAL FOOD
HALAL MARKET TRENDS AND OVERVIEW OF
Rapid growth and interest in halal food has captured significant attention from the food industry. According to
the World Halal Forum, the global halal food and beverage trade is currently estimated to be around ca. USD 1.4
trillion annually (Farouk, 2013).
The halal food market is currently worth an estimated 16% of the total global food industry with Asia, Africa and Europe accounting for 63%, 24% and 10% respectively. A growing Muslim population, as well as growing economic development and disposable income in Muslim countries, are considered to be the main drivers of halal growth, while halal has become the world's biggest brand (in Farouk, 2013). Worldwide the number of Muslims has been calculated as 1.62 billion, representing 23.4% of an estimated 2010 world population of 6.9 billion. Europe's Muslim population is currently estimated at 44.1 million Muslims, ca. 2.7 % of its total population and is younger and growing faster, as a whole, at a rate of 1.8% per year (in van der Spiegel, 2012).
control measures in the halal food chain,
ensuring that blood, a potential source
Survey-type studies have shown that
which is as long and complex as any
of bacterial contamination is removed,
75% of Muslims living in the US and
other food chain. The most common
resulting in healthier meat.
84% of Muslims in France always eat
cases of fraudulent adulteration of halal
halal meat. Religion is not thought to be
meat involve the substitution of meat
LOOKING FOR GLOBAL
the sole motive for adhering to religious
tissue with collagen and offal, as well as
dietary requirements, such as halal.
using pork fat in place of other animal
Health, respect for animal welfare and a
fat. The problem also extends to the use
Muslim consumers increasingly desire
degree of acculturation have also been
of cheap pork proteins and mechanically
and demand the adoption of a quality
noted as important drivers (in Bonne and
recovered meat (MRM) from pig
assurance approach that guarantees
the halal process standards. Such
Halal is a process associated with
an approach would require a formal
ROOM TO GROW
religious belief and as such it would
certification and labelling strategy to reassure consumers of the quality
The retail exploitation of the Muslim
be difficult to control and guarantee.
and authenticity of halal meat and
market segment has been delayed
From the consumer point of view it
improve shopping convenience and
by a lack of insight into Muslim food
is difficult to evaluate and verify even
choice. Halal certification is not yet
purchasing and consumer behaviour.
after consuming the product. Therefore,
globally standardised but its need is
Furthermore, confusion over halal
consumers have to largely rely on
internationally recognised. Apart from
specification and certification schemes,
the seller and/or trust the information
its religious significance and its ‘seal of
as well as the lack of halal food chain
provided on the product label to guide
quality' perception amongst consumers,
logistics hinders the effective traceability
their purchase. In the case of halal,
halal certification provides reliable and
and authenticity of halal products,
such trust on product labelling would
independent authentication, a means of
especially meat. The recent incidence
be all about the halal process attributes
claim substantiation. ‘Authentic halal' is a
of pork DNA found in halal school and
including handling and safety. The latter
cause of controversy amongst certifying
prison meat in the UK earlier in the
has been linked with the effectiveness
bodies and Muslim countries, as halal
year highlighted the high risk of cross-
of the slaughtering process leading to
is widely defined by the choice and
contamination and the lack of effective
complete animal bleed out therefore
MARKET NEWS - HALAL FOOD
effectiveness of stunning methods used
bodies around the world, including local
in animal slaughter.
government departments that have
According to EU legislation (EC/93/119,
taken charge of halal certification in
and EC/1099/2009 that came to effect
countries such as Malaysia, Indonesia,
on 1st January 2013) stunning before
Singapore, Thailand and the Philippines.
slaughtering is a mandatory requirement
It is believed that global politics
in Europe and is performed to ensure
and government involvement may
that the animals are unconscious,
discourage a general consensus on a
ensuring slaughter doesn't cause them
harmonised halal certification approach,
anxiety, pain, suffering and distress.
as each country is attempting to
This legislation has caused significant
establish themselves as the global hub
dispute amongst Muslims as there is
for halal certification based on their own
the concern that stunning could also kill
national and regional interests.
animals prior to slaughter or make them
A recent attempt to harmonise halal
standards has been made by the
In many EU countries, religious slaughter
Organisation of Islamic Cooperation
is exempt from stunning in line with
(OIC) that appointed the United Arab
the religious freedoms granted by
Emirates (UAE) chair of the technical
Article 9 of the EU Convention on
committee for halal food and cosmetics.
Human Rights (www.dialrel.eu). Hence,
UAE was given the task of producing a
slaughter without stunning is carried out
unified standard that would be applied
in licensed slaughterhouses or during
across all 57 Islamic countries within
religious festivals to ensure that the
the next three years (e.g. Halal Focus,
animal is healthy and has suffered no
2012). Such an initiative has already been
injury prior to slaughter. This conflict
met with scepticism, but if successful,
around animal protection prior to
it is believed that it will act as a further
slaughter is guided and affected by the
boost to the global halal market. In view
different perceptions of what constitutes
of the disputes previously mentioned,
‘authentic halal'. In turn, this prevents
available options for the development
the development of a global halal
of a global halal standard seem to be
standard and hinders harmonisation.
limited and would involve either an
For example, the Malaysian standard
element of compromise, or acceptance
that initially identified stunning as "not
of the diversity and differences amongst
recommended" was revised in 2009
the different Islamic ‘schools of thought'
to include a reference to pre-slaughter
and likely to consolidate only a few
stunning under certain conditions.
Despite the differences, both the pre-
As a leading provider of certification,
agricultural scientists, accompanied
stun and non-stun approaches have been
verification, inspection and testing with
by members of Muslim institutions,
embraced by major UK retailers selling
a global reach, we are happy to discuss
to assess compliance against halal
meat from both pre-stunned and non-
your halal certification, training or other
stunned animals in their stores and food
requirement anywhere in the world.
Evangelia Komitopoulou, PhD
outlets in an attempt to respond to their
SGS currently offers halal certification
Global Technical Manager - Food
according to the Qibla Food Control
SGS United Kingdom Limited
(QFC) standard. This is a halal quality
STEPS IN THE RIGHT DIRECTION
standard developed by Muslims and food
t +44 7824 089985
experts. Audits are exclusively carried
It is estimated that there are currently
out by expert Muslim auditors, such as
around 122 active halal certification
veterinarians, food technologists and
Bonne, K., and Verbeke, W. (2088) Muslim consumer trust in halal meat status and control in Belgium, Meat
Science, 79, 113-123.
Farouk, M.M. (2013) Advances in the industrial production of halal and kosher red meat. Meat Science, 95,
Halal Focus (10/12/2012) UAE kicks off halal standardisation worldwide. (Available online at: http://halalfocus.
net/uae-kicks-off-halal-standardisation-worldwide/; Accessed: 23/08/13).
Van der Spiegel, M., van der Fels-Klerx, H.J., Sterrenburg, P., van Ruth, S.M., Scholtens-Toma, I.M.J. and
Kok, E.J. (2012) Halal assurance in food supply chains: Verification of hala certificates using audits and
laboratory analysis, Trends in Food Science & Technology, 27, 109-119.
MARKET NEWS - ISOTOPE TESTING
ISOTOPE TESTING BREAKS NEW GROUND IN
Identify the natural and anthropogenic properties of food, feed and related products with isotope testing.
WHAT IS AN ISOTOPE?
The term isotope is formed from the Greek roots isos (equal) and topos (place) meaning "the same place". Thus, an isotope is one of two or more atoms of a single element which have an equal number of protons but contain different numbers of neutrons. This means that each isotope of a given element has a different mass, even though they occupy the same position in the periodic table.
Both stable and radioactive isotopes exist in nature. Stable isotopes are energetically stable and do not spontaneously decay, as opposed to radioactive ones. They can be measured using various Mass Spectrometry (MS) techniques, such as Isotope Ratio Mass Spectrometry (IRMS) or Inductively Coupled Plasma – High Resolution Mass Spectrometry (ICP-HRMS).
ISOTOPES IN RESEARCH
Stable isotopes, both at the natural abundance level and artificially enriched, are used for research in drug discovery, nutrition, energy (both nuclear and petrochemical), healthcare diagnostics, and key scientific studies in physics, chemistry, environmental science and materials science.
FOOD INDUSTRY INTEREST
Applications are now being developed to use these capabilities within the food industry to enhance research into plant growth and human nutrition.
Substances may bear a unique isotope ratio fingerprint, characteristic for the processes they undergo during their formation (e.g. photosynthesis) and/or subsequent environmental transformations (e.g. oxidation/reduction/evaporation), or anthropogenic activities (e.g. fraud).
MARKET NEWS - ISOTOPE TESTING
Consequently, most natural products'
delivers sufficient evidence to identify
geographic origin and exposure to natural
There are several practical applications
a claim of fraud. This applies to origin,
and anthropogenic alterations can be
for isotope testing. It is possible to relate
drug discovery, chemistry and material
identified through isotope testing. For
the origin of hormones in meat to the
example, the testing of naturally grown
natural production by the animal itself,
botanical and animal species or parts
to animal feeding, or to intramuscular
EXPERIENCE AND NEW APPLICATIONS
of them, allows the comparison and
injection. Milk and its products are tested
verification of geographical origin or
SGS is applying its expertise and
to determine and verify the origin of
natural vs. anthropogenic influences.
experience in the mineral industry and
cheese and butter products. Similarly,
Equally, this testing can be applied to
the field of environmental testing to the
the origin of bottled water, or water used
water and minerals.
challenge of extending isotope testing
in production of various spirits can be
into consumer markets such as food
Animal species that have been living
verified. Fraudulent addition of ethanol
and feed. We are starting to identify and
in different geographical regions and
to whiskey, brandies or wine can also be
record relevant product compositions
exposed to different environments can
be identified. Upon investigation of old
Geographic identification requires
bones discovered in tombs dating back
For further information on our isotope
the mapping, drawing and testing of
to the Neolithic times, it has even been
testing capabilities, contact:
samples known to originate from specific
possible to determine the areas in which
Marc Van Ryckeghem
locations. These results are then added
our human ancestors travelled and lived.
to an identification matrix. Trials need to
This research has opened the testing
SGS Belgium N.V.
be conducted to demonstrate whether
industry's eyes to the potential use of
the data contained in such a matrix
this capability for more projects.
MARKET NEWS - PATHOGENS
PATHOGENS IN PLANTS
Common pathogens like Salmonella spp., Echerichia coli, Listeria monocytogenes and Campylobacter spp.,
traditionally associated with animal products, are increasingly entering the food chain through contaminated fruit
and vegetable products.
Consumption of fresh produce has
PROXIMITY INCREASES RISK
SURVIVAL ON AND IN PLANTS
increased in recent years, prompted by
Zoonotic pathogens are not commonly
Pathogens in water used for spraying
healthy eating campaigns in the USA,
present in fruit and vegetables in nature.
can remain on fruits and vegetables and
Europe and other parts of the world.
Human intervention and commercial
survive on these new carriers. Studies
However, compared to previous years,
food production practices have brought
have shown that some enteropathogens
fruit and vegetables are now being
the two into close proximity.
are quite adept at surviving on the leaf
identified more frequently as the source
surface (phylloplane). A study showed
of a growing number of outbreaks
Pathogens may be naturally present
that E. coli applied to lettuce could be
associated with zoonotic pathogens.
in soil, or may become incorporated in the soil from organic wastes added as
isolated from the plant for a further
Between 2003 and 2008, the food
fertiliser, or by accidental contamination.
15 days. Fruit and vegetable plants
vehicles identified in 1,565 outbreaks
For example, water supplies used
react differently to enteropathogens.
reported to the Centers for Disease
to wash and irrigate crops can be
Some have been shown to actively
Control and Prevention (CDC) are a broad
contaminated with faecal material (and its
support their survival, while others
spectrum of animal- and plant-derived
pathogens) by run-off from nearby fields
resist. Effective washing and exposure
foods (picture 1). The list of implicated
and livestock farming. The risk of
to UV radiation can typically deal with
foods is regularly expanded as new
contamination under these circumstances
surface contamination. While UV
ones are identified during outbreak
is far greater than the chances of
radiation is traditionally used to minimise
investigations. Between 2006 and early
accidental contamination caused by the
contamination, successful phylloplane
2012, 15 new specific food types were
intrusion of wild animals and birds into
bacteria typically colonise sites that are
identified as food vehicles in outbreaks
affecting the United States. It is curious that while many of the pathogens have animal reservoirs, many new food vehicles are plant derived. This includes plant-derived processed foods, like peanut butter, peanut paste, and spinach powder; spices such as black and white pepper; tree nuts and fresh produce items.
Consumer demand for greater choice, variety and year-round availability of fruit and vegetables, as well the vogue for convenient ‘ready to serve' products, such as bagged salads, has driven the globalisation of supply chains and increased pressure on the food industry. Unfortunately, this may compromise safety. The standard of water used for irrigation, as well as hygiene at harvest and during storage, can vary widely between countries, potentially exposing consumers to increased numbers and varied strains of these pathogens.
Intensive farming is not new. It is becoming apparent though that lessons learned in livestock farming can also impact fresh produce growing and processing.
MARKET NEWS - PATHOGENS
protected from UV, such as the base of
Image 1: Distribution of illnesses by food type in 1,565 foodborne outbreaks caused
by a single food type and reported to CDC's National Foodborne Disease Outbreak
Pathogens do not always die on leaving
the host animal, but may find a new
carrier in the form of plants. Plants
GRAINS - BEANS
sprayed with contaminated water,
either during growing or processing, can absorb pathogens through any wounds
to the flesh. This is a particular issue
with popular consumer items such as
pre-prepared lettuce and salads. The cut surfaces exude nutrients and supply
pathogens with the means to survive, penetrate to the internal tissue and
grow – beyond the reach of chemical
sanitisers. Internalisation of pathogens
into plants may also be possible through stomata and hydathodes (permanently
open water pores). Normally used to
secrete water from a plant, a study has
shown that under certain conditions pathogens can enter leaves through its hydathodes and move into the vascular system, which may even result in the
potential to make consumers ill and in
consumer. This is preferable to suffering
internal translocation of the bacteria
rare cases cause death.
a product recall as a direct result of
inside plants. Furthermore, contaminated
All HACCP plans should be reviewed
an outbreak. Product recalls cost the
irrigation water can be taken up by a
regularly. They must deal not only with
industry more than just money. They
plant's root system and any pathogens
questioning whether the water at a
also damage consumer confidence and
can be stored within its flesh.
facility is safe to use, but also if that
devalue the brand involved.
As a result the food industry must
water source is trusted and protected
innovate and identify for ways to better
against potential contamination. Post-
END PRODUCT INTERVENTION
protect and improve the microbial quality
harvest contamination is also known to
Global supply chains mean that
of fruit and vegetable produce.
result from poor food handling processes
contamination issues in one part of
and poor worker hygiene. Processors
the world can quickly spread. Existing
PREVENTION, BETTER THAN CURE
need to ensure that HACCP plans are
food safety systems have focused on
There is little that consumers can
robust, documented and perhaps most
post-harvest safety, hygiene, handling
do to protect themselves from fruit
importantly, implemented. Poorly trained
and testing. Improving food safety going
and vegetable contamination, as
employees are potentially the weakest
forward will likely rely on increased
these products are often not cooked.
link in any plan.
awareness of public health issues and
Washing them has little effect on any
enforcement of regulations in new
contamination and being invisible to
END PRODUCT INTERVENTION
and developing markets. This should
the naked eye it becomes increasingly
The food industry has, out of necessity,
be complemented by increased focus
important to prevent contamination
invested heavily in microbiological
on identifying contaminations earlier,
occurring in the first place.
testing and surveillance programmes.
preventative in-field solutions and
In theory, existing regulations and
Fruit and vegetable products can
introducing stricter practices more in line
the food industry requirement that
undergo microbiological testing at any
with livestock farming.
all processors and manufacturers
stage of the supply chain but are most
For further information please visit our
implement hazard analysis and critical
commonly checked as the end product.
control point (HACCP) strategies, should
This enables processors to identify any
prevent environmental contamination
pathogen contamination before goods
Global Food Testing Business
reaching the consumer. Overall evidence
reach the point of sale.
suggests that actual contamination of
An integrated testing programme can
fruit and vegetables with pathogens is
verify the microbial quality of products
low. However, any outbreak has the
and in the event of contamination being
identified, prevent them reaching the
MARKET NEWS - GMO FOODS
GMO FOODS AND LABELLING
Genetically modified food, products and ingredients, are a contentious subject. Safety concerns persist amongst
both consumers and some governments, despite extensive research and industry assurances, regarding the
consumption of foodstuffs containing genetically modified organisms (GMOs).
Testing for GMOs is performed with Polymerase Chain Reaction (PCR) based DNA technology that can determine the presence and/or the quantity of a specific GMO. DNA-based quantitative PCR testing utilises GMO strain standards to determine GMO levels from 0.01 per cent to 5 per cent. This can be conducted on seeds, ingredients and foods. As a result the determination of GMO in substances is possible in order to ensure proper labelling is possible.
In Europe, labelling is required on all products that consist of GMO or contain GMO and products derived from GMO,
The food industry has long battled
Another concern is choice. Consumers
but no longer containing GMO, if there
with questions about the benefits and
want to know what they are buying and
is still DNA or protein resulting from
safety of GMO products. In the face
to have the choice to buy and eat GMO
the genetic modification present.4
of resistance from regulators, non-
products, or to avoid them. Labelling
To NGOs the major concern is the
governmental organisations (NGOs)
is the only mechanism that allows
position taken by the US FDA, which
and consumers, GMO products have in
shoppers to identify whether or not a
is that the labelling of a GMO product
recent years gained some acceptance
product contains any GMO and they
is not required, providing there are no
in parts of the world, like USA, and are
base purchasing decisions on what they
significant differences between the
traded and sold with varying degrees
GMO derived and non-GMO foods.5 The
of restriction. Like all other aspects of
US FDA does however state that any
the food supply chain, GMO growers,
allergen or nutritional difference must
producers and manufacturers are
be declared on the label or labelling.
overseen by regulators and must meet
In Europe, the European Food Safety
Otherwise, the labelling of GMO
strict quality and safety standards.
Authority (EFSA) has defined an
substances in the US is voluntary.
application process to evaluate and verify
However, issues of trust arise.
the safety of a GMO.1 In the United
Including the European Union (EU), there
Assurances from the industry and even
States, oversight of GMOs is conducted
are currently 64 countries that require
governments are not always sufficient.
by a combination of government
the labelling of GMO products.6
In part, this is because countries and
agencies, primarily the United States
regions allowing GMO production are,
Department of Agriculture (USDA), US
US LABELLING EXCEPTIONS
rightly or wrongly, perceived to have less
Food and Drug Administration (US FDA)
robust oversight procedures than NGOs
On 19 June 2013, a NGO announced
and the US environmental Protection
and consumers would like.
that the USDA Food Safety Inspection
Agency (US EPA).
Service (FSIS) had approved a non-
GMO label claim for meat and liquid egg
products.7 Products that are allowed
to make the claim must demonstrate
that the animals' feed was free of
genetically modified corn, soy, or other
feed. The USDA FSIS allows companies
to demonstrate on their labels that they
erified Label Receives Approval for Meat, Liquid Egg Products
MARKET NEWS - GMO FOODS
are meeting third party organisation
2013, providing four additional states
While no immediate action is being taken
standards or claims, providing those
pass similar legislation, one of which
at a federal level, 25 states are currently
claims are truthful, accurate and not
must border Connecticut and the total
with legislation or ballot legislation.12
misleading.8 The USDA and US FDA
population of those states exceeds 20
Additionally, there is one US retailer that
viewpoint has not changed. They
will require GMO labelling in their store
stand by the evidence that approved
On 12 June 2013, the State of Maine
bioengineered crops and feedstuffs
passed LD 71811 that requires food and
are safe to consume and do not
feed produced from GMOs to have
significantly differ from crops developed
a disclosure statement of "Produced
through traditional plant breeding and
While it appears that there may be
with Genetic Engineering". Disclosure
they therefore do not require different
possible GMO labelling in the future in
is to take place within 18 months. The
the US, it doesn't appear that this will
compliance enforcement date is 1
be performed by federal law as once
Additionally, on 4 June 2013, the State
July 2019 and does not apply to foods
again the US congress voted down GMO
of Connecticut passed Bill HB 65279
with less than 0.9% GMOs, alcoholic
labelling in May 2013.13
that requires infant formula, or baby
beverages, restaurants, unintentionally
food, that is produced from GMOs to
commingled products and other
be labelled as "produced with genetic
conditions set forth in the law. The law
engineering". This labelling is to
will be repealed if a similar law is not
GMO testing and food nutritional
start 1 July 2015 and the compliance
adopted in at least five states, or states
labelling services from SGS can support
enforcement date is 1 July 2019. This
with a population or combined population
the food industry and ensure national
law becomes effective 1 October
of at least 20 million people.
and international labelling requirements are met.
Consumer Testing Services
Food Scientific and Regulatory Affairs
SGS North America, Inc.
GMO Labeling Bill Voted Down In Senate
firstname.lastname@example.org +1 973 461 1493
MARKET NEWS - HONEY CONTAMINATION
HONEY AND ITS CONTAMINANTS
Humans have been collecting honey for food, for more than 8,000 years and production is on the increase.
Today though, honey contamination, adulteration and honey-bee colony losses pose a raft of twentieth century
Table 1. Honey & Beekeeping - Sources of Contamination
TYPES OF HONEY CONTAMINATION
Acaricides: lipophilic synthetic compounds and nontoxic substances such as organic acids and components of essential oils
Heavy metals such as lead,
Antibiotics used for the control of bee brood
cadmium and mercury
diseases, mainly tetracyclines, streptomycin, sulfonamides, and chloramphenicol
Paradichlorobenzene, used for the control of wax moth and chemical repellents
Organic pollutants, polychlorinated biphenyls (PCBs)Pesticides (insecticides, fungicides, herbicides and bactericides)Pathogenic bacteriaGenetically modified organisms
Source: The Scientific World Journal,
Health conscious consumers and
and taufluvalinate. The use of
found to be above the regulatory
increasing globalisation are driving the
chemicals inside a beehive risks direct
standards for food.
honey markets. In the five years to
contamination of honey. Additionally,
Bacteria, moulds and yeast microbes are
2010 global honey production increased
in agriculture, pesticide use is common
also found in honey. The presence of
by 10%, from 1.4 million tons to 1.54
practice as a means of increasing
these microorganisms has the potential
million tons. By 2015, the global market
productivity. Pesticide residues include
to affect honey quality and safety.
for honey is projected to exceed 1.9
acaricides, organic acids, insecticides,
Fortunately, most bacteria and microbes
fungicides, herbicides, and bactericides.
cannot grow or reproduce in honey but
Honey's properties as a natural product
Uncontrolled application can cause
spore forming microorganisms, such as
make it popular in existing and emerging
contamination to the environment,
Bacillus cereus, Clostridium perfringens
markets. However, it is susceptible
animals and humans. More than 150
and Clostridium botulinum, can survive in
to contamination from a variety of
different pesticides have been identified
honey as spores for a long time.
environmental sources. Bee products,
in colony samples.
Another concern is about honey
including honey, are polluted via different
Apiarists use antibiotics to treat bacterial
contaminated with pollen from
sources of contamination (Table 1).
diseases in the hive. As a result,
genetically modified organisms (GMO).
The main concerns for the industry
traces can be found in the honey itself.
In the European Union (EU), such a
relate to pesticides, antibiotics and
Next to others, oxytetracycline and
honey product is considered as ‘Food
chloramphenicol residues have been
produced from GMO' and would require
found above the regulatory standards
Pesticides are used worldwide to
legal approval and respective labelling
in honey. Oxytetracycline is commonly
control bee diseases and pests in
before it could be offered for sale.
used to treat European foulbrood disease
apiculture. However, in most instances
and American foulbrood diseases. Other
Because of its high nutritional value and
their administration is uncontrolled
antibiotics are also used, including
unique flavour, the price of natural bee
and they are applied without approved
but not limited to, erythromycin,
honey is relatively much higher than
protocols. The substances are used to
lincomycin, monensin, streptomycin,
that of other sweeteners. Therefore it
control varroatosis and ascospheriosis
and enrofloxacin. Antibiotic residues are
is also susceptible to adulteration with
such as acaricides amitraz, celazole,
predominantly the result of improper
cheaper sweeteners. Sugar syrups and
bromopropylate, coumaphos, flumethrin
beekeeping practices and have been
molasses inverted by acids or enzymes from corn, sugar cane, sugar beet and
MARKET NEWS - HONEY CONTAMINATION
syrups of natural origin such as maple
antibiotics in food stipulates that each
have all been detected in adulterated
antibiotic must have an MRL, as listed
honeys. Adulteration of pure honey with
in Regulation No 37/2010 before it can
synthetic honey (based on C4 plant
be used on a food-producing species.
sugars) has become more prevalent
However, there are no MRLs for honey,
in recent years. In addition, there has
which means the use of antibiotics
recently been a major adulteration
for the treatment of honey-bees is not
problem in honey from the Far East.
allowed. All honey exported to the
Therefore it is no surprise that in
EU must be monitored for residues
recent years, the market has seen the
in compliance with Directive 96/23/
introduction of legislation to ensure
EC. Moreover, the honey must be the
honey quality and consumer safety in
product of one of the countries allowed
major markets. This has resulted in major
to send honey to the EU. Each year, the
producing countries like China, Turkey
EU updates this list. The current list can
and Argentina cleaning up production to
be found in Commission Implementing
facilitate trade. However, contamination
Decision 2012/302/EU. Finally, EU
remains an issue. Between 2002 and
requirements on honey intended for
Since 2006, the US and EU have
2004 honey originating from China was
human consumption laid down in
seen large-scale unexplained
banned in the EU, due to contamination
losses of 30-90% of honey-bees in
with antibiotics. In 2001, the USA
In the US, there are no import
some colonies. The phenomenon,
introduced an anti-dumping duty on
restrictions specific to honey. However,
described as colony collapse disorder
Chinese honey, which was linked to the
exporters must comply with US food
(CCD), was partly responsible
EU ban. Imports to the USA declined
standards in relation to food safety
for a 2% decline in world honey
to just 1,530 tons in 2011 and remain
and the use of additives and veterinary
production in 2006-2007.
low today. On the other hand, from
medicines. MRLs for antibiotics in
2001-2011, USA imports of Indian honey
food are set by the US Food and Drug
As of 2012, CCD remains an ongoing
increased from 20 tons to 26,837 tons
Administration (USFDA) and listed in
problem for the honey industry,
accounting for 20% of the volume in
Title 21, Part 556 3. There are no specific
with the US being hardest hit. In the
2011, up from 9% in 2006. According
limits for antibiotics in honey but no
EU, CCD is expected to contribute
to a 2011 US report, there is strong
food in the US may contain residues
to a decline in honey production,
suspicion that a considerable portion of
of nitrofurans, chloramphenicol and
particularly in southern European
imports from India are of Chinese origin
countries (Portugal, Spain, Italy
raising the need for identification of
and Greece) and further north in
geographical origin. In June 2010, the
Poland. These losses impact global
EU banned Indian honey due to a lack of
honey markets, as the US and
traceability regarding origin, adulteration,
With no sign of honey's popularity
EU compensate for lost domestic
and contamination by heavy metals and
abating the market will continue to grow,
and bans and restrictions will enable new
No definitive cause has yet been
players like Ethiopia to enter the market.
identified for CCD. Most researchers
Producers and exporters must continue
believe it is a combination of
to monitor environmental contaminants
contributory factors, including:
Supporting these policies, the EU and
and use third-party testing and
USA have introduced regulations to
certification to ensure products meet the
The invasive varroa mite
guide and qualify exporters before
regulatory requirements of destination
New or emerging diseases, such
honey can be traded to these important
as Israeli Acute Paralysis virus
For further information please visit our
and the gut parasite Nosema
In the EU, exporters must meet the
Pesticide poisoning, through
requirements of European Commission
exposure to pesticides applied to
Regulations No 178/2002, No 852/2004
Global Food Testing Business
crops, or used for in-hive insect/
and No 853/2004 and have an HACCP
based food safety system implemented.
Bee management stress
Maximum residue limits (MRL) for
pesticides are listed in Regulation
Modification of bee foraging
No 396/2005. The EU's standard for
Research into the potential causes continues.
MARKET NEWS - SULPHITES IN FOOD
SULPHITES, INTOLERANCE OR ALLERGEN,
DECLARED OR UNDECLARED
Sulphites and sulphate ingredients play an important role in the food industry, but as well as preventing spoilage,
they have also been linked with food intolerance and allergies.
Many countries require that sulphites
REACTIONS CAUSED BY SULPHITES
baked products as a dough conditioner
and sulphate ingredients must be
Sulphites are known to increase
and dried beverage mixes for colour
declared on labels as a food allergen, or
symptoms in 5% of asthmatics. In some
intolerance additive, providing certain
people adverse reactions include hives,
Sulphites were recognised by the Greeks
conditions apply. Typically, declaration is
swelling and anaphylaxis symptoms.2
and Romans as a means to preserve
required when these additives are added
Other reactions more associated with
wine. Then around the 1880s sulphites
directly and/or present at levels of 10
intolerance to sulphites are nausea,
were applied to meat products produced
mg/kg (ppm) or greater in a product. The
abdominal cramping and diarrhoea.3
in South America and Australia that
United States (US) goes a step further. In
were being shipped to England. In the
the US the label declaration applies if the
WHY USE SULPHITES
20th century the use of sulphites on
sulphite is added to an ingredient that is
processed fruits and vegetables became
added to the finished product unless it
Sulphites prevent spoilage caused by
has no technical effect on the finished
microbial growth, prevent oxidation and
food and is less than 10 mg/kg.
prevent browning or colour degradation
The wide variation between countries
of food and wines. Other uses of
In some areas/countries, such as
and regions as to what foods sulphites
sulphites are on seafood products such
European Union5 and those that follow
can be applied to products and at what
as shrimp and prawns. Their use on
Codex Alimentarius6 standards, the
levels, creates problems for people who
pickled vegetables is fairly common
regulations and labelling requirements
suffer a reaction to sulphites.
but less known is that they are used in
MARKET NEWS - SULPHITES IN FOOD
are fairly straightforward. In the US, the
foodstuffs when using Sulphur Dioxide.
UNDECLARED OR EXCESSIVE SULPHITES
requirements for sulphites are controlled
The United States Department of
Since all these countries require specific
by four different government agencies
Agriculture is responsible for meat,
labelling and set acceptable levels of
creating a degree of confusion, albeit
poultry and processed egg products,
sulphites one would believe that this
mainly for companies importing products
catfish and partially for organic
issue is being controlled but each week
into the country. Alcoholic beverage
products while the US Food and Drug
there is a related product recall. In June
sulphite labelling and requirements is
Administration is responsible for the
2013 Rapid Alert System for Food and
controlled by the Bureau of Alcohol,
remaining of the food and feed products.
Feed (RASFF) reported: "Sulphite:
Tobacco, Firearms and Explosives. The
Canada last year required sulphites to be
too high content (904 mg/l) in chablis
US Environmental Protection Agency
listed as an allergen because of issues in
wine, following a consumer complaint.
is responsible for the fumigation of
regard to sulphite sensitivity.7
Origin France, distributed also to United Kingdom"8 and in Canada on 25 May 2013 – undeclared sulphites in a white grape juice, on 4 June 2013 snacks with undeclared sulphites and on 29 April 2013 – undeclared sulphites in golden seedless.9 In the US, on 3 May 2013 dried whole shrimp with undeclared sulphites was recalled.10
As with all allergens and sensitising food ingredients, packaged food must be correctly labelled, but it is even more important to know all of the substances in the ingredients. When undeclared or excessive some ingredients, including sulphites, can cause reactions in people that result in illnesses and even death. Until the industry conducts due diligence to verify that all known substances are either declared or at the proper levels, then these recalls will continue and sensitive individuals will suffer for the industry's improper action.
Jim CookConsumer Testing ServicesFood Scientific and Regulatory Affairs ManagerSGS North America, Inc.
email@example.com +1 973 461 1493
MARKET NEWS - PACKAGING CORNER
Focusing on the food packaging industry, this regular feature will examine issues affecting the industry. In this
issue we look at some of the certification standards that are currently available for packaging materials.
As most of you are probably aware, in
GFSI benchmarking has been developed
with. This also includes items related
2011 the Global Food Safety Initiative
to introduce a key set of benchmark
to the protocol aspects of the standard,
(GFSI) initiated a programme to produce
requirements that every packaging
not just specific product/process based
a benchmark document for packaging
standard would be expected to comply
standards. To reflect stakeholders and
with. Standard owners wishing to be
Standards that have already been
standards effectively, this document was
GFSI benchmarked could then submit
compiled in co-operation with several
their standard to the committee, who will
key standard owners and relevant parties
evaluate it against these requirements.
BRC/IoP Global Standard for Packaging and Packaging Materials –
from the packaging industry, as well as
The benchmarking document itself
High Hygiene Risk
support providers such as SGS.
comprises a number of criteria that a standard must demonstrate compliance
FSSC 22000 Food Safety Management System – category M Food Packaging
SQF Code edition 7 – Module 2 and 13
All packaging standards must have a risk-based element to them, with Food Safety System Certification (FSSC) and Safe Quality Food (SQF) focusing on the use of hazard analysis and critical control points (HACCP). British Retail Consortium (BRC) and Institute of Packaging (IoP) do not require any specific risk tool to be used.
The standards all require a documented management system to be in place, with associated quality documents and records being adequately controlled and maintained.
Likewise, all standards require pre-requisite programmes to be in place, with the FSSC standard focusing patriculalry on these through the additional requirements related to PAS223.
In the next issue we will take a more detailed look at the standards and consider their impact on packaging businesses.
SGS is able to offer accredited certification to all of these standards.
Neil MilvainGlobal Product Manager - PackagingSGS United Kingdom Limitedneil.firstname.lastname@example.org +44 (0) 7785 464696
SGS FOOD NEWS
SGS BREAKFAST SESSION AT GFSI 2014 ON:
‘ALLERGEN MANAGEMENT, AN INTEGRAL
PART OF A SAFE FOOD SUPPLY CHAIN'
SGS, leading global solution provider in
SGS will host a breakfast session on
food safety, quality and sustainability will
Friday, 28 February 2014 at 08:00 –
be a main sponsor of the Global Food
09:00 AM about ‘Allergen Management,
Safety Initiative (GFSI) Global Conference
an Integral Part of a Safe Food Supply
on 26-28 February 2014 in Anaheim, US.
Chain'. In this session, the participants
The overall theme of the conference is
will hear perspectives and practices of
‘One World, One Safe Food Supply'.
three professionals on how allergen
The conference will bring together
management, one of the fastest growing
over 800 leading food safety specialists
consumer trends and concerns, is
from over 50 countries around the
implemented in their organizations as an
world to advance food safety globally.
integral part of food safety practices. The
Our company has been supporting this
audience will also be able to hear new
event as a sponsor for several years
insights on the subject from the broader
now as we believe that the Global Food
market as a result of a global survey;
Safety Conference is the world's leading
To join the conference, please sign up
business-driven food safety event.
at http://tcgffoodsafety.com. Following that, you will be invited to confirm your attendance in the breakfast session.
SGS ACCREDITED TO OFFER FSSC 22000
CERTIFICATION TO FOOD PACKAGING
We are pleased to announce that
following a recent review of our
management processes, JASANZ, the
Joint Accreditation System of Australia
and New Zealand, has now approved
the scope extension of the FSSC 22000
standard to include packaging.
"SGS is proud of achieving this milestone as it is now even in a stronger position to be able to support our clients in the Food Packaging Manufacturing industry worldwide with food safety management systems through accredited FSSC 22000 certification", states Naghmeh Raiyat, Global Business Manager, Food at SGS.
Please contact us at: email@example.com on how to become a
SGS FOOD NEWS
PARTICIPATE IN OUR SURVEY:
CURRENT PRACTICES ON ALLERGEN
CONTROL & MANAGEMENT
Awareness of risks from food allergens has evolved fast and it continues to develop. Food allergies and intolerances are now well recognized as a food safety issue, yet they need to be managed increasingly better.
The main purpose of this survey is to understand current industry practices relating to allergen control and management. Sharing your current practices, issues and suggestions will help us and the industry improve the consistency of allergen management, methods and practices.
SGS will communicate the overall results and trends with industry as an aid to improving related management systems even further. However, individual responses to this questionnaire will be kept strictly confidential. Responding to the survey will take about 10 minutes of your time. SGS will share the industry feedback in a future issue of Hot Source and in our breakfast session during the 2014 GFSI Global Conference.
GLOBAL FOOD SAFETY -
SURVEY ON TRAINING PRACTICES
Campden BRI, Alchemy, BRC, SGS
This survey is designed to take
and SQF have teamed up to organize a
approximately 15 minutes and all
global benchmarking exercise on food
responses will be treated in confidence,
safety training practices. Distributed to
remain anonymous and be used for
over 25,000 food companies worldwide,
research purposes only.
the information collected will provide
How does your training programme
a global analysis of the situation and
compare to others on a global scale?
trends in food safety training. By filling
Find out by submitting the survey linked
out this survey, you will receive a report
of our findings which will help you to benchmark your training program and
learn about best practices used around the world.
SGS FOOD TRAINING & E-SUBSCRIPTIONS
SGS FOOD WEBINARS
For a complete list of SGS seminars, courses and webinars, please check our
WEBINAR STATUS & LINK
Allergens Management: Basic principles
Live on November 26 - Register @
and overview of available guidelines
Food Packaging - An overview of available
Standards and Implications on Food Safety
GFSI - A Comparative Look at Various
FSMS & their Suitability for your Business
Food Defence: Current Guidelines and
FSSC 22000: A Step Further from
ISO 22000 + PAS 222 for animal feed
BRC IOP for Packaging
FSSC 22000 with PAS 223
UTZ Certified – A Sustainability Program for
Coffee, Cocoa and Tea
IN THE KNOW & IN THE NOW
news management tool. Whether you already subscribed to various SGS publications or this is your first try, our
publications management page will help you choose the right types of newsletters, alerts or reports from our
stable of international and country-specific publications. The main international Food-related publications and
CONSUMER COMPACT – embracing all
SAFEGUARDS - a technical bulletin
SEED & CROP SERVICES - the latest
consumer product segments it covers
concentrating on new product
news highlighting developments and
international and product news, industry
standards, regulations and test methods.
specific capabilities in the Seed & Crop
articles and stories about our activities. It
SafeGuards is usually published weekly.
Services industry segment.
is published quarterly.
SGS EXPERT DOCUMENTS
OUR WHITE PAPERS - LEARN MORE ABOUT
FOOD QUALITY, SAFETY & SUSTAINABILITY
UNDERSTANDING THE US FOOD SAFETY
MODERNIZATION ACT (FSMA)
This document introduces the Food and
further developed by a comparison with,
Drug Administration (FDA) Food Safety
and discussion around, Global Food
Modernization Act (FSMA) and how its
Safety Initiative recognized schemes
proposals are likely to impact the food
and the simpler move from these
industry. The key provisions are detailed
certifications to complete preparedness
and compared against current industry-
for FSMA compliance.
standard GFSI-recognized schemes.
Download your copy of:
Advice is provided on how to prepare to
meet the FSMA requirements, including
a step-by-step process guide. This is
MANAGING PERFORMANCE IN FOOD
SGS has recently published the white
prevent adverse food supply chain
paper ‘Managing Performance in Food
related incidents and to increase the
Supply Chains'. It discusses the impacts,
performance of supply chains. Taking
opportunities and challenges arising from
these actions has the additional benefit
managing food supply chain performance
of protecting and enhancing the
and protecting both producer and
reputation of the organisations involved.
Download your copy of:
In addition, it provides an overview
of steps that can be taken to
UNDERSTANDING SUSTAINABILITY IN
FISH AND SEAFOOD
Recently published, SGS's white paper
reaching a harmonised understanding
‘Understanding Sustainability in the Fish
of sustainability across the industry.
and Seafood Industry and the Related
Seafood is essential to the world's ability
Certification Schemes and Consumer
to feed the human population; adopting
Guides' explores the industry's approach
a long-term vision and investing in
to sustainability and generating
sustainability can only help to define its
This paper discusses the current state of
Download your copy of:
global seafood stocks and how to meet
current demand without endangering
their future, including the difficulties in
FOOD SAFEGUARDS & EVENTS
STAY ON TOP OF REGULATORY CHANGES WITHIN THE FOOD INDUSTRY!
SafeGuards, are SGS technical bulletins concentrating on new product standards, regulations and test methods.
They are written by SGS experts and dispatched on a weekly basis. Find below a selection of Food-related
SafeGuards titles from the past weeks. Subscribe to SafeGuards: www.sgs.com/ConsumerSubscribe
Browse the SafeGuards Library: www.sgs.com/safeguards
THE LATEST SAFEGUARDS
USDA Finalizes Bovine Import Regulations to Meet International Health Standards -
US FDA cGMP, Hazard Analysis and Preventive Control for Animal Food Proposa
EU Report on the Food Crisis, Fraud in the Food Chain and the Control Thereo
European Food Safety Agency (EFSA) Highlights Risks from Potential Carcinogen in Vegetable Fats -
EU Update of Import Controls on Certain Feed and Food -
Amendment to EU Directive 2006/141/EC-Protein requirements for Infant and Fol ow-on Formulae -
Recent US FDA Recal s - 60 Percent Due to Undeclared Al ergens -
EU To Require Warning Labels on Products with Plant Sterol and Stanol Esters -
New EU Regulation on Food for Specific Groups (FSG) -
Safety Concerns with Whey Protein Concentrate Contaminated with Clostridium Botulinum -
UPCOMING SGS FOOD EVENTS
2013 SGS SA. All rights reserved. This newsletter is a publication of SGS SA. It is intended to provide general information
on a particular subject or subjects and is not an exhaustive treatment of such subject(s). Accordingly, the information in
this newsletter is not intended to constitute consulting or other professional advice or services. This newsletter is provided
"as is" and SGS SA does not warrant that the information contained therein will be error-free or will meet any particular
criteria of performance or quality. SGS SA expressly disclaims all implied warranties including, without limitation, warranties
of merchantability, title, fitness for a particular purpose, non-infringement, security and accuracy. The information may not
be quoted or referred to in any other publication or proceeding without the prior written consent of SGS SA.
SGS Group Management SA – 2013 – All rights reserved – SGS is a registered trademark of SGS Group Management SA
Portable Rostrum with Automated Height Controller Based on PIC Microcontroller Muhamad Fairus Adzha bin Muhamad Raslani 1, Mohd Fauzi Bin Abdul Aziz 2, Nik Izudin bin Nik Ramli 3 1,2,3Electrical Engineering Department, Politeknik Tuanku Sultanah Bahiyah Kulim Hi-Tech Park, 09000 Kulim, Kedah Malaysia firstname.lastname@example.org, email@example.com, firstname.lastname@example.org
FINAL NOTICE Michael John Allin MXA01272 1.1. For the reasons given in this notice, the Authority hereby imposes on Michael John Allin ("Mr Allin") a financial penalty of £9,900. 1.2. Mr Allin agreed to settle at an early stage of the Authority's investigation and therefore qualified for a 30% (stage 1) discount under the Authority's executive settlement procedures. Were it not for this discount, the Authority would have imposed on Mr Allin a financial penalty of £14,100.