By Viggo Nielsen, Mettler-Toledo
Food safety is an increasing concern and affects consumers and businesses globally. While much of the world's food supply is safe, high profile safety scares and product recalls highlight the potential danger of foodborne threats. In addition to existing quality standards such as ISO9001, Good Manufacturing Practice (GMP) and Hazard Analysis and Critical Control Points (HACCP), it is becoming increasingly important for manufacturers to hold food safety certification to ensure the highest level of food safety in a more globalized economy.
Every year as many as 600 million people, or almost 1 in 10 people in the world, fall ill after consuming contaminated food, according to the World Health Organisation's (WHO) estimates of the global burden of foodborne diseases in 2015¹.
This white paper looks at the most common food safety standards and their latest requirements. Focusing on traceability, quality and quantity control, foreign body detection, hygienically-designed equipment and equipment calibration, it explains how implementation of a product inspection program can help food manufacturers meet these requirements in order to achieve compliance.