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Food Safety and Legality: Are Systems and Procedures Enough?

We spend a lot of time talking about systems and procedures in food safety: HACCP, Audits, Certification….. But what if we are focusing on the wrong thing? Resource, investment and capability maybe just as important as the systems that control them.

A Preview of ‘A Food Crisis?’

After 45 years working across the food industry—from science to enforcement—I’ve come to one conclusion: There is too much certainty in what we’re told about food.

Is There too Little Precautionary Allergen Labelling being Undertaken by the Food Industry?

Here in this article I discuss my concerns that the risks involved of cross contamination by allergens (in particular by the non-prepacked, prepacked for direct sale and catering sectors) may not be properly understood.

Minimum Durability and ‘Use by’ Labelling

There is currently renewed debate on which products need a ‘use by’ declaration rather than a minimum durabillity. This article discusses the potential food safety and legal implications involved.

Traceability and the Law

Meat Content Determination for Labelling Purposes

Due Diligence for Retailers

Natasha’s Law and Precautionary Labelling

It was only right and proper that following the tragic deaths involved in the recent incidents that government, enforcement and industry should have sought to re-examine both the law/guidance and systems/procedures that they are currently using to guarantee that those who suffer from food allergies are correctly informed about the allergen status of the products on sale.

Safety Legislation Covering Food Products

The Food Information to Consumers Regulation

We have now all had just over 14 years examining and implementing the detail of the Food Information to Consumers Regulation 1169/2011 (FIC). It is however, in my view, sometimes important to step back from the detail and consider why this Regulation was introduced.