At the Food Safety Conversation ‘Going Global: Shifting Paradigms for Food Regulations & Compliances’ by Food Safety Works touched upon several points regarding FSMS (Food Safety Management System) and QMS (Quality Management System) and how effective implementation of these can take one’s business one step closer to success.
Further, it also explored the major decisions taken at the recent G20 Summit about the developing international corridor and how this will open the door for advancement in food trading and regulatory frameworks across various countries.
During the conversation, Dr Jasvir Singh, director & head- regulatory affairs, International Flavour & Fragrances, shared his views on the increasing demands from food regulations considering the significant growth of food industries at a global level.
Dr Singh highlighted the importance of traceability in the supply chain and how in recent years, regulations are demanding the transparency of this system in domestic and international trading.
While adding the views from the governing bodies like FSSAI and APEDA, participants mandated the establishment of minimum standards and food safety requirements for food quality and safety.
Ravindra Rang Rao, retired General Manager, APEDA, talked about how geographical location, food processing techniques, and international political relations between countries affect food regulations.
He also mentioned changing consumer preferences for clean products, the way innovation is bringing this into reality, and how regulatory bodies should implement effective strategies to ensure public safety.
Stating food safety goes far beyond manufacturing facilities and includes suppliers, industry experts said, HACCP (Hazard Analysis and Critical Control Points) and GMP (Good Manufacturing Practices), which are systemic, risk-based approach to preventing the biological, chemical and physical contamination of food in production, packaging and distribution environments. Specifically HACCP is designed to counter health hazards by identifying potential food safety problems before they happen, rather than inspect food products for hazards. In the case of GMP, norms are issued which manufacturers need to implement to assure that their products are consistently high-quality from batch to batch and safe for human use. This also includes mandatory inspection at critical control points.
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