ISO 22000 and FSSC 22000: What Is the Difference?
What Is ISO 22000? ISO 22000 – Food safety management systems – Requirements for any organization in the food chain is an international standard developed…
ISO 6477:1988—Cashew Kernels
Rich in protein, healthy fats, and antioxidants like polyphenols, cashews offer several health benefits: they lower bad cholesterol and may help prevent heart disease due…
ISO 5565: Vanilla [Vanilla Fragrans (Salisbury) Ames]
Vanilla is the only edible fruit of the orchid family—the largest family of flowering plants in the world. It specifically comes from the dried and…
ISO 939:2021—Spices And Condiments
During the spice trade, spices were tightly guarded and generated immense wealth for those who controlled them. For instance, nutmeg was once worth more by…
NSF/ANSI 7-2023: Commercial Refrigerators And Freezers
The refrigerators of the 1920s were deadly because their motorized compressors easily malfunctioned, allowing the refrigerants (i.e., toxic gases) to escape and sicken or kill…
ISO 6887-1:2017—Initial Suspension And Decimal Dilutions
While many microbes are harmless to humans, others can cause serious problems. They can spoil food, introduce toxins, cause disease, etc. The importance of microbiological…
NSF/ANSI 25-2023: Vending Machines for Food and Beverages
An American National Standard, NSF/ANSI 25-2023: Vending Machines For Food And Beverages, addresses the performance and safety of vending machines. Vending Machine Components There’s an…
The Third Party FSMA Process
The CDC estimates that 1 in 6 Americans gets sick each year from foodborne diseases. The Food Safety Modernization Act (FMSA) strives to not just…
What is Laboratory Accreditation?
Laboratory Accreditation Meaning Laboratory accreditation is an attestation of the laboratory’s competence to perform measurements based on a defined scope of accreditation. For a broader…