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…
Laboratory Accreditation for Analyses of Foods (LAAF) Program
Effective February 1, 2022, the Food and Drug Administration (FDA) has established the Laboratory Accreditation for Analyses of Foods (LAAF) program. This program focuses on…
ANAB Credentialing Programs: Enhancing Food Safety Across the United States
As states and jurisdictions begin to lift their COVID-19 restrictions, millions of Americans are enjoying things they did before the pandemic such as traveling, attending…
Is Your Food Safety Management System Ready for the Post-Pandemic World?
Food Safety Management Systems (FSMS): Back to Basics As the COVID-19 vaccine becomes more available and food industry workers are returning to on-site work environments,…