Clare P 3

World Seafood Conference Penang 2019

Recently Clare Winkel attended the World Seafood Congress 2019 in Penang Malaysia. 41 countries were represented to discuss innovation, responsibility, and sustainability for the future, under the conference theme of Seafood Supply Chains of the Future. This conference occurs every 2 years somewhere around the world, in a location usually closely related to the seafood…

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Food Fraud Toolbox

The Food Fraud Toolbox – Weapons You Need to Fight Food fraud

New GFSI (Global Food Safety Initiative) requirements now include special consideration to be given to food fraud. To address this new requirement, food safety standards, including SQF, mandate certified sites to complete a food fraud vulnerability assessment of a food manufacturer’s entire supply chain with a strong emphasis on ranking raw materials for potential vulnerability.…

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PNG hut2

ICS Consulting in Papua New Guinea

ICS has recently spent an extended period of time consulting in remote parts of PNG.  A country with a population of approximately 7.7 million, including the PNG mainland as well as its 600 islands. There are 800 known languages in PNG, some locals still living in traditional huts like the image above. What an interesting…

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BRC Food Safety Issue 8

The BRC Global Standard Food Safety Issue 8 was released in August 2018. All BRC audits are now certified against Issue 8, it is imperative you read this update and prepare for your next audit. Issue 8 addresses a few major areas where the Standard needed to be revised to reflect the changing food safety…

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Food fraud: examining the latest trends in food fraud

The BRC Food Safety Americas 2019 Conference was held in San Diego, May 21-22, 2019. Clare Winkel had the pleasure of being a guest speaker. Here is a summary of Clare’s presentation. What is food fraud? Food fraud is intentional adulteration of raw ingredients for financial gain.  It is Economically Motivated Adulteration.  It is Not:…

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risk Vunerability

Preparing for the Worst: Risk Assessments and Why They’re Needed

By Margaret Balfour While the concept of HACCP-based risk assessments for food safety (chemical, biological and physical) has been very well established globally, much of the food industry has yet to come to terms with the development of risk assessments focusing on vulnerability, authenticity and threats.  To further complicate matters, multiple terms are used globally for…

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