#food safety standards

[worldfoodsafetyday]

General standard for food additives.

This General standard for food additives sets forth the conditions under which food additives may be used in all foods, whether or not they have previously been standardized by Code.

a) Food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport or holding of such food results, or may be reasonably expected to result (directly or indirectly), in it or its by-products becoming a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants or substances added to food for maintaining or improving nutritional qualities.

b) Acceptable Daily Intake (ADI) is an estimate by JECFA of the amount of a food additive, expressed on a body weight basis that can be ingested daily over a lifetime without appreciable health risk. c) Acceptable Daily Intake "Not Specified" (NS) is a term applicable to a food substance of very low toxicity for which, on the basis of the available data (chemical, biochemical, toxicological, and other), the total dietary intake of the substance, arising from its use at the levels necessary to achieve the desired effect and from its acceptable background levels in food, does not, in the opinion of JECFA, represent a hazard to health. For the above reason, and for reasons stated in individual JECFA evaluations, establishment of an acceptable daily intake expressed in numerical form is not deemed necessary by JECFA. An additive meeting the above criterion must be used within the bounds of good manufacturing practice as defined. d) Maximum Use Level of an additive is the highest concentration of the additive determined to be functionally effective in a food or food category and agreed to be safe by the Codex Alimentarius Commission. It is generally expressed as mg additive/kg of food. The maximum use level will not usually correspond to the optimum, recommended, or typical level of use. Under GMP, the optimum, recommended, or typical use level will differ for each application of an additive and is dependent on the intended technical effect and the specific food in which the additive would be used, taking into account the type of raw material, food processing and post-manufacture storage, transport and handling by distributors, retailers, and consumers.

[husain-himani]

Optimizing Raw Material Sourcing: A Crucial Role in Food Production

In the intricate world of food production, where taste, quality, and consistency are paramount, the role of raw material sourcing becomes a pivotal function. At the heart of every delectable pickle, savory sauce, and aromatic spice lies the careful selection and procurement of high-quality raw materials. This crucial responsibility falls under the purview of professionals who ensure that the journey from farm to table is seamless and satisfying.

Crafting Culinary Excellence through Raw Materials

The role involves much more than simply acquiring ingredients. It’s a nuanced process that demands a keen eye for quality, an understanding of food safety standards, and a knack for negotiation. Let’s dive into the roles and responsibilities that define this essential function:

1. Purchasing with Precision

At the core of the raw material sourcing role is the art of purchasing. This entails acquiring the necessary raw materials while aligning with the dynamic needs of the business. The goal is to ensure that the production process is smooth, uninterrupted, and in sync with the market demands.

2. Identifying Gems: High-Quality Raw Materials

The sourcing professional's keen sense of quality comes into play when identifying raw materials that meet the brand’s high standards. Whether it's the freshest vegetables, the juiciest fruits, or the most aromatic spices, every component contributes to the final product's flavor profile.

3. The Hunt for Suppliers

In the world of raw material sourcing, suppliers are invaluable partners. These professionals are tasked with scouring the market for suppliers who not only meet quality benchmarks but also align with the company's ethos. The supplier selection process involves evaluating certifications, adherence to food safety standards, and consistency in delivering top-notch ingredients.

4. The Art of Negotiation

Negotiation is where business acumen meets culinary artistry. Sourcing professionals liaise with suppliers to secure favorable terms and competitive pricing. Their skill in negotiating long-term contracts for critical raw materials ensures a stable supply chain – a critical factor in maintaining product consistency.

5. Ensuring Stability through Contracts

Raw material sourcing is as much about ensuring stability as it is about securing ingredients. By negotiating and establishing long-term contracts, sourcing professionals shield the production process from sudden disruptions. This strategic move fosters business continuity and safeguards against supply chain hiccups.

A Symphony of Quality, Consistency, and Taste

In the world of food production, where each ingredient contributes to the symphony of taste and texture, raw material sourcing professionals are the conductors. They orchestrate the flow of ingredients from the source to the kitchen, ensuring that every bite is a testament to quality and consistency.

So, the next time you savor that tangy pickle, that zesty sauce, or that aromatic spice blend, remember that it’s not just about the recipe – it's about the meticulous effort of sourcing professionals who transform raw materials into culinary masterpieces. They infuse flavor, quality, and a touch of magic into every bite, enriching our dining experience and setting the bar for gastronomic excellence.

[thorarms]

Where are asgards factories. Theyve gotta be making all the armor and flying ships and fancy fabrics somewhere. That place cannot be just a big palace then scenic rural mountains until you hit the ocean. Where are the factories

[prolibytherium]

Getting pulled aside in US customs for a half hour while border agents scrutinized the 2 lbs of horse sausage I had transported back into the country was an experience.

[dw-flagler]

gross thought but like what do you think would happen if taylor got a parasite. like a tapeworm. one of the ones that hatches in the human body. cause her power doesn't detect larvae or eggs i don't think so she wouldn't know about it if she drank dirty water or something.

again gross thought but i'm thinking about her like detecting through her power a tapeworm hatching in her own stomach. or intestines. wherever tapeworms live. what would you do about having a tapeworm in your stomach and knowing about it from the moment it hatches from its egg. like do you let it die? cause she controls it so she can just make it so it doesn't eat any food and it starves to death. does that make it worse does that kill you

[sharkface]

Food service worker diagnosis

[simplyghosting]

Current “I like things to be clean” struggle: sharing a space with someone who wants to help in the kitchen but does not wash their hands. Ever. Like at all. Anywhere. Yes, including that.

[doecrossing]

The problem with me trying new drugs is that I'm generally pretty risk averse so even things that are relatively safe e.g. most psychedelics I'm like. Well this is technically illegal which means that the production of these things is completely unregulated which means that even if using the drug itself isn't super risky there could be other, entirely seperate factors here that'll lead to adverse health effects. And then I stew in my own paranoia and get drunk instead.

[worldfoodsafetyday]

Message of the Director of the Food Systems and Food Safety Division at FAO.

In this video, Corinna Hawkes, Director of the Food Systems and Food Safety Division at FAO, and Francesco Branca, Director of the Department of Nutrition and Food Safety at WHO explain the issues being addressed by the World Food Safety Day 2024

[listen-to-the-inner-walrus]

question: are vertical layer cakes like,,, a thing?

because last year prue definitely made up vertical tarts so just putting it out there

[esspurrr]

coworker is making me mad.

[geraskier]

a cool fact about working in the pickup order department in the grocery store! sometimes, the program that you use to scan in items takes you through the raw meat department right before it takes you through produce. do you have time to wash your hands in between? nope!

[fatnutswizard]

I'm culturally cut off from my ancestors so i choose to honor them (anger them) by preparing and eating my own food in ways that make people yell at me about "germs", "food poisoning", "acting like a cockroach", and other such frivolities

[weremustelidae]

"you don't have a gluten intolerance, it's actually the american government poisoning all their bread with pesticides!!" do you people realize that you sound indistinguishable from weirdo conspiracy theorists who think airplane exhaust is mind-controlling chemicals

[impulsivelycontentious]

Poor people cannot afford an ethics tax, and ethical farming becomes a lot more affordable when everyone is doing it.

Free market doesn't do ethical things. It hides the unethical things. We only even have food safety standards because a man tried to expose the animal cruelty and accidentally exposed how unhygienic butchering was at the time in the process.

They wouldn't have bothered to fix it alone because if they're all doing it, there's no better alternatives!

A problem now solved by charging extra for any kind of ethical consideration like "animal has seen sunlight once or twice".

As much as I want to support ethical farming practices I will be buying the cheapest bag of frozen chicken thighs as much as the next frugal/poor person which is why animal welfare needs to be legislated, not left up to the invisible hand of the free market or some bullshit. Invisible hand of the free market finds itself around a lot of throats.

[worldfoodsafetyday]

Codex Alimentarius Commission adopts new maximum levels (MLs) for the use of relevant food additives.

The General Standard for Food Additives (GSFA) describes the conditions under which food additives may be used in all foods. It is the biggest document in the Codex Alimentarius and is updated each time the Codex Alimentarius Commission adopts new maximum levels (MLs) for the use of relevant food additives. Codex’s Food Standards Officer, Lingping Zhang, has this week distributed the update of the related GSFA database, an online tool that makes food additive MLs more accessible to Members.