The U.S. Food and Drug Administration (FDA) has finally formalized the new Nutritional Facts panel for packaged foods. There are six critical changes that the FDA has implemented to help […] Read More >>
This is an article taken from the official FDA U.S. Food and Drug Administration website. FDA Issues Draft Guidance for Industry for Voluntarily Reducing Sodium UPDATE The FDA is extending the […] Read More >>
This is an article taken from the official FDA U.S. Food and Drug Administration website. FDA Issues Final Rule on Food Ingredients that May Be “Generally Recognized as Safe” In […] Read More >>
This is an article taken from the official FDA U.S. Food and Drug Administration website. The following is a press announcement from FDA of interest to our Constituent Update subscribers. […] Read More >>
It’s been 5 years since you’ve first started hearing about looming FSMA deadlines. Now that the first deadline for 2016 has arrived, its time for you to understand how this […] Read More >>
There is some confusion over HACCP (Hazard Analysis and Critical Control Points) and the more-recent food-safety plan, HARPC (Hazard Analysis and Risk-Based Preventive Controls) that is part of FSMA. Just […] Read More >>
As of May 20th 2016, the FDA has proposed to include a separate line for added sugars on the nutrition label on food packaging to help Americans make more informed […] Read More >>
On Friday the 20th of May, FDA announced the availability of the final regulations for nutrition labeling and serving sizes (in prepublication format). The final regulations will be published in the […] Read More >>
An article from the FDA website concerning voluntary sodium reduction targets for the food industry. Original Article Found On: www.fda.gov Constituent Update June 1, 2016 The U.S. Food and Drug […] Read More >>
If you pulled a food product off the shelf at your local grocery store and the label text read, “natural”, what would be your understanding of that statement? Most people […] Read More >>
Food safety has become an important concern for government, with Canada’s Public Health Agency (PHAC) approximating 4 million cases of food borne illnesses annually. Although food safety is a shared […] Read More >>
During the 1990s there were a series of high profile global food safety crises. From a regulatory point there was a lack of direction, a lack of oversight and a […] Read More >>
Roselynn Okobia joins dicentra – As part of its ongoing effort in being recognized as the North American leader in food safety consultancy and GFSI certification and in providing guidance […] Read More >>
What is HACCP? (A Step-by-Step-Guide) by dicentra We know HACCP has to do with food safety. But what is HACCP (pronounced ‘ha-ssup’) really? What does it mean and what does […] Read More >>
dicentra will be participating in various trade show exhibitions and conferences throughout this year. Get the chance to meet us at our booth at the following upcoming 2016 shows: GFTC […] Read More >>
Requirements for a country of origin to be indicated on meat labels for products imported into the US is currently under repeal, as the WTO approves tariffs on US […] Read More >>
Many in the food processing and retail industries are concerned that their existing Food Safety SQF Certification Plans will not be sufficient to meet the new FDA Food Safety Modernization […] Read More >>
Food processors in Ontario who want to increase their profits, expand their markets, improve operations and manage food safety risk can obtain cost-sharing support from the Province of Ontario. The […] Read More >>
Evaluation of potential hazards as they relate to your raw material vendors processes and the raw materials that they supply to your organization is critical in the assessment of your […] Read More >>
There are three top challenges for small and medium sized food companies that want to prepare for Hazard Analyses Critical Control Point or HACCP Certification or simply develop and implement a […] Read More >>
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