Albenga 2.7.15 – Official controls and food fraud course at the Savona Chamber of Commerce

On 2nd July 2015 I will be in Albenga for a full day practical seminar on how to defend your business from official controls, non compliance events and food frauds.

The course is hosted and organized by Certiquality, certification body, accredited to provide enterprises with certification services covering Quality, Environmental and Safety Management Systems, as well as Product Certification, hosted by the local Chamber of Commerce Analytical Lab and supported by Confindustria and our Ministry of Agriculture ICQRF (Institute for food frauds and quality schemes infringements repression).

Aim of the course is to offer to the food business operators the instruments to comprehend which are their rights and their obligations during the official controls and the administrative and/or criminal proceedings which follow the non-compliance.

We will analyze the main issues linked to the sampling and testing phase and how to manage an inspection from the competent authority, which kind of measures the competent authorities can apply (i.e. seizures), how to handle a food recall and how to prevent unintentional frauds (i.e. Horsemeat scandal), with practical examples.

The EU Commission is working on a revision of the Reg. (CE) n. 882/2004 on official controls on foodstuffs, and within this context is also evaluating if establishing a common definition of “food frauds” and how to build a credible enforcement system to prevent such incidents.

It is of pivotal importance to be updated on those aspects, since the publication of the new Regulation (in origin fixed for the end of 2015) probably will be in the first half of 2016.

You can see the full program here and register at the following page.

Language of the course: Italian. For readers from foreign countries I remember that I can organize also sessions via webinar/distance learning.

E-Book – FDA Requirements in a nutshell

Very similarly to EU, many new food business owners get discouraged when they see how confusing it is to decipher FDA’s regulations on proper food product labeling. The website is so extensive and regulations so numerous, that it seems impossible to read through all of them. And that’s not all. When you start reading frequently asked questions by food producers, or when you visit forums on this topic in the Internet, you realize there are many ambiguities that can be resolved only by consulting an expert. Anyway, e-book and guidelines are useful resources to have at least a general idea of the task.

Recently I found the following e-book, which tries to simplify FDA’s regulations and summarize the basics of food labeling in a visually engaging, easy-to-understand way. It shows you that the common food packaging label is made up of five parts: statement of identity, the product’s net weight, your address, ingredients list and nutrition facts. Further you’ll learn what every nutrition facts label needs to have and where it needs to be placed in order to be always visible to the consumer. The text is full of links to relevant FDA website pages.

Food producers can be exempted from food labeling and this ebook provides links to particular pages that explain how a food business owner can apply for exemption (for example, if the business is small and doesn’t exceed a certain amount of profit per year).

This ebook can also be helpful to consumers, because they often don’t realize the importance of a food label, the trouble a food producer goes through to accurately inform buyers about their product, and the real meanings of some information.

You can download the ebook and become a bit more knowledgeable about the USA food labelling.