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HACCP - A State of the Art Approach to Food Safety
A number of U.S. food companies already use the system in their manufacturing processes, and it is in use in other countries, including Canada. The ISO body has published the new system as Food safety management system as ISO 22000: 2005 as Food safety management system - requirements, which cover all FDA requirements through various clauses of ISO 22000. New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP-based food safety system on a wider basis. One of the most important challenges is the increasing number of new food pathogens. HACCP focuses on identifying and preventing hazards from contaminating food.
Paving a New Path
Mariana's story - East Timor

Other food supply Related Articles

Should You Buy a Food Franchise?
If you’re thinking about buying a franchise, chances are you’ve considered one of any number of food franchises, and for good reason. Fast food franchises have changed the way America eats and are among the oldest and biggest franchises in the U.S. But are you aware that food franchises can also be among the most challenging businesses to run? Before you invest too much time looking at which food franchise to buy, take time to weigh the advantages and disadvantages of owning a food franchise to determine if you have what it takes to be successful in this business.
Dangerous Supply Chain Myths (Part 3)
Segment 3 – Multiple Supply Chain Networks: An Issue of Timing versus Concept Validity? Multiple Supply Networks The tail of the supply chain needs to be tailored to each developing market and this will require domestic partners to help execute fulfillment and delivery. In addition, good risk mitigation requires flexibility and diversity in your supply chain and supporting networks.

New Opportunity from a Seasoned Industry
The most popular Franchises out there are Food Service businesses. From fast food, casual dining to upscale restaurants, most people looking for a business will almost always look at Food. Now food is a tough business (take it from someone who has been in the business). Long hours, high employee turnover, recession, competition are some of the factors that make the Food business tough, and are some of the factors why Food industry has a high rate of failure. Having said all that, I want to introduce you to a company that does not deal with most of these problems, and is in an Industry that is virtually recession proof and provides a service that every family in the United States and really the world needs and uses.
Inspiring Us to Change Our Habits and Change Our Lives
Cyndi O'Meara is the author of "Changing Habits-Changing Lives" and is a very passionate nutritionist. Cyndi's focus is on holistic food quality rather than the quantity of food or the components of food such as fat, carbohydrate and protein.

Did an Anti-North American Sentiment and Arrogance Undermine Andersson's Tenure at GM?
On the August 11th PI Window on Business Show I spoke with three time honoree as a Supply and Demand Chain Executive's "Pros To Know," and co-author of the book "Transform Your Supply Chain" Bill Michels, regarding General Motor's precipitous fall in relation to their supply chain strategy.
Home-based Business: Organic Food Delivery
Food industry makes a profitable home-based business. Today, the demand for healthy food continues to rise. Among the healthy and nutritious foods that American people need is organic food.
The Power of Greening Supply Chains
Sustainable supply chains are an integral part of a rapidly growing trend that is transforming businesses around the world. Many organizations are looking at supply chain sustainability as a new measure of profitable logistics management. Increasing companies are adding value to their offerings by using sustainable supply chain reporting as a central part of their strategy. Puma, Walmart and HP are three examples of companies that are leveraging their buying power to increase sustainability throughout their supply chains. Research funded by the European Supply Chain Institute (ESCI) indicates that IT supply chains afford significant opportunities for carbon reduction.

Food Trucks, Food Carts and Concession Stands - Popular Solutions to Unemployment for Aging Baby Boomers
As retirement looms many aging baby boomers worry about their future. Further, many older workers are now being forced into early retirement when they are unable to replace their job lost to downsizing, out-sourcing, or the current recession. Luckily, many older workers and retirees have found a solution. They’ve joined the growing number of “nouveau-entrepreneurs” who are becoming food concessionaires- selling food from food carts, food trucks, food trailers or concession booths at fairs, festivals, and special events.
The Food Truck Phenomenon- Gourmet, On-The-Go
In a society full of gourmet food-loving, time-crunched consumers it’s little wonder that food truck businesses that marry upscale food and convenience are proving to be the perfect recipe. Today’s food trucks have come a long way, though. From cupcakes to tacos, today’s food trucks are serving up a wide-range of popular treats and upscale fare, and redefining the sector. Fortunately, with numerous established food franchises and onsite, vending businesses available, you don’t have to be a seasoned restaurateur, a professional chef, or an experienced business owner, to become part of the fast-growing, mobile food movement.

HACCP - A State of the Art Approach to Food Safety
A number of U.S. food companies already use the system in their manufacturing processes, and it is in use in other countries, including Canada. The ISO body has published the new system as Food safety management system as ISO 22000: 2005 as Food safety management system - requirements, which cover all FDA requirements through various clauses of ISO 22000. New challenges to the U.S. food supply have prompted FDA to consider adopting a HACCP-based food safety system on a wider basis. One of the most important challenges is the increasing number of new food pathogens. HACCP focuses on identifying and preventing hazards from contaminating food.
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