guidance (7)

12368336463?profile=RESIZE_400xThe European Commission's Joint Research Centre (JRC) has published guidance on the selection and use of DNA extraction methods.

Extracting DNA of suitable quality and quantity from a test sample is a fundamental upstream step that underpins the confidence in a number of downstream analytical molecular biology based methods (e.g., qPCR. dPCR, NGS, etc.,).

This official guidance document provides advice on the selection and use of fit for purpose DNA extraction methods. Whilst this guidance uses the example of DNA extraction in the context of official controls for the analysis of genetically modified organisms (GMOs), the principles it describes are universally applicable to all DNA based methods including those for food authenticity.

Advice is provided on the selection of different protocols and decision support systems, and guidance provided on validation approaches and the assessment of DNA quality parameters, further illustrated with practical examples/solutions based on extensive collective experiences.

Access guidance: DOI: 10.2760/76162 (online)

This guidance has also been added to the Quality section of this website.

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9405311254?profile=RESIZE_400xThe US National Counterintelligence and Security Center (NCSC) and the Department of Defense’s Center for Development of Security Excellence (CDSE) have published a risk mitigation guide to help organizations in the food industry understand insider risks, establish insider risk programs, and develop mitigation strategies.

The “Insider Risk Mitigation Programs: Food and Agriculture Sector Implementation Guide” was developed in collaboration with federal partners and stakeholders, including the FDA.

The guide includes links to federal resources in food and agriculture, and case studies concerning food adulteration, IP theft and active shooter incidents that were carried about by insiders.

Any organization can be exposed by an insider threat, which is a person who has authorized access and uses it to commit harm to the organization. “Those with authorized access to facilities, personnel, or information can include employees, vendors, partners, suppliers, or others,” according to NCSC. “Most insider threats exhibit risky behavior prior to committing negative workplace events. If identified early, many insider threats can be mitigated before harm to the organization occurs.”

Insider threats can target food organizations through food adulteration, food fraud, theft and workplace violence.

This guide has been added to the Food Authenticity Network's Food Fraud Mitgation section under the 'Guidance' tab.

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Guidance for Food Business Operators: Getting the Best from Third Party Laboratories

This new CFA Guidance produced in collaboration with Food Standards Scotland, aims to raise awareness of the need to use analytical laboratories with the right expertise, accreditations, using appropriate methods and facilitate development of partnerships between such third-party laboratories and their customers in the food industry, moving away from purely transactional arrangements.

Download this free guidance here.

This guidance has also been added to the Quality section of the Food Authenticity Network under 'Guidelines'.

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Food Fraud: A Global Threat With Public Health and Economic Consequences serves as a practical resource on the topic of food fraud prevention and compliance with regulatory and industry standards.

It includes a brief overview of the history of food fraud, current challenges, and vulnerabilities faced by the food industry, and requirements for compliance with regulatory and industry standards on mitigating vulnerability to food fraud, with a focus on the Global Food Safety Initiative (GFSI) Benchmarking Requirements.

The book also provides individual chapters dedicated to specific commodities or sectors of the food industry known to be affected by fraud, with a focus on specific vulnerabilities to fraud, the main types of fraud committed, analytical methods for detection, and strategies for mitigation.

The book provides an overview of food fraud mitigation strategies applicable to the food industry and guidance on how to start the process of mitigating the vulnerability to food fraud. The intended audience for this book includes food industry members, food safety and quality assurance practitioners, food science researchers and professors, students, and members of regulatory agencies.

Food Authenticity Network Members are eligible for a 30% discount by using the code ATR30 at https://www.elsevier.com/books/food-fraud/hellberg/978-0-12-817242-1

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The guidance for food business operators and their employees is aimed to assist all food businesses in following government guidance on infection prevention and control measures against COVID-19.

Scottish Government requirements to close restaurants, cafes and public houses to prevent the spread of COVID-19 has led many of these businesses to offer new take-away or delivery services to their customers. The closure of many catering businesses has also resulted in increased demand for existing take-away businesses.  In recognition of the challenges faced by small businesses in the food take-away sector we have produced a practical guide to help them communicate consistently to their customers, including model notices that can be used to maintain social distancing requirements at their premises.

The guidance is being continually reviewed and will be updated to reflect developments so please refer to the FSS website for their latest advice.

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4922013891?profile=RESIZE_400xThe restrictions which many countries have brought into place to manage the spread of Covid-19 have in turn severely impacted the Food industry Buying patterns have changed resulting in panic buying testing the ability of some food chains to respond whilst on the other hand closures of food service outlets and non-food retail has resulted in loss of markets for others.

Much of the focus in factories has rightly been on changing the way that we work to safeguard the health of our workers by providing a safe working environment introducing social distancing. The changes which we have all had to make also introduce new challenges to the way that we manage food safety with potential disruption to supply chains, staff absenteeism and an influx of new temporary workers to the food industry.

This guidance document has been produced to complement the BRCGS Food Safety Standard to help managers fine tune their food safety management systems to cope with the new position which the food industry now faces.

BRCGS Guidance Document – Managing Food Safety During Covid-19.

 

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