“Gluten free” or “without gluten” refers to food that does not contain gluten – a protein found in wheat, barley, and rye, and is safe for […]

According to the GFSI, food safety culture is defined as “shared values, beliefs, norms, and behaviors within an organization or society that influence mindset and behavior […]

What is the most important factor in ensuring food is safe for consumption? Certainly, prevention: prevention in terms of the facilities where food is produced, the […]

Managing a food safety system involves producing a product that is safe for human consumption, but that’s not where it ends—the product’s safety must be ensured […]

Term: A brand-trademark or private label (PL) is used to describe products that are produced under the retailer’s own brand and are sold in the retail […]

Quality management and product safety standards, recognized by GFSI (such as IFS, BRC, FSSC22000), cover the entire supply chain, starting from production, logistics, to agents and […]