Hot topics

BSI experts have their say on cybercrime in food, featured in New Food Magazine.

Digital solutions can transform the way in which our food and beverage system works, but cybercriminals lie in wait. Mark Brown and Richard Werran lend their expertise on being digitally safe in New Food Magazine.

Both the pandemic and the independent National Food Strategy (The Plan, published in July 2021 by Henry Dimbleby) have raised concerns about the food we eat and population health. Now is the time to consider how we address food systems in future to enhance nutrition, ensure sustainability and protect security of supply chains. 

Take a look at the brand-new food waste brochure which uncovers how the food industry is responding to the issue of food waste and what more needs to be done.

The brochure features contributions from UK food industry leaders - Fareshare, WRAP, and The Food and Drink Federation and explores key discussions such as the impact of COVID-19 on the food and drink industry as well as the social, economic and environmental benefits of reducing food waste.

A culture of food safety and quality is a major component of resilience in food businesses. It helps deliver sustainable, competitive advantage because a strong culture can take more controlled risks and more easily shift to new working patterns in today’s rapidly evolving and disruptive environments.

Modern slavery is the recruitment, transport, receipt and harbouring of people to exploit their labour, and it affects almost all parts of the world.

Globally, it’s estimated that there are over 40 million men, women and children in situations in modern day slavery today. These victims, found in factories, construction sites, fisheries and sex venues, are forced to work for little or no pay, deprived of their freedom and often subjected to unimaginable suffering.

Together with the usual cases of substitution in seafood, spices and herbs, through to diluted olive oil and honey, food fraud to optimize profit is here to stay. Increasing food prices and an ever more complex global food supply chain present an irresistible opportunity for fraudulent activity.

Managing supplier lists can be challenging. Organizations producing food and beverages can often have hundreds is not thousands of suppliers. Keeping on top of these suppliers isn't always an easy task.

Determining where a food product comes from is no longer easy when raw materials and ingredients criss-cross the globe or are blended before arriving in store. Yet consumers are more interested than ever before to understand where their food comes from and what’s in it.

As the leading cause of food recall globally, unexpected or undeclared allergens and the misrepresentation of food continue to make news headlines.  Whilst the impact on brand reputation can be financially damaging, the impact on people can be devastating. Therefore prevention is often better than cure for allergen management in food manufacturing...

Whether it’s next month or next quarter, you’ve probably already started thinking about your next food safety audit and what you can do to meet the associated KPIs established by your organization. This whitepaper covers common non-conformities in food safety audits, and contains auditor tips on how to improve your performance in food safety management system (fsms) audits...

Business continuity is both a rising discipline and growing concern within the food and drink industry. BC Management (BCM) is a proactive method for food manufacturers dealing with crisis situations, such as food recall or food product withdrawal.

BSI's free HACCP and GMP guide contains information on the Standard, the types of hazards addressed in HACCP and a 12 step guide to producing your HACCP plan. The guide also details how to market your achievement to your customers, with the BSI HACCP and GMP Assurance Mark gained upon your business' certification.

With the world’s oceans becoming more and more saturated with plastic, everyone in the food chain is thinking about the impact of packaging on the environment. Bio-based packaging materials may be part of the solution, but the drive to reduce environmental impact can’t sacrifice the safety of food.

Download this handy guide, it's your quick reference to some of the key changes between the BRCGS Global Food Safety Standard Issue 7 and Issue 8, and also contains helpful definitions of terms.

Download this handy guide is your quick reference to some of the key changes between the BRCGS for Packaging and Packaging Materials Issue 5 and 6, and also contains helpful definitions of terms.