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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.

This webinar discusses how different parts of food sector operations can be impacted, and how to identify and manage risk around each of these trends will be discussed.

Watch all webinars of this series:

• Webinar 1 | On-demand: Cybersecurity is a C-suite opportunity
• Webinar 2 | On-demand: Digital transformation – enabling operational technology resilience
• Webinar 3 | On-demand: Data protection considerations in the direct-to-consumer business model
• Webinar 4 | On-demand: Remember When Food was food and Security was a locked door?

Managing employees’ health and well-being is the responsibility of any responsibly business in the food sector. UN Sustainable Development Goals three and eight address health, well-being and productive and decent employment for all. All organizations have an obligation to support the good health and well-being of its employees.

The risk assessment methodology for Hazard Analysis Critical Control Point, known as HACCP, has been around since 1969 and become the backbone of food safety standards and regulations globally. The concept of HACCP continued to expand to include new classifications of food safety hazards to demonstrate preventative food safety controls throughout the food supply chain.

Unannounced audits are viewed in one of two ways; an opportunity to demonstrate consistently high standards of food safety compliance across fundamental systems and hygiene practices (control of allergens, foreign matter and labelling); or they’re seen as a risk that compliance inconsistencies will be exposed.

Modern slavery is now on the radar of the media and NGOs, many of whom are unafraid to publicly shame and thrust brands into the spotlight for failing to address it. There has been a significant increase in investigative journalism and data collection to highlight and expose modern slavery within a range of industries. 

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.

The achievement of the 2030 Agenda for Sustainable Development and the Sustainable Development Goals (SDGs) will require all hands on deck. Join industry experts as they talk you through how a focused approach to SDGs can all make a difference.

• Webinar 1|On-demand: Sustainable Development Goals for business growth and resilience
• Webinar 2|On-demand: Sustainable packaging vs food waste, the full story
• Webinar 3|On-demand: Ethical and risk-based procurement for people planet and profit
• Webinar 4|On-demand: Combating greenhouse gas emissions in facilities, goods, and transportation
• Webinar 5|On-demand: Facilitating gender equality and a zero-accident culture in manufacturing
• Webinar 6|On-demand: Reducing waste- circular economy in the food, beverage and packaging sectors

Historically, delivering on the consumer expectation of safe food products has been managed using the concept of understanding and assessing food safety risk; the identification of critical points of control and the careful management of the production process.

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 harboring 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.1 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 & 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 & GMP Assurance Mark gained upon your business' certification.