FSMC pdf - Food Service Manager Certification Updated: 2023 | ||||||||||||||||||||||||||||
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Exam Code: FSMC Food Service Manager Certification pdf November 2023 by Killexams.com team | ||||||||||||||||||||||||||||
FSMC Food Service Manager Certification Exam Details: - Number of Questions: The number of questions in the Food Service Manager Certification (FSMC) exam can vary depending on the certifying organization or program. Typically, the exam consists of multiple-choice questions, and the exact number may range from 100 to 150 questions. - Time: Candidates are usually given a set time limit to complete the FSMC exam, which is typically around 2 to 3 hours. It is important to manage time effectively to ensure all questions are answered within the allocated time. Course Outline: The FSMC certification program is designed to assess the knowledge and skills required to effectively manage and operate food service establishments. While the specific course outline may vary depending on the certifying organization, the exam generally covers the following key areas: 1. Food Safety and Sanitation: - Principles of food safety and hygiene - Proper handling, storage, and preparation of food - HACCP (Hazard Analysis Critical Control Point) principles and implementation 2. Menu Planning and Nutrition: - Menu development and design - Nutritional considerations in menu planning - Special dietary needs and restrictions 3. Kitchen and Equipment Management: - Kitchen organization and workflow - Equipment selection, maintenance, and safety - Inventory control and purchasing practices 4. Staff Management and Training: - Recruitment and selection of personnel - Training and development of staff - Employee scheduling and performance management 5. Customer Service and Communication: - Effective communication with customers and staff - Customer satisfaction and complaint resolution - Service standards and etiquette 6. Financial Management: - Budgeting and financial planning - Cost control and analysis - Pricing strategies and profit maximization 7. Regulatory Compliance: - Compliance with local, state, and federal regulations - Licensing and permits - Food safety inspections and audits Exam Objectives: The objectives of the FSMC exam typically include: - Assessing the candidate's knowledge of food safety and sanitation practices to ensure the safe handling and preparation of food. - Evaluating the candidate's ability to plan nutritious and well-balanced menus that cater to various dietary needs and restrictions. - Testing the candidate's knowledge and skills in effectively managing kitchen operations and equipment to ensure efficiency and safety. - Assessing the candidate's ability to recruit, train, and manage staff members effectively. - Determining the candidate's understanding of customer service principles and their ability to provide a positive dining experience. - Evaluating the candidate's financial management skills in budgeting, cost control, and pricing strategies. - Testing the candidate's knowledge of regulatory compliance requirements in the food service industry. Exam Syllabus: The specific exam syllabus for the FSMC may vary depending on the certifying organization. However, the following courses are typically included: 1. Food Safety and Sanitation: - Foodborne illnesses and prevention - Proper handling and storage of food - Cleaning and sanitizing procedures 2. Menu Planning and Nutrition: - Menu development and analysis - Nutritional considerations and labeling - Special dietary needs and menu adaptations 3. Kitchen and Equipment Management: - Kitchen layout and workflow - Equipment selection and maintenance - Inventory control and purchasing practices 4. Staff Management and Training: - Recruitment and hiring procedures - Staff training and development - Performance management and scheduling 5. Customer Service and Communication: - Effective communication with customers and staff - Service standards and customer satisfaction - Handling customer complaints and feedback 6. Financial Management: - Budgeting and financial planning - Cost control and analysis - Pricing strategies and profit margins 7. Regulatory Compliance: - Local, state, and federal regulations - Licensing and permits - Food safety inspections and audits It is important to note that the specific courses and depth of coverage may vary depending on the certifying organization offering the FSMC certification. Candidates should refer to the official guidelines and study materials provided by the certifying organization for the most accurate and up-to-date information. | ||||||||||||||||||||||||||||
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Other Food examsACF-CCP ACF Certified Cooking ProfessionalFSMC Food Service Manager Certification IFSEA-CFM IFSEA Certified Food Manager NRA-FPM NRA ServSafe Food Protection Manager | ||||||||||||||||||||||||||||
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| Food FSMC Food Service Manager Certification https://killexams.com/pass4sure/exam-detail/FSMC Question: 72 The chef decided to make a slow cooked tomato sauce that requires the overnight cooking of the sauce on the burners. The manager hears about the chef"s decision and should: A. Taste the sauce B. Tell the chef not to do that again C. Use the sauce as a daily special D. Throw the sauce away Answer: D If a chef creates a tomato sauce that required the overnight cooking of the sauce, the manager should throw the sauce away. This is because the sauce will have been cooking in the Danger Zone for over the allowed amount of time, making the sauce a hazardous food. Question: 73 Foods that have a pH of 4.6 or above are considered: A. Acidic Foods B. Potentially Hazardous Foods C. Pickled Foods D. All of the above Answer: B Potentially hazardous foods are foods with a pH of 4.6 or above. Foods below this pH are not considered a hazard since the pH is too low for any food pathogen to survive. Examples include soda and vinegar. Question: 74 To avoid any chance of food borne illness due to fry oil, the optimal frequency of changing fry oil is: A. Every night B. Every two days C. Every week D. Once a month Answer: A Changing fry oil every night is the best way to reduce the chances of food borne illness due to fry oil. While fry oil reaches high temperatures during the day, as the oil cools and residual food grows in the oil over night, the chances of food borne intoxicants growing to dangerous levels increases significantly. Question: 75 To avoid foods spoiling in the refrigerator or freezer, which of the following actions is always recommended? A. Placing the oldest product on top of newer product B. Ordering foods for a few days at a time only C. Placing a date of arrival on all foods D. Smelling the food to make sure it is fresh Answer: C Placing a date of arrival on all foods that enter the restaurant helps to avoid food spoilage since it gives you a firm answer as to when the food arrived. From here, you can determine the shelf life of the individual ingredient so that there is no question as to the freshness. While the remaining answers might have some merit, they are incomplete and do not assure the date of entry into the restaurant. Question: 76 For any workstation within a kitchen, the following article(s) should always be found: A. Plastic hand gloves B. Red bucket filled with diluted bleach water C. Head gear D. All of the above Answer: D All of the above. To prevent contamination from your hands to raw foods served to your customers (such as salads), it is important to always have plastic gloves at each workstation in the kitchen. To prevent surface contamination of microbes, a red bucket full of diluted bleach should be at each station as well. No other red buckets should be found in the kitchen so that only red buckets are recognized as sanitation buckets. Finally, some form of head gear, such as plastic, paper, or mesh hats should be placed at each station to prevent hair from falling into the food. Question: 77 Which of the following is a potentially hazardous food? A. Dry rice B. Canned soda C. Ice cream D. Caraway seeds Answer: C Ice cream is considered a potentially hazardous food. In addition to melting, ice cream which is exposed to temperatures within the Danger Zone then re-freezed can allow microbes time to increase in number within the ice cream, making the dessert unsafe to consume. Question: 78 The pathogen most associated with undercooked beef, especially hamburger, is: A. Norovirus B. Salmonella C. E.Coli D. Hepatitis A Answer: C E coli. is the pathogen most often associated with undercooked beef. Of particular concern is E.coli 0157:H7, a powerful strain of E.coli which is among several strains of E.coli with negative consequences for many specific groups. To avoid E.coli from becoming problematic within your restaurant, make sure to avoid cross contamination and cook beef to a well done temperature. For More exams visit https://killexams.com/vendors-exam-list Kill your exam at First Attempt....Guaranteed! | ||||||||||||||||||||||||||||
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The food certification market plays a crucial role in ensuring the safety, quality, and authenticity of food products consumed by people worldwide. Food certification involves a systematic process of inspecting and verifying various aspects of food production, processing, handling, and distribution, in order to meet certain standards and regulations. The food certification market is projected to reach a value of US$ 10,313 million in 2023, with an expected growth to US$ 28,185.9 million by 2033, at a significant CAGR of 11%. Food certifications are vital in ensuring the safety, quality, and sustainability of food products. Consumers are increasingly seeking certified products that validate specific attributes such as organic, non-GMO, fair trade, gluten-free, and animal welfare. Certification bodies are adapting to offer tailored programs, and regulations are becoming strict to protect consumers and maintain food safety standards. The global market is expanding as many countries adopt certification programs, while technological advancements like block-chain enhance transparency. Want to stay ahead in the Food Certification Market? Access our detailed sample report and gain a competitive edge in this thriving industry: https://www.futuremarketinsights.com/reports/sample/rep-gb-4215 The notable growth of processed and convenient food, as well as the emergence of e-commerce and online food delivery, further drive the need for food certification worldwide. Moreover, the demand for halal and ‘free-from’ certified food is growing and leading companies to adopt certification methods to meet consumer demands and maintain trust. The market is likely to continue to grow, driven by the global expansion of the food sector and increased demand for halal products, especially in Middle Eastern countries. Key Takeaways: In 2022, the United States held a prominent share of 18.2% in the food certification market. The country faces challenges related to foodborne illnesses, with 48 million cases recorded annually and nearly 128,000 hospitalizations. Increased adoption of processed meat products has led to fraud cases. Japan is expected to have a growth opportunity in the food certification market, holding over 4.1% of the global market share. The increasing demand for organic food has led to the initiation of certification programs by governing bodies. The growing awareness of clean-label ingredient food and strict regulations imposed by food regulatory bodies contribute to the market’s growth in Japan. In India, the food certification market is driven by the clean-label food movement, increasing health awareness, and the rise in demand for kosher and halal food certification. The prevalence of foodborne diseases in the country has created a need for food certification, with India having a high number of reported cases. China’s food certification market is anticipated to expand by 11.2% in the next decade. The expansion of food infrastructure and the rising demand for processed meat contributes to the increasing need for food certification. The country has experienced outbreaks of foodborne diseases, leading to strict norms and regulations imposed by regulatory bodies. Free from certifications, ISO 22000 is expected to gain traction in the food certification market, holding 11.2% of the market value share. The increasing demand for organic and natural products, along with government initiatives and clean-label food awareness, drives the need for certification. Among the primary applications in the food certification market, bakery and confectionery products hold a significant share of 12.8%. Certification programs ensure the quality, safety, and integrity of these products, assuring consumers. Competitive Landscape: Bureau Veritas, Eurofins Scientific, Intertek Group PLC, SGS Group, and NSF International are some of the prominent competitors in this sector. Mergers and acquisitions are also allowing these big businesses to maintain their dominance over other regional competitors in the market. For example,
Key Companies Profiled are AsureQuality Limited, Bureau Veritas, DEKRA SE, DNV GL, Eurofins Scientific, Intertek Group Plc., Lloyd’s Register Group Limited, SGS SA, TÜV SÜD, and Underwriters Laboratories Inc. Purchase now and gain exclusive access to in-depth segment information. https://www.futuremarketinsights.com/checkout/4215 Market by Categorization: By Type:
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About Future Market Insights (FMI) Future Market Insights, Inc. (ESOMAR certified, recipient of the Stevie Award, and a member of the Greater New York Chamber of Commerce) offers profound insights into the driving factors that are boosting demand in the market. FMI stands as the leading global provider of market intelligence, advisory services, consulting, and events for the Packaging, Food and Beverage, Consumer Technology, Healthcare, Industrial, and Chemicals markets. With a vast team of over 5000 analysts worldwide, FMI provides global, regional, and local expertise on diverse domains and industry trends across more than 110 countries. Contact Us: Future Market Insights Inc. A new survey has revealed that the 64 percent of food businesses are panic about the impact of a poor food safety audit or enforcement. A total of 64 percent of food businesses surveyed by safefood have revealed that they are “extremely concerned” about the impact of a poor food safety audit or enforcement on their business. Engaging with the food sector in Ireland, safefood is now encouraging small food businesses to sign up to its food safety e-learning training tool amid concerns mounting. In addition, the research revealed 45 percent of food businesses claim that ‘food safety and ensuring compliance with regulations’ is their top priority, and while 72 percent of food business owners/managers believed they are very knowledgeable about food safety, only 52 percent feel that their staff are very knowledgeable about the issue. “We know that running a food business comes with a long list of to-do’s and that training can often go on the back-burner due to competing demands; more than half (58 percent) of the business who took part in our survey said that finding time was the biggest challenge for them when it came to staff training,” said Trish Twohig, Director of Food Safety with safefood. Twohig went on to reveal that the cost of training was the next biggest challenge 39 percent of food businesses. “When we analyse those who access training at ‘safefood for business.com,’ more than two in three (67 percent) are learners from the food retail or catering industry followed by almost one in five (17 percent) in education and 14 percent working in food or feed processing and production.” According to safefood, it already has 3,000 unique users, something it says demonstrates the “real demand prevalent for food business owners and managers to provide training that’s “commensurate with the demands of their staff”. Reportedly designed to be practical for small food businesses through the use of short training modules with real-life scenarios, safefood’s tool allows those working in the hospitality sector to track staff progress while training. The survey conducted by safefood reveals deep concerns within the food industry, with 64 percent of businesses expressing extreme worry over the repercussions of poor food safety audits. But it isn’t just safefood that is offering online learning tool to bolster food safety knowledge, earlier in 2023, New Food reported that Greggs partnered with The Allergy Team to launch a forum for its workforce to discuss food allergies, share best-practice and feedback to senior management. Might e-tools be the way forward when it comes to food safety training? Or will there always be a need for in person, human-to-human mentorship? Let New Food know your thoughts! 
detroitnews.com wants to ensure the best experience for all of our readers, so we built our site to take advantage of the latest technology, making it faster and easier to use. Unfortunately, your browser is not supported. Please download one of these browsers for the best experience on detroitnews.com Over the past few years, there has been increasing tension over indigenous foods and seeds. Food experts say they are declining because of over-dependence on genetically modified organisms (GMOs). Josephine Akia Luyimbazi, the country co-ordinator of Participatory Ecological Land Use Management (PELUM) Uganda, says all species of indigenous seeds and crops are endangered. She attributes the problem to poor methods of storage, land use and use of agrochemicals hence a decline in varieties of traditional seeds. According to her, the traditional seeds great-grandparents relied on were more resilient to climate change in terms of drought and prolonged rains, pests and diseases.
Ladies from Ojom farmers society soroti demonstrating how millet flour is made at the 13th Annual Indigenous and Traditional Food Fair at Africana “We recognise that through our research organisations in Uganda, there has been a bid to look at the varieties of our crops and even Improve some of them. Unfortunately, some of the hybrids put our farmers in a situation where they have to continuously keep buying seeds because they cannot be saved after one season,” she says. “This is not the case with the indigenous seeds; Ugandans are used to the culture of saving and sharing seeds as a community, which is not the case for the hybrids and other varieties that have been improved,” she adds. Farmers made the call during a one-week agroecology event at Hotel Africana running under the theme: Nurturing healthy Nutritious Resilient Food Systems For All. The event attracted farmers from different parts of the country who exhibited traditional seeds and crops based on the region they came from. Protection of indigenous foods Indigenous foods are rich in aroma, taste and nutrients. According to Luyimbazi, all these explain why they should be protected and how much can be harnessed, restored, conserved, or restored back into the environment. Luyimbazi stresses that there is a need to go back and protect the wild and neglected species. She says that amidst all the challenges, the demand for traditional foods has risen. She understands that this has come after a realization that traditional foods are not only rich in diets but also medicinal. Dr. Christopher Kyeswa, the chairperson of PELUM Uganda, says the traditional food and seed system contributes to the well-being of consumers but also improves financial situations and combats hidden hunger caused by micronutrient deficiencies (vitamin and mineral deficiencies). Desire Ankunda from the Agrotourism Association says Uganda is in safe hands if every individual understands the importance of indigenous foods. Challenges Brenda Assasira, a master’s student in food science at Makerere University who is also working with agrotourism, explains why most people have fallen prey to growing hybrid foods because they grow faster. “From one acre, you can harvest more in a short time,” she says. She understands that earlier, the population was not as overwhelming as it is today. This has made it impossible to keep growing foods that take a long time to grow, yet the population has to eat. She adds that industrialisation, urbanisation and population growth have claimed big chunks of land where traditional crops would have been grown. According to Assasira, GMOs take up less land than their counterparts. This has given them an opportunity to flourish, no matter the side effects on people’s health. She blames the inconsistency among farmers who prefer to produce more quantity than quality. “To cater for the ever-increasing population, fast foods are always prioritised,” she says. At any moment, Nancy Ayo is not content with the way farmers and people are prioritising hybrid foods. She says people like foods that have grown up on growth enhancers, forgetting the side effects. By this time, Ayo was mingling millet bread (kalo) and sweating. She had a queue of people waiting to taste it. Most of them are urban dwellers, and local food is not their thing. Ayo says shops are now selling seeds that can rot before they germinate and if the Government delays coming up with strategies for shielding traditional seeds, many people will suffer. According to Kyolobi, most families have forgotten how to preserve food, leading to food insecurity. In the past, at least every family would herd dry food and keep it in the granary. Given the urban world, fridges and other preservatives have taken over, which cannot be compared to the latter. He notes that due to that, most of the households are in shambles, jeopardised since it’s a bit complex to preserve genetically modified foods for a long time. The main methods of preserving indigenous vegetables, grains, and seeds used are air and sun-drying, smoked coating, ash mixing, leaving with their covers after harvesting, shading and freezing. What tourists say Chika Kondo from US says Africa, specifically Uganda, has what other countries do not have, and if well preserved, it could develop everyone not only healthy but also economically. Kondo says in US it Is hard to see indigenous foods sold in the market and finding them in Uganda was a blessing. She says however expensive they are, it’s the foods one should always eat because they are fresh and free from chemicals. Government pledges Dr Paul Mwambu, the commissioner for inspection and certification, says the Government has already laid out all ways of training farmers and helping them financially. Mwambu understands that traditional foods remain unbeatable and are rich in nutrients. He explains that even if farmers want all the measures to support them in keeping the breeds of local seeds, teaching them preservation skills will also help develop and produce quality. Berks County is divided into three jurisdictions: Reading, Muhlenberg Township and the rest of the county. practicing and Muhlenberg Township have their own food safety inspectors and the rest of the county is inspected by Pennsylvania Department of Agriculture inspectors. The results will be posted every other week. All food vendors are inspected at least once a year. Other inspections can be triggered by a change of owner, a follow up if a facility had been out of compliance or by a complaint filed with the PDA. View any vendor’s last inspection report online. Click on the PDF version of the inspection report for all details. If a food provider is labeled out of compliance, that means it has one or more violations that require a return visit by an inspector. The establishment is given time to fix the problem(s) and remains open for business. Below are the results of inspections conducted between Oct. 25 and Nov.7, 2023, that were filed in the state database as of Nov. 9 at 6 p.m. BerksMikura Restaurant, 840 N. Park Road, Wyomissing, Nov. 3: 12 violations. The Person in Charge did not demonstrate adequate control of food safety in this food facility as evidenced by this non-compliant inspection. Food (vegetables) observed in the walk-in cooler, slimy to the touch/spoiled and adulterated. Observed visible evidence, such as droppings/insect bodies, of insect and rodent contaminated foods in the kitchen and walk-in cooler. Multiple food items in the walk-in cooler stored open with no covering. Gaskets on the doors of the bain marie units at the cooking line are repaired with materials unapproved for food equipment. The slicer/knives/cleavers, food contact surfaces, was observed to have dried food residue and were not clean to sight and touch. Multiple non-food contact surfaces throughout the facility have an accumulation of grease/dirt/old food debris. The handwash sink in the kitchen area was blocked by dishes and was not accessible at all times for employee use. Outside grease handling unit and surrounding area was extremely dirty, sticky, and possibly attracting insects and rodents. Also observed other items of trash stored in the area of this unit. Soap was not available at the handwash sinks in the kitchen and server areas. Paper towel dispensers empty at the handwash sinks in the kitchen and server areas. Food facility inspection indicates evidence of rodent and insect activity in most areas of the facility. Observed insecticides or rodenticides in the kitchen area, not labeled by the manufacturer as approved for use in a food facility. Out of compliance. McDonald’s #24028, 2725 N. Meridian Blvd., Wyomissing, Nov. 2: three violations. Chlorine chemical sanitizer residual detected in the final sanitizer rinse cycle of the low-temperature sanitizing dishwasher was 0 ppm, and not 50-100 ppm as required. Facility must clean and sanitize all dishes and utensils in the 3-bay warewashing sink. Debris accumulated and observed along surfaces of reach-in freezers and beverage machines. No sign or poster posted at the hand wash sink in the front prep area to remind food employees to wash their hands. COS Americana Diner, 682 Route 100, Bechtelsville,Oct. 30: four violations. Onion Rings and Veal Patties were observed stored in the Victory upright freezer open with no covering. COS. Observed wet wiping cloths in counter area, not being stored in sanitizer solution. COS The Hobart meat slicer, a food contact surface, was observed to have food residue and was not clean to sight and touch. COS. There is observable encrusted grease like build up on the wall behind, floor under, and sides of equipment along the main cook line. Dogs-N-More, 20 N. Third St., Bally,Oct. 27: no violations. Foodleigh.Com, 342 W. Main St., Kutztown,Oct. 27: no violations. Gulf Station Oley, 1141 Memorial Highway, Oley,Oct. 27: three violations. Ice bagged in facility does not have the facility information on bag. Prepackaged food (sandwiches from Alburtis location) not labeled properly with the ingredient statement or a sign indicating that ingredients are available upon request. Thermometers for ensuring proper temperature of equipment are not available in the two small self-serve refrigerators in the drink area. Back door located near the self-serve ice cream freezer is deteriorated/has a gap and does not protect against the entry of insects, rodents, and other pests. K’town Pub, 257 W. Main St., Kutztown,Oct. 27: one violation. Food facility does not have quaternary ammonia sanitizer test strips to determine appropriate sanitizer concentration at the 3-compartment sinks. K’town Pub Mobile-Mff4, 257 W. Main St., Kutztown,Oct. 27: one violation. Light bulbs have protective plastic tubing, but are missing end caps. Mr Food Store #66104, 342 W. Main St., Kutztown,Oct. 27: no violations. Tommyboy’s Pizza & Cafe, 313 W. Main St., Kutztown,Oct. 27: one violation. Food facility does not have available sanitizer test strips to determine appropriate sanitizer concentration at the 3-compartment sink. Gibraltar Fire Company, 3351 Main St., Birdsboro,Oct. 26: no violations. Logan’s Roadhouse, 65 Wilderness Trail, Hamburg,Oct. 26: five violations. Food [rice, mashed potatoes] was held at 110-120 °F, in the steam table area, rather than 135°F or above as required. Ice machine, a food contact surface, was observed to have black residue and was not clean to sight and touch. The hand wash sinks located in the kitchen prep area and dish wash area do not have water at a temperature of at least 100°F. Soap was not available at the hand wash sink in the bar area. Debris observed along floor perimeters, under equipment, in the prep area. Out of compliance. Rita’s Of Hamburg, 400 S 4th St., Hamburg,Oct. 26: no violations. River Rock Academy, 810 Brownsville Road, Reading,Oct. 26: one violation. Working containers in kitchen area, used for storing *chemicals, cleaners* taken from bulk supplies, were not marked with the common name of the chemical. Corrected. Tulpehocken School District Junior Senior High School, 430 New Schaefferstown Road, Bernville,Oct. 26: no violations. Twin Valley School District Robeson Elementary, 801 White Bear Road, Birdsboro,Oct. 26: one violation. Ceiling tiles missing at the serving line and above the tables in the eating area need to be replaced. Weis Markets #181, 552 State St., Hamburg,Oct. 26: one violation. Soap was not available at the hand wash sink in the produce prep area. PIC replenished soap during inspection. Windsor Inn, 38 W. Lancaster Ave., Shillington,Oct. 26: one violation. The food facility does not have the original certificate for the certified food employee posted in public view. Andali’s Family Restaurant, 40 S. Centre Ave., Leesport,Oct. 25: three violations. One of the walls in the front pizza area is still bare wood after remodeling. Hood surfaces have an accumulation of dust/dirt/grease. Hood is scheduled to be cleaned in November. Ceiling tile missing in front of the hood needs to be replaced. Douglassville Hotel, 8 Old Swede Road, Douglassville,Oct. 25: five violations. Observed a build up of ice in the walk in freezer on the floor and in contact with packaged food. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the refrigerators in the kitchen. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration in the bar area. Observed clean utensils in the clean dish area, stored uncovered or not inverted. Corrected. Bar handwashing sink does not have hot water. Fleetwood Grange #1839, 2864 Moselem Springs Road Po Box 27, Fleetwood,Oct. 25: no violations. Leesport Diner, 5407 Pottsville Pike, Leesport, Oct. 25: five violations. Scoops are being stored directly on top of the ice machines (upstairs and downstairs). Corrected. Observed some food items stored directly on the floor in the walk-in cooler, rather than 6 inches off of the floor as required. Corrected. Thermometer for ensuring proper temperature of equipment is not available or readily accessible in the dessert case at the front counter. There is an accumulation of dirt, old food debris and other items on the floor under the equipment in the food preparation area of the kitchen. Facility started to clean these areas during this inspection. Observed residue on the interior surfaces/shelves in the 2-door Continental refrigeration unit near the fryers. The food facility does not have the original certificate for the certified food employee posted in public view. Pennwyn Motor Association Inc., 798 Mohnton Blvd., Mohnton, Oct. 25: one violation. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in refrigerator in the kitchen. Corrected. Redner’s Warehouse Mkt #87, 1179 Ben Franklin Highway, Douglassville, Oct. 25: three violations. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the deli, milk and food walk in coolers. Corrected. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the produce, bakery and meat coolers. Observed broken egg shells in the food walk-in cooler on the floor in the back right hand corner. Corrected. Observed broken eggs in the grates of the customer self-service egg refrigerator. Mop sink has a hose attachment that is hanging below the flood rim of the sink and not an appropriate air gap. Corrected. Vida Cafe Brunch & Tacos, 351 N. Centre Ave., Leesport, Oct. 25: no violations. Muhlenberg TownshipDunkin, 3634 Pottsville Pike, five violations. Personal items observed stored next to food/single serve paper items. Observed stained/ripped edges on several rubber spatulas. The handwash sink in the front work area was being used for other reasons besides handwashing sink as evidenced by observed miscellaneous items, chemical spray bottle, water bottle, stainless steel pitcher in the sink area. Plumbing system not maintained in good repair – observed leaking at the handwashing sink. The handwash sink in the back prep does not have single use towels. ReadingNone filed. UPDATESThe following reports for the period of Oct. 11 to Oct. 24, 2023, were added to the state’s database after Oct. 26 and did not appear in the previous Berks food safety report. BerksConrad Weiser School District West Elementary, 102 S. Third St., Womelsdorf, Oct. 24: no violations. Exeter Twp. School District Owatin Creek Elementary., 5000 Boyertown Pike, Reading, Oct. 24: no violations. Exeter Twp. School District Jacksonwald Elementary, 100 Church Lane Road, Reading, Oct. 24: no violations. Exeter Twp. School District Lorane Elem, 699 Rittenhouse Drive, Reading, Oct. 24: no violations. Little Caesars, 2851 Perkiomen Ave., Reading, Oct. 24: 13 violations. The Person in Charge did not demonstrate adequate control of food safety in this food facility as evidenced by this non-compliant inspection. Food employee observed preparing pizza while wearing multiple bracelets and a watch. Food facility does not have available sanitizer test strips to determine appropriate sanitizer concentration. Observed a cracked, wooden rolling pin on one of the food preparation tables. There is an accumulation of dirt/debris in the floor drain, on the floor, and on the plastic rack at the 3-compartment sink. There is an accumulation of dirt/debris on the floor under some pieces of equipment. The food facility does not have the original certificate for the certified food employee posted in public view. Observed water leaking at the water meter in the utility closet. There is an accumulation of standing, dirty water on the floor. There are several areas in the kitchen where the coving and/or wall are damaged. Soap was not available at the handwash sink in the back kitchen area. Soap dispenser is mounted at the 3-compartment sink and not the handwash sink. The old soap dispenser mounted at the handwash sink is empty. Paper towel dispenser empty at the handwash sink in the men’s restroom. The handwash sink in the women’s restroom does not have single use towels or air drying device. Ceiling tiles missing in the mop sink area need to be replaced. Food facility inspection indicates evidence of rodent/insect activity in some areas. Facility’s pest control program appears to be a monthly service. Facility may need to increase service visits and/or make the corrections noted on the service reports. Observed pieces of dirty equipment being stored in both the front area and in the back room (old, unused walk-ins). Out of compliance. Salute Ristorante Italiano, 4718 Penn Ave., Sinking Spring, Oct. 24: seven violations. Observed food on table placed right against hand sink, where it is subject to splash from hand sink. Table to be moved or a shield placed on side of handsink.Shield placed. Corrected. Tray stored on top of containers of food in the top Bain Marie on the cook line. Corrected. Temperature measuring device for ensuring proper temperature of equipment is not available or readily accessible in the walk in cooler. Corrected. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration in the ware washing and bar area. Interior surfaces of ice machine had buildup of mold-like substance and was not clean to sight & touch. Corrected. Hand sink in pizza shop has hot water turned off. Hot water faucet handle leaking. Floor in the back prep area in front of the vacuum sealer, has an area of broken tiles, and is not durable, smooth, non-porous, non-absorbent. Paper towel dispenser empty at the handwash sink in the back prep area. Corrected. G&J Pizzeria & Bakery, 501 Main St., Blandon, Oct. 23: no violations. Heart & Hearth Deli & Smokehouse On Main, 466 W. Main St., Kutztown,Oct. 23: no violations. Josh’s Pizza Zone, 51 E. Second St., Boyertown, Oct. 23: no violations. Kilts’ Kitchen, 71 W. Penn St., Lenhartsville, Oct. 23: two violations. Food facility does not have available sanitizer test strips to determine appropriate sanitizer concentration. Toilet room does not have a self-closing door. 501 Grill & Tavern, 7646 Lancaster Ave., Mount Aetna, Oct. 20: four violations. Vacuum packed salmon was thawed in vacuum packaging which is not an approved thawing method. Corrected. Food facility does not have available sanitizer test strips or test kit to determine appropriate sanitizer concentration. Food facility hot water heater is not producing enough hot water to supply hand sinks at the time of this inspection. The handwash sink located in the kitchen/bar area does not have water at a temperature of at least 85°F. Water heater malfunction for hand sinks however facility has 2nd heater for other sinks. Feliciano’s Family Restaurant, 24 Maria St., Bethel, Oct. 20: no violations. Heidelberg Country Club, PO Box 309, Bernville, Oct. 20: three violations. Observed deeply scored cutting boards not resurfaced or discarded as required. Old water underneath cutting board for bain marie due to not allowing the cutting board to airdry when cleaned. A working container of *cleaner / sanitizer* was stored above or on the same shelf with food, equipment, and/or single service articles in the banquet kitchen area. Hi-Way Meat’s, 4030 Conrad Weiser Parkway, Womelsdorf, Oct. 19: one violation. Observed frozen reduced oxygen packaged fish without a label indicating that it is to be kept frozen until time of use. This is a repeat violation. Johnny & Hons Smokehaus, 924 W. Penn Ave., Robesonia, Oct. 19: three violations. Several food containers pulled from freezer not date marked with pull date and contain old dates. Observed deeply scored cutting boards not resurfaced or discarded as required. Also cutting mat with deep scratches and holes. Discarded. Knives in table mounted knife holder, a food contact surface, were observed to have food residue and was not clean to sight and touch. Corrected. MuhlenbergALDI, 3520 N. Fifth Street Highway, Oct. 20: one violation. Raw chicken displayed next to raw beef, in common equipment with no barriers to prevent cross-contamination. Dutch Maid Bakery, 2934 N. Fifth Street Highway, Oct. 20: two violations. Observed food stored below dusty overhead fan guards. Observed employee personal items not stored in designated location away from food and food equipment. Unique Pretzel Bakery Inc, 215 E. Bellevue Ave., Oct. 20: no violations. Boardwalk Snacks, 2934 N. Fifth Street Highway, Oct. 14: two violations. Food employee observed in chocolate covered fruit station, not wearing proper hair restraint, such as net, hat, or beard cover. Employee personal items must be stored in a designated area away from food and food equipment. Salino’s Imports Fairgrounds Llc, 2934 N. Fifth Street Highway, Oct. 14: one violation. The food facility does not employe a certified employee as required. An employee has registered to attend an approved certification class. ” Scrimager Family Meats, 2934 N. Fifth Street Highway, Oct. 14: four violations. Food employee observed in meta prep area, not wearing proper hair restraints, such as nets, hats, or beard covers. Observed wet wiping cloths in meat cutting area, not being stored in sanitizer solution. Employee personal items must be stored in a designated area. Refrigerated personal items must be stored to avoid contaminating other refrigerated items for customer purchase. Observed deeply cutting boards, hard maple, that are worn with deep scores on edge, and warping, and showing evidence of split contact crevices. “ The comprehensive Testing, Inspection and Certification (TIC) Market Report spans over 105 pages, encompassing a complete Table of Contents, along with over 140 tables, figures, and charts. This report provides in-depth insights into the Testing, Inspection and Certification (TIC) industry, covering both the pre and post COVID-19 market landscape. It also presents a regional analysis of the industry's current situation. ( Ask for sample Report ) Testing, Inspection and Certification (TIC) Market Report 2023 Analysis based on Applications (Automotive, Food and Agriculture, Oil and Gas, Construction and Engineering, Energy and Chemicals, Transportation (Rail and Aerospace), Other), Types (Testing, Inspection, Certification, ), Segmentation analysis, Regions and Forecast to 2030. The Global Testing, Inspection and Certification (TIC) market Report provides In-depth analysis on the market status of the Testing, Inspection and Certification (TIC) Top manufacturers with best facts and figures, meaning, Definition, SWOT analysis, PESTAL analysis, expert opinions and the latest developments across the globe. How will you analyse the competitional analysis between top key players included in the report?
With the aim of clearly revealing the competitive state of the industry, we concretely analyse not only the leading plyers that have a voice on a global scale, but also the regional small and medium-sized players that play key roles and have plenty of potential growth. Key players in the global Testing, Inspection and Certification (TIC) market are covered in Chapter 3 and 8:
Brief Picture About Testing, Inspection and Certification (TIC) Market: The global Testing, Inspection and Certification (TIC) market size was valued at USD Million in 2022 and will reach USD Million in 2028, with a CAGR during 2022-2028. As the COVID-19 and the Russia-Ukraine war are profoundly affecting the global supply chain relationship and raw material price system, we have definitely taken them into consideration throughout the research, and in Chapters 1.7, 2.7, 4.1, 7.5, 8.7, we elaborate at full length on the impact of the pandemic and the war on the Testing, Inspection and Certification (TIC) Industry. To Know How Covid-19 Pandemic and Russia Ukraine War Will Impact This Market- REQUEST SAMPLE What are the major applications and type of Testing, Inspection and Certification (TIC) Market?On the basis of product type this report displays the production, revenue, price, market share and growth rate of each type, primarily split into:
On the basis of the end users/applications this report focuses on the status and outlook for major applications/end users, consumption (sales), market share and growth rate for each application, including:
You will get detailed information regarding types and applications in Chapter 5 and 6. Get a sample PDF of report - What is a major information sources?Both Primary and Secondary data sources are being used while compiling the report. Primary sources include extensive interviews of key opinion leaders and industry experts (such as experienced front-line staff, directors, CEOs, and marketing executives), downstream distributors, as well as end-users. Secondary sources include the research of the annual and financial reports of the top companies, public files, new journals, etc. We also cooperate with some third-party databases. Please find a more complete list of data sources in Chapters 11 Geologically, the detailed analysis of consumption, revenue, market share and growth rate, historical data and forecast (2017-2030) of the following regions are covered in Chapter 4 and Chapter 7:
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Get a sample PDF of report - Can I modify the scope of the report and customize it to suit my requirements?Yes. Customized requirements of multi-dimensional, deep-level and high-quality can help our customers precisely grasp market opportunities, effortlessly confront market challenges, properly formulate market strategies and act promptly, thus to win them sufficient time and space for market competition. Detailed Table Of Content of Global Testing, Inspection and Certification (TIC) Market Insights and Forecast to 2030 4 Value Chain of the Testing, Inspection and Certification (TIC) Market 4.1 Value Chain Status 5 Global Testing, Inspection and Certification (TIC) Market-Segmentation by Type 6 Global Testing, Inspection and Certification (TIC) Market-Segmentation by Application
8 Competitive Intelligence Company Profiles 9 Global Testing, Inspection and Certification (TIC) Market-Segmentation by Geography 10 Future Forecast of the Global Testing, Inspection and Certification (TIC) Market from 2023-2030 10.1 Future Forecast of the Global Testing, Inspection and Certification (TIC) Market from 2023-2030 Segment by Region Continued.... Purchase this report (Price 3480 USD for a single-user license) About Us: Market is changing rapidly with the ongoing expansion of the industry. Advancement in the technology has provided today's businesses with multifaceted advantages resulting in daily economic shifts. Thus, it is very important for a company to comprehend the patterns of the market movements in order to strategize better. An efficient strategy offers the companies with a head start in planning and an edge over the competitors. Market Growth Reports is the credible source for gaining the market reports that will provide you with the lead your business needs. Contact Us: Market Growth Reports Phone : US + 1 424 253 0807 UK + 44 203 239 8187 E-mail : Web : MENAFN17112023004576010663ID1107444992
Adulteration of foods and beverages, health consciousness, and increased consumption of organic products are some of the crucial factors influencing the market for food certification Vancouver, Nov. 08, 2023 (GLOBE NEWSWIRE) -- The global food certification market is estimated to reach value of USD 9.15 billion by 2032, according to a exact analysis by Emergen Research. The growing emphasis on consuming processed foods, seafood, beverages, and substitutes for different products is a vital factor driving the market. Halal certification, issued by the Halal Institute, is an obligatory food certification typically required in countries of the Middle East This certification is mostly used for consumption of meat, poultry, and seafood, as it is consumed in almost every country. Higher emphasis on the Halal certification in Middle East Countries and Asian Countries has driven the market predominantly. The food certification market report provides the details related to the exact developments, trade norms, detailed analysis of imports and exports, and market share. The consumption pattern of consumers is currently shifting toward processed foods obtained from farms. The global food certification market is expected to remain in a competitive and highly fragmented landscape in the near future, consisting of a large number of small start-ups, medium enterprises, and large conglomerates. Due to the increase in safety standards worldwide and to sustain the growing competition, organizations are applying for food certification. Request Free sample Copy (To Understand the Complete Structure of this Report [Summary + TOC]) @ https://www.emergenresearch.com/request-sample/414 Scope of Research
Emergen Research is Offering Limited Time Discount (Grab a Copy at Discounted Price Now) @ https://www.emergenresearch.com/request-discount/414 Competitive Landscape The market for food certification is mostly consolidated, with several conglomerates as well as medium-sized and start-up companies accounting for a significant share of the global market. Key players operating in the food certification market are desegregated across the value chain. These companies are well-equipped with extensive production facilities and they are also engaged in various research and development activities. Some of the prominent players in the market are: Strategic Development
Direct Order Can Be Placed Through This Link [Exclusive Copy] @ https://www.emergenresearch.com/select-license/414 Some Key Highlights From the Report
Browse Full Report Description + Research Methodology + Table of Content + Infographics@ https://www.emergenresearch.com/industry-report/food-certification-market Curated Reports You Shouldn't Miss: Dive In Now! Fermented Food and Ingredients Market By Food Type (Fermented Dairy Products, Fermented Beverages), By Ingredient Type (Organic acids, Amino acids, Industrial Enzymes), By Distribution Channel (Online stores, Supermarkets), Forecasts to 2027 Food Certification Market By Application (Processed Meat & Poultry, Organic Food, Dairy Products, Seafood, Beverages, Infant Food, Others), By Type (ISO 22000, Halal, Kosher, SQF, FSSAI, BRC, Others), By Risk (Low Risk, High Risk), and By Region, Forecasts to 2027 Tea Extracts Market By Application (Food & Beverage, Cosmetics, Pharmaceuticals, Others), By Nature (Organic, Conventional), By Form (Liquid, Powder, Encapsulated), By Type (Black Tea, Green Tea, Oolong Tea, Others), By Distribution Channel, and By Region, Forecasts to 2027 Pet Food Packaging Market By Types of Material (Paper & Paperboard, Plastics, Metals), By Packaging Type (Cans, Pouches, Bags, Cartons), By Animal Type (Dog, Cat, Fish, Bird), and By Regions, Forecasts to 2027. Food Tech Market By Technology Type (Mobile App, Websites), By Service Type (Online Food Delivery, Online Grocery Delivery, OTT & Convenience Services), By Product Type (Meat, Fruits and Vegetables, Dairy), and By Region, Forecasts to 2027 Smart Food Market By End Products (Dairy Products, Bakery products, Meat products, Confectionary, Beverages, Dietary Supplements), By Food type (Encapsulated Food, Functional Food, Genetically Modified Food), and By Region, Forecast to 2028 About Emergen Research Emergen Research is a market research and consulting company that provides syndicated research reports, customized research reports, and consulting services. Our solutions purely focus on your purpose to locate, target, and analyze consumer behavior shifts across demographics, across industries, and help clients make smarter business decisions. We offer market intelligence studies ensuring relevant and fact-based research across multiple industries, including Healthcare, Touch Points, Chemicals, Types, and Energy. Contact Us: Eric Lee Corporate Sales Specialist Emergen Research | Web: https://www.emergenresearch.com/ Direct Line: +1 (604) 757-9756 E-mail: sales@emergenresearch.com Explore Our Japanese Version: Food Certification Market Explore Our Blogs and Insights Section: https://www.emergenresearch.com/insights Read our Press Release @ https://www.emergenresearch.com/press-release/global-food-certification-market This advertising content was produced in collaboration between Vox Creative and our sponsor, without involvement from Vox Media editorial staff. From the saffron-scented seafood rice to shrimp seared in sizzling garlic olive oil, dishes from Spain have won over many D.C. diners. As Spanish establishments proliferate in the nation’s capital, though, consumers are seeking restaurants that authentically highlight Spain’s diverse food and wine offerings. So how do diners know which restaurants are the real deal? ICEX Foods and Wines From Spain has developed the Restaurants From Spain Certification program — a seal of approval that ensures a restaurant’s authenticity. It lets diners know that the ingredients, cooking methods, dishes, and wine adhere to a rigorous set of standards. The months-long certification process is worth it, say D.C. restaurateurs who have been certified, as it raises their restaurants’ profile and provides ongoing opportunities to learn more about Spanish cuisine through conferences, travel, and networking events. Several restaurants around D.C. have earned the certification, so if you’re looking to be transported to Spain without leaving the Capitol, book a reservation at one of these venues: :format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25025678/SELECT_Salted_Cod_fish_fritters___fried_anchovies__1_.jpg) Joselito Casa de ComidasDecorated with old black-and-white photos honoring the family of owner Jose Candón-Pérez, the six-year-old Capitol Hill award winner has attracted a loyal following by serving the cuisine that Spaniards make at home for their families, says executive chef David Sierra. “We’re trying to show our guests that Spanish gastronomy is more than tapas or paellas and that the quality and diversity of ingredients is what makes Spanish cuisine appreciated around the globe,” Sierra says. The restaurant’s traditional recipes include the grilled ibérico pork shoulder served with Canary Islands-style boiled potatoes, grilled octopus with pimentón and potato cream, and cod fritters with honey aioli. The wine list is not only dominated by wines from Spain, but represents a dozen regions. Some of the best values include the red tempranillo from the prestigious Ribera del Duero region and a white albillo — a grape unique to Spain — from Castilla y León. Getting certified by ICEX Foods and Wines From Spain was rigorous and involved answering questions about every aspect of the restaurant, including the menus, wine list, and the management team. Moreover, Joselito staff had to send photos of the restaurant, dishes, recipes, and proof of authenticity of the origin of its products. But it paid off, Sierra says. “The certification means not only having more exposure for our business but also recognizing the hard work behind the curtains.” It also allowed Sierra to attend a Spanish gastronomy conference, Gastronomika, in San Sebastián, Spain, where he could exchange ideas with some of the best chefs around the world. :format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25045390/Xiquet_Late_Summer_2023_14__1_.jpg) Taberna del AlabarderoOriginally founded in Madrid in 1974, Taberna del Alabardero has been bringing traditional flavors from Spain to D.C. since 1989. Some menu highlights include nine types of paellas, including some cooked with seafood, others with poultry, and one made with just vegetables. Idiazabal, Manchego, and Murcia al Vino are among the 20 Spanish cheeses that pair well with the serrano and the jamón ibérico, cured for 48 months. Taberna del Alabardero also serves fideuà, a Catalan seafood paella made with vermicelli-style noodles instead of rice, shrimp, squid, monkfish, clams, mussels, and saffron. The wine list includes more than 500 wines, as well as 50 by the glass offerings, reflecting a wide range of winemakers from various Spanish regions. With vintage wines, highly rated bottles, and many that are unique to Spain, the list also has options priced to suit varied budgets, from a $45 bottle of grenache from the Northwest province of Zaragoza to a $2,500 tempranillo from Ribera del Duero. “Our elaborate wine program is a reflection of our traditional food that offers diverse Spanish wines as well as its most important grapes,” says Ramón Pereiras, general manager of Taberna del Alabardero, a white-tablecloth restaurant in downtown DC. Taberna del Alabardero’s certification further strengthens its brand and loyalty among customers looking for Spanish gastronomy and products, Pereiras says. “It is an honor and privilege that we have been given this certification and to be recognized to carry out the high quality standards of Spanish cuisine.” :format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24997367/SELECT_Gen_de_Denia_2.jpg) Xiquet by Danny LledóOne of D.C.’s best-known chefs, Danny Lledó, chef and owner of Xiquet by Danny Lledó, has worked at some of the finest venues, including Madrid’s Botín, the world’s oldest continuously operated restaurant. Recognized as a chef ambassador for the Valencia region where he was raised, Lledó’s menu reflects his heritage and a modern spin on Spanish dishes like paella. The rice and seafood dish arròs a banda features red prawns and cuttlefish, while paella de caçador blends rice with smoked duck breast and black trumpet mushrooms. More than 100 wines represent 14 wine regions from Spain, including some of the best bottles from Rioja, Priorat, Valencia, and others. The highly curated wine list earned the restaurant a sommelier award. “We’re trying to represent all the regions and different vintages from different wineries, making sure that it matches our food,” Lledó says. “We’re dealing with the best of Spain.” Getting certified has afforded Lledó unique travel and learning opportunities, too. For instance, in January, he attended Madrid Fusión, a summit on Spanish food and wine, and the Xiquet staff also get access to continuing education workshops and seminars to hone in on, say, Spanish cheeses or ham. “That’s the biggest value is the continuous education. When you do deep dives, you learn something new,” Lledó says. Filling out an application, interview, and site inspection were among the steps needed to get certified as an authentic purveyor of food and wine from Spain. The reward is being considered an unofficial spokesperson for the country’s gastronomy, Lledó says. Visit this link to see the full list of Certified Restaurants from Spain. :format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/24982637/RFS_Hand_logo.png){kind=logo} :format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/25015989/NEW_RFS_LOGO_LOCKUP.001.png){kind=logo} Table of contents This week, the European Food Information Council (EUFIC) will host a symposium on food education and engagement and a training series on science communication at the 14th European Nutrition Conference, organised by the Federation of European Nutrition Societies (FENS) in Belgrade, Serbia. Education and engagement crucial to build food and health science literacyAs part of our commitment to build food and health science literacy and promote evidence-based decision-making of European citizens, we have invited expert speakers to present their experiences and success stories in a symposium that will take place on Friday 17 November. The session will bring together speakers with expertise of food education and engagement in a range of different environments including the classroom, city- and community-based programmes, science museums and the media. Following an introduction from EUFIC’s Content Lead Nina McGrath, Dr Keren Dalyot will present the work of the EIT FoodEducators, which supports educators across Europe to teach, engage and inspire young people to make healthier and more sustainable food choices. Helin Haga from Science Centre AHHAA Foundation will supply an overview of food waste related education examples from Estonia, followed by Kirstie McAdoo who will share experiences of Airfield Estate’s food education programme. The session will conclude with a presentation by Ali Atıf Bir of the Sabri-Ülker Foundation on addressing misrepresentation of nutrition science in the media and a panel-discussion moderated by EUFIC. Science communication trainingsDuring the conference, EUFIC’s Outreach Lead Carlos Abundancia will also deliver two training sessions, that will provide a broad overview of the essential elements of science communication, including its definition, significance, and evolution to conference delegates. Participants will gain insights into best practices of effective science communication, including key components of a well-structured communication plan. This informative session intends to raise awareness of the elements that go into good science communication and equip attendees with the essential knowledge to engage with their audiences more effectively. The theme of this year’s European Nutrition Conference is ‘Food, Nutrition and Health: Translating science into practice’. Hundreds of leading researchers, organisations and institutions from across the world will present and discuss their research across 10 thematic tracks including Nutrition across the life course; Nutrition, metabolism and chronic diseases; Personalised nutrition; Nutrition and the environment, sustainability and diversity and Cultural, societal and behavioural aspects of diet and nutrition.
The dissemination of this research is co-funded by the European Union. However, the views and opinions expressed are those of the author(s) only and do not necessarily reflect those of the European Union or the European Health and Digital Executive Agency (HaDEA). Neither the European Union nor the agency can be held responsible for them. Nutraland USA, Inc.'s Manufacturing Facility Achieves BRCGS Food Safety Certification with Grade A Rating
PR Newswire IRVINE, Calif., Nov. 13, 2023 IRVINE, Calif., Nov. 13, 2023 /PRNewswire/ -- Nutraland USA, Inc., a leading supplier of sustainable and natural ingredients, today announced that its manufacturing facility has achieved BRCGS certification with a grade A rating.
BRCGS is a market-leading global brand that helps build confidence in the supply chain. Their Global Standards for Food Safety, Packaging Materials, Storage and Distribution, Consumer Products, Agents and Brokers, Retail, Gluten Free, Plant-Based and Ethical Trading set the benchmark for good manufacturing practice, and help provide assurance to customers that the products are safe, legal and of high quality (www.BRCGS.com, 2023; https://www.brcgs.com/about-brcgs/why-brcgs/). Achieving BRC certification with a grade A rating on the initial audit is a significant accomplishment that demonstrates Nutraland USA, Inc.'s dedication to providing safe and high-quality products to its customers. The certification process, which is recognized by the Global Food Safety Initiative (GFSI), involved a rigorous audit of the company's manufacturing facility, including its food safety management systems, production processes, and quality control procedures. "We are very proud of our manufacturing facility to have achieved BRC certification with a grade A," said Sanying Xu, President of Nutraland USA, Inc. "This certification demonstrates our principled approach to food safety and quality. We are committed to providing our customers with the highest quality products possible, and this certification is further confirmation of that commitment." Nutraland USA, Inc.'s manufacturing facility, located in southern China, is a state-of-the-art facility that produces a wide range of natural, sustainable, clean-label ingredients, including Vegadelight® Vegan Vitamin D3, SomNatural® and Somato™ phytomelatonin, Miricell™ Rice Germ Polyamines, and K2Go® complete line of vitamin K products, among others. The facility is equipped with the latest technology and employs a team of highly qualified professionals who are committed to producing safe and high-quality products. About Nutraland USA, Inc.: Nutraland USA is a leading supplier of sustainable, plant-based nutritional ingredients for food, beverage, and supplement products. The company is focused on clean-label, sustainable solutions and dedicated to providing innovative, high-quality products that meet the evolving needs of consumers. To learn more about Nutraland USA's nutritional ingredients, visit . For more information, please contact: Nutraland USA, Inc. – sales@nutralandusa.com
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