Press Release

Publications & Write-ups

Series of article on FOOD SAFETY - Improving business bottom lines, published in “Quality World” most prestigious scientific magazine in India;

Article Part – I: Vol. V, Issue: 6, Jun 2008 – Deals with Food Safety Standards and practices. An attempt has been made to touch upon all available Food Safety Standards and regulations as a backdrop for ISO 22000, which integrates HACCP and GMP. It is interesting to note that ISO 22000 is concerned with internal and communication both upstream and downstream throughout the supply chain, PRPs and OPRPs are incorporated in ISO 22000 and it is a novel and very useful concept. On Food Safety Standards the article is a good pick.

Article Part – II: Vol. V, Issue: 9, Sep 2008 – Provides an appreciation of BRC Editions with special reference to their latest edition viz: Issue 5. In food safety area this article provides valuable information which is otherwise very difficult for any stakeholder to obtain.

Article Part – III: Vol. VI, Issue: 2, Feb 2009 – This article takes you through the operations of Al-Nab'a Catering Services, Oman. The excellent system of ensuring high quality of food and servicing is at work here. This is achieved through successful implementation of ISO 9001 QMS and an abiding commitment to serve safe food. The safety and hygiene standards are set very high and the Safe Food Catering Programme is formulated in a scientific manner.

Article Part – IV: Vol. VI, Issue: 6, Jun 2009 – For a better understanding of Food Safety, there is sure way; read “Food Safety – Improving Business Bottom Lines”. The Retail Food Industry or Food Service represents a wide range of foods and feeding situations. How can we make different kinds of food safe for consumption and how we should prepare, store and serve different types of food at different atmospheres get a detailed treatment in this article. It examines the roles of caterers, contractors, food carriers and food handler’s in detail. How quality standards in food industry can be set and maintained is an integral part of the article. Read it for a better understanding of the totality of situation.

Article Part – V: Vol. VI, Issue: 7, Jul 2009 – Provides the reader with immense knowledge of Food Safety Standards in the series of article this issue carries and continues the eight support programs of which Program: 1 is Cleaning & Sanitizing techniques for different food residues.

Article Part – VI: Vol. VI, Issue: 10, Oct 2009 – Deals with safe food catering program. The program series 2 & 3 (Food handling – skills and knowledge, Health of food handlers) is detailed.

Article Part – VII: Vol. VII, Issue: 02, Feb 2010 – Giving scientific, user friendly inputs to food safety management program series 4 & 5 (Equipment maintenance and calibration, using a thermometer)

Article Part – VIII: Vol. VII, Issue: 08, Aug 2010 – 6th Annual Issue – Provides the reader with a better understanding of Food Safety measures through Program: 8 – Pest Control by physical traps/barriers/infrastructure, chemicals & electronic systems.

Article Part – IX: Vol. VIII, Issue: 04, Apr 2011 – Discuss about the procedure of “Food Recall”, though a voluntary action, yet remains a crucial procedure to identify and recover adulterated and hazardous food “in order to prevent food safety problems”. In fact, the procedure of recall is followed in different forms across different industries. “Recalling” as a practice, therefore belongs to a larger group of procedures that are mandatory, from an ethical stand point, though not a strictly legal requirement.

Article Part – X: Vol. VIII, Issue: 09-10, Sep-Oct 2011 - Talking of Food Safety, the "Issue 6 of the BRC Global standards for food safety" was published on the 31st of July, 2011 and will be implemented globally from 1st January, 2012. Continuing with the series of write-ups on "Food Safety" this time the discussion is on the key challenges faced by the existing version of the BRC standards. The issue 6 of the standards also concentrates on the need for a good manufacturing system. This version is believed to assure "improving business bottom lines while simultaneously improving the safety and confidence of consumers worldwide".

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