Questionnaire For Food Industry: Fill & Download for Free

The ISO 22000 is a food safety management standard that helps any organization in the food industry.There can be very serious effects of unsafe food and ISO food safety management standards help food industry to identify and control food safety risks. The ISO 22000 standard helps to make sure that food is kept safe during the entire food supply chain. The standards include these key parts:System managementInteractive communicationPrerequisite programsHACCP principlesTo get ISO 22000 certification you will need to implement food safety management system processes to meet the requirements of the standard. These requirements go beyond HACCP and incorporate processes to manage the system throughout the organization. If you have not implemented a management system before, it can be hard to know how to plan and manage all the pieces of the implementation project. ISO 22000 documentation kit is designed to give you all of the information including food safety manuals, procedures, sample blank templates and HACCP / FSMS audit questionnaire for food certification.For ISO 22000 certification I would suggest you to visit Certificationconsultancy.com. They offer certification consultancy for implementing Food Safety Management System in any food associated organization.

This is a nicely conducted and analyzed study. The authors reached their conclusions carefully and thoughtfully. After analyzing their own study, they then went out and re-analyzed existing data to see if it supported their conclusions.Technical detailsScientists call this a prospective study. People were asked what they ate for years before they began dying. That’s generally thought to be a stronger method than the, more usual, retrospective study in which people are asked to remember what they ate many years before.There were 5,428 study participants, aged 45–64 years from four communities across the US. They were recruited in 1987–1989 and followed up on five subsequent occasions, ending in 2016–2017.Diets were assessed using a food frequency questionnaire. That means asking people how often they ate various kinds of foods.Nobody was told what to eat. The analysis was based on the amount of carbohydrate and other nutrients individual people usually ate.The authors tried to statistically remove any effects of age, sex, education, physical activity, cigarette smoking, health status, and more.This pretty good for studies of this type. It would be nice if there were a way to tell people what to eat and measure exactly what people ate but only animal researchers can do that.ResultsHere’s the main result. This chart shows a hazard ratio statistic. Think of it a measure of the chance of dying. The blue shaded area is the uncertain region.People who got half of their calories from carbohydrate were least likely to die. Above or below that, the chance of dying increased, especially for very low carbohydrate diets.The authors compared their results to those of previous studies. This odd-looking chart used odds ratios again. The top part of the chart shows that mortality was higher for people eating moderate carbohydrate than people eating low carbohydrate. The lower portion of the chart shows that mortality was higher for people eating high carbohydrate than moderate carbohydrate.Do read the entire study for the details on this, complex, chart.But then, the results get interesting…The types of foods people ate instead of carbohydrate was important. People who ate more animal-based protein and fat instead of carbohydrate were more likely to die during the study. Alternatively, people who ate more plant-based protein and fat instead of carbohydrate were less likely to die during the study. In the author’s own words:These data provide further evidence that animal-based low carbohydrate diets, which are more prevalent in North American and European populations, should be discouraged. Alternatively, if restricting carbohydrate intake is a chosen approach for weight loss or cardiometabolic risk reduction, replacement of carbohydrates with predominantly plant-based fats and proteins could be considered as a long-term approach to promote healthy ageing.Meat might not be good for you.My own evaluationThis is a correlational study. Just because some people who ate certain kinds of foods died earlier than people who ate something else, doesn’t prove that the food caused them do die. Maybe something else caused both things. Maybe, for example, people in poor health eat too much meat thinking it will make them stronger.Still, I like the authors careful approach and thoughtful analysis. It’s an interesting set of results.Will it affect the food industry?No, because ordinary people don’t decide what to eat based on scientific studies. People eat what they like and what other people eat.And the food industry produces products people want to buy. They won’t make money selling people products people won’t eat.Do read the entire study if you are comfortable reading scientific reports.Dietary carbohydrate intake and mortality: a prospective cohort study and meta-analysisDisclaimerI got some of my scientific funding from the food and fragrance industries, when I was active in science. I no longer care what they think.

Edited to “Is the food additive maltodextrin associated with unresolved gut inflammation?” makes the question more accurate as to the underlying issue at play.Short answer: extremely preliminary research suggests maltodextrin may not directly induce gut-associated disease but may instead impair gut barrier function and gut antimicrobial responses, and may foster colonization of disease-associated microbes in Crohn's disease. In other words, it may be associated with unresolved gut inflammation.This answer briefly explainsWhy inflammation is normal but unresolved inflammation isn’t.Zoom in look at maltodextrin: Gist of what as-yet quite limited research shows about the effect of food additive maltodextrin on gut health.Zoom out perspective: How the food industry systematically exploited a loophole in the 1958 GRAS (generally regarded as safe) regulation to introduce tens of thousands of new food additives into the American food supply even as both their short- and long-terms effects on human gut health and overall physiology remain largely unknown.Why inflammation is normal but unresolved inflammation isn'tInflammation gets a bad rap and is consistently woefully misrepresented in popular culture when in actuality it is part of normal physiology and as such value-neutral.Even unresolved inflammation isn't so much a problem as is whatever provokes and sustains such inflammation in the first place. A dynamic process, not an outcome or state, unresolved inflammation is merely a beacon alerting the body and its observer to some underlying ongoing health issue.Gut inflammation every now and then should be an expected part and parcel of normal gut physiology since the gut interacts with input (food) from the outside world and harbors a teeming dynamic microbial population that can change rapidly in response to such input. Normally, such inflammation resolves itself within a short time. However, unresolved inflammation isn't normal.Maltodextrin: Extremely preliminary research suggests its ubiquity in foods may be problematic, especially for those with underlying genetic risk factors for some gut-associated diseasesMaltodextrin (MDX) is obtained from hydrolyzing cereal starches such as wheat, rice, maize, tapioca, potato, oats, etc. (by treating them with strong acids and/or enzymes). Its many qualities make it attractive in industrial food manufacturing, explaining its wide presence in all kinds of food and drinks (see below from 1, emphasis mine).“Since the mid-1950s, MDX has been added to foods as a filler, thickener, texturizer, or coating agent10 and is generally recognized as safe (GRAS) by the Federal Drug Agency (FDA).11 We found in a survey of grocery store food items that »60% of all packaged items had “maltodextrin” or “modified (corn, wheat, etc.) starch” included in their ingredients list.Furthermore, results of a food frequency questionnaire indicated that 98.6% (210/213) of respondents routinely consume food items containing MDX, with an average consumption of 2.6 MDX-containing items per day. These surveys demonstrate that MDX is currently a ubiquitous and frequently consumed dietary polysaccharide additive in the general population.”Maltodextrin is a dietary fiber that's normally either undigested or only partially digested during its transit through the small intestine and instead fermented by microbes in the colon, the classic profile of a dietary fiber.It is also known to help the effect of probiotics (2). It thus finds value in their industrial manufacture as well (3).So ubiquitous is use of maltodextrin as a filler or bulking agent to package other food additives, dozens, maybe even hundreds, of clinical studies have used it as a placebo to compare the effect of substances such as sucralose, aspartame and pre- or probiotics.That's a Titanic-sized blind spot in nutrition studies, which have automatically assumed maltodextrin to be inert and safe, even though it only entered the human food chain in the mid-1950s and has yet to be examined at length for its effect on gut and overall health both short- and long-term!Only in recent years have a mere handful of mainly mouse model studies systematically assessed the effect of maltodextrin separately on the GI tract (1, 4, 5, 6).Such studies suggest maltodextrin may impair gut barrier function, may impede gut antimicrobial responses and may foster growth of disease-associated microbes in the gut.Only one led by Christine McDonald of the Cleveland Clinic includes studies on human biopsy material (6). It showed mucosa-associated microbiota found in the ileum of Crohn's disease patients were better able to break down maltodextrin compared to microbiota found in those without Crohn’s.This implies that Crohn's disease patients who consume maltodextrin-containing foods and drinks may be inadvertently encouraging the maintenance of disease-associated microbiota in their ileum.GRAS loophole in US law = not just maltodextrin but thousands of new food additives in just the past ~60 yearsThe GRAS loophole in US law has enabled a vast, extremely rapid, unnoticed expansion of thousands of new food ingredients within just the last 60 years or so. Some occur naturally in foods, others are extracted while some are even synthesized.Maltodextrin is only one of thousands of such ingredients that are now part and parcel of modern diets in many industrialized countries even as they are making heavy inroads into other countries.GRAS also means a whole bunch of untested assumptions about the inertness and safety of such substances have escaped scrutiny and systematic scientific study even as they have come to occupy central positions in industrial food (see below from 7).“In the past five decades, the number of food additives has skyrocketed — from about 800 to more than 10,000. They are added to everything from baked goods and breakfast cereals to energy bars and carbonated drinks...Under today’s system, manufacturers that establish that an ingredient is safe for a specific use can either submit their safety evaluation to the FDA for a cursory review or keep their determination private. The FDA encourages companies to choose the former option, but companies more often choose the latter.The NRDC estimates that about 1,000 ingredients have been added to food without FDA review since 1958. They dubbed the process “generally recognized as secret.”Two industry consultants told Center for Public Integrity reporters that two-thirds of their safety reviews are never sent to regulators. An international food company told the GAO that it introduces five new ingredients yearly without telling the FDA.”Low-digestible carbohydrates such as maltodextrin have become such a firmament in the food landscape within the blink of an eye that a 2008 paper by a registered dietitian and her assistant even felt it necessary to walk other registered dietitians through this alphabet soup of food ingredients! In the process it also inadvertently revealed the key role consumers themselves have played in stoking such chemicalization of food (below from 8, emphasis mine),“RDs promote fruits, vegetables, and whole grains as sources of fiber and suggest patients limit their consumption of convenience foods and other processed or refined foods, which are often high in added sugar and low in fiber. Consumers, however, want the benefits of a high-fiber, low-sugar diet without having to change their eating habits. The food industry has responded by adding low-digestible carbohydrates to various products to increase the fiber content and/or decrease the sugar content of these foods.”It may be that many or even most of these ingredients pass muster and are indeed safe and inert as currently used in all manner of foods but the fact is at present we just don't know for sure one way or the other.Bibliography1. Nickerson, Kourtney P., Rachael Chanin, and Christine McDonald. "Deregulation of intestinal anti-microbial defense by the dietary additive, maltodextrin." Gut microbes 6.1 (2015): 78-83. https://www.tandfonline.com/doi/full/10.1080/19490976.2015.10054772. Bomba, A., et al. "Improvement of the probiotic effect of micro-organisms by their combination with maltodextrins, fructo-oligosaccharides and polyunsaturated fatty acids." British Journal of Nutrition 88.S1 (2002): S95-S99. http://www.inproco-bio.com/pdf/improvement_of_probiotic_effect.pdf3. Liong, M. T., and Nagendra E. Shah. "Optimization of growth of Lactobacillus casei ASCC 292 and production of organic acids in the presence of fructooligosaccharide and maltodextrin." Journal of food science 70.2 (2005): M113-M120.4. Nickerson, Kourtney P., et al. "The dietary polysaccharide maltodextrin promotes Salmonella survival and mucosal colonization in mice." PloS one 9.7 (2014): e101789. The Dietary Polysaccharide Maltodextrin Promotes Salmonella Survival and Mucosal Colonization in Mice5. Laudisi, Federica, et al. "The food additive maltodextrin promotes endoplasmic reticulum stress–driven mucus depletion and exacerbates intestinal inflammation." Cellular and molecular gastroenterology and hepatology 7.2 (2019): 457-473. ScienceDirect6. Nickerson, Kourtney P., and Christine McDonald. "Crohn's disease-associated adherent-invasive Escherichia coli adhesion is enhanced by exposure to the ubiquitous dietary polysaccharide maltodextrin." PloS one 7.12 (2012): e52132. Crohn's Disease-Associated Adherent-Invasive Escherichia coli Adhesion Is Enhanced by Exposure to the Ubiquitous Dietary Polysaccharide Maltodextrin7. Why the FDA doesn't really know what's in your food – Center for Public Integrity8. Grabitske, Hollie A., and Joanne L. Slavin. "Low-digestible carbohydrates in practice." Journal of the American Dietetic Association 108.10 (2008): 1677-1681.