Category: Blog

  Food safety goes far beyond hygiene and handling—it also includes intentional threats like food fraud and food defense. Although these terms are often misunderstood or used interchangeably, they address different types of risks. Understanding the distinction is vital for food manufacturers, exporters, and quality assurance teams to manage vulnerabilities and protect both consumers and brands. In this article, we’ll break down the key differences between food fraud and food defense, provide real-world examples, and explain how a proactive risk management system can safeguard your operations. What is Food Fraud? Food fraud refers to the intentional deception for economic gain in the food supply chain. It typically involves substitution, adulteration, mislabeling, counterfeiting, or dilution of food products. Common Types of Food Fraud: Adulteration: Adding unauthorized substances to products (e.g., adding…

Many Sri Lankan food manufacturers aiming to export to the U.S. are unsure about FDA registration and FSMA compliance. This blog answers the 10 most common questions, helping you navigate the process smoothly and avoid costly mistakes. 1. What is FDA registration and who needs it in Sri Lanka? FDA registration is a mandatory process for all foreign food facilities that manufacture, process, pack, or hold food for consumption in the United States. Any Sri Lankan food processing facility exporting food, beverages, or dietary supplements to the U.S. must register with the FDA. 2. Is FDA registration the same as FDA approval? No. FDA registration is not the same as FDA approval. The FDA does not "approve" food products, except for specific items like food additives and colorants. Registering a…

In the food processing industry, maintaining a pest-free environment isn't just about cleanliness—it's about protecting your brand, ensuring compliance with food safety standards, and most importantly, safeguarding public health. Choosing the right pest management partner is critical to achieving these goals. With numerous pest control companies out there, how do you select one that truly understands the unique needs of a food processing facility? In this blog, we’ll walk you through the key factors to consider when selecting a reliable, experienced, and food safety-focused pest management partner. Why Pest Control Is Critical in Food Processing Facilities Pests such as rodents, cockroaches, flies, and stored product insects pose serious threats to food safety. They can: Contaminate raw materials and finished products Trigger costly food recalls Damage machinery and infrastructure Lead to…

In Sri Lanka’s fast-growing food industry, ensuring the safety and quality of food is not just a legal requirement—it's a promise to consumers. A Food Safety Management System (FSMS) is the backbone of this commitment. Whether you're running a catering service in Colombo, exporting spices from Matale, or managing a rice mill in Ampara, understanding how FSMS works can elevate your operations and reputation. Let’s explore how FSMS functions and the 5 key principles that every Sri Lankan food business should apply. 1. Leadership Commitment and Food Safety Culture A strong FSMS starts at the top. Business owners, directors, and managers must lead the way in establishing a food safety culture. In Sri Lanka, where many food businesses are family-run or SME-based, leadership often defines how seriously food safety is…

Food safety is more than a legal requirement—it's the backbone of consumer trust and brand credibility. Yet, many food companies, despite having protocols in place, make avoidable mistakes that compromise food safety. Here are the top 10 food safety mistakes your company might be making—and what you can do to fix them. 1. Neglecting Regular Staff Training Why it’s a mistake: Employees unaware of hygiene protocols or handling procedures are a major risk.Fix: Implement ongoing food safety training programs tailored to roles and regularly updated with new regulations. 2. Poor Personal Hygiene Practices Why it’s a mistake: Improper handwashing, dirty uniforms, or untrimmed nails are simple but dangerous oversights.Fix: Enforce strict personal hygiene policies with daily checks and reminders at entry points. 3. Incomplete or Outdated Documentation Why it’s a…

Imagine ordering your favorite dish from a restaurant. It looks delicious, smells incredible—but what if the person who prepared it had a contagious illness? Suddenly, that plate becomes more than a meal. It becomes a health risk. Welcome to one of the most overlooked—but absolutely essential—parts of food safety: pre-employment and routine medical checkups for food handlers. 🍽️ What’s Cooking Without a Checkup? Every person who works in a food handling role—chefs, kitchen assistants, packers, or cleaners—has a direct or indirect impact on food safety. If a food handler has a transmissible disease or skin infection, that risk transfers right into your food system. This is why medical examinations before involving any food handling activity are not optional—they're mandatory, both under the law and under every credible food safety management…

🔍 Understanding Food Fraud in Today’s World In 2025, the food industry faces an invisible threat that goes beyond hygiene or shelf-life: food fraud. It’s no longer just about contaminated products—it’s about deliberate deception for economic gain. For exporters, manufacturers, and brand owners, food fraud is a business risk with legal, reputational, and financial consequences. At SAFO Consultancy, we are witnessing increasing concerns from Sri Lankan and international clients who want to prevent fraud before it impacts their brand or export market access. 📈 Why the Spike in 2025? Recent global reports show a dramatic rise in food fraud cases: 665+ documented cases in 2024 alone (FoodChain ID) High-risk products include honey, olive oil, seafood, spices, and dairy Economic pressure, complex supply chains, and weak oversight in certain countries are…

Why Sustainability Matters in Sri Lankan Education In Sri Lanka’s evolving educational landscape—marked by rising competition, digital disruption, and shifting student expectations—long-term sustainability is no longer optional for educational institutions. Whether you're managing a private school, a university, or a vocational training center, the challenge is clear: how do you remain relevant, trusted, and financially stable in the years ahead? Enter ISO 21001: Educational Organizations Management Systems (EOMS)—an internationally recognized standard that helps educational institutions improve their processes, enhance learner satisfaction, and strengthen institutional resilience. What is ISO 21001 and Why Is It Important? ISO 21001 is a management system standard specifically designed for educational organizations. It provides a framework to: Align educational services with learner and stakeholder needs Enhance the effectiveness of teaching and learning Promote transparency, accountability, and…

When it comes to global food trade, food safety certification is more than a formality—it’s a ticket to market access, brand reputation, and consumer trust. While both BRCGS (Brand Reputation Compliance Global Standards) and ISO 22000 are internationally recognized food safety standards, many food exporters lean towards BRCGS certification. But why? This article explores the key reasons why BRCGS is often the preferred Food Safety Management System (FSMS) for food exporters, especially those aiming for the UK, EU, or retailer-driven markets. 1. BRCGS Offers Stronger Market Recognition BRCGS is widely accepted by global retailers, especially in the UK and Europe. Many major supermarkets and food retailers explicitly require BRCGS certification from their suppliers. In contrast, ISO 22000 is often seen as a general framework without specific industry mandates. ✅ BRCGS…

A hygiene entrance—often referred to as a hygiene station or sanitary entry point—is one of the most critical control barriers in a food processing facility. It acts as the first line of defense against contamination, protecting food products from harmful microorganisms, allergens, and foreign materials brought in by personnel or visitors. Whether you’re designing a new facility or upgrading an existing one, this guide will walk you through the key components, layout considerations, and best practices for establishing a proper hygiene entrance that aligns with food safety standards such as ISO 22000, HACCP, BRCGS, and FSSC 22000. Why is a Hygiene Entrance Important? Personnel are among the most significant contamination risks in any food plant. Without a proper hygiene entrance: Footwear may introduce soil, bacteria, or allergens. Hands may carry…