Strategies to assure the absence of GMO in food products application process in a confectionery firm |
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| Affiliation: | 1. Institute of Environmental Assessment and Water Research (IDAEA-CSIC), Barcelona, Spain;2. Catalan Institute of Water Research (ICRA), Girona, Spain;1. Behavioral and Cognitive Neuroscience Cluster of the Psychology Doctoral Program, The Graduate Center, City University of New York, New York, NY, USA;2. Department of Psychology, Queens College, City University of New York, New York, NY, USA;3. Department of Psychology, Brooklyn College, City University of New York, New York, NY, USA |
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| Abstract: | This article describes the strategies and the instruments applied in the development and implementation of a system aimed at assuring the production of food which is neither made of nor derived from genetically modified raw material in a confectionery firm. It was chosen to develop a specific planning method partially taken from HACCP and FMEA techniques, mainly as far as the systematic and rigorous analysis of risks is concerned (in this case, the contamination of raw material and/or their genetically modified derivatives along the food chain). The result is a management system model that food organizations can use to assure the traceability of all ingredients incorporated into their food products and, in the same time, to guarantee that these ingredients do not contain or consist or derive from genetically modified organisms (GMOs). |
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