Strategies to assure the absence of GMO in food products application process in a confectionery firm

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). [Copyright &y& Elsevier]