AS Consulting blog
Editorial articles on food safety, standards, and audit readiness.
A professional knowledge base on food safety, management systems, standard requirements, audit practice and regulatory changes that affect day-to-day company operations.
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Latest professional articles.
Showing 1-12 · page 1 of 7
June 20, 2026
EU PPWR and food packaging: why food manufacturers should start checking now
Packaging is no longer just a matter of marketing and logistics For food manufacturers packaging has long been a combination of product protection, shelf life, design,
Open article
May 31, 2026
MOSH and MOAH in food: what are they, where do they come from, and what does EU regulation say?
MOSH and MOAH are fractions of mineral oil hydrocarbons that may enter food from packaging, lubricants, additives, processing equipment, and the environment. In the EU, the
Open article
May 17, 2026
TACCP vs VACCP: What is the difference and how to prevent food fraud?
On our blog, we have already written in detail about the concept of Food Fraud, the history of counterfeiting and the latest trends. You can see
Open article
May 3, 2026
FSSC 22000 Version 7: What Is New and How to Prepare for the Transition
FSSC 22000 Version 7 was officially published on 1 May 2026 and represents an important upgrade to one of the most recognized certification systems for food
Open article
April 24, 2026
What Changes in Food Labelling from 1 July 2026?
Rulebook on Amendments to the Rulebook on the Declaration, Labelling and Advertising of Food (“Official Gazette of the Republic of Serbia”, No. 21/2026) On 6 March
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April 12, 2026
Food Safety Culture: GFSI 2026 – Guidelines and Requirements
The Global Food Safety Initiative (GFSI) has released an updated version of its Food Safety Culture Requirements document, “Food Safety Culture” (Version 2.0, March 2026). This
Open article
March 20, 2026
FSSC22000 STANDARD: TOWARDS VERSION 7
In the previous article, we explained the changes in the ISO22002 series of standards, which you can view at: Given that the FSSC scheme consists of
Open article
March 7, 2026
STANDARD ISO 22002:2025 – PREREQUISITE PROGRAMMES FOR FOOD SAFETY
The ISO 22002:2025 series was officially published in July 2025 by the ISO organization. The previous document that established the requirements for prerequisite programmes was the
Open article
January 18, 2026
CAUSES OF FOODBORNE DISEASES: PATHOGENIC MICROORGANISMS
Considering that nowadays food is generally assumed to be safe for consumption and that most of our attention is focused on its quality, have you ever
Open article
January 9, 2026
FOODBORNE ILLNESS
A significant part of our lives revolves around food, but have you ever wondered what food is (or is not) food?!According to the Oxford English Dictionary,
Open article
October 18, 2025
GLUTEN FREE: OATS
“Gluten free” or “without gluten” refers to food that does not contain gluten – a protein found in wheat, barley, and rye, and is safe for
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October 8, 2025
FOOD SAFETY CULTURE: WHY IT MATTERS
According to the GFSI, food safety culture is defined as “shared values, beliefs, norms, and behaviors within an organization or society that influence mindset and behavior
Open article