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Fresh produce label printing & design. Build your own, choose from templates, or ask your consultant to design your fresh produce labels and documents.
Print Produce Traceability Initiative / PTI style labels for fresh produce pallets (PTI Hybrid Pallet Label with GTIN and SSCC via GS1 128 barcodes) and other fresh produce labeling formats from around the world.
Generate standard FarmSoft fresh produce pallet labels with SSCC and human readable details.
Generate standard FarmSoft inventory labels for identifying fresh produce that will be processed further before sale.
Includes labels accepted by Walmart, Tesco’s, Coles, Woolworths, Aldi, Pick’n’Save, and many more chains.
Use virtually any printer type or model, including mobile label printers or inexpensive thermal or laser printing options to generate fresh produce labeling.
- Walmart fresh produce labels
- Woolworths fresh produce labels
- Aldi fresh produce labels
- Coles fresh produce labels
- Whole Foods fresh produce labels
- Tesco & Loblaw fresh produce labels
Inventory labels for fresh produce
Label fresh produce traded units (trade units), and even consumer units such as punnet, tray, tote, bags, cartons, and crates. All bar-codes can be scanned using the app to move/sell/manipulate inventory.
Use built in industry standard fresh produce labels for Walmart, Tesco, Aldi, Woolworths, Loblaw, Pick'n'Save, Coles and more.
Full support for fresh produce inventory bar-codes such as GS1-128 (versions with Batch and Pack date options), T9, SSCC18 shipping bar-codes, and more...
PTI Hybrid Pallet Label with GTIN and SSCC via GS1 128 bar-codes) and other fresh produce labeling formats
Fresh produce labels for packers of fruit & vegetables have never been easier to create & print. Choose from an extensive selection of industry standard fresh produce labels, customize them, or design your own.
Fresh produce labels increase traceability for fruit and vegetable markets
Being always aware of where your products are is indispensable. Six billion cases of fresh produce are handled every year in the U.S. Contamination does occur, but the PTI is hoping that the standardized approach they propose will provide a more efficient, targeted food recall—to minimize the health risk to the consumers and the impact on the food companies involved.
Traceability is an obligation of result, not of means. Each industry organised itself in its own way and uses the appropriate technology. Traceability requires few tools, as what matters is not the technology, but the organisation that meets the goals of traceability. Beware of technology for technology's sake. Actors must be informed and trained properly”.
Food Safety Magazine: While there is strong agreement about the virtues of traceability, questions of how this should be achieved may require additional compromises across the produce industry. At Food Safety Magazine, we believe that ongoing discussions among producers of all sizes across the supply chain provide the best chance that industry can present prospective solutions to regulators while guaranteeing a universally high standard for food safety from farm to market.
Each farmer is supplied with a detailed marketing plan and packing guide before their season begins. When our suppliers' season starts, they will submit samples for MRL testing, with the start of each new cultivar. Fruits uses an accredited lab to analyze the samples and the quality department monitors the results.
Pallet labels for fresh produce inventory
Use a selection of international standard pallet labels for easy identification of fresh produce pallets.
Fresh produce pallet labels feature SSCC (Serial Shipping Container Code) shipping bar-codes for improved pallet management.
All pallet bar-codes can be scanned to move/sell/manipulate pallets.
Batch labels for fresh produce
Simplify bulk management of fresh produce using batch labels for part processed or unprocessed fresh produce.
Fresh produce pallet labels feature SSCC (Serial Shipping Container Code) shipping bar-codes for improved pallet management.
All batch bar-codes can be scanned to move/sell/manipulate fresh produce.
FarmSoft delivers a range of easy to use innovative fresh produce labeling software integrated into the standard FarmSoft Fruit Packing software.
Learn more about FarmSoft fresh produce labeling software and traceability software.
FarmSoft labels include formats for Aldi, Coles, Tesco, Walmart, Pick ‘n Save, Loblaw, Woolworths, and more. FarmSoft fresh produce labels even include a QR code that can be snapped by a smartphone and presents users with your chosen quality and marketing information specific to the batch of fruit. Case level labeling is easy with FarmSoft. Print on demand solutions deliver rapid labeling and capture employee packing information for maximum food safety and traceability.
FarmSoft delivers Produce Traceability Initiative compatible fresh produce labels in the standard FarmSoft Packhouse Management solution. Discover a new range of fresh produce labeling software to enhance traceability in the fruit packing and vegetable packing industries. Download the FarmSoft Packhouse brochure now.
The FarmSoft fresh produce labeling modules provide a wide range of fresh produce labels for all types of fresh produce, fruit, and vegetables.
Labeling can be specific to each case and or trade or consumer unit. The FarmSoft team can produce pack shed labels to meet specific client requirements to suit and fresh produce packing scenario. Contact us to find out more about your fresh produce labeling opportunities.
The FarmSoft Packhouse Management suite integrates with the FarmSoft Farm ERP, considered one of the worlds best farm software solutions (review FarmSoft farm software here). Review fresh produce packing software here.
Documentation of Food Safety Systems
Most of us are not paperwork enthusiasts! This has become evident as I have had the opportunity to visit numerous facilities and interact with management teams in the last year. A common theme has resonated:” Documentation is daunting and where do I even start.” In contrast and to my liking, most realize that although the task can be overwhelming-it is necessary in the food industry.Overall, there are six simple steps to follow that will help you organize your company’s documentation processes and thereby better prepare your facility to pass an audit. Each step can be catered according to you company profile, but the basis of this plan works across the industry. Furthermore, the following process has been recognized by The Global Food Safety Initiative (GFSI):Food Safety Systems Manual: The food safety manual is a collection of documents which contains all validated and authorized written policies; procedures; programs; specifications; work instruction; register forms; and other documents that are necessary to consistently achieve the production of safe food.
Policies: A policy is a statement of principles and commitments that establishes the course of actions and acceptable methods. They are in place to guide senior management decision making to achieve company goals, both in the present and the future. The food safety policy must come from, and be signed, by senior management, who is also responsible for allocating appropriate resources in order to enforce the companys policies.
Specifications: Specifications are an exact statement of the particular characteristics or attributes required to comply with applicable regulations, as well as the customers needs and the company’s performance standards regarding a good; method; material; process; work; or, system. Specifications must be written in a fashion that allows them to be measured and evaluated to determine the degree of compliance by the manufacturer.
Procedure: Usually, this document describes routine activities that require different functions, from the simple to the complex, and possibly involves several participating parties to meet its accomplishment. A procedure consists of a series of steps that must be followed in a regular, definite sequence in order to achieve consistent results every time. The following elements are usually included in written procedures: title of the procedure; objective; scope of work; definitions; references; responsible parties; materials and equipment; activities description; and, register.
Work Instructions or Standard Operating Procedures (SOP): SOP’s are fixed, step-by-step actions, with definite start and end points. These instructions must be followed in the same order to perform the specific tasks correctly, thereby assuring consistent results every time.
Forms and Registers: A form is a document designed to collect objective data generated from a process or activity. Once a form has been filled out, it becomes a register.
Documents aid in a company’s ability to organize itself, it’s processes, and to pass audits. The larger the firm, the greater becomes the need for documenting its systems. Note, there is no time like the present; pressure is on the food industry to develop GSFI approved standards; customers are savvy; and regulatory entities call for formalizing and documenting food safety management.
Traceback & The Produce Traceability Initiative (PTI)
View Locations GeoTraceability's Digital Agronomist is a new software technology which allows the delivery of agronomists' expertise to each individual smallholder farmer, and his or her fields. The agronomic recommendations for increasing smallholder productivity are compiled in individual Farm Business Plans”, which can be further supported with field-input credit, training and ultimately Roundtable for Sustainable Palm Oil (RSPO) Group certification. This package of opportunities to improve productivity and profitability for smallholder farmers presents a compelling alternative path to the farm expansion model.
It's not built like a farm, so you have to follow building codes, which makes it harder, heavier and more expensive,” says Rathmell, Lufa Farms' greenhouse director. It had never been done before, so engineering a greenhouse that's typically built on the ground in rural areas, for urban rooftop construction, was quite challenging. We're getting better at it with each greenhouse.”
By checking the actual harvest dates of different shipments that come in on the same day, a retailer can ensure it is working in real-time first in/first out based on actual harvesting of the crop. Another aspect being implemented by a Mexican grower is that of putting pictures of the person who picked each tomato on the label. As such, Vaché said, PTI continues to move forward … unfortunately, it's at glacial speed.”
Water conservation. Lufa Farms' founders implemented hydroponic methods to minimize environmental impact. They developed proprietary systems to capture rainwater, snowmelt and condensation, using closed-loop drip irrigation to water plants growing in coconut fiber.
Produce traceability is also required by Section 306 of the Bioterrorism Act, which states that all companies that grow, pack and ship food need to have a recall traceability program for consumer safety. PrimusGFS, the Global Food Safety Initiative (GFSI) recognized audit system RPE and many other area growers use, also emphasizes produce traceability and requires a mock recall every six months. The company is allowed to choose what item it wants to test a recall for, whether packaging, a finished product or sprout inhibitor, as well as the severity of the mock recall.
The Nuts and Bolts of Proper Documentation for a Food Safety Plan
May 13, 2018 • By Richard Stier
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Developing, documenting, implementing, and maintaining the necessary documentation to properly maintain a food safety management system (FSMS) is an integral part of doing business for food processors, ingredient manufacturers, and packaging suppliers large and small. Yes, even the very small operator who might not be mandated to have such programs will, most likely, be asked to show it has a food safety system in place for its customers. The bottom line is fairly simple: Without a FSMS, a business will suffer and may even vanish. The expectation is each and every operation shall have a fully documented system that includes procedures, work instructions, and the necessary recordkeeping forms for all elements of the food safety plan.
Capturing accurate food intake data from participants enrolled in nutrition studies is essential for understanding relationships between diet and chronic disease (1). Numerous methods are employed to assess dietary intake such as food records, 24-hour recalls, or food frequency questionnaires. While each of these techniques is valuable, the error associated with each is unique. The food record requires a motivated participant, is tedious for some, places attention on the act of eating thus altering intake and is difficult for subjects with low literacy skills (2). Interviewing subjects about the previous day’s intake avoids the reactivity involved when recording current intake, but also requires the individual reporting intake to have good recall skills, knowledge of food names and ability to estimate amounts eaten; and requires a well-trained interviewer which makes this a costly process (2, 3). Food frequency questionnaires are limited by food lists and lack of detail regarding food preparation, and require respondents to summarize past intake over many months or the past year. Such instruments are known to contain significant measurement error (4). While all these methods provide valuable information about dietary intake, improving methodology even modestly would advance our knowledge about the influence of food intake on health.
FIVR (Food Intake Visual and voice Recognizer), a subproject of the Genes, Environment, and Health Initiative from the National Institutes of Health (RFA-CA-07-032 at www.gei.nih.gov/index.asp), is designed to use new digital photographing technology to reduce measurement error associated with a food record. The intent is to create a tool that would both increase accuracy of intake records and reduce the recording burden for respondents. Using a mobile phone with a camera (Figure 1), the participant will photograph foods both before and after eating. In this way initial portion size is recorded as well as portions left uneaten. The photographs would be used to identify both the types and amounts of foods consumed. This paper briefly describes the technology and techniques involved.
Typical Mobile Phone Interface showing (a). operator instruction screen, (b) menu of activities available and (c) camera poised to record meal.
Creating sufficiently detailed images
Capturing images of meals using a mobile phone presents its own unique challenges. Identifying foods from a picture requires a clear image; the automatic calculation of the amount eaten (volume) requires three or more clear images to be taken by the mobile phone user. Since a single image will not support estimation of food volume, rather 3-dimensional objects must be viewed at more than one angle (5, 6). The three images in Figure 2 are captured from 3 slightly different angles. A calibration object is also required in the images for determination of 3-dimensional size (see Figure 2). The calibration object (fiduciary marker) included in the images in Figure 2 is a card with black and white squares of known size. However, a standard credit card can be used to establish the relationship between size in image pixels and actual size of the object in milliliters. Images are also required before and after the meal is eaten to document the volume of food consumed.
Three images captured by moving the camera using the FIVR mobile phone system.
Quality of the image hinges on several factors including resolution (roughly indicated by number of pixels per image). Higher resolution (more pixels per image) creates larger files, which makes transferring images slower and more subject to failure, thus testing and refinement of the image details is integral to developing a successful system. Camera focus is critical since the best volumetric estimation is obtained when the three images are in focus and taken with the plate at the same distance from the camera. With fixed focus cameras, the images will be blurred if not taken at the right distance (which is often too great). With auto-focus cameras, the focusing is assured but the distance still must be maintained by the user. Ways to adjust the image to correct for small variations in distance are still being explored.
Capturing intake data in real time
Using a mobile phone to document intake has several advantages. One worth mentioning is the ability to remind the user to provide intake information. The phone can be configured to issue queries about forgotten reports when the lag time between meals is greater than expected. The phone can also issue queries about what was consumed, asking the participant to describe the food intake orally, to be matched with the images when they are evaluated. Voice recognition software will be utilized to automate the food list capture and support queries to clarify food details. Timeliness is critical for improving accuracy of dietary reporting. Within a reasonable time the food scene should be translated into a written list of foods and amounts consumed, and the food list sent to the user for verification.
The final step will be matching the foods consumed to a food composition database. The USDA Food and Nutrient Database for Dietary Studies (FNDDS) (7) is the starting point used by FIVR. This database is used to evaluate the NHANES food intake studies, thus it broadly represents foods consumed in the United States. Each food will then be matched to the database of food names to identify a match. A human interface will resolve conflicts when the automatic program fails to find a match between spoken word and database. One important detail that is lacking in this automated system is the density of the foods. Density is required to convert volumes determined from images to weight, the unit of measure used in most databases. Most foods on the FNDDS provide the two components needed to calculate density (volume and weight), however some entries will require volume determinations to convert volume to weight. Higher level databases such as the USDA MyPyramid Equivalents Database (8) can be incorporated so intake of whole foods (in addition to nutrients) can be evaluated.
Since phone signals are routinely directed through a central service, the phone can be configured to forward all image data to a server managed by the nutrition researcher or service provider thus creating a permanent record available in real-time for monitoring data collection and clarifying ambiguities while the information is fresh in the memory of respondents. Real-time processing of dietary intake data has only been available to researchers in metabolic ward studies, but technologies are now available to support real-time dietary assessment in the field. FIVR will use images to identify food items and estimate food volume, automatically translate food intake to nutrients and other components and classify foods consumed by major groups. FIVR is being developed to improve accuracy in research. However the precision and timeliness of the method will be equally valuable in clinical practice. This technology can lead the way to new services that will advance the study and practice of dietetics.
There is scant international attention to the nutrition and health disparities that Indigenous Peoples face globally (1,2) despite evidence that Indigenous Peoples are recognized as the custodians of invaluable plant and animal biodiversity of the world's food systems and ecosystem knowledge (3). Today indigenous communities seek to revive their healthy cultural nutrition practices (4) in ways that honor their traditions and world views. Building well-being based on local food systems depends on understanding and sharing the local food resources and traditional ways of growing, harvesting, preserving and preparing the foods, and using this information to build health-promotion activities (5).
The 2017 Second Annual Conference on Native American Nutrition (6) held 2 breakout discussion sessions to engage participants in considering the imperatives of documenting traditional food systems where Indigenous Peoples live. The authors, as presenters at these breakout sessions, explored with participants some of the many “whys” and “hows” that traditional food system knowledge can be recorded and transmitted within communities. In this report, we share the structure of the breakout sessions and summarize the discussions that took place by a knowledgeable and diverse group of conference participants.
Each 1-h workshop began with short presentations by Harriet Kuhnlein, organizer, as well as Valerie Nuvayestewa and Letitia McCune, that included a brief description of published methods of documentation of traditional food systems (7) and 4 examples of traditional food system documentation from indigenous communities (as described below). The audience were then encouraged to sit around tables of 8–10 participants to discuss and record their own ideas and experiences on the whys and hows of documenting their own cultural food systems. Each table was given a pad of paper to use if needed. The presenters circulated around the room to answer questions and encourage summarization/note taking.
Recording of sessions
After about 30 min of table discussion, 1 designate from each table was given a microphone to summarize their table's discussion for the whole audience of approximately 30 participants in each of the 2 sessions. Statements by each table designate were recorded with personal notes by the presenters/authors and formal conference recorder. These notes were combined to produce the summary statements illustrated in Table 1.
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Producepak food manufacturing app
Production planning for food manufacturing and food service
Food import and export business management app
Integrate with food scales & food weighing equipment
Xero food manufacturing app
Food API - For food businesses
Food stock control template
Food documents for shipping, labelling, export, import
Food inventory management app reduces waste
Food traceability and recall
Food sales app
Producepak provides a simple solution for food manufacturers, processors, food packers, fresh produce packers, pack-houses, fruit & vegetable packers, and food packers. Producepak concentrates on food safety, food inventory control, food expiry management, first in first out stock rotation, food order management, food production management in batches, food shipping & sales, food export / import. Use the Producepak Quality Control module to improve food safety, or turn on a simple food safety checklist to ensure consistent quality food packing and production.
Producepak food manufacturing app is a simple to use solution for buying, and selling food inventory, fresh produce, seafood, meats, and flowers. The traceability built into Producepak provides instant recalls, accurate food traceability, and easy to produce audits, and mock audits. Producepak provides tools to pack food, fresh produce, flowers, and hops. You can use Producepak for food manufacturing, configure the bill of materials for each food product line you manufacture, and manage the food manufacturing process by projecting required raw ingredients requirements and scheduling batches and purchase orders for raw food manufacturing processes. Accurate fresh produce inventory management reduces waste through better FIFO stock rotation, stock-takes, and inventory alerts.
Increase the efficiency of food inventory using options like scanning incoming bar-codes to reduce data entry & errors. Guarantee food quality with quality control testing systems. Customer feedback management, supplier quality, customer qulity standards.
Producepak food manufacturing app can project required inventory (and shortages), schedule orders to be packed in batches , automatic alerts to production line managers, inventory teams telling them which inventory needs to be moved to which production line; guarantees the correct product and quantity is packed on time. Shipping teams are guided through the dispatch process from picking using a phone or tablet (optional bar-code scanning), automatic picking, thru bill of lading, invoice, and automatic shipping notifications for customers, transport, and sales teams. Automatic generation of food labels, bill of lading, invoice, picking documents and more; reduces administrative burden. Easy audit & recall systems reduces compliance costs.