on their products and ask questions
including: Is refrigeration necessary to
prevent contamination? Are goods being stored properly and are consumers
getting detailed storage instructions?
Lastly, are the facilities clean? These
are simple questions to ask on paper,
but some companies struggle to answer
them, even though the implementation
of food industry standards is one of the
most basic things a company can do to
improve the safety of its products.
Cannabis companies concerned with
safety also need to ensure proper dosage. Although legislation varies in states,
no state at this time requires companies
to test consistency of batches at each
phase of the production process. However, this step is essential if a company
wants to ensure the proper dosage in
each good it produces. Cooking methods and production processes can vastly
alter the intended dosage of a product
so that the resulting amount of cannabis
in the product may be entirely different
from what was planned.
While it is easy to direct blame onto
regulators, these gaps in mandates can
be addressed head-on, and in some
cases solved, by the cannabis industry.
All that is required is progressive action.
Instead of waiting for food safety regulations to be applied to the cannabis industry, companies can implement their
own. Be strict with dosing products.
Test each batch to ensure proper dosage.
Hold your company to the standards
of the food industry. Hire GMP- and
It is impossible to overlook the
growth of the cannabis industry in recent years. As shown by market figures
and new products, the industry has seen
an influx of consumer interest as well as
economic prosperity during its meteoric
rise to become the third-fastest-growing
industry in the United States. Yet, with
this growth comes the need for food
safety and accessibility. How can an
item meet industry standards when
there is no federally regulated industry?
Moreover, how are companies supposed
to adapt when laws are put into place?
For some companies, the lack of coher-
ent structure is a detriment to expan-
sion and ultimately results in failure.
Other companies, like Wana Brands,
incredibles and Love’s Oven, have taken
charge, creating their own regulations
and implementing food safety controls
before being required to do so by the
government—paving the way for other
companies in this burgeoning industry
to take charge of safety as well. n
Mica Gross is director of operations at Wana Brands,
based in Boulder, CO.
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procedures. The trademarks mentioned herein are the property of the AB Sciex Pte. Ltd. or their
respective owners. AB SCIEX™ is being used under license. RUO-MKT-13-4677-A
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