FREQUENTLY ASKED QUESTIONS
Please check back as we are regularly adding FAQ based upon information requested of the Axiom team.
Is there Arsenic in rice ingredients?
Arsenic is a naturally occuring element found in most plants. Read More About Recent Research and Our Testing Here
What is non-GMO (GMO-free, BT63 compliant)?
GMO stands for “Genetically Modified Organism” which would mean humans have interfered with the plant reproduction through the artificial manipulation of DNA. The cultivation and ingestion of genetically modified plants may be injurious to animal, human and planetary health, according to health authorities and environmental scientist, thus Axiom only sources rice from certified non-GMO paddies.
What is GMP produced?
Good Manufacturing Practices are dictated by FDA Guidance Documents (501(B) of the 1938 Food, Drug, and Cosmetic Act) and recognized worldwide. They dictate the manufacturing control and management, plus quality control testing of foods (among other products) including the equipment used for both. Documentation is key so that contaminated product can be traced and recalled if necessary. GMPs are enforced by the FDA in the U.S., which conducts inspections of the entire process (not just samples which may not represent the condition of the entire product).
What is an ISO 22000 or ISO 9000 facility?
Facilities can be audited and certified to an international management system’s standard, widely used in manufacturing and service organizations to evaluate their system for managing the quality of their product or service. A family of standards for quality management systems maintained by ISO, the International Organization for Standardization (link to www.iso.org but opens in new window) and is administered by accreditation and certification bodies. A new version of standards are periodically released, thus the difference in ISO numbers.
What is a HACCP facility?
Hazard Analysis and Critical Control Points is a systematic, preventive approach to food and pharmaceutical safety rather than just relying on a finished product inspection. HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. It is used in the food industry to identify potential food safety hazards, so that key actions, known as Critical Control Points (CCP’s) can be taken to reduce or eliminate the risk of the hazards being realized. The system is used at all stages of food production and preparation processes including packaging, distribution, etc.
What is organic?
An organic production system is managed in accordance with the Organic Foods Production Act and the National Organic Program to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.
Source: USDA – National Organic Program 2001
What does “certified organic” mean?
“Certified organic” means that a non-profit, state or private certification organization, accredited by the United States Department of Agriculture (USDA), has verified that products labeled as “organic” meet strictly defined organic standards.