About the Food Safety category
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0
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1310
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June 22, 2019
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Does FSSC 22000 require all raw materials used having Quality Management System (QMS)?
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2
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343
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April 18, 2024
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Newbie looking for advice
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3
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665
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April 18, 2024
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Raw chicken shelf life
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1
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205
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April 3, 2024
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Mould growth on frozen chicken
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3
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498
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February 16, 2024
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Shelf life for roasted salted peanut
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9
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2156
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December 16, 2023
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Important points of BRC 8.0 version
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0
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1229
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July 3, 2019
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Food prices, new genome editing techniques, food fraud prevention and more
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0
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538
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September 23, 2022
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Food safety culture, microbial risk assessment, testing and digitalization
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0
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447
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October 17, 2022
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"When it comes to food safety, never assume!"
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0
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400
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December 28, 2022
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Detection of Salmonella
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0
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205
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October 20, 2023
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Authentication and traceabilty of milk and milk products
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1
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809
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October 19, 2023
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What preservative can be used in papadum, papad
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6
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4590
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September 17, 2023
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Humidity of maamoul processing area
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2
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218
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August 23, 2023
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Meat and meat products Processing
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0
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276
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August 18, 2023
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Fermentation is the food quality or food safety parameter
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4
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466
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August 18, 2023
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Use of probiotics as preservatives in meat to extend shelf life
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8
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1298
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August 11, 2023
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Using Ozone gas for Vegetables and Fruits Disinfection
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0
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630
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July 11, 2023
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Meat products safety
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2
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475
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July 15, 2023
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A brief overview of the sweetened beverage tax in the UAE
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1
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337
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June 19, 2023
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Time / Temperature for killing pathogens?
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5
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1139
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June 11, 2023
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Mango Pickle Puffed
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3
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550
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June 5, 2023
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Food spoilage
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0
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417
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May 15, 2023
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ISO 22000:2018 Clause 5.3 Organizational Roles, Responsibilities and Authorities
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1
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636
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May 15, 2023
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Hazard Analysis Critical Control Points (HACCP)
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0
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1521
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November 1, 2021
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Shelf life for wheat flour
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2
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483
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May 7, 2023
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Food Fraud & Defence Threats - Closer to Home Than You Might Think
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2
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1322
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February 25, 2023
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Frying Oil Quality (Olive Oil) - Restaurants
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17
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2034
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April 4, 2023
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What is VACCP?
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8
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8343
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February 24, 2023
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What is TACCP?
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4
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6461
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February 24, 2023
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