About the Food Safety category
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0
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1049
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June 22, 2019
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Food Fraud & Defence Threats - Closer to Home Than You Might Think
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2
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927
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February 25, 2023
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What is VACCP?
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8
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7409
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February 24, 2023
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What is TACCP?
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4
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5841
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February 24, 2023
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Use of probiotics as preservatives in meat to extend shelf life
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3
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677
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February 17, 2023
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Meat products safety
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1
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110
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February 17, 2023
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Time/Temp for killing pathogens?
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4
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706
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February 1, 2023
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Looking for aflatoxin expert for collaboration
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4
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354
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February 1, 2023
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Natasha’s Law
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2
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337
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August 30, 2022
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Autoclave mapping - Thermal validation in a Meat Food Industry
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2
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182
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January 22, 2023
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Why bulging issue happened in ketchup sachet
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4
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228
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January 20, 2023
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Wanted auditor from Iceland
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3
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811
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January 20, 2023
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Chocolate flavored Syrup microbiology
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1
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147
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January 18, 2023
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Milk adultrantion
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3
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1155
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January 8, 2023
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Quality of Honey
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19
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2929
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December 9, 2022
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Titanium dioxide banned in Europe
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22
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3096
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November 9, 2022
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Free fatty acids in oil
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3
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412
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November 7, 2022
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Microbial activity
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10
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538
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November 7, 2022
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What are the best conditions for shelf life testing of canned olives?
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1
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481
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February 13, 2022
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NOAEL and LOAEL?
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1
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606
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January 27, 2022
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Designing a Food/Water Microbial Testing Lab
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1
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749
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December 27, 2021
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HACCP canned tuna
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6
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1140
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December 20, 2021
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Post Harvest challenges of Ginger
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2
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547
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December 5, 2021
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I got 3 Minor Non conformity in Re-certification Audit
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2
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569
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October 27, 2021
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Shelf life for roasted salted peanut
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5
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865
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October 11, 2021
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An overview of food safety and COVID-19 infection
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0
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543
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September 6, 2021
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US MRL database
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3
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503
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August 26, 2021
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COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - 341 Pages
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1
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1139
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August 25, 2021
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Validation Allergens
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5
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1132
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August 22, 2021
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Shelf life for minimally processed vegetables
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2
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494
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August 17, 2021
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