#food-safety

Food Safety – Problems and Solutions

When certain disease-causing bacteria, viruses or parasite contaminate food, they can cause food-related diseases. Another word for such a…

How to read nutrition facts in food labelling?

Food labels are a legal requirement that every manufacturer need to provide information to their consumer. They provide a piece of brief in…

Phytochemistry of guava fruit

Guava ( Psidium guajava ) Fruit Phytochemistry and Nutritional Significance Economic Importance The fruit of guava is very rich in Vitamin…

FSA Explains: Salmonella

FSA Explains: Salmonella

Incidence of foreign bodies in european foods

This paper contains a comprehensive review of different types of foreign matter reported in Rapid Alert System for Food and Feed (RASFF) du…

Case Studies of Small-Medium Food Enterprises

Case Studies of Small-Medium Food Enterprises around the World- Major Constraints and Benefits from the Implementation of Food Safety Manag…

Facts on foodborne pathogens

Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease causing microbes, or pathogens, can contam…

How to Determine the Shelf Life of Food

This guidance document is intended to help food operators who process, prepare and handle food to determine the shelf life of their food pr…

Titanium Dioxide is Banned as a Food Additive in Bahrain

Titanium dioxide (E171) is a widely used substance that has been utilized in various industries, including food, cosmetics, and pharmaceuti…

Mycotoxins analysis using NIR technology

https://foodsafetybrazil.org/gerenciamento-de-micotoxinas-via-espectroscopia-nir/

Need HACCP Plan for cheddar cheese

Anyone here That can made me a HACCAP plan for a chadder cheese. Or Some one guide me gow to do it?

Is Maltitol safe for kids?

Hello All, May maltitol be considered save for kids? can you please support your the ideas with sources? I couldnt find many articles about…

Implementation of Food Safety Management Systems along with Other Management Tools

Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Liste…

A smartphone-based early alert system for screening of coliform contamination in drinking water

We present a proof of concept for quick screening and alerting of coliform/E. coli contamination in water samples using a device attached t…

COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - Master DEC- 2021 - 16 VERSIONS

This Best Practices Guidance contains an international directory of guidelines and best practices recommendations for the care and preventi…

Preservation of Seafoods by Hurdle Technology

Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of f…

Spread product

Hello Friends, I developed a water based choco spread, i have a brix of 70, pH 5.8 but i am experiencinng bulging after few days. Dont forg…

Seasoning powder discoloration

Hello dear professionals, I am currently developing a seasoning with a brown appearance using liquid caramel. After pre-blending with the c…

Best quality fried product

is their any experience regarding onion frying? -which one is best for onion frying? in oil or in ghee? -which one provide best crispy text…

Non thermal processing (Pulsed-light) of fruit juices

Hello everyone, I'm working on pulsed light processing of liquid food products. I came across the upper limit for the pulsed light irradiat…

Fish processing technologies

Hello, any relevant article here for fish processing technology from farm to fork?

Sago processing

In sago processing industries, settling tank is being used for getting pure starch by adding few chemicals to avoid browning reaction.. My…

What are the main Criteria to include in monitoring of pH in Meat & Water?

Hi FSTDESK team, I have just purchased a HI98163 Professional Portable Meat pH Meter, and want to build a working document/sop in monitorin…

Raw and pasteurised milk: A comprehensive comparison for consumer

The major difference in drinking raw unprocessed and pasteurized milk is in its bacterial count. In the subtropical and developing countrie…

Is necessity to print nitrogen purged in the pack?

currently we are using the Nitrogen in the Food products while packing for the product freshness, or many reasons. Does FSSAI says the E No…

ISO Guidelines in Physico Chem analysis of food products

My company is renewing its ISO certification ISO2200:2018. I am reviewing our work instruction regarding physico chem analysis of our produ…

Role of %RH in product shelf life studies

What is the role of %RH in accelerated shelf life studies. Anybody can explain please me.

Hemp Seed Cake Processing

Hello Everyone, I am an aspiring entrepreneur and would like to venture into the possibilities of processing Hemp seed cake ( Cannabis sati…

Detect meat fraud with MasSpec Pen Technology in seconds

Wow, really interesting and usefull for meat industry. This special pen can dedect meat type in seconds. (adsbygoogle window.adsbygoogle []…

Sorting robot for foreign bodies

Sorting of foreign bodies. For contact info visit; http://brix.tr

Bread innovation

Hi everyone, Recently the fungi's observe on bread within 2 days from manufacturing. We doesn't arrested this problem. Please give me a bet…

Quality testing

I have stored fried onion, which were fried before 1 month and used those fried onion in our recipes product and I have to store this recip…

Meal replacement production

Hello, I am looking for some advice on product development. I am a scientist but not a food scientist. I have a formula for a meal replacem…

Proximate analysis of curcuma aromatics

Need an average proximate analysis of curcuma aromatica like moisture content. Ash. Crude oil.crude fiber etc

What is annealing process and how it is changing the starch property for final product?

What is annealing process and how it is changing the starch property for final product? Kindly explain with one such example of food produc…

Role of water in meat processing after slaughtering

Hello can someone help me.We know that water has the main role in meat after slaughtering, I want to know whats exactly the role of water h…

Aging of grains and pluses

Hello, I'm very curious about aging of grains and pulses. How to know if grains or pulses you purchased from market to manufacture a food p…

Plant milk in to curd

There is any chance to convert plant milk in to curd?

23rd World Congress on Food and Nutrition Science

Every year, globally Conference series LLC organizes series of International Food Science Conferences,, [Nutrition Science Conferences] and…

Newbie looking for advice

Hi all, I am very new to the food tech scene. I am looking for any advice on anything I should look in to or learn. I have been a food tech…

Does FSSC 22000 require all raw materials used having Quality Management System (QMS)?

Hi all, Please advise if it is obligatory that all raw materials used for production in FSSC 22000 certified plant, are controlled with QMS…

Cake industry

Hi everybody. Are there any book or others about cake production? Thank you so much have a nice sunday🤗

Mould growth on frozen chicken

Hi all, we have frozen whole imported chicken stored at -18 to -22oC, the chickens are within shelf life dates and proper storage requireme…

Dates turning sour in vegan nutrition bars

Hello I am developing a range of vegan nutrition bars and I am using 100% natural dates paste as sweetener. Other ingredients I am using ar…

What preservative can be used in papadum, papad

I own a papad manufacturing plant in Rajasthan, India. I want to know which type of preservative I can use to increase it's shelf life. Pap…

Humidity of maamoul processing area

Dear All, We have a few concerns about the typical humidity in the mammoul production and packing areas because the primary ingredients in…

Time / Temperature for killing pathogens?

Hi all, Out of curiosity do most companies do their own validation study on time/temp needed to kill pathogens or is there a guideline of s…

Food spoilage

Why does food spoil? There are many reasons that food can spoil. These are six common causes: 🦠Microorganisms - bacteria, yeasts, moulds a…

ISO 22000:2018 Clause 5.3 Organizational Roles, Responsibilities and Authorities

Hi! Recently I found out that my Job Description does not include the tasks and activities that I perform at work that includes monitoring…

Shelf life for wheat flour

Hi team, How we can increase the shelf of wheat flour

Food Fraud & Defence Threats - Closer to Home Than You Might Think

Food Fraud and Food Defence Threats – Closer to Home Than You Might Think by Dr Andreas Klieber, Quality Associates - Australia pH: 1300 73…

What is VACCP?

The safety of products is a very important issue for the food industry. Food safety management systems have also been developed by the indu…

Peanuts and almonds Roster Cleaning

Hi guys, I was wondering about a great Soap(cleaner option) for a roaster. I use this for roasting peanuts and almonds to make peanuts and…

Autoclave mapping - Thermal validation in a Meat Food Industry

Hello everyone, I would like to know if there are any kind of books, articles to recommend regarding the following topics: - thermal valida…

Wanted auditor from Iceland

Dear all, I am searching for food safety auditor located in Iceland. Please share with me contacts if you know such a person!

Confectionery Hard Boiled Candy

Hi, can anyone suggest how Hard Boiled Candies can be Reworked efficiently without using the laminated in the Rework Tank? Currently Using…

Food storage

Please I would like to to know the renewable technologies in food storage. Thank you

Free fatty acids in oil

Give me your suggestions, opinions, and what are the health damages resulting from: Frying potato chips in oil until the free fatty acids i…

Jelly bean

Hello, I want to develop jelly beans, but when I add the flavor I will add the jelly beans, at what degree is the phase added, I would be v…

Liquid Caramel seller

Hello fellow food Technologist, I am working on benchmarking a seasoning but I am having issues with brown color. Please, I really need hel…

Can I sterilize a salami, what conditions would it be?

Can I sterilize a salami, what conditions would it be?

Strawberry instant favoured powder drink

Hello, fellow food Technologist and scientists. I am working on strawberry instant favoured powder drink, but I am having difficulty with t…

Packaging Grammage method

Hey, I need guidance about grammage of corrugated box, cardboards and plastic foil -How to calculate? -Used same method for all three or di…

Designing a Food/Water Microbial Testing Lab

I am trying to design a food & water microbial and physio-chem lab in the meat processing industry that I am currently working in. I need a…

Hazard Analysis Critical Control Points (HACCP)

Food is the basic need of People and in the recent years world has progressively moved towards the processed food.The Food processing Indus…

I got 3 Minor Non conformity in Re-certification Audit

Dears, I got 3 Minor Non conformity in Re-certification Audit i. e 1:- 8.5.1.5.3 variations resulting from expected seasonal changes not fo…

An overview of food safety and COVID-19 infection

Abstract Avian influenzas, Ebola, Nipah, Middle East respiratory syndrome coronavirus (MERS-CoV), and severe acute respiratory syndrome cor…

COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - 341 Pages

This Best Practices Guidance contains an international directory of guidelines and best practices recommendations for the care and preventi…

Validation Allergens

Hello, any advice for validation of allergens. Is for validate absence of milk in chocolate machines, for FSSC 22000 implementation. Any Id…

Antioxidants in minimally processed vegetables

Hi guys... I am preparing some minimally processed vegetables and I have a doubt relating with the use of the antioxidants. Can anyone help…

Food Safety Supervisor training

I'm working with Centre for Public Health and Food Safety and if food handlers/ caterers/ managers/ supervisors/ professionals need assista…

Advance Manufacturing Training FSSAI-FOSTAC

Greetings from Centre for Public Health and Food Safety (CPHFS) ! A call for Manufacturers and Supervisors managing products and their qual…

Wellcome all

Hi everyone, I’m new in FSTDESK. I’m interesting on This app To increase communication in the field of work and know what is new I have exp…

Viscous Product Processing Webinar

Viscous Product Processing – a Developer’s Guide to Lab UHT & HTST Processing START DATE:7/1/2021 START TIME:2:00 PM EDT DURATION:60 MINUTE…

Raw materials price

Hi everyone, I'm new in FSTDESK. I'm interesting on your opinion on the increasing price of raw materials, in particular in the food and fe…

Controlling mold growth in tortilla wraps

Hi All, Warendo, from Papua New Guinea. We have just started a new line of product, which is plain Tortilla Wrap. I am now running a shelf-…

Job roles and skills requirements

Hi, I would like to know what are the options that we have with applied food safety and quality management? And what are skills required fo…

Freezing thawing and conversation meat

Hello I have to do a presentation on freezing and thawing and conversation meat, I need your help it's very important for me to do this bec…

OnlinePrint Cloud - web-based HACCP encoding system

Dear sir/madam, We are pleased to inform you about our new web-based encoding system OnlinePrint Cloud In 2 clicks your HACCP label with al…

Legal requirement

hey, is their any legal requirement of fried onion product related to categary name, product description etc according to FDA?

E. coli and Food Safety

Although most kinds of E. coli are harmless, some can make you sick. Learn about the kinds of E. coli that cause diarrhea, and what you can…

Retain white color in sweets

hey, which additive is used to slow down browning reaction in canned sweet products

Meat dry texture issue

hey, i need suggestion of experts my meat product after retort is dry texture, i will try to use sodium phosphate or sodium triphosphate so…

Instead of sunflower oil which oil could be used as emulsifier

Instead of sunflower oil which oil could be used as emulsifier please give a valid reason also

Fortification fish in tortilla chips

Hi, I am azizah. From Indonesia. Now I am final year student in Food technology. My research about fortification spyraena jello fish in add…

Food safety and quality culture

Dear Respected members, I want to develop food safety and quality culture plan.I need help in this matter

Why would bread and buns smell and rot in few hours

We've been using a premix improver in bread and buns for a year now it is the only product We use in common.Few weeks ago, our bread and bu…

Documents while selecting gloves and tissues

Hi all, what are the documents we can ask to a supplier while selecting food contact gloves also hand drying tissues?

Regarding food safety

Can anyone tell international regulations of frozen snacks in any 2 countries?

Food Innovation Lab Equipment Spotlight: MicroThermics Thermal Processor

https://www.ncfoodinnovationlab.org/microthermics-thermal-processor We are also conducting a live event at Food Ingredient Europe Connect n…

Why Conducting Regular Audits?

Even if your business’s HACCP is highly effective in theory, it won’t prevent contamination unless actual practice lines up with documentat…

The Food Safety Foundation

Hello everyone! I have started a website to collaborate on food safety. You can check it out here. https://www.foodsafetyfoundation.com/ Th…

Digital HACCP system

We working on the digital HACCP system

FDA In Brief: FDA Launches Pilot Program to Evaluate Third-Party Food Safety Standards

"The U.S. Food and Drug Administration has an unwavering commitment to help ensure the safety of foods for humans and animals. Today we are…

Smoking and Food Safety: Why Food Preparation Workers Should Avoid Smoking

Does a similar survey was done for Turkey? This link explains the state of the relationship between smoking and food safety. There is a dif…

About career

Hey guys, I'm third year food engineering student.I have a doubt, Is it necessary to take mtech to work in abroad or Btech is enough or wat…

Artificial sweeteners

What all could be the side effects of artificial sweeteners in whey protein supplements rather than flatulence and bloating?

Pathogen/micro orhanism in foood, and food grade handsoap

Hi everyone, curently we need to find out the existing/ developing of pathogens, micros on surface and enviroments in food processing secti…

UV lamp use in production area?

In the previous period, and due to the COVID-19 situation we have seen a lot of things implemented in the production areas that are useful…

Mycotoxins: Management and innovative tools for detection

Mycotoxins are toxic low molecular compounds produced by the secondary metabolism of certain fungal species and are known to impose severe…

Food safety

What is food safety culture?

QMS Survey

Hello All, My company iMonitor specializes in building software for the food industry as a whole. We are currently building feature set to…

Cold storage

Can anyone brief me about the ZECC(zero energy cool chamber) and CCSR(charcoal cool storage rooms)?

Any one send me food recall procedure as per fssai guidelines?

Any one send me food recall procedure as per fssai guidelines?

Food Safety Change of Thought

Am getting annoyed each time people stick around and speak about Food safety being each one's BUSINESS!. It is never everyone's' "BUSINESS"…

About the daily consumption of our food

How can we improve the safety and quality of daily consumption of food specially the food from street or should we avoid it from eating tho…

What will be the change in food business with respect to food safety after Covid 19

What will be the change in food business with respect to food safety after Covid 19.

Food safety culture

Dear all, Do you have any good practices how to encrease food safety culture on the plant if 40% of the employees are temporary?

Food fraud

Recently I brought an organic nutritional supplements. Later I fought it as non organic products by referencing nutritional facts and ingre…

Water Storage Rooms

Dear Food Safety Colleagues I have an inquire related to water storage rooms under ground. What are the required Food Safety Conditions to…

HACCP & COVID-19

Hi Everyone, I would like to know if you are including in your HACCP as Biological critical control point the COVID-19 taking in account th…

Standard operating procedures

Hello Food technologists, I would like anyone working in the quality control department to provide me with a sample Sanitation Standard ope…

Food Adulteration - A Rising Problem

Day by day food adulteration becomes a great threat to us. Here are some basics of adulteration and adulterants Most importantly Here I dis…

Decision tree

Hi all Kindly i want to make a systematic decision related to categorization of control as CCP or OPRP Ie. How can i differentiate between…

How can we explain food safety and food security?

Hello All, How can we explain food safety and food security? And what are the differences between food safety and food security? Let us dis…

6 Free Webinars

Hey guys, I've just put 6 of our webinars that we conducted for the Australian Institue of Food Science and Technology (AIFST) on our websi…

REMINDER: Neglected and highly critical Food Safety measure. (Human Hair)

REMINDER: Critical and highly neglected Food safety measure. hashtag Human Hair as a physical and microbial contaminant. -Any foreign body…

Fake alcohol

How to identify fake or illegally produced alcohol and guidance on the dangers of consuming these products. Fake or illegally produced alco…

MyHACCP an useful tool

MyHACCP Helping you produce safe food MyHACCP is a free web tool that will guide you through the process of developing a food safety manage…

TACCP, definition, eg needed

Hi, may I get basic definition of TACCP with eg

Biological Methods of Cereal Preservation as a way to curbing food insecurity

A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endos…

Root cause Analysis

Hello guys can someone volunteer and take me through the commonly practiced Root Cause Analysis methods in food industry as a way of identi…

Acrylamide

Information on the risks of acrylamide and how you can reduce the chances of being harmed by it. Acrylamide is a chemical substance formed…

Webinar - Food Security in the Novel World – Coronavirus – 06 April 2020

In this webinar, Quality Associates Director Dr Andreas Klieber discusses the impact of coronavirus on current food processing and its impl…

Food safety and manufacturing GPM

Can any help me with guidance on how to write a food safety report for a fictitious food manufacturing company or where I could find exampl…

Thesis ideas

Hi all, I’m looking for inspiration, I study food science and nutrition and I’m looking for inspiration for my thesis. Any topics or sugges…

FSSAI Issues Directions on Packaging of Drinking Water and Migration Limits of Antimony and DEHP

FSSAI has issued directions dated 07 February 2020 regarding the immediate operationalisation of Food Safety and Standards (Packaging) Amen…

Final year project

Helo everyone, This is Gopi from chennai, doing final year Food processing technology, This is my end semester, This semester i have the ma…

Live Meeting: FSSC 22000 V5, ISO 22000:2018 and Food Safety

Meeting will start at 08:30 AM GMT time on 15 Feb. Saturday. We are waiting you: relaxed: By @NunoFSoares https://feople.io/t/FSSC 22000-v5…

Implication of Novel Coronavirus (2019-nCoV) on Food Processing

Implication of Novel Coronavirus (2019-nCoV) on Food Processing Dr Andreas Klieber – Managing Director QAPartners The current Novel Coronav…

Campylobacter

Campylobacter is the most common cause of food poisoning in the UK. The majority of people who get ill from campylobacter recover fully and…

Digital HACCP, IoT in food safety

Digital HACCP for food service, using best in market remote temperature monitoring. https://www.foodsafesystem.com

I want material about Catering

I want Material about Catering, please

Hazard analysis critical control points

People get confused with the term HACCP and only a few food safety professionals have authentic knowledge of HACCP.It is define as the form…

Rawa (Idli Rawa, Sooji Rawa, Chiroti Rawa) - Fumigation Necessary before packing

Is it required or necessary to fumigate the rawa's before packing in the pouches? Is it authorisied to do as per fssai norms and regulation…

Internship in Food Lab

Hello everyone, I want to do training in a food testing lab. Right now I'm pursuing Btech in Food Tech, I'm in 7th sem and from January I'v…

What are the differences and similarities between TACCP, VACPP and HARPC?

Throughout history, safe food supply is known to be one of the main occupations of people and especially the food sector. In this context,…

Food Fraud official analysis methods

Where I can find official analysis methods (per raw material, per example for oregano) in order to prevent food fraud.

Alluring all to be a member of the global event

Nutri Food Safety 2020 congress to be held in Tokyo, Japan amid the month of May, 21-22, 2020 . We are exceptionally enchanted to welcome t…

Food safety supervisor

The most of illnesses are caused by foods not conserving in the adequate temperature

What is HARPC?

HACCP is a system used to identify, protect, measure, evaluate and control hazards to ensure food safety as defined in Codex Alimentarius.…

Raw drinking milk

Raw drinking milk may come from: cows sheep goats buffaloes Advice on raw drinking milk and cream Raw or unpasteurised milk and cream may c…

Food Safety Poster

2nd International Conference on Food Technology and Nutrition

Food Technology 2019 invites participants from all over the globe to attend the 2nd International Conference on Food Technology and Nutriti…

Declared Allergens

Government of UK declared 14 allergens. https://allergytraining.food.gov.uk/english/rules-and-legislation/

Food Safety: Food Crisis Management

Abstract Food safety is a complex topic, and the various market participants are involved, such as authorities, non-governmental organisati…

Has any one is working on nano bio sensors?

Food safety and analysis

Iso FSMS Manual

Dear All, Kindly advise how to make ISO FSMS dou for newly starting a bakery units (bread, bun, cookies, plum cakes and other filling cakes…

Food conferences

Hi, I am new here and I am happy to join you all. Please I need recommendations for food science and technology conferences organised by un…

Food, Nutrition Security and Sustainable Agriculture

http://bit.ly/FoodConference2019 The 1st Edition of the international conference on FNSSA is organized by the Agro-Food Industries Alliance…

Why blue Glove in food factories

Because there is no blue colored food in the nature. Blue color can easily determined in the case of contamination inside of the product/pr…

FSSC and ISO

What is the main difference between FSSC 22000 and ISO 22000? Which one is better and which one has a limited scope? I Need a complete comp…

Food Safety for Everyone

Hi everyone, I am Mithat Taş, Food Engineer and Nutritionist. I have prepared for everyone a Food Safety course on Udemy. And now you can h…

What is Campylobacter infection?

Campylobacter infection, or campylobacteriosis, is an infectious disease caused by Campylobacter bacteria. It is one of the most common cau…

25th World Congress on Food Science & Technology

Food Conferences is overwhelmed to announce the commencement of 25th World Congress on Food Science & Technology [https://foodscience.foodt…

ATP increase after sanitation

I am facing a problem in ATP bioluminescence. After washing a surface, the ATP decrease. Then the same surface is sanitized by alcohol and…

Best before and use-by dates

Understanding 'best before' and 'use-by' dates on food labels and how you must treat them differently. Food may contain bacteria and if sto…

Food safety

National Food Safety Month

September is food safety month in USA, also a lot of countries have congress or events. Do you know any? If the admin agrees I would like t…

Can you give information about BRC food safety system thanks

Can you give information about BRC food safety system. thanks

Food safety as a service

What is your first thought when you hear "food safety as a service"?

Important points of BRC 8.0 version

What are the important points for the companies that will be audited from BRC 8.0 version ? First of all, the quality policy should be upda…

Food Safety working Group in EU

Hi everyone, Does anyone here knows about any food safety working group in Europe (Germany, UK, France, Spain,..)?