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Food Safety

This category contains topics related with food safety.

  1. Raw chicken shelf life

    Do we need to decide the shelf life of raw chicken according to e.coli results? Is the cutting at 12 degrees C enough after rapid spray coo…

  7. 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…

  8. Detection of Salmonella

    Does anyone know any method in the detection of salmonella enteritidis? Other than PCR test any other test.

  11. 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…

  12. Meat and meat products Processing

    Hello professionals, could someone willingly assist me with any related SOPs for cleaning and sanitation in Meat processing plant. As well,…

  15. Meat products safety

    Continuing the discussion from Use of probiotics as preservatives in meat to extend shelf life: Yes! Food safety of meat and meat products…

  19. Mango Pickle Puffed

    Dear All If In mango Pickle Acidity and salt percentage is ok but after some months like 1-2 months get puffed mango pickle what is problem

  20. Food spoilage

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

  25. 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…

  26. What is TACCP?

    PAS96: 2014 is a guide issued by the UK Department of Environment, Food and Agriculture Affairs (DEFRA) and the Food Standards Agency to pr…

  30. 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!

  31. Milk adultrantion

    List the experiments that can be used to check adultration at milk analysis lab and at home level

  33. Quality of Honey

    As a food scientist, how can you differentiate between an original honey and an adulterated honey?

  35. 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…

  38. Natasha’s Law

    Hereby; I'm subith kumar Palanisamy and I would like to deliver a survey on Perception among Food Allergies sufferers about the impact of N…

  40. NOAEL and LOAEL?

    What is the difference between NOAEL and LOAEL? In my thinking the two terms are kind of the same. NOAEL is the level below which no advers…

  42. HACCP canned tuna

    Hi everyone! I'm writing a HACCP plan for canned tuna production, as exercise for my exam (not real...). But I'm a bit confused. Considerin…

  43. Post Harvest challenges of Ginger

    Fresh Ginger washed in clean water and stored/transported at 12-13 deg C and 65-75 RH for exports purpose. However, there are many rejectio…

  47. US MRL database

    Dear colleagues, does anybody know US MRLs for these residues in meat (all species)? And how to check US MRL in the Internet? Deeply thanks…

  49. Validation Allergens

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

  52. Disinfectants

    Can we use Apple seed powder as disinfectant in food industry?

  53. Pomegranate syrup

    Hello, We produce natural pomegranate syrup. but as the product is natural without additives, yeast has developed. Even though the brix val…

  54. Shelf life of Fried Shallots

    Hi Team, What would be the shelf life of the fried shallots kept in room temperature in air tight container. Ingredients: Shallots, all pur…

  56. Clean down strategy

    Hi I am currently working on line clean down strategies to remove allergens and species after a line clean down. Any suggestion or ideas wi…

  57. Hot-filling process for sauces

    I'm developing a dipping sauce, and during the mixing phase I need to work at high temperature. At this point I have thought to increase th…

  58. 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…

  59. Plastic rice

    In Market. we came ko known that.when we cook a rice and make it round. its bounce like a ball. what is the main reason to bounce that rice…

  63. Preservatives

    Sodium benzoate What's your views are about this preservative In a product like Dates based energy bar which contain 99.8% natural ingredie…

  66. Ccp decision tree and ra matrix

    HI, All Hope you guys are doing well.Can anyone help me out with the following question What are the main difference of CCP DECISION TREE a…

  67. Hazards risk assessment

    Helo Respected members, I need help in creating the hazards risk assessment of food raw materials, i want to include radiological hazards t…

  71. 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…

  73. Food Safety Plan Builder

    The U.S. Food and Drug Administration's (FDA) is a tool designed to assist owners/operators of food facilities with the development of food…

  74. What is migration?

    Nowadays, there is no immediate consumption of the products produced. Foods should have a long shelf life and be kept safe until they reach…

  77. Fungus growth

    We had kept few pulp drums in 8 deg cent. Temperature for a month and suddenly changed temperature to 25 deg cent. Then after 2 days we fou…

  79. Heavy metals

    Can someone send a link where I can find maximum levels of heavy metals in fruit juices (more concretely blueberry juice)?

  82. Meat storage

    Hi friends My self a food technologist in a meat processing factory. We sell fresh cut beef steaks MAP packed, in the market. We have a ser…

  83. 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…

  86. Food Irradiation

    Irradiation is physical treatment of food with high-energy ionising radiation to: Destroy micro-organisms, viruses, bacteria or insects Pre…

  87. Cold storage

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

  89. Canteens and Restaurants

    How can I completely prevent flies from coming into the dining area in my canteen or restaurant. I have already installed an insectocutor b…

  91. 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"…

  94. 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?

  95. Food fraud

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

  96. 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…

  97. 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…

  98. Buffet Best Practice

    Dear all, Can someone explain what is the best practice for Buffet style during COVID-19?

  100. Oil and fats adulteration

    can any one share detail note onRapid detection of fat adulteration in bakery products using Raman and near- infrared spectroscopies

  101. 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…

  102. 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…

  103. 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…

  107. Adulteration in Banana

    Recently I heard a news about the adulteration in banana where yellow banana peels are coated with red dye. Red banana (Musa acuminata 'Red…

  108. 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…

  111. Fake alcohol

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

  112. Plastic in our food?

    This study is a real eye opener! Plastic pollution has been well documented in natural environments, including the open waters and sediment…

  113. 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…

  114. ISO 22000:2018

    Hi all Kindly, can anyone explain to me why the definition of food safety hazard changed in ver.2018 And the phrase ""or condition "" delet…

  115. Escherhichia coli O157: H7

    Enterohaemorrhagic 𝐸𝑠𝑐ℎ𝑒𝑟𝑖𝑐ℎ𝑖𝑎 𝑐𝑜𝑙𝑖 O157: H7 is an important food-borne pathogen. People who ingest this bacteria usually get…

  117. 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…

  118. 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…

  120. Audits pain points

    Hi, Now for the ones receiving the inspection... What is the most sacred thing about an inspection and what is the worse thing you had expe…

  121. Auditors pain points

    Hi, I have a question for auditors. What are the challenges/pain points when you conduct an audit? What are the worse things you had seen?

  123. 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…

  129. 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…

  130. HACCP & taccp & vaccp

    Dear All Can any one explain in simple language what are following VACCP TACCP &What is difference between HACCP & TACCP & VACCP other wise…

  133. Listeria monocytogenes

    Listeria monocytogenes (listeria) is a bacterium that causes an illness called listeriosis. Cases of foodborne illness from listeria are ra…

  138. 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.…

  139. 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…

  140. Declared Allergens

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

  141. 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…

  144. 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…

  145. 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…

  146. What is Campylobacter infection?

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

  147. 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…

  148. 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…

  149. 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…

  153. 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…

  156. FSSAI Annual Returns Process

    HI All, Can some one please let me know the process to fill the FSSAI Annual Returns for the Previous years 2018-19. I have Form D1 and For…

Best discussions in Food Safety

High-signal Food Safety discussions selected from replies, views and recent activity.

  2. What is the differences between HACCP and HARPC?

    Food Safety · 3 replies · 10247 views · updated 2026-06-25

    Hello dear food science lovers: slight smile: I am waiting your opinions about topic. What is the differences between HACCP and HARPC?

  3. Fssc 22000 Internal audit questions

    Food Safety · 49 replies · 5966 views · updated 2019-10-07

    Do you have any internal audit sample that cover all FSSC 22000 necessities? If yes can you share with me?

  4. What is VACCP?

    Food Safety · 8 replies · 8508 views · updated 2026-06-25

    The safety of products is a very important issue for the food industry. Food safety management systems have also been developed by the industry as a result of years of effort, whi…

  5. What is TACCP?

    Food Safety · 4 replies · 6624 views · updated 2026-06-25

    PAS96: 2014 is a guide issued by the UK Department of Environment, Food and Agriculture Affairs (DEFRA) and the Food Standards Agency to protect and defend the food and beverage i…

  6. Titanium dioxide banned in Europe

    Food Safety · 22 replies · 4014 views · updated 2022-11-09

    Hi all, As you know titanium dioxide banned in Europe and just six monts left to find new alternatives for manufacturers. I think rest of world will force similar policies in the…

  8. Quality of Honey

    Food Safety · 19 replies · 4018 views · updated 2022-12-09

    As a food scientist, how can you differentiate between an original honey and an adulterated honey?

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