Tags: food safety

HACCP, Physical Hazards

Importance of controlling foreign matter in food production

Importance and statistics   Globalization of the food industry has allowed for a more expansive food network that allows for food products from distant areas to reach different parts of the world.   Food production, consumption, transportation, and the entire food chain have changed drastically over the past few decades and population growth and advances in technology [...]
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Speakers’​ Takeaways from the 2019 GFSI Conference!

This month I am doing something very special for you. Following the 2019 GFSI Conference of February 25 th to 29 th which took place in Nice, France, I reached out to several of the key speakers and challenged them to share the essence of their presentations and their compelling takeaways with food safety professionals who could not attend. More than 1000 delegates from [...]
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Disinfectants by-products: check them out!

Historical background   Ever since Dr. John Snow established in 1854 that water could be a mode of transmission for deadly diseases such as cholera, water disinfection is a basic requirement in all drinking water treatment process. Chlorine, the first disinfection chemical discovered in 1774 by the chemist Karl Scheele (Centers for Disease Control and [...]
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