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Food safety
FSSC 22000
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ISO 22000
ISO 22000:2018 – what’s new (Part 1)
The purpose of any organization in the food sector should be to ensure that their products can be consumed without [...]
July 1, 2018
HACCP
Foods: a challenge for Patient Safety!
In the hospital scope, patients are assisted with various therapeutic approaches, all of them seeking to reestablish the damage suffered. [...]
June 1, 2018
Hygiene
Sanitation in food facilities: principles, steps, tools and future perspectives
Food Sanitation is an everyday job to avoid food contamination. No one and nothing should be left behind and all [...]
May 1, 2018
Labelling
Labelling: Past, Present and Future
Food labels represent key elements in consumer-product interaction as their information can determine consumers’ food choices. Information such as food [...]
March 1, 2018
Physical Hazards
3 methods for monitoring physical hazards!
Food recalls can happen due to a variety of reasons, including the detection of foreign bodies in food products. The graph [...]
February 1, 2018
Food Defense
Food defense: lock it down!
Intentional contamination could be defined as a deliberate action to introduce something into a food product, frequently with the intention to [...]
January 1, 2018
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