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Allergens, FSSC 22000

Cross-Contamination and Allergens: if you cannot avoid, manage it!

All efforts of an organization should be on preventing cross-contamination, since identifying it is difficult and usually expensive.   Cross-Contamination is a relevant hazard that food industry should address cautiously. In cross-contamination microorganisms or other contaminants (physical or chemical) are unintentionally transferred from one food product to another. When this contamination is done by contact [...]
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