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Adopt a structured approach to identifying environmental sources of microbial food contaminants, as a means of promoting food safety. Microbial contamination of food products can …
Ensure that your hand washing facilities and procedures are optimised. Hands are one of the major sources and routes for cross-contamination in the food industry. Reducing …
Adopt standardised methods of taking environmental samples for hygiene testing of surfaces, people, packaging, air and process water. The adoption of standardised protocols …
Details of the key growth characteristics of individual microorganisms and microbial groups - at your fingertips in a series of one-page summaries. Preliminary sections in the …
Ensure that the cleaning procedure you use to remove food allergens is effective. This guideline looks at the steps that have to be taken to demonstrate that the cleaning …
Adopt best practice in the use of pasteurisation with food and drink products to help assure food safety and maximise product quality. This practical guide explains the principles …
Assure the safety of your food products by adopting HACCP. This guide combines a clear explanation of the principles of HACCP (Hazard Analysis and Critical Control Point) with …
Guidelines on the reuse of potable water for food processing operations provides help on the assessment of microbiological, chemical and physical hazards that can enter potable …
Ensure that your factory is cleaned to the highest possible standard by planning when and how to clean and which cleaning chemicals to use. The principles outlined in this …
Ensure that your products receive an adequate heat process and that their safety and quality is optimised. Decisions on heat processing regimes are required for all new products, …