The 2020 Issue of Codex Alimentari: General Principles of Food Hygiene Since 1962, the Codex Alimentarius Commission (CAC) of the Food and Agriculture Organisation/World Health Organisation has been responsible for developing standards, guidelines and other recommendations on the quality and safety of food to protect the health of consumers and to ensure fair practices in food trade. The Commission’s principle is that people have the […]
Quality and Food Safety Robust food safety plans and systems reflect in freshness and taste so that that products are meeting the expectations of customers Temperature controls affect the level of spoilage bacteria and thus increases shelf life from your deliveries through to your finished product. Standard Operating Procedures reduces food error/malpractice giving you efficiency, […]
Food Safety Magazine:– A report published in the November edition evaluated trends in food preparation practices and employee behaviours that contribute to foodborne illness outbreaks in the retail setting. The study delves into the relationship between food safety management systems, certified food protection managers, and the occurrence of risk factors and food safety behaviours/practices commonly […]
