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Is the legislation relating to preservatives and antioxidants still applicable?R1425 does not mention R965, yet the preservative limits for mayonnaise differ in the 2 documents. Which regulations must4 Comments
Hi Can you please advise on the retention period for training records. We just had our GFSI audit and a non-conformance was raised. Our procedure states that we keep our records for 3 yea2 Comments
HI All I wondered whether anyone could assist me with the below information on flavours: method of production regulatory requirements hazards with relation to the flavour industry2 Comments
We are battling to get a vacuum on our lids after waterbathing our pestos. After filling and capping, we waterbath for 20mins at boiling temperature and then force the temperature down to 18 degrees a2 Comments
I have a client that would like us to pack for them. He requested if we can add the e-mark (next to the weight of the packet) I have been trying to get information for this E-mark certification (EU) -1 Comment
Hi I'm trying to find out if you have to put an E number on your label for ALL ingredients that may have an e number? Specifically Sulphur Dioxide, Potassium sorbate & Tartaric acid? M5 Comments
Hi Do you know of a company that gives Global GAP rev 5 training. I know its late in the year but urgently need to find someone in JHB. Thanks for a wonderfully informative website &n4 Comments
Hi Do I need to use a external company to do my internal audit? Kind Regards Anel1 Comment
Hi I was hoping you could tell me what the latest legislation is with regards to processed mushrooms in brine. Regards Anel3 Comments
We noticed that someone visited our site looking for boerewors regulations, so here is an update on what's happening with this. If you've been on the Food Control website recently you may have seen&nb0 Comments