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What is the main difference between Kitchen waste and food waste?
2 CommentsWhat is the correct temperature that frozen food should be kept at?
5 CommentsThe following microorganims are associated with vanilla pods: Moulds; E.coli; B. cereus; Sulphite reducing clostridium; Staph. aureus; Salmonella; Mycotoxins; Aflotoxins. If vanilla pods
3 CommentsOn Food packaging, can you claim a product to be GMO-free without validation? If you need to validate this claim, how do you do this? Through lab testing? Thanks.
2 Commentsbest suggest me some points.
4 CommentsWhat are the key facts of food safety?
7 CommentsGood day, I am looking for a company that offers FSMA and BRC 8 training course in South Africa. Is anyone aware of such a training company. Thank you
1 CommentGood day all I work for a large beef wholesaler and processing plant. Now I have found that there has been some difficulties brought about by the the introduction of the R638 which states that meat p
4 CommentsThe company I work for has a Certificate of Acceptability based on the requirements of Regulation R.918 of 30 July 1999. If I read Regulation R.638 of 22 June 2018 regulation 3(11)(a) , it tels me tha
4 CommentsFollowing the 'fake food' reports that have been swamping the media recently, we were asked what signs could alert you to a food that has been tampered with and is suspicious enough to warrant reporti
5 Comments
