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Hi, I know the COA is the minimum requirement to supply the public with any kind of food related item. On the fresh produce market, basically anyone can just arrive with a bakkie full of produc3 Comments
Hi, How do I identify the FSA standard in our company documentation? Please can anyone help me? Thank You. Regards, Vanessa4 Comments
Temperature of raw meat during cutting and processing?1 Comment
What is the proper temperature for a home refrigerator should be?5 Comments
What is the main difference between Kitchen waste and food waste?5 Comments
What is the correct temperature that frozen food should be kept at?5 Comments
The following microorganims are associated with vanilla pods: Moulds; E.coli; B. cereus; Sulphite reducing clostridium; Staph. aureus; Salmonella; Mycotoxins; Aflotoxins. If vanilla pods3 Comments
On 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 Comments
best suggest me some points.6 Comments
What are the key facts of food safety?9 Comments