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Hi, How do I identify the FSA standard in our company documentation? Please can anyone help me? Thank You. Regards, Vanessa
3 CommentsTemperature of raw meat during cutting and processing?
1 CommentWhat is the proper temperature for a home refrigerator should be?
5 CommentsWhat 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.
5 CommentsWhat are the key facts of food safety?
8 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 Comment
