The Food Safety Authority of Ireland (FSAI) today reported that six Closure Orders and one Prohibition Order were served on food businesses during the month of March for breaches of food safety legislation.
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A project coordinated by the University of Malta called Suit4food is teaching students how to use technologies such as high water pressure, cold atmospheric plasma and ultraviolet light instead of chemical treatments to make food safe, resulting in less waste and negative environmental impact.
The Irish Government has been urged to hold an emergency meeting to help farmers struggling with an extensive fodder crisis which, farm groups say, is threatening human as well as animal health.
Delivering the keynote lecture at the Institute for Global Food Security (IGFS) Annual Lecture, Rob Collins was in a positive mood in spite of the ongoing uncertainty surrounding the sector.
Spain, Germany, Netherlands and Italy made the most requests last year in a system to deal with fraudulent activities along the agri-food chain. Spain (52), Germany (26), Netherlands (23) and Italy (20) made the most, according to the 2017 annual report of the EU Food Fraud Network.
The poultry industry has called for a joint approach to ensure that all consumers have access to food. Meeting at a House of Commons roundtable event attended by MPs, poultry meat farmers and producers called for an integrated British food security policy for the public.
University College Cork (UCC), in association with Teagasc has developed a part-time, blended-learning Postgraduate Certificate in Dairy Technology and Innovation. This qualification launched and ran very successfully in 2016/17 is now being run for a third year.
Aims and Objectives
- On successful completion of this programme, graduates will be able to:
- Describe the principal components of milk and their roles in dairy products.
- Evaluate the relationships between the principal unit operations used in dairy processing and their effects on product composition, nutrient quality and organoleptic properties.
- Analyse dairy processing practices that eliminate or reduce the likelihood of microbiological contamination of dairy foods.
- Develop strategies for the control of dairy spoilage organisms.
- Describe the key factors affecting growth and survival of microorganisms relevant to dairy production and food safety.
- Evaluate the domestic and global food/dairy business, with a keen awareness of the challenges and opportunities facing the industry.
- Contribute effectively to multi-disciplinary teams, with good people-related skills, such as communication, influencing, interpersonal, team working, listening and customer focus.
- Comprehend the need for confidentiality and ethical practice in the workplace.
Programme Design
This level 9 qualification is part-time and will be delivered by block-release and on-line with a schedule to suit the seasonal nature of the Irish dairy industry.
For further information please contact:
Professor Paul McSweeney
Head, School of Food and Nutritional Sciences,
College of Science, Engineering and Food Science,
University College Cork
Tel: 021 490 2011
Email: p.mcsweeney@ucc.ie
Mary McCarthy-Buckley
Manager, Food Industry Training Unit, School of Food and Nutritional Sciences
College of Science, Engineering and Food Science
University College Cork
Tel: 021 490 3363
Email: m.mccarthybuckley@ucc.ie
The FSA is seeking a Head of Continuous Improvement (CI) to help it to improve its business processes to increase customer satisfaction and efficiency. The role will champion continuous improvement and support a network of Green Belt CI practitioners across the FSA.
- Closing date: 8 Apr 2018
- Salary: £44,238 - £53,530 for National and £49,339 - £58,075 for London - Salary dependent on location
- Grade: Grade 7
- Contract type: Permanent
- Business area: Finance and Strategic Planning - Finance and Business Partnering
Contact point for applicants: Chris.hitchen@food.gov.uk
Sift/interview dates and location
- The post will close midnight on Sunday 8th April 2018.
- Sifting will take place week commencing 9th April 2018.
- Interview will take place week commencing 16th April 2018.
Further information - Please click here
Produced by the Food Safety Magazine editorial team – the leading media brand in food safety for over 20 years. Each episode features news and trends, or another surprise segment, followed by a conversation with a food safety professional.
The U.S. Food and Drug Administration, along with the Centers for Disease Control and Prevention (CDC) and state and local partners, are investigating a multi-state outbreak of Salmonella Typhimurium illnesses that are linked to dried coconut.
Under the EU-FORA fellowship program of the European Food Safety Authority (EFSA), a survey questionnaire on consumers’ awareness and risk perception of antimicrobial resistance was developed. The questionnaire is anonymous and the results will be interpreted both at national and international level to estimate the awareness of the consumer of issues related to antimicrobial resistance. The information gained from the survey will be disseminated as widely as possible. We kindly ask you to click on the link below and answer all the questions. Completion of the survey should not take longer than 15 minutes. We would like to thank you in advance for your time and effort.
The World Health Organization says a deadly outbreak linked to tainted food in South Africa is now threatening other African nations, with neighboring Namibia reporting a confirmed case that might be connected.
Northern Ireland food boss, and safefood Knowledge Network Expert Group Member, Michael Bell has been elected vice president of The Institute of Food Science and Technology (IFST) in a landslide victory.
Brazil has temporarily halted production and certification of poultry exports from scandal-hit food processor BRF SA to the European Union, the company and the country’s Agriculture Ministry has said.
The prospect of extending a product’s shelf life, improving food safety and enhancing its taste, took one step closer to fruition in a series of innovations outlined by an industry-academia consortium.
Week-old speculation about frozen corn being responsible for a three-year listeriosis outbreak in Europe, which has had an 18.75 percent fatality rate, is probably correct.
Nitrates used in the curing process for processed meats can produce chemicals that cause an increased risk of colorectal cancer, scientists at Queen's University have discovered.
Research at Queen’s highlights that EU laws introduced in January 2016 regarding carcinogen inorganic arsenic should be revised to ensure a lowered concentration of arsenic in baby food.
This week's open Board meeting is now available as a video-on-demand. The meeting was chaired by the Food Standards Agency Chair Heather Hancock on 14 March.
Food and drink manufacturing could face a hidden ‘hard Brexit’ once the UK leaves the EU because of Rules of Origin, a new report has claimed.
