The number of food safety incidents that involved an international network more than doubled in January to March this year compared to the fourth quarter of 2019.
During the first quarter of 2020, the International Food Safety Authorities Network (IN
The latest version of a handbook for companies throughout the supply chain who want to develop a new food safety system or strengthen an existing one has been released by the International Finance Corp.
The fourth edition has input from industry expe
This short video illustrates the key points to consider when cleaning a drain in a food and drink manufacturing environment. It explains how to select appropriate cleaning equipment, use effective cleaning techniques and disinfectants, and how to in |
Bertrand Emond, Head of Membership and Training
In this video Bertrand Emond, head of membership and training, talks about the success factors in food safety culture. The key success factors include:
t’s important to maintain your continuing professional development during these unusual times. To help, we’re running a series of newsfeeds that further deepen your knowledge of specific food industry areas, in bite-sized chunks – also known as ‘lea |
Food safety has been chosen as the theme of World Accreditation Day in June.
The global annual initiative on June 9, established by the International Laboratory Accreditation Cooperation (ILAC) and International Accreditation Forum (IAF), promotes ac
March 2020 was a month unlike any of us have experienced before. Beyond the transition to working remotely and the seemingly endless video meetings and webinars, we’ve collectively learned a lot about coronaviruses, environmental stability, inactivat
The European Food Safety Authority (EFSA) has published a risk assessment on aflatoxins in food.
The report evaluates toxicity of aflatoxins to humans, estimates dietary exposure of the European Union population to these mycotoxins, and assesses the
|
Dr Helina Marshall BSc (Hons), PhD
Event: World Mycotoxin Forum meets Asia (13th – 15th January - Bangkok, Thailand)
Helina Marshall obtained her PhD in Microbiology at University College London in 2017 and since then has been a research fellow at Qu
Many local restaurants have repurposed their businesses as takeaways. Reputable chains and good restaurant kitchens are most likely to be geared towards professional, hygienic food preparation, so there would be minimal risk from a freshly cooked tak
Coronaviruses are generally thought to be spread from person-to-person through respiratory droplets. Currently there is no evidence to support transmission of COVID-19 associated with food. Before preparing or eating food, it is important to always |
|---|
Laboratories operated by the Department of Agriculture, Food and the Marine will soon be assisting in the efforts to detect and diagnose Covid-19 in humans.
“The department will continue to provide the laboratory supports that are essential to ensuri
While there are no industry-wide food safety standards for vertical farming, there are strict protocols that most companies put in place, according to a U.S. expert.
“Vertical farms are, in fact, generally and significantly safer than conventional ag
Flexible packaging has become an obvious solution for brands in the past few years. It is easier to ship for retailers—taking up less space and weight. It is better for consumers in terms of space management in the home, both in the fridge and in cup
Covering Prerequisite Programmes (PRPs) and Procedures Based on HACCP Principles (sample document)
China has banned trading of wild animals until the novel coronavirus outbreak is brought under control.
There are more than 6,000 confirmed cases with almost 7,000 more suspected infections and 132 deaths, according to the World Health Organization (
Nowadays, most of the foods we eat in developed countries are grown and manufactured in developing countries. For example, about 80 percent of food consumed in the UK is imported from other countries, including developing countries. In the U.S., more
The Food Safety Authority of Ireland’s (FSAI) Food Safety Consultative Council today hosted an open meeting to review and debate the role of plastic in the food sector. ‘Food and Plastic – A Question of Taste?’ provided a platform for experts to deba
More than 90 shellfish producers and processors, scientists, agencies and stakeholders attended the 11th Shellfish Safety Workshop earlier this month to discuss the latest advances in the field in Ireland.
The workshop, which took place on Tuesday 8
