Make Sure Your Food Is Always Fresh

30% of all food produced worldwide occuring along the value-added chain “from farm to fork” is wasted every year. This corresponds to a staggering 1.3 billion tonnes. When it comes to fruit and vegetables, the loss rate is particularly high, amounting to almost 50%. It is critical that this amount is reduced to meet the…

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Sugar Content Determination Guide

The Ultimate Sugar Content Determination guide reviews different methods of sugar content determination using refractometry, density, titration, spectrophotometry and moisture analyzers, depending on the product and requirements. In today’s largely consumed sweetened foods and beverages, sugar concentration ranges from very low to high depending on the purpose of its addition. The exact sugar content is…

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Overcoming Meat, Poultry and Seafood Production Challenges

Meat, poultry and seafood manufacturers face many pressures on their production lines. Maintaining a hygienic production area, adhering to stringent regulations and standards and maximizing uptime are just some of the key challenges in the industry. Having a robust metal detection program in place can help relieve some of these pressures. Here we look at the top five challenges that meat, poultry and seafood manufacturers face, and how these can be overcome whilst efficiency.

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Global Food Safety Conference 2019

Global Food Safety Conference 2019 Emerging Challenges & the Future of Food Safety The GFSI Conference (25-28 Feb 2019, Nice, France) is the industry’s annual meeting for the advancement of food safety and consumer trust worldwide. Gathering over 1,000 leaders and decision-makers from 60 countries, it is a unique opportunity to get in touch with…

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Training – Please Step Forward If You Are the Person in Charge!

The EHS-Net of the CDC in the USA found that restaurants with kitchen managers certified in food safety were less likely to have critical violations on their inspections. They analyzed 8,338 routine inspection reports for 4,461 restaurants in Iowa. During routine inspections, inspectors checked whether restaurants met Iowa food safety rules. They used a 44-item checklist. Some items on the checklist are called critical violations. If not fixed, these items are more likely than others to cause illness or a health risk. Their results showed that restaurants with Certified kitchen managers (managers that have attended a food safety training course and passed an assessment) (CKM’s) had fewer of most types of critical violations.

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