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What is the main difference between Kitchen waste and food waste?2 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.4 Comments
What are the key facts of food safety?7 Comments
Good 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 you1 Comment
Good day all I work for a large beef wholesaler and processing plant. Now I have found that there has been some difficulties brought about by the the introduction of the R638 which states that meat p4 Comments
The company I work for has a Certificate of Acceptability based on the requirements of Regulation R.918 of 30 July 1999. If I read Regulation R.638 of 22 June 2018 regulation 3(11)(a) , it tels me tha4 Comments
Following the 'fake food' reports that have been swamping the media recently, we were asked what signs could alert you to a food that has been tampered with and is suspicious enough to warrant reporti5 Comments