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Are hand air dryers in staff ablutions acceptable in die Food & Bev industry? If so, are there local accredited suppliers?1 Comment
Hi all I read on the GFSI website that you can apply that your certificate expiry date be extended, if you submit a risk assessment. This is due to the current COVID-19 pandemic. Will this be1 Comment
Hi All, For starting a food trailer business, i.e. preparing and selling hotdogs etc. Are there any legal requirements to comply with? Any training that can assist in this regard? Cheers!1 Comment
Hi, I know the COA is the minimum requirement to supply the public with any kind of food related item. On the fresh produce market, basically anyone can just arrive with a bakkie full of produc3 Comments
Hi, How do I identify the FSA standard in our company documentation? Please can anyone help me? Thank You. Regards, Vanessa4 Comments
Temperature of raw meat during cutting and processing?1 Comment
What is the proper temperature for a home refrigerator should be?5 Comments
What is the main difference between Kitchen waste and food waste?5 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