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Article By Charlie Kalish of Food Safety Guides.  Original article from Food Safety Magazine.   With U.S. Food and Drug Administration (FDA) regulations, Global Food Safety Initiative-benchmarked schemes, and customers demanding microbiological and chemical testing on foods and surfaces, the demand for high quality, reliable laboratory services is surging.  Yet […]

5 Tips for Choosing a Food Laboratory


What temperature should the fridge or chiller be?  What temperature should I cook eggs to?  How about red meat?  White meat?  What, what, what…?   Breathe.  Below is a quick listing of what the critical temperatures should be to ensure food safety.   Firstly, a little bit about the danger […]

Temperature Critical Limits




By Nate Seltenrich (Nate Seltenrich covers science and the environment from Petaluma, California. His work has appeared in High Country News, Sierra, Yale Environment 360, Earth Island Journal, and other regional and national publications). This article by: Food Processing Online Magazine.  Original paper can be found here. Sometimes there’s more […]

Improving Risk Assessment of Food Contact Materials










By Michael Hughes   An important reminder on the risks and what pregnant women can do to minimise them.     Food safety is an important part of life for everyone, particularly for pregnant women.  During pregnancy mums and their unborn babies are more susceptible to foodborne illnesses, which can […]

Pregnancy and Food Safety