Archive
Food Safety
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What is BRCGS certification?
BRCGS Food Safety is a private certification standard audited by approved third-party certification bodies. A site is assessed on its food safety…
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Blanching Validation for Frozen Vegetables: What to Ask For and How to Read It
What blanching does and what it costs, how processors validate the step, why the peroxidase test is both the industry default and…
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How to Write a Frozen Vegetable Specification That Holds Up at Intake
A working structure for a frozen vegetable specification: identity, sensory, physical, chemical, microbiological, packaging and the sampling plan. What each block must…
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Pesticide MRLs for Frozen Vegetables: Reading the Rules, the Sampling and the Certificate
Regulation (EC) No 396/2005 sets one framework and thousands of numbers. This guide covers which limit applies to a frozen vegetable, how…
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Why do nitrate limits apply to some vegetables?
Nitrate accumulates in certain vegetables, principally leafy ones such as spinach, lettuce and rocket, and the amount depends on the species, the…
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What happens if frozen vegetables thaw and are refrozen?
Two separate problems arise, and they need separating because one is a quality issue and the other is not. The quality problem…
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What does a retailer mean by fifty per cent of MRL?
It is a private contractual requirement, stricter than the law, and it means that detected pesticide residues must not exceed a stated…