Archive
Food Safety
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Ochratoxin A
Ochratoxin A is a nephrotoxic mycotoxin produced by Aspergillus and Penicillium moulds on inadequately dried or stored grains, dried fruit, coffee and…
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Allergen Control
Allergen control is the set of documented measures a food business uses to prevent unintended presence of allergenic substances in products that…
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Codex Alimentarius
The Codex Alimentarius is the collection of international food standards, guidelines and codes of practice developed jointly by FAO and WHO, serving…
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Contaminant
A contaminant is any substance not intentionally added to food that is present as a result of production, processing, storage or transport,…
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Critical Control Point
A critical control point is a step in a food production process at which a control measure is essential to prevent, eliminate…
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Cross-Contamination
Cross-contamination is the unintended transfer of harmful microorganisms, allergens or foreign substances from one surface, product, person or environment to another, and…
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Escherichia coli
Escherichia coli is a bacterium used as an indicator of faecal contamination and general hygiene in food production, with certain pathogenic strains,…
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Food Fraud
Food fraud is the deliberate misrepresentation of food or its ingredients for economic gain, including adulteration, substitution, mislabelling of origin and counterfeiting,…
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Hazard Analysis
Hazard analysis is the systematic identification and assessment of biological, chemical and physical hazards at each step of food production, from raw…
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Heavy Metals
Heavy metals are naturally occurring elements such as lead, cadmium, arsenic and mercury that can contaminate food through soil, water or industrial…