Archive
Food Safety
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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. Its…
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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 (CCP) is a step in a production process at which control can be applied and is essential to…
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Cross-Contamination
Cross-contamination is the transfer of harmful microorganisms, allergens or foreign substances from one surface, product or person to another. In food plants…
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Escherichia coli
Escherichia coli (E. coli) is a bacterium used as an indicator of faecal contamination and general hygiene in food production. Certain strains,…
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Food Fraud
Food fraud is the deliberate misrepresentation of food for economic gain, such as diluting honey with sugar syrup, mislabelling origin or substituting…
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Hazard Analysis
Hazard analysis is the first principle of HACCP: the systematic identification and assessment of biological, chemical and physical hazards that could occur…
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Heavy Metals
Heavy metals such as lead, cadmium, arsenic and mercury can occur in food through soil, water or air contamination. The EU sets…
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Irradiation
Food irradiation treats product with ionising radiation to reduce microorganisms and pests. In the EU it is authorised only for limited categories,…
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GFSI
GFSI, the Global Food Safety Initiative, is a benchmarking organisation that recognises food-safety certification schemes, such as BRCGS, IFS, FSSC 22000 and…