Archive
Food Safety
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Maximum Residue Limit
A maximum residue limit (MRL) is the highest legally tolerated concentration of a pesticide residue in or on food, set in the…
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Aflatoxin
Aflatoxin is a toxic and carcinogenic mycotoxin produced mainly by Aspergillus moulds on nuts, dried fruit and grains under warm, humid conditions,…
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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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GFSI
GFSI, the Global Food Safety Initiative, is a benchmarking organisation that evaluates and recognises food safety certification schemes such as BRCGS, IFS…
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HACCP
HACCP (Hazard Analysis and Critical Control Points) is a preventive food-safety system that identifies biological, chemical and physical hazards and controls them…
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What is water activity?
A measure of how available the water in a food is to microorganisms and reactions, expressed on a scale from zero to…
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What is HACCP?
HACCP, Hazard Analysis and Critical Control Points, finds the food safety hazards in a process and controls them at set points. The…
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What is BRCGS certification?
BRCGS Food Safety is a private certification standard audited by approved bodies: food safety system, HACCP, site, product and process control.
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Food Safety Standards for Food Suppliers: How the Schemes Fit Together
How HACCP, ISO 22000 and the GFSI-benchmarked schemes relate to each other, which one a buyer is likely to require, and how…