Archive
Quality Control
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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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What is HACCP?
HACCP stands for Hazard Analysis and Critical Control Points. It is a structured method for finding the food safety hazards in a…
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What is the cold chain?
The cold chain is the unbroken series of refrigerated steps from production to end use.
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IQF Freezing Explained: How Individually Quick Frozen Fruit Is Made
How IQF freezing works step by step, which parameters buyers should specify, and how the process shows up in grade, drip loss…
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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…
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Cold Chain Management for Frozen Exports: Controls That Hold Up in a Dispute
How to design and document a frozen cold chain from tunnel exit to buyer intake, including monitoring, handover responsibility and deviation handling.
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How to Source Frozen Fruit: From Specification to First Container
The order of operations for sourcing frozen fruit: define the specification first, qualify on evidence, sample against the spec, then contract -…