Hilde Cnossen - Articles and news items

TNO focus on food safety and risk management

Issue 2 2007, Past issues  •  23 May 2007  •  Hilde Cnossen & Marijke van Dusseldorp, TNO Quality of Life

TNO Quality of Life is one of the five core areas of the Netherlands Organisation for Applied Scientific Research. TNO carries out research aimed at providing concrete solutions to problems encountered by industry and government bodies in six areas of activity: Work and Employment, Chemistry, Innovation Policy, Prevention and Healthcare, Pharma and Food and Nutrition.

Introducing food ingredients

Issue 3 2006, Past issues  •  11 August 2006  •  Hilde Cnossen and Heereluurt Heeres, TNO Quality of Life, Food Legislation Affairs

Food legislation is a complex matter. Since the publication of the White Paper on Food Safety in 2000, a considerable number of Regulations, Directives and Guidelines on the safety of food and feed – including ingredients – have been published. For companies involved in food and feed and ingredients production, trade and transport, it is not always easy to keep information about food and feed legislation up to date. Moreover, it is not that simple to apply and to interpret this legislation.
Food Law

Recently the General Food Law (Regulation 178/2002/EC), shortly GFL, entered into force. This regulation lays down (among other points) the general principles and requirements of food law.

Up to standard?

Issue 4 2005, Past issues  •  21 November 2005  •  Jacques Kastelein and Hilde Cnossen, TNO Quality of Life

In this, the final article resulting from the HYFOMA project, Jacques Kastelein and Hilde Cnossen of TNO outline the reasons why equipment certification is essential to the food industry.
Need for hygienic design

Good hygienic design of process equipment has a tremendous impact on diminishing the risks of contamination of food during production, resulting in an extended shelf life of food products. Process equipment with poor hygienic design will be difficult to clean. Therefore, good hygienic design and preventive maintenance of production systems are essential prerequisites for high quality and safe products.

The basis for a common approach

Issue 3 2005, Past issues  •  29 July 2005  •  Bo Boye Busk Jensen, FBE, BioCentrum-DTU, Hilde Cnossen, Jacques Kastelein, TNO Quality of Life and Roland Cocker, Cocker Consulting

Research continues in the area of hygienic engineering and design, particularly in innovative techniques using safe construction materials to develop functional as well as easily cleanable equipment for handling, processing and packing foodstuffs. This is the motivation behind the work of the European Hygienic Engineering & Design Group (EHEDG), which regularly publishes detailed guidelines and guidance on engineering aspects of food production.

New era for hygienic food manufacturing

Issue 1 2005, Past issues  •  31 January 2005  •  Hilde Cnossen, M.Sc., Jacques Kastelein, Drs. Jan Willem van der Kamp, TNO Nutrition and Food Research, Zeist, Netherlands

The European Network for Hygienic Manufacturing of Food – HYFOMA – was established in 2001 with the aim to provide guidelines and test methods on hygienic design and processing and to disseminate knowledge. The presentations by key stakeholders in the final project meeting, Brussels 30 November 2004, clearly showed that HYFOMA has established new and high quality standards for guidelines and for training & education.

Food production is changing to more complex, multi-component products; a longer shelf life of fresh products; less preservatives and using raw materials from all over the world – due to consumer demands. Governments and customers are imposing public (HACCP) and private (BRC, Eurep-Gap) quality control systems. More comprehensive systems are coming, e.g. ISO 22000, covering food production itself and all supplies to it: raw materials, packaging materials, lubricating oils etc. Therefore, fulfilling criteria for hygienic food production is becoming more difficult than it used to be. Science and technology are delivering a constant stream of new insights, techniques and materials for enhancing hygienic food production, with significant contribution of the EC Framework Programs. However, establishing insights to implementation in production plants is just the beginning. Insights must be translated into guidelines agreed upon by the leading experts in Europe and understandable for all those involved – including managers and operators in production plants, equipment manufacturers, construction engineers, other suppliers and food inspectors. In addition, adequate training programs must be developed.


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