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Outbreak of salmonella linked to Cavi brand whole, fresh papayas
The FDA has named Cavi brand whole fresh maradol papayas as the likely source of 71 cases of Salmonella Uganda.
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Regulation & Legislation
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Millets market to exceed $12bn by 2025
Favourable government initiatives to proliferate the global millets market size over 2019-2025.
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Tipton meat cutting plant fined for hygiene breach
Tipton meat cutting plant has been ordered to pay more than £18,000 for hygiene breaches.
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EU fisheries ministers called upon to take action to stop overfishing
Scientists call on EU fisheries ministers to take decisive action now if they are to end overfishing by 2020.
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Staff training is ‘key’ for PPDS companies affected by Natasha’s Law
Simon Flanagan from RSSL discusses what PPDS companies need to consider ahead of the introduction of Natasha's Law.
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HACCP and your food business
Dr Lisa O’Connor, Chief Specialist in Biological Safety at the Food Safety Authority of Ireland (FSAI), explains the term HACCP (Hazard Analysis and Critical Control Point), which can confuse people but essentially refers to procedures that must be in place to ensure the food you produce is safe to eat.
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Government called out to reassess proposed cheese tariffs
Ash Amirahmadi, vice-chair of Dairy UK, has called for the government to work with the dairy sector to rethink its proposed tariffs on cheese.
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Optimise your allergen control with colour coding
Allergen management is vital in any food business, but optimal functioning requires it to be seamlessly integrated into a site’s overall food safety management system. Potential consequences of ignoring this, or getting it wrong, range from causing a consumer discomfort to causing their death. Deb Smith, global hygiene specialist, explains…
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NAO calls for more co-ordination to ensure food safety and standards
According to a new report, the FSA and other departments must work together to make food regulation financially sustainable.
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Naturals in food: facts, myths and perceptions
In the second of a two-part article,1 scientists Martin Rose, Taichi Inui, Moira Dean and Jane Parker examine the true meaning of the term ‘natural’ within the food sector, emphasising its impact on risk assessment and risk management.
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Rosy past, present and future
Anna Lambert, food industry writer, reports on Salumificio Viani’s state-of-the-art production process, which combines centuries-old techniques with artisanal know-how to ensure the sweet taste and warm pink hue of the Tuscan prosciutto it produces.
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Food fraud: how the right culture can ensure integrity and systemise trust
Arun Chauhan, Founder and Managing Director at Tenet Law, explains how leadership style within an organisation plays a part in preventing and mitigating the risk of food fraud.
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New highs are on the horizon with drinkable and edible cannabis
The legalised cannabis market has seen a lot of growth over the past few years, with cannabis legislation gaining traction and the popularity of CBD increasing as a consequence. According to a new report by Transparency Market Research, the market is set to increase even further with the rise in…
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What’s fuelling the development of the global frozen food industry?
Frozen food products are increasingly becoming an integral part of our daily diet around the world, but especially in European countries. Busy lifestyles have driven the food manufacturing industry to produce new products to meet the rising demand from consumers, which, in turn, fuels the overall frozen food market. A…
news
Research reveals an increase in prosecutions for food safety and hygiene
Following the introduction of a new sentencing guideline in England and Wales, fines for food safety and hygiene offences and prosecution of directors and senior managers have increased.
