List view / Grid view

Edyta Margas

 

article

HACCP: The rise of the prerequisites

This article introduces concepts and ideas about the nature and…

4 January 2012 | By John Holah and Edyta Margas, Campden BRI and Robert Hagburg, Benjamin Warren, Judy Fraser-Heaps and Sara Mortimore, Land O’Lakes

This article introduces concepts and ideas about the nature and potential control of microbiological cross-contamination in a food manufacturing environment. The concepts and opinions shared do not necessarily represent the policies and/or programs used by the companies represented by the authors. Microbiological cross-contamination has been a contributing factor to several…

article

Hygienic design of novel processing equipment

The hygienic design of food processing equipment is a critical…

4 November 2010 | By Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK

The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of…