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Hygiene

 

Food Safety supplement 2015

9 March 2015 | By New Food magazine

In this Food Safety supplement Sophia Kathariou and Hannah Bolinger discuss the food safety implications of antibiotic resistance in Campylobacter, and François Bourdichon looks at zoning classification in the food processing area...

Hygienic processing for the baking industry

23 December 2014 | By Bolletje

With a heritage dating back almost 150 years, Dutch family bakery Bolletje launched in the city of Almelo in 1867 and by 1927 had become one of the largest rusk-making factories in Holland. In today’s market, with sales based throughout Europe and more than 500 employees, Bolletje is one of…

Quaternary ammonium compound maximum residue levels

23 December 2014 | By John Holah, Jim Taylour and Steven Ackers Holchem Laboratories Ltd

In Europe, disinfectants (biocides) used in the food industry are controlled by a range of legislation, but two are key in determining the level of disinfectant that can be taken up by foodstuffs after the disinfectant’s legitimate use. Regulation (EC) No 396/20051 on maximum residue levels of pesticides in or…

Hygienic design of conveyor systems – new EHEDG Guideline shows the way

27 October 2014 | By Jon J. Kold, Chairman, EHEDG Conveyer Systems Subgroup

With a new guideline on hygienic design of belt conveyors for the food industry, the European Hygienic Engineering & Design Group (EHEDG) addresses two of the major challenges in safe food production. First, how to avoid contamination of food through inadequately designed processing equipment. Second, how to improve food safety without operating costs…