Bacteria and other micro-organisms are a fact of life. They are everywhere, all around us, all the time. However hard we try, there’s no getting away from them. Some are good for us, others are neutral, but a few are harmful. So it makes sense to do what we can to protect ourselves against their potentially undesirable effects. Hazard Analysis and Critical Control Point (HACCP), is an internationally recognized way of managing food safety and protecting consumers. It is a requirement of EU food hygiene legislation that applies to all food business operators except farmers and growers.
Innovation nutrition are helping to build a healthier tomorrow, but also pose new challenges to the food industry. Dr. Michel du Peloux M.D., MBA, Senior Vice President at Mérieux NutriSciences and Head of Biofortis shares his analysis.
Food scares can bring the food industry to its knees. But a recent European food survey shows that Europeans aren’t overly bothered by food-related risks.
Colleen Flanagan looks at how implementing food grade lubricants doesn’t mean sacrificing performance or increasing operating costs
Paola Testori Coggi, Director General for Health and Consumers at the European Commission, reveals the history, importance and impact of the Better Training for Safer Food initiative across Europe and the rest of the world.