The best-before date was introduced to safeguard the quality and safety of food products. It is meant to make clear until when a product may be consumed. In practice, however, two different types of date marking are used, which can sometimes lead to confusion.
Administering viruses to kill bacteria, and in doing so solving or preventing a whole range of problems. It sounds like science fiction, but it is already applied today. These viruses are called bacteriophages.
The food sector never stands still. Quality standards such as IFS and BRCGS constantly publish new versions of the requirements that safe, quality food must meet.
We regularly see product recalls by the FASFC due to an excessive level of these alkaloids. Rightly so, since ingesting too high a dose of alkaloids over a long period can lead to liver disease.
More and more young children suffer from some form of allergy: latex, food, animals, pollen... but how does an allergy work, and how can you prevent an allergic reaction?
ISO 9001 is the best-known and most widely used standard for quality management systems. Naturally, standards like this must evolve over time, just like your organisation, and occasionally need an update. So what are the differences between the ISO standard from 2008 and the one from 2015?
Several Belgian and foreign food companies were threatened in 2019 with the poisoning of their products using the dangerous substance oleandrin.
Until recently, every employee in the animal primary sector had to demonstrate, by means of a medical certificate, that their state of health allowed them to come into direct contact with foodstuffs. This requirement was set out in Annex II of the Royal Decree of 13 July 2014 on food hygiene.
The rules on the origin and provenance of primary ingredients remained unclear when Regulation 1169/2011 came into force.
On 28 May 2018, IMPLEMENTING REGULATION 2018/775 was published, introducing new rules on origin labelling (the COOL Regulation, Country-Of-Origin Labelling).
Both food producers and manufacturers of packaging materials intended for the food industry feel pressure from different directions to change or improve aspects of their processes. Changing legislation, newly emerging hazards such as MOSH and MOAH, and ethical questions around sustainability are behind this.