Principles of HACCP
HACCP is the basis of ensuring food safety in food manufacturing. It is a preventive system rather than reactive.
Author: foodmicrobiologyacademy
California Cottage Food Law: Food Safety Training Requirements
Don’t be caught out of food regulations! If you operate a cottage food business in California, you’ll want to find out exactly what your legal obligations are.
Bacteriocin research and commercial applications
Bacteriocins are fascinating in their own right, but once we delve into the array of commercial applications they can bring, it opens up a whole new world of possibilities.
Avian influenza: Understanding the foodborne disease potential
Avian influenza – it has spread around the globe, has infected different species and we have seen person-to-person transmission. Considering it is present in the agricultural environment, on farms, is it a foodborne disease?
The impact of TV cooking shows and competitions on viewer’s food safety practices
Television has been a powerful influence on society for decades. This influence has spread to virtually every area, food safety included. This is especially so with the proliferation of cooking shows and competitions on television over the last two decades or so.
