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practice guides

The UK Code of Good Storage Practice to Reduce Ochratoxin A in Cereals

Mycotoxins are chemicals hazardous to human and animal health, produced by certain fungi. Ochratoxin A can be produced in cereal grain during storage. The major source of dietary intake of ochratoxin A are products made from cereals. Legislative limits for ochratoxin A in unprocessed cereals and cereal products exist to protect public health. Grain... go to >> The UK Code of Good Storage Practice to Reduce Ochratoxin A in Cereals

Microbial food safety hazards of fresh-cut produce

Guidance for Industry(1) Guide to minimize microbial food safety hazards of fresh-cut fruit and vegetable Draft GuidanceI. IntroductionII. Scope and UseIII. DefinitionsIV. Primary Production and Harvesting of Fresh Fruits and VegetablesV. PersonnelA. Worker Health and Hygiene1. Disease Control2. CleanlinessB. Training 1. Training for Worker Health and Hygiene2. Training on Employee... go to >> Microbial food safety hazards of fresh-cut produce

Cheese recovery guidance

1. This guidance has been developed by the Food Standards Agency in conjunction with Dairy UK Ltd and food authority and industry stakeholders, who provided details of current practices. The guidance was also informed by information on some of the handling and manufacturing processes employed by companies who use recovered cheese as a raw material. It aims to assist the UK dairy industry and... go to >> Cheese recovery guidance

Microbial food safety hazards for fresh fruit and vegetables

Guidance for Industry1 Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables Fresh fruits and vegetables are important to the health and well being of the American consumer. Consumers enjoy one of the safest supplies of fresh produce in the world. However, over the last several years, the detection of outbreaks of foodborne illness associated with both domestic... go to >> Microbial food safety hazards for fresh fruit and vegetables