HACCP is a food management system (guidelines) focusing on finding, preventing, and controlling food hazards (biological, chemical, and physical) and ensuring food safety through the production process.
The Global G.A.P. is an internationally recognized (over 120 countries) certified standard that ensures Good Agricultural Practices in the farm. It is a certification for the producer and facilities-cultivation. It […]
In the case of PGI certification, the product can receive a PGI certification when at least one of the production process stages (cultivation, processing, packaging) is taking place in the […]
To receive a PDO certificate, a product (e.g. olive oil, cheese) must be cultivated-produced, extracted, and bottled in a PDO-awarded region. An area can be awarded with a PDO certification […]
What are the major allergens in food? Allergens in food are substances that can trigger an allergic reaction in individuals. Food allergies are abnormal responses to food. The immune system […]
Which are the biological hazards in food? Biological hazards occur when hazardous or pathogenic microorganisms and their metabolic products, toxins are introduced to food and thus pose a food safety […]
What are the types of Physical Hazards in Food? Physical hazards in food can be categorized as either foreign materials that are accidentally introduced during production (such as metal fragments […]
What is a food safety hazard? A food safety hazard is an agent that can potentially harm consumers’ health. These hazards arise when food comes into contact with dangerous agents, […]
Confirmed foodborne outbreaks A confirmed foodborne outbreak is defined as a foodborne illness incident where two or more individuals encounter a similar sickness after consuming the same food, meal or […]
