Together with the implementation of haccp, the use of chlorine dioxide can make disinfection tasks more transparent and reduce operating costs, says Bernhard Baumgärtner, director Asia Pacific, Prominent GMBH.
Food allergies are probably the most frightening forms of allergic reaction, with symptoms ranging from very mild to severest form, anaphylaxis. Guaranteeing food safety is becoming increasingly difficult in the context of changing food habits and globalisation of supply. In light of this, what can manufacturers do to minimise the risk of allergen contamination? By David Newell, general manager & director of Business Development Asia Pacific Region, Matcon
Consumer confidence and the food industry’s reputation have been severely shaken by the recent series of food safety incidents. Integrating the failure mode and effect analysis method into the hazard analysis critical control point system can provide food manufacturers a much clearer picture and assist them in controlling the vital areas along the supply chain. By Wang Xiaochuan and Lu Qiang, China University of Mining and Technology