This overview highlights all the stages of Food Safety Learning Capabilities. For more in depth information read the full food safety learning article.
Salmonellosis is a gastrointestinal illness caused by the bacteria Salmonella. The pathogen is a notorious food hazard in a plethora of products types.
Hereby an overview, of critical control points or CCPs within the production processes and raw material as part of the HACCP.
Hereby are information sheets of parasites accompanied with the relevant symptoms when illness is caused by the parasite and how to prevent these parasites.
Hereby are information sheets of the most relevant foreign bodies, especially sharp and hard foreign objects that could interfere with the production of food.
Hereby are information sheets of the most relevant pathogenic bacteria in the food industry. For example, Salmonella, E. Coli, Listeria and other bacteria.
Hereby is a summary/overview of the most relevant mycotoxins, for example, Aflatoxin or Ochratoxin (OTA), these are well-known hazards for cereal products.
Hereby is a summary/overview of the most relevant biotoxins in the food industrial. Natural dioxins are mostly known to occur in aquatic food and food products.
The overview below lists all meat designations. Both for pig, beef, calf, chicken and turkey. Want to download it? You can do so now by using the button below.
Here is a list where all additives are listed, together with the E number, that can be used as ingredients, for ingredient declarations on the labels.
An overview of our knowledge base and information about Food safety.