Sorry! Not been around for a while.
Scientific information to me means information on research, outbreaks and legislation.
How I cover this off is as a business we have a group technical function and they send out information on legislation and other updates to us. If you don't have a group function, you could always search around and read academic papers yourself (I wouldn't; it takes a long time!) or you can ask a company like CCFRA to send you literature and legislation updates every month. To prove you have reviewed it, I'd include anything relevant in your
HACCP review and when you receive it, print it out, sign and date once you've read it (so that it proves you've reviewed it even if there's nothing relevant.)
I think you said you were in tomato processing? A website which updates you on US outbreaks and research is called food
haccp http://www.foodhaccp.com/ and they have had a lot of outbreaks recently related to tomatoes and other produce. You can get them to send you an email every time there's a news update (they're also useful from a resource point of view and they're free.) I wouldn't use them as your only source though.
I'd also use any government source from portugal. In the UK we have the food standards agency and again you can set it up so alerts are sent to you from that website. I just have it as my homepage though so I always see what's going on.
I hope that's helpful. Remember it's not just being up to date but also proving it to an auditor.
By the way, can I ask a favour? I'm going to Lisbon soon, do you have any top hotel or food tips? If so can you PM me?
Thanks mate!