Fresh man
Started by Dunde, Jan 14 2011 02:27 PM
Hi!
Im fresh here... So allow me to introduce myself.
I have worked with foodstuff since 1991 more or less. Experiences are mainly meat industry, grain/feed industry and brewing industry.
In terms of quality mostly ISO 9001, HACCP/ISO 22000, GMP in my various fields and sometimes a little about BRC.
Main interest in and around my profession is food safety in general.
I think that pretty much sums me up....
Im fresh here... So allow me to introduce myself.
I have worked with foodstuff since 1991 more or less. Experiences are mainly meat industry, grain/feed industry and brewing industry.
In terms of quality mostly ISO 9001, HACCP/ISO 22000, GMP in my various fields and sometimes a little about BRC.
Main interest in and around my profession is food safety in general.
I think that pretty much sums me up....
Shelf life issue fresh fish
Cutting fresh water fish
Insect complaints RTE Salads, Fresh Produce
Food safety requirements for ready meals production with fresh vegetables and salad
SQFP in fresh produce
[Ad]
Hi ,
If you need any help with your GMP implemetation let us know.
If you need any help with your GMP implemetation let us know.
Hi Dunde, Thanks for taking the time to introduce yourself. It's clear you have a lot of experience, please feel free to share it with members by joining the discussions.Hi!
Im fresh here... So allow me to introduce myself.
I have worked with foodstuff since 1991 more or less. Experiences are mainly meat industry, grain/feed industry and brewing industry.
In terms of quality mostly ISO 9001, HACCP/ISO 22000, GMP in my various fields and sometimes a little about BRC.
Main interest in and around my profession is food safety in general.
I think that pretty much sums me up....
Regards,
Simon
Shelf life issue fresh fish
Cutting fresh water fish
Insect complaints RTE Salads, Fresh Produce
Food safety requirements for ready meals production with fresh vegetables and salad
SQFP in fresh produce
Fresh Garlic Microbiology
Fresh herbs micro testing- washed with PAA sanitizer
Storage Temp as a Process Control for Fresh Cut Produce?
BRCGS Fresh Produce and Authenticity
Fresh Sushi - Separate HACCP Plan for vegetables used?