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Questionnaire - Why can't we control Listeria in food factories?


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#1 Andhari

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Posted 24 March 2017 - 03:54 PM

Hi Everyone,

 

My name is Andhari Wahyuniar. I am a master’s student of Food Quality Management from Wageningen University, The Netherlands. In collaboration with the UK National Centre for Food Manufacturing, University of Lincoln, I am conducting my thesis project about cleaning and disinfection programmes and process flow control in Ready-To-Eat (RTE) food processing companies.

 

 It would be a great help to the study if those of you working in Technical and Quality related roles in RTE food industry could please participate in this study by filling in the following on-line questionnaire.

 

https://ncfm.onlinesurveys.ac.uk/cdpf

 

Your participation is completely voluntary and all feedback is confidential and is not linked to any particular business.  The information will only be used for the purposes of a broad study on the general challenges of the sector.

 

Thank you for your time to assist me in my educational endeavours. If you participate and would like a summary copy of this study please contact me at ***email removed***. You can also contact me if you require additional information or have questions about this study.

 

Sincerely,

Andhari Wahyuniar



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#2 prakritiagro

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Posted 26 March 2017 - 11:13 AM

good job



#3 Slab

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Posted 26 March 2017 - 04:50 PM

Hi, Andhari;

 

Your survey is very comprehensive, however I made an addition in my response to the first page in regards to the actual materials used in constructing a RTE facility. In addition to your observation about process flow (i.e. insufficient barriers between hygienic zones), materials used to construct a RTE plant are often more critical as that future repairs/modifications can become cost prohibitive, and in doing so discourage a business from seeking proper repairs/modifications to prevent their own demise. We're a myopic species on our best days...


Food Safety News  Marine Stewardship Council  Blue Ocean Institute  

 

"Some people freak out when they see small vertebra in their pasta" ~ Chef John





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