How to implement a food fraud vulnerability assessment (FFVA)?
Started by dgluna78@2300, Jan 30 2019 05:51 PM
Hello, am new to this community and in need of guidance to the new updates on food safety. We mainly do dry onions. Not sure how to implement the food fraud vulnerability assessment (FFVA).
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
Risk assessment and frequency of replacement of Protective clothing
How to Prevent Physical Contamination in Food Production
GFSI going back to the drawing board - is it about the food science degree rule?
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Are you harvesting and then packing them into boxes, bags etc and what else?
Are you harvesting and then packing them into boxes, bags etc and what else?
Yes
Are you harvesting and then packing them into boxes, bags etc and what else?
FS Standard = ?
(The requirements vary).
Hello, am new to this community and in need of guidance to the new updates on food safety. We mainly do dry onions. Not sure how to implement the food fraud vulnerability assessment (FFVA).
FS Standard = ?
(The requirements vary).
Since onions are very inexpensive, what could be substituted for them and consequently be food fraud?
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
Risk assessment and frequency of replacement of Protective clothing
How to Prevent Physical Contamination in Food Production
GFSI going back to the drawing board - is it about the food science degree rule?
Restricting access to a small sanitation chemical dispenser/station to comply with food defense
What is your Food Safety Consultant Charging?
Why do you have a food safety culture plan?
Reading List for Transition to Food Contact Labels
US FDA Facility Registration for Food Testing Laboratories