What’s Really in Your Food
Started by Simon, Jan 24 2020 04:54 PM
File Name: What’s Really in Your Food
File Submitter: Simon
File Submitted: 24 Jan 2020
File Category: Food Safety Fridays
Presentation Slides and Certificate of Attendance from the Food Safety Fridays webinar conducted on January 24, 2020 by Dr. Doug Marshall, Chief Scientific Officer, Eurofins Food Safety Systems. You can watch the recorded video here.
What’s the hardest part of building a strong food safety culture?
Fellow Consultants – What’s Your Smartest Food Safety Hack?
What’s New in BRCGS Global Standard Packaging Materials Issue 7?
Green Discoloration in Frozen Cheesecake Biscuits – What’s the Cause?
High-Risk vs. High-Care Areas in BRC – What’s the Difference?
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What’s the hardest part of building a strong food safety culture?
Fellow Consultants – What’s Your Smartest Food Safety Hack?
What’s New in BRCGS Global Standard Packaging Materials Issue 7?
Green Discoloration in Frozen Cheesecake Biscuits – What’s the Cause?
High-Risk vs. High-Care Areas in BRC – What’s the Difference?
Defining Long Shelf Life – What’s Considered ‘Long’ in Food Products?
What’s the Best Way to Dispose of Burnt Bulbs?
Auditor Certification- GFSI- What’s the best route to gain certification and what company?
What’s Really in Your Food
What’s Really in Your Food