Produco: Food Safety & Regulatory Compliance Specialists’ Post

Food contamination from any source is not a topic to be taken lightly, as food safety is a top priority for manufacturers, customers and approval agencies. Compromised food quality can be the result of many causes—from machine design to a lack of employee training to a lack of testing of ingredients. No stone should remain unturned when it comes to ensuring the integrity of food quality, and this includes a careful inspection of all components in your food processing operation. Even before that, an important step is to specify the right components from the start—including your hoses. #hoses #quality #food #foodprocessing #operation

Best practices on how we can help in the Flow of Food safety.

Now is the time to talk about food safety! As part of Food Safety Week’s theme of “Be Prepared for the Unexpected!”, we want to draw attention to how you can prevent product recalls and keep your products safe without compromising quality. Batuhan Çelik, our Product Control Systems Sales and Project Manager, explains: "How important is food safety for food producers and how can they show the necessary care?" #MettlerToledo #GıdaGüvenliği #WorldFoodSafetyDay #FoodSafetyWeek2024 #MəhsulaNəzarətSistemləri #ÜrünKontrolSistemleri https://lnkd.in/ee2_nU9x

The Food Safety Modernization Act (FSMA) Rule 204 has been created to help prevent food born illness in consumers by taking preventative measures. Learn more about this new rule and what it means for your restaurant. https://lnkd.in/gPS3t5Rp

The Food Safety Modernization Act (FSMA) Rule 204 has been created to help prevent food born illness in consumers by taking preventative measures. Learn more about this new rule and what it means for your restaurant. https://lnkd.in/gG8FgH-9

Food Alert For Action: Food Businesses who have purchased products from Block and Cleaver of Swanley, Kent. Meat and Meat Products should be removed from the market because of food safety concerns. These products may have incorrect use by dates, are subject to traceability breaches, may not have been manufactured in accordance with food safety management systems and may be unsafe. They should not be eaten. #FoodSafety #FoodStandards #UseByDates #ProductRecall

As we prepare for the unexpected, it is important to understand how we can prepare for it. Food safety refers to the practices and measures taken to ensure that food is safe for consumption and does not harm the health of consumers. Some key aspects of food safety include: 1. Handling: Proper handling of food to prevent cross-contamination and adulteration. 2. Storage: Storing food at the correct temperature and humidity to prevent spoilage and bacterial growth. 3. Preparation: Preparing food in a clean and hygienic environment, following proper cooking temperatures and techniques. 4. Hygiene: Maintaining personal hygiene and cleanliness in food handling and preparation areas. 5. Inspection: Regularly inspecting food products for signs of spoilage or contamination. 6. Labeling: Proper labeling and date marking of food products to ensure traceability and safe consumption. 7. Temperature control: Maintaining proper temperatures during storage, preparation, and serving to prevent bacterial growth. 8. Cleaning and sanitizing: Regularly cleaning and sanitizing food contact surfaces and equipment to prevent contamination. Following these guidelines can help prevent foodborne illnesses and ensure a safe and healthy food supply, preparing for the unexpected. Happy World Food Safety Day

😱 10 closure orders served to Irish food businesses last month by FSAI The Food Safety Authority of Ireland (FSAI) has published a report detailing the 10 closure orders it served to food businesses during the month of February for alleged breaches of food safety legislation. The orders were issued in February for a range of alleged breaches related to substandard food safety and hygiene. ↪️ Read more at https://vist.ly/39ze7 #FoodSafety #Ireland #FSAI

It's World Food Safety day Food Safety is everyone's Business Food Businesses and Consumers has responsibility in ensuring Food safety Just as Food Industry has the responsibility to ensure it provides safe food in all the processes involved in the food supply chain till it get to Final consumer, also Consumers has their responsibilities at Point of Purchase and Post purchasing which includes At Point of Sales- Check for Shelf cleanliness, Pack Integrity( to check if the product is still intact) At Post Purchase Ensure; Proper Hygenic Practices: Proper washing of hands before and after handling food to prevent cross contamination. Good storage practices; Storing food at the required temperature as specified on the food labels as the case may be Store raw and cooked food separately to prevent cross contamination which can cause food borne illness Consumers should make it an habit of reading food labels on packaged food to check for product information and instructions ; Best before date, storage conditions Consumers should know that Food is not Food when it is not safe Health is Wealth Prepare for the Unexpected by ensuring all precautionary measures are put in place to guard against Food Hazards and ensure Food Safety Thanks for reading #Mololuwa Grace Adaralegbe Consumer Scientist

The 2-hour/4-hour food safety rule The 2-hour/4-hour food safety rule is a guideline used to control the growth of harmful bacteria in potentially hazardous foods that have been left in the "temperature danger zone" (between 5°C and 60°C or 41°F and 140°F). This is the range where bacteria multiply most rapidly, making food unsafe for consumption. The breakdown of the rule is as follows: Up to 2 hours - food can be held at room temperature for up to 2 hours and can either be consumed immediately or refrigerated to continue use later. No safety concerns arise within this time frame, but the food should be monitored. Between 2 hours and 4 hours - food held between 2 and 4 hours can still be consumed safely, but it must not be returned to refrigeration. The food should be eaten or discarded. After 4 hours - food that has been left out for more than 4 hours in the danger zone should be discarded immediately, as bacteria would have multiplied to unsafe levels. This rule is important in food safety practices for restaurants, catering, and food production industries, ensuring that foodborne illnesses are prevented. Safety ME