Food Safety

Silo refurbishment blamed for Hovis glass recall

Silo refurbishment blamed for Hovis glass recall

By Elaine Watson

The "likely source" of the glass that has allegedly been found in selected Hovis Hearty Oats loaves has been identified as refurbishment work on a storage silo, brand owner Premier Foods has revealed.

Best-before dates 'overly conservative'

Manufacturers "too cautious” with best-before dates

By Elaine Watson

Food manufacturers are being “far too cautious” when it comes to setting best-before dates for many ambient food products, according to a leading academic in the field of sensory shelf-life testing.

Way of shelf-life

Way of shelf-life

Industry is challenging the 10-day shelf-life rule, reports John Dunn

How to measure the water content in pasta

How to measure the water content in pasta

By Food Manufacture

The water content of pasta can be determined by volumetric Karl Fischer titration, a technique that is commonly used in the analysis of food, pharmaceuticals and chemicals.

Watching the metal detectors

Watching the metal detectors

Speciality ingredients supplier and powder blend manufacturer Calleva has installed metal detection equipment from S+S Inspection as the final stage...

Silver lining for poultry cloud

Silver lining for poultry cloud

A recent trial has shown that protecting chicken crates with antimicrobial silver can help reduce the risk of Campylobacter cross-contamination...

Lab is no longer out on a LIM

Lab is no longer out on a LIM

The Food and Environment Research Agency (Fera), a UK-based government organisation, has implemented the Thermo Scientific Nautilus laboratory...

Life after melamine

Life after melamine

With confidence in Chinese food dented in the wake of the melamine scandal, will a new food safety law improve controls? asks Dominique Patton

Spray it again, Sam

Spray it again, Sam

By Rod Addy

Advances in cleaning processes are happening all the time, but minimising costs and being green remain core concerns, says Rod Addy

Stay in safe hands

Stay in safe hands

By Rick Pendrous

Money may be tight but steer clear of cutting corners in the area of food safety, as this could create a raft of new problems. Rick Pendrous reports

Pathogen of least resistance

Pathogen of least resistance

By Hayley Brown

While food safety remains at the forefront of public attention, Hayley Brown explores a range of technologies open to manufacturers

On a Mission

On a Mission

Three of the pubs involved in Sell More, Save More this year have entered a new dimension - with the addition of their own EPoS system.Installed by...

Prove your metal

Prove your metal

By Michelle Knott

As small firms compete against the big boys for retail business, they have to start using the same food safety systems, as Michelle Knott discovers

How clean is your factory?

How clean is your factory?

By Allison Carvalho

Maintaining a clean factory is critical to keep manufacturers out of the headlines and the dock. Allison Carvalho finds out why

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