Successful, industry-leading food manufacturers regularly use audits to identify potential risks and verify the effectiveness ...

The group cited recent European Food Safety Authority (EFSA) scientific guidance on data needed for a risk assessment of flavorings to be used in or on foods, that had a request for more animal ...

Your HACCP assessment needs to consider the four main hazard classes; allergens, physical, chemical and microbiological with emphasis on the specific attributes of your product and process. This ...

Food operators need to rise to the challenge of improving food safety and become leaders in public health, says Hal King, ...

Nanyang Technological University, Singapore (NTU Singapore) and the World Health Organisation (WHO) are collaborating on a new project to bolster global capabilities in food safety risk assessment ...

The World Health Organization and Nanyang Technological University are working together to look for faster, more ...

Nanyang Technological University, Singapore (NTU Singapore) and the World Health Organisation (WHO) are collaborating on a new project to bolster global capabilities in food safety risk assessment ...

Nanyang Technological University (NTU) and the World Health Organization (WHO) have launched a three-year project to strengthen global food safety risk assessment. The initiative supports the WHO ...

Evaluating food safety control strategies for produce industry. ScienceDaily . Retrieved June 11, 2025 from www.sciencedaily.com / releases / 2024 / 12 / 241212145835.htm ...