Skip to main content

Search This Blog

Food Safety Chat

Food safety is a given, when a consumer purchases food they expect it to be safe and fit to eat. The responsibility for ensuring food is safe to eat rests with the farmer (sometimes called the primary producer), the manufacturer or processor (if the food is prepared in a factory), the distributor and wholesaler (the people responsible for transfering the food from the manufacturer to the shop or to the door in the case of direct sales or mail order), the retailer and the consumer themselves.

Get link
Facebook
X
Pinterest
Email
Other Apps

Labels

hvp
salmonella

Salmonella and HVP recalls continue

The HVP associated recalls continue:

VARIOUS FOODS CONTAINING HYDROLYZED VEGETABLE PROTEINS (HVP) RECALLED BY BASIC FOOD FLAVORS INC. MAY CONTAIN SALMONELLA BACTERIA

VARIOUS FOODS CONTAINING HYDROLYZED VEGETABLE PROTEINS (HVP) RECALLED BY BASIC FOOD FLAVORS INC

Precautionary Recall issued for H-E-B French Onion Dip

Get link
Facebook
X
Pinterest
Email
Other Apps

Labels: hvp salmonella

Comments

Popular Posts

September 03, 2009

Reports of bitter aftertaste from eating pine nuts

Get link
Facebook
X
Pinterest
Email
Other Apps

Arizona Canning Company Issues Allergy Alert On Undeclared Soy Protein In Sun VIsta Brand Red Enchilada Sauce

Get link
Facebook
X
Pinterest
Email
Other Apps

Powered by Blogger

Theme images by Gintare Marcel

Louise Manning: Louise has a PhD in global food production and has worked in the food supply chain and academia for over thirty-five years. Louise has written or edited many books and her food related research has been published in over 100 peer reviewed academic articles. She also writes articles for trade and organisational publications, speaks regularly on the radio, television and podcasts.

Archive

December6
November4
October5
September6
August5
July5
June9
May5
April6
March5

Show more Show less

Labels

\metal1
01032
01042
01111
01216
01451
0157144
0264
11
20074

Show more Show less

Report Abuse