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.
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Recall of a Batch of Lidl’s Inismara Mackerel Fillets Due to Elevated Histamine
Lidl Ireland is recalling the above batch of its mackerel fillets due to elevated levels of histamine. Although the affected batch is past its ‘use by date’, consumers may have this batch in their freezers as the label indicates that the product is suitable for home freezing. Consumers who have the implicated batch frozen at home are advised not to eat it. Fore more details follow the link.
I have had two papers accepted for a special edition of Worldwide Hospitality and Tourism Themes on food safety culture in the hospitality sector - will let you know when they are published. Manning, L. (2018) The value of food safety culture to the hospitality industry, Worldwide Hospitality and Tourism Themes, 10(2) Manning L. (2018) Triangulation: effective verification of food safety and quality management systems and associated organisational culture, Worldwide Hospitality and Tourism Themes, 10(2)
Looking forward to seeing them in press.