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Scotland, SSERC
HIV/AIDS AND THE FOOD HANDLER December 2017. Health authorities around the world all agree that transmission of HIV/AIDS via food and beverages is not a known risk. This situation needs to be made clear to all employers and employees in all branches of the food/drink industry and to the consumingpublic.
A HISTORY OF FOOD ALLERGY A definition of allergy • Allergy occurs when the immune system reacts adversely to a food or substance that is harmless for mostpeople.
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. DELIVERING A FOOD SAFETY CULTURE. Delivering a Food Safety Culture Behaviour driven FSMS.. The number one objective for a Food Safety Professional is to create a foodsafety culture.
HYGIENIC AIR QUALITY FOR THE FOOD INDUSTRY 3 Freudenberg Group Freudenberg is a family-owned group of companies founded in 1849 offers its customers technically challenging product solutions & services DIOXINS IN FOOD AND FEED January 2013 Dioxins are a group of relatively stable lipophilic organic substances. They are formed in small amounts during the combustion of organic materials and also in the manufacture of certain chemicals. They may be present in foods and feeds at low but measurable values and in highly variable amounts, and they have been associated with a number of possible negative biological effects. 1.6.4 RAW MATERIAL RISK ASSESSMENT 1.6.4 Raw Material Risk Assessment 1.6.4 Raw Material Risk Assessment 22/06/2018 © SALSA 2018 Why? It is a legal requirement that the food you sell is fit to consume HYGIENIC DESIGN OF FOOD MANUFACTURING PREMISES Hygienic food factory design provides: - Defence against external factory hazards Defence against internal factory hazards - no harbourage sites and ease of ‘TAKING THE RISK OUT OF ALLERGEN RISK ASSESSMENT Customer Focused, Science Driven, Results Led ‘Taking the Risk out of Allergen Risk Assessment’. Practical Tools and Techniques for Successful Allergen Control. IFST | INSPIRING EXCELLENCE AND TRUST IN FOODABOUTMEMBERSHIPNEWSEVENTSFOR ORGANISATIONSCAREER DEVELOPMENT back. Food and Drink Reformulation for Health - February 2017; IFST Lecture 2019: ‘Ultra-processed foods: The science and the policy’,Scotland, SSERC
HIV/AIDS AND THE FOOD HANDLER December 2017. Health authorities around the world all agree that transmission of HIV/AIDS via food and beverages is not a known risk. This situation needs to be made clear to all employers and employees in all branches of the food/drink industry and to the consumingpublic.
A HISTORY OF FOOD ALLERGY A definition of allergy • Allergy occurs when the immune system reacts adversely to a food or substance that is harmless for mostpeople.
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. DELIVERING A FOOD SAFETY CULTURE. Delivering a Food Safety Culture Behaviour driven FSMS.. The number one objective for a Food Safety Professional is to create a foodsafety culture.
HYGIENIC AIR QUALITY FOR THE FOOD INDUSTRY 3 Freudenberg Group Freudenberg is a family-owned group of companies founded in 1849 offers its customers technically challenging product solutions & services DIOXINS IN FOOD AND FEED January 2013 Dioxins are a group of relatively stable lipophilic organic substances. They are formed in small amounts during the combustion of organic materials and also in the manufacture of certain chemicals. They may be present in foods and feeds at low but measurable values and in highly variable amounts, and they have been associated with a number of possible negative biological effects. 1.6.4 RAW MATERIAL RISK ASSESSMENT 1.6.4 Raw Material Risk Assessment 1.6.4 Raw Material Risk Assessment 22/06/2018 © SALSA 2018 Why? It is a legal requirement that the food you sell is fit to consume HYGIENIC DESIGN OF FOOD MANUFACTURING PREMISES Hygienic food factory design provides: - Defence against external factory hazards Defence against internal factory hazards - no harbourage sites and ease of ‘TAKING THE RISK OUT OF ALLERGEN RISK ASSESSMENT Customer Focused, Science Driven, Results Led ‘Taking the Risk out of Allergen Risk Assessment’. Practical Tools and Techniques for Successful Allergen Control.MEMBERSHIP | IFST
Become a member of IFST or if you're already a member, take advantage of your membership! We encourage everyone to apply to become a member or join a professional register to demonstrate their knowledge, skills and professionalism. GROUP SCHEMES FOR ORGANISATIONS Covering the membership and registration fees of your food science and technology people in one annual payment. Find out about how it works, professional development for your team and which organisations havealready joined.
WHAT IS LOVE FOOD LOVE SCIENCE? Love Food Love Science gives secondary school teachers access to credible food science and technology teaching resources and mentoring support. It is provided free by the Institute of Food Science and Technology (IFST), a professional body for those involved in all aspects of food science and technology. IFST is an independent membership body, supporting food professionals through COMPETENCIES FOR FOOD GRADUATE CAREERS However the 'Competencies for Food Graduate Careers’ is aimed to be of practical value to all students in personal development and securing their first role in the industry. Further opportunities for use are also being explored for employers and educators.”. Andrew Gardner, Operations Director, IFST added: “IFST is keen to supportroll
FOR ORGANISATIONS
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SAFE AND LOCAL SUPPLIER APPROVAL (SALSA) Safe and Local Supplier Approval (SALSA) SALSA is a food-safety standard written by experienced food safety experts to reflect both the legal requirements of producers and the enhanced expectations of 'best practice' of professional food buyers. SALSA certification is only granted to suppliers who are able to demonstrate to an auditorthat they
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. A HISTORY OF FOOD ALLERGY A definition of allergy • Allergy occurs when the immune system reacts adversely to a food or substance that is harmless for mostpeople.
1.6.2 RAW MATERIAL SPECIFICATIONS 1.6.2 Raw Material Specifications 1.6.2 RM Specifications 22/06/2018 SALSA 2018 reference source Per 100g/ml as sold Energy kJ Energykcal Fat (g)
1.6.1 SUPPLIER ASSURANCE 1.6.1 Supplier Assurance 1.6.1 Supplier Assurance 22/06/2018 © SALSA 2018 Why? If you fail to make appropriate checks on your suppliers and the products they supply IFST | INSPIRING EXCELLENCE AND TRUST IN FOODABOUTMEMBERSHIPNEWSEVENTSFOR ORGANISATIONSCAREER DEVELOPMENT back. Food and Drink Reformulation for Health - February 2017; IFST Lecture 2019: ‘Ultra-processed foods: The science and the policy’,Scotland, SSERC
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. HIV/AIDS AND THE FOOD HANDLER December 2017. Health authorities around the world all agree that transmission of HIV/AIDS via food and beverages is not a known risk. This situation needs to be made clear to all employers and employees in all branches of the food/drink industry and to the consumingpublic.
HYGIENIC AIR QUALITY FOR THE FOOD INDUSTRY 3 Freudenberg Group Freudenberg is a family-owned group of companies founded in 1849 offers its customers technically challenging product solutions & services AVIATION FOOD SAFETY Airline Catering the Facts First airline passenger Abe Pheil - 1 st January 1914 St Petersburg to Tampa Florida First record of in-flight catering ] vZ&o]PZ v 3.4.2. TRACEABILITY TRACE TEST 3.4.2. Traceability – Trace Test 3.4.2. Traceability – Trace Test 22/06/2018 © SALSA 2018 Why? Testing your traceability system is important to demonstrate that 1.6.4 RAW MATERIAL RISK ASSESSMENT 1.6.4 Raw Material Risk Assessment 1.6.4 Raw Material Risk Assessment 22/06/2018 © SALSA 2018 Why? It is a legal requirement that the food you sell is fit to consume HYGIENIC DESIGN OF FOOD MANUFACTURING PREMISES Hygienic food factory design provides: - Defence against external factory hazards Defence against internal factory hazards - no harbourage sites and ease of TRANSFORMING PERSONALISED NUTRITION PRACTICE Aims & Contents •CNELM, Vision & Research Aims •DProf Research - Transforming Personalised Nutrition Practice. Aims, methods & outcomes. •Personalised Nutrition –meaning, research and evidence. 1.6.1 SUPPLIER ASSURANCE 1.6.1 Supplier Assurance 1.6.1 Supplier Assurance 22/06/2018 © SALSA 2018 Why? If you fail to make appropriate checks on your suppliers and the products they supply IFST | INSPIRING EXCELLENCE AND TRUST IN FOODABOUTMEMBERSHIPNEWSEVENTSFOR ORGANISATIONSCAREER DEVELOPMENT back. Food and Drink Reformulation for Health - February 2017; IFST Lecture 2019: ‘Ultra-processed foods: The science and the policy’,Scotland, SSERC
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. HIV/AIDS AND THE FOOD HANDLER December 2017. Health authorities around the world all agree that transmission of HIV/AIDS via food and beverages is not a known risk. This situation needs to be made clear to all employers and employees in all branches of the food/drink industry and to the consumingpublic.
HYGIENIC AIR QUALITY FOR THE FOOD INDUSTRY 3 Freudenberg Group Freudenberg is a family-owned group of companies founded in 1849 offers its customers technically challenging product solutions & services AVIATION FOOD SAFETY Airline Catering the Facts First airline passenger Abe Pheil - 1 st January 1914 St Petersburg to Tampa Florida First record of in-flight catering ] vZ&o]PZ v 3.4.2. TRACEABILITY TRACE TEST 3.4.2. Traceability – Trace Test 3.4.2. Traceability – Trace Test 22/06/2018 © SALSA 2018 Why? Testing your traceability system is important to demonstrate that 1.6.4 RAW MATERIAL RISK ASSESSMENT 1.6.4 Raw Material Risk Assessment 1.6.4 Raw Material Risk Assessment 22/06/2018 © SALSA 2018 Why? It is a legal requirement that the food you sell is fit to consume HYGIENIC DESIGN OF FOOD MANUFACTURING PREMISES Hygienic food factory design provides: - Defence against external factory hazards Defence against internal factory hazards - no harbourage sites and ease of TRANSFORMING PERSONALISED NUTRITION PRACTICE Aims & Contents •CNELM, Vision & Research Aims •DProf Research - Transforming Personalised Nutrition Practice. Aims, methods & outcomes. •Personalised Nutrition –meaning, research and evidence. 1.6.1 SUPPLIER ASSURANCE 1.6.1 Supplier Assurance 1.6.1 Supplier Assurance 22/06/2018 © SALSA 2018 Why? If you fail to make appropriate checks on your suppliers and the products they supplyMEMBERSHIP | IFST
Become a member of IFST or if you're already a member, take advantage of your membership! We encourage everyone to apply to become a member or join a professional register to demonstrate their knowledge, skills and professionalism. GROUP SCHEMES FOR ORGANISATIONS Covering the membership and registration fees of your food science and technology people in one annual payment. Find out about how it works, professional development for your team and which organisations havealready joined.
FOOD SCIENCE & TECHNOLOGY (FS&T) JOURNAL Food Science and Technology Journal (FS&T) is a quarterly journal produced by Institute of Food Science and Technology (IFST) providing scientific debates, latest news and emerging issues in food science and technology, as well as interviews with industry experts andopinion articles.
COMPETENCIES FOR FOOD GRADUATE CAREERS However the 'Competencies for Food Graduate Careers’ is aimed to be of practical value to all students in personal development and securing their first role in the industry. Further opportunities for use are also being explored for employers and educators.”. Andrew Gardner, Operations Director, IFST added: “IFST is keen to supportroll
WHAT IS LOVE FOOD LOVE SCIENCE? Love Food Love Science gives secondary school teachers access to credible food science and technology teaching resources and mentoring support. It is provided free by the Institute of Food Science and Technology (IFST), a professional body for those involved in all aspects of food science and technology. IFST is an independent membership body, supporting food professionals through FRESH PRODUCE SAFETY Fresh produce safety. Feb 2017. The purpose of this statement is to provide the risk assessment background in relation to fresh produce including sprouted seeds and seeds for sprouting and to highlight current guides and codes of practice that have been developed for the food supply chain to minimise microbiological contamination ofproduce.
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. AVIATION FOOD SAFETY Airline Catering the Facts First airline passenger Abe Pheil - 1 st January 1914 St Petersburg to Tampa Florida First record of in-flight catering ] vZ&o]PZ v DIOXINS IN FOOD AND FEED January 2013 Dioxins are a group of relatively stable lipophilic organic substances. They are formed in small amounts during the combustion of organic materials and also in the manufacture of certain chemicals. They may be present in foods and feeds at low but measurable values and in highly variable amounts, and they have been associated with a number of possible negative biological effects. THE REGULATION AND DEVELOPMENT OF SPORTS/FITNESS DRINKS 1 The Regulation and Development of Sports/Fitness Drinks Helen Munday B.Sc. (Hons.), M.Sc., R. Nutr., FIFST Director Scientific andRegulatory Affairs,
IFST | INSPIRING EXCELLENCE AND TRUST IN FOODABOUTMEMBERSHIPNEWSEVENTSFOR ORGANISATIONSCAREER DEVELOPMENT back. Food and Drink Reformulation for Health - February 2017; IFST Lecture 2019: ‘Ultra-processed foods: The science and the policy’,Scotland, SSERC
MEMBERSHIP | IFST
Become a member of IFST or if you're already a member, take advantage of your membership! We encourage everyone to apply to become a member or join a professional register to demonstrate their knowledge, skills and professionalism. FOOD SCIENCE & TECHNOLOGY (FS&T) JOURNAL Food Science and Technology Journal (FS&T) is a quarterly journal produced by Institute of Food Science and Technology (IFST) providing scientific debates, latest news and emerging issues in food science and technology, as well as interviews with industry experts andopinion articles.
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. DELIVERING A FOOD SAFETY CULTURE. Delivering a Food Safety Culture Behaviour driven FSMS.. The number one objective for a Food Safety Professional is to create a foodsafety culture.
HYGIENIC AIR QUALITY FOR THE FOOD INDUSTRY 3 Freudenberg Group Freudenberg is a family-owned group of companies founded in 1849 offers its customers technically challenging product solutions & services HYGIENIC DESIGN OF FOOD MANUFACTURING PREMISES Hygienic food factory design provides: - Defence against external factory hazards Defence against internal factory hazards - no harbourage sites and ease of THE REGULATION AND DEVELOPMENT OF SPORTS/FITNESS DRINKS 1 The Regulation and Development of Sports/Fitness Drinks Helen Munday B.Sc. (Hons.), M.Sc., R. Nutr., FIFST Director Scientific andRegulatory Affairs,
TRANSFORMING PERSONALISED NUTRITION PRACTICE Aims & Contents •CNELM, Vision & Research Aims •DProf Research - Transforming Personalised Nutrition Practice. Aims, methods & outcomes. •Personalised Nutrition –meaning, research and evidence. ‘TAKING THE RISK OUT OF ALLERGEN RISK ASSESSMENT Customer Focused, Science Driven, Results Led ‘Taking the Risk out of Allergen Risk Assessment’. Practical Tools and Techniques for Successful Allergen Control. IFST | INSPIRING EXCELLENCE AND TRUST IN FOODABOUTMEMBERSHIPNEWSEVENTSFOR ORGANISATIONSCAREER DEVELOPMENT back. Food and Drink Reformulation for Health - February 2017; IFST Lecture 2019: ‘Ultra-processed foods: The science and the policy’,Scotland, SSERC
MEMBERSHIP | IFST
Become a member of IFST or if you're already a member, take advantage of your membership! We encourage everyone to apply to become a member or join a professional register to demonstrate their knowledge, skills and professionalism. FOOD SCIENCE & TECHNOLOGY (FS&T) JOURNAL Food Science and Technology Journal (FS&T) is a quarterly journal produced by Institute of Food Science and Technology (IFST) providing scientific debates, latest news and emerging issues in food science and technology, as well as interviews with industry experts andopinion articles.
FOOD SCIENCE FACT SHEET Food Allergy What is a food allergy? Food allergy is a reaction caused when the body’s immune system reacts unusually to components in foods, usually specific proteins. DELIVERING A FOOD SAFETY CULTURE. Delivering a Food Safety Culture Behaviour driven FSMS.. The number one objective for a Food Safety Professional is to create a foodsafety culture.
HYGIENIC AIR QUALITY FOR THE FOOD INDUSTRY 3 Freudenberg Group Freudenberg is a family-owned group of companies founded in 1849 offers its customers technically challenging product solutions & services HYGIENIC DESIGN OF FOOD MANUFACTURING PREMISES Hygienic food factory design provides: - Defence against external factory hazards Defence against internal factory hazards - no harbourage sites and ease of THE REGULATION AND DEVELOPMENT OF SPORTS/FITNESS DRINKS 1 The Regulation and Development of Sports/Fitness Drinks Helen Munday B.Sc. (Hons.), M.Sc., R. Nutr., FIFST Director Scientific andRegulatory Affairs,
TRANSFORMING PERSONALISED NUTRITION PRACTICE Aims & Contents •CNELM, Vision & Research Aims •DProf Research - Transforming Personalised Nutrition Practice. Aims, methods & outcomes. •Personalised Nutrition –meaning, research and evidence. ‘TAKING THE RISK OUT OF ALLERGEN RISK ASSESSMENT Customer Focused, Science Driven, Results Led ‘Taking the Risk out of Allergen Risk Assessment’. Practical Tools and Techniques for Successful Allergen Control. GROUP SCHEMES FOR ORGANISATIONS Covering the membership and registration fees of your food science and technology people in one annual payment. Find out about how it works, professional development for your team and which organisations havealready joined.
GROUP SCHEMES FOR UNIVERSITIES We pride ourselves on building strong links with universities to enhance students' experience and support their transition into the world of work. A group scheme covering food science students will give your students unparalleled access to our events, competitions and awards, networking opportunities, and resources. Academic and ancillary staff can also join a University Group Scheme IFST SC21 - SETTING THE SCENE AND SMART FOOD SCIENCE AND IFST SC21 - Setting the Scene and Smart Food Science and Nutrition - event highlight. This event highlight covers the very first sessions of our IFST Spring Conference 2021 (SC21) - Food Science and Technology: Thinking Smart, Acting Smart. To set the scene on the first day of our conference, we started off with a presentation fromProf Guy
WHAT IS LOVE FOOD LOVE SCIENCE? Love Food Love Science gives secondary school teachers access to credible food science and technology teaching resources and mentoring support. It is provided free by the Institute of Food Science and Technology (IFST), a professional body for those involved in all aspects of food science and technology. IFST is an independent membership body, supporting food professionals through FOOD SCIENCE FACT SHEET Registered charity number 1121681. A company limited by guarantee. Registered in England and Wales number 930776. Warnings on food anddrink that contain
FOOD HYGIENE STANDARDS postnote February 2009 Number 326 Food Hygiene Standards Page 3 For instance, in 2006/07, only 46% of all LAs achieved all their high risk planned inspections although SAFE AND LOCAL SUPPLIER APPROVAL (SALSA) Safe and Local Supplier Approval (SALSA) SALSA is a food-safety standard written by experienced food safety experts to reflect both the legal requirements of producers and the enhanced expectations of 'best practice' of professional food buyers. SALSA certification is only granted to suppliers who are able to demonstrate to an auditorthat they
HIV/AIDS AND THE FOOD HANDLER December 2017. Health authorities around the world all agree that transmission of HIV/AIDS via food and beverages is not a known risk. This situation needs to be made clear to all employers and employees in all branches of the food/drink industry and to the consumingpublic.
AVIATION FOOD SAFETY Airline Catering the Facts First airline passenger Abe Pheil - 1 st January 1914 St Petersburg to Tampa Florida First record of in-flight catering ] vZ&o]PZ v 1.6.2 RAW MATERIAL SPECIFICATIONS 1.6.2 Raw Material Specifications 1.6.2 RM Specifications 22/06/2018 SALSA 2018 reference source Per 100g/ml as sold Energy kJ Energykcal Fat (g)
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