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Two Closure Orders issued by HSE due to food safety breaches
The Food Safety Authority of Ireland's Chief Executive says now is the time to check for pests and carry out a deep clean, following two Closure Orders in June.
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Rodent Hot Spots and Control – Food Processing
Twenty percent of the world’s food supply is believed to be contaminated by rodents.
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Whistleblow in confidence
With increased awareness of fraudulent food practices that affect businesses and consumers to varying degrees, comes a need to tackle them before they cause serious harm. New Food hears from two experts about new industry measures that aim to encourage whistleblowers to report without fear of consequence.
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Keeping safe in scary times
What hygiene measures and extra precautions should be taken by food and beverage manufacturers, suppliers and distributors during the COVID-19 outbreak? Bethan Grylls investigates, receiving some vital advice from a hygiene expert.
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Why COVID-19 stimulus should power switch to vegan farming
In light of the pandemic, Juliet Gellatley, Director of Viva!, makes her case for vegan farming.
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Valuable lessons to take away from COVID-19
New Food's Editor, Bethan Grylls, outlines some of the issues Covid-19 has highlighted in the global food and beverage supply chain and urges industry to take note.
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FSA publishes food industry guidance about safe operation during COVID-19
The guidance has set out safety advice and legal regulations for food manufacturers and agricultural businesses that are operating during the COVID-19 pandemic in the UK.
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COVID-19: Let’s not have a repeat
In this first ever edition of Chris’ Corner, Professor Chris Elliott, ponders over how COVID-19 began and stresses the importance of basic hygiene and a global review on food safety.
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“No need to panic,” says FDA
Against a backdrop of empty supermarket shelves and worldwide concern over food supplies during the COVID-19 outbreak, the FDA offers reassurance on US food safety and its supply chain.
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Tackling global food and water challenges through international collaboration
Members of the International Food and Water Research Centre (IFWRC) Scientific Advisory Panel discuss current challenges the food industry is facing, including climate change and food fraud, as well as key trends and the role of international collaboration between industry, academia, government and non-government organisations.
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Research evaluates food safety programmes by frozen food industry
The research used a survey tool to analyse the environmental monitoring practices being implemented across the frozen food industry to prevent and control Listeria monocytogenes.
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Thinking beyond chemicals for sustainable fresh produce sanitation
Growing consumer awareness and increasingly stringent regulatory demands have resulted in renewed emphasis on the quality of water and selection of disinfectants used for the washing and preparation of vegetables, salads and other fresh produce. Giovanna Cossali explains why she believes ozone is worth considering as a sanitiser.
