Well, we’re all in it for the long haul. Covid-19 has changed our world forever and whilst the priority is to keep people safe from the virus, we must still think about food safety
Theresa Keane, MSc Applied Nutricion, Professional chef, culinary skills tutor, FSPA Trainer and food safety professional explains recent legislation on Acrylamide. There is still a huge gap in knowledge and application of this legislation in industry.
Since the Food Safety Modernization Act (FSMA) in the USA has placed a greater emphasis on training as a preventive control should we be looking at it in a different light here?
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