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Start Date:
20/04/2022
We often think of undercooked meat, poultry, seafood and eggs as the culprits of food-borne illness – which they can be – but those eating plant-based diets are not immune...
Most food industry professionals are familiar with HACCP, or Hazard Analysis Critical Control Point, as a cornerstone in ensuring food safety. However, two other lesser-known components...
Posted 05/04/2024 by Smart Food Safe
When it comes to restaurant dining, 94% of consumers have confidence that the food prepared is safe, and 98% say all employees in a restaurant should be properly trained...
Posted 28/03/2024 by Smart Food Safe
This past week, we had the privilege of interviewi...
View MoreIn this edition of the Food Safety Select Member S...
View MoreIn this edition of the Food Safety Select Mem...
View MoreIn this edition of the Food Safety Select Member S...
View MoreThis month we asked Hugo Fonseca, Co-founder and M...
View MoreIn this month's edition of the Food Safety Sel...
View MoreIn this month's edition of the Food Safety Sel...
View MoreIn this edition of the Food Safety Select Mem...
View MoreAs a food business owner, you understand the importance of providing your customers with safe and high-quality food. But in today's highly...
Posted 13/02/2023
Foodborne illness is a significant concern for Australia, with an annual economic impact estimated at $2.44 billion AUD, according to a recent...
Posted 30/01/2023
The food industry is no stranger to the threat of cyber attacks, with hackers targeting everything from small restaurants to large food corporations....
Posted 30/01/2023
As a food business owner, it's crucial to ensure that your business complies with food safety regulations and maintains the highest standards...
Posted 30/01/2023
