Food Regulation

Local Food Systems: Clarifying Current Research

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Authors: 
Dara Bloom
Authors: 
Joanna Lelekacs
Authors: 
Rebecca Dunning
Publisher: 
NC Coorporative Extension
Year: 
2018

Evaluation of Single or Double Hurdle Sanitizer Applications in Simulated Field or Packing Shed Operations for Cantaloupes Contaminated with Listeria monocytogenes

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Authors: 
Cathy C. Webb
Authors: 
Marilyn C. Erickson
Authors: 
Lindsey E. Davey
Authors: 
Michael P. Doyle
Publisher: 
Agriculture
Year: 
2015

Effects of Oregano, Cinnamon, and Sweet Fennel Essential Oils and Their Blends on Foodborne Microorganisms

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Authors: 
R. Ribeiro-Santos
Authors: 
L. A. F. Ventura
Authors: 
D. C. Santos
Authors: 
N. R. Melo
Authors: 
B. S. Costa
Publisher: 
International Food Research Journal
Year: 
2018

Evaluation of Microbiological Criteria and Quality of Packed Fruit Juices

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Authors: 
N.G. Batra
Authors: 
A. Sharma
Authors: 
N. Agarwal
Publisher: 
International Food Research Journal
Year: 
2018

In-house Method Validation and Occurrence of Alpha-, Beta-endosulfan, Endosulfan Sulphate, Lambda-cyhalothrin, Procymidone and Trifluralin Residues in Strawberry

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Authors: 
Alexandre Augusto Soares
Authors: 
Eliane Hooper Amaral
Authors: 
Leandro Augusto Ferreira de Sousa
Authors: 
Scheilla Vitorino Carvalho de Souza
Authors: 
Roberto Gonçalves Junqueira
Publisher: 
Food Science and Technology
Year: 
2013

Organically Produced Foods

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Food labelling is the primary means of communication between the producer and seller of food on one hand, and the purchaser and consumer on the other. The Codex Alimentarius standards and guidelines on food labelling are published in a specific volume: Food Labelling. In addition to the general recommendations, the Codex Committee on Food Labelling also provides guidance for certain claims commonly found in the market in order to provide clear information to the consumer.

Authors: 
World Health Organization
Publisher: 
World Health Organization
Year: 
2007

Alimentos Producidos Orgánicamente

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Estas directrices se han preparado con el fin de ofrecer un enfoque concertado respecto a los requisitos que socalzan la producción, el etiquetado y la producción de propiedades de los alimentos producidos orgánicamente.

La finalidad de estas directrices es:

Authors: 
World Health Organization
Publisher: 
World Health Organization
Year: 
2007

Setting up and Running a Small Food Business

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This is the first in a series of manuals on small-scale food processing, compiled by contributors from several developing countries. Intended as a practical guide for people starting or operating a food business, it covers a range of topics including: hygiene, equipment, product testing, suppliers and retailers, and financial, production and staff management.

Authors: 
Keith Atkinson
Authors: 
Barrie Axtell
Authors: 
Saliou Diop
Authors: 
Eyabi Eyabi George Divine
Authors: 
Peter Fellows
Authors: 
Happiness Mchomvu
Authors: 
Peggy Oti-Boateng
Authors: 
Robinah Sobano
Authors: 
Rosemary Wanjau
Authors: 
Rodah Zulu
Publisher: 
CTA
Year: 
2001

Directrices sobre Etiquetado Nutricional

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A. DECLARACIÓN DE NUTRIENTES

Authors: 
Food and Agriculture Organization
Publisher: 
Food and Agriculture Organization
Year: 
2016

Guidance for Industry: A Food Labeling Guide

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1. INTRODUCTION
2. BACKGROUND
3. GENERAL FOOD LABELING REQUIREMENTS
4. NAME OF FOOD
5. NET QUANTITY OF CONTENTS STATEMENTS
6. INGREDIENT LISTS 
7. NUTRITION LABELING
8. CLAIMS
9. APPENDIX A: DEFINITIONS OF NUTRIENT CONTENT CLAIMS
10. APPENDIX B: ADDITIONAL REQUIREMENTS FOR NUTRIENT CONTENT CLAIMS
11. APPENDIX C: HEALTH CLAIMS 95 12. APPENDIX D: QUALIFIED HEALTH CLAIMS
13. APPENDIX E: ADDITIONAL FDA RESOURCES
Authors: 
Food and Drug Administration
Publisher: 
Food and Drug Administration
Year: 
2016
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