CSIRO Food and Nutritional Sciences has released a book - ‘Make It Safe: A Guide to Food Safety’ - which provides small-scale food manufacturers with a practical guide to controlling food safety hazards.
Humidification for Life is the Carel website entirely dedicated to humidification. Using the resources of the humidification section of the Carel corporate site, Humidification for Life provides information and services to help understand and resolve the problems resulting from incorrect relative humidity.
Garvens has produced a 70-page guide entitled Principles of Check Weighing - Building an Effective Programme. The guide details how to choose, install and manage a check-weighing system.
Ansell has released a protection solutions guide, designed to simplify the glove selection process by coupling vital information with comparison charts and application images.
A free publication to help food businesses of all sizes determine the shelf life of ready-to-eat foods has been published by CFA and the British Retail Consortium (BRC).
ISO 7304-2:2008 — Alimentary pasta produced from durum wheat semolina — Estimation of cooking quality by sensory analysis — Part 2: Routine method, describes a test method for laboratories to determine a minimum of cooking time for pasta.
The New Zealand Food Safety Authority (NZFSA) has updated its table of foods tested for melamine presence. Most of the products tested show no presence of melamine; however, one Chinese import, a milk-based drink called ‘Wahaha AD milk drink’ in 100 mL bottles, contained 3.3 ppm of melamine.