Training & education > Catalogues & publications

Garvens Principles of Check Weighing - Building an Effective Programme

06 May, 2010 by

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.

Carel Humidification for Life information resource

06 May, 2010 by

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.

Ansell Healthcare protection solutions guide

06 May, 2010 by

Ansell has released a protection solutions guide, designed to simplify the glove selection process by coupling vital information with comparison charts and application images.

Shelf-life guidance for ready-to-eat food manufacturers

31 March, 2010

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 standard for cooking pasta

01 April, 2009 by

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.

Melamine testing results

01 April, 2009 by

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.

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