A bulletin for the Australian Food Industry March 2003
Contents: Integration of the NSW food safety system | HACCP and small businesses in the UK | Another study on HACCP and small business | Vegetables in oil and vinegar | Illness associated with minor fish species | The protective effect of alcoholic beverages in foodborne illness outbreaks | Seminar for noodle manufacturers
Seminar for noodle manufacturers
Scientists at Food Science Australia have been working with the Value Added Wheat CRC to assess the safety of noodles made from wheat flour. As part of this work they have prepared 'Guidelines for the safe manufacture of refrigerated wheat-flour noodles'. The team will be hosting a seminar in Sydney in May 2003 to explain the Guidelines and detail how they can be applied in noodle manufacturing businesses. The Guidelines describe HACCP-based food safety programmes and how such programmes will be of benefit to businesses. Also included in the Guidelines are recommendations for supplier management programmes, standard sanitation operating procedures, hygienic process design and information about potential hazards.
If you are interested in attending the seminar, please contact Brigitte Cox on 02 9490 8333.
Food Science Australia
PO Box 52, North Ryde 1670. Tel +61 2 9490 8397 Fax +61 2 9490 8499
Email enquiries@csiro.au