Recently, there is a lot of conversation about gluten, gluten-free diet, and “gluten free” products. We will try to explain why it is given so much […]

Somehow unnoticed, in September 2020, the Codex Alimentarius Commission issued an amended edition of the Code of Practice (General Principles of Food Hygiene (CKSC 1-1969), where, […]

Often, when creating a risk analysis, the question arises as to which group of hazards allergens should be classified into. To make it clear, let’s start […]

If you have received certification from one of the GFSI recognized standards as a request from your customers, here is a brief overview of what those […]

Consolidation of retail trade chains and strengthening of their position in the market led to them becoming a factor that dictates conditions to their suppliers. With […]

The question is often asked what is the purpose of standardization and what are its benefits for the company and society in general. One of the […]