Food production: Safe food in today’s global food chain
What is Codex Alimentarius?
HACCP and GHP: Standards in Food Industry
Benefit and risk communication (FoodRisC)
The safety of bottled water
Promoting food safety through a new integrated risk analysis approach (SAFE FOODS)
A healthy way through pregnancy
EUFIC Forum n°1: Quo vadis food risk communication?
Spotlight on… Polish National Food and Nutrition Institute
What to do if the freezer stops
Spotlight on… safefood
Why Do We Cook Our Food and What Happens When We Do?
A data platform to learn more about consumers’ dietary choices (RICHFIELDS)
Over 400k deaths worldwide each year caused by preventable foodborne illness, WHO estimates
From Farm to Fork: Food and the consumer, a shared responsibility
Food safety: Basic rules
Consumer survey of UK kitchens reveals poor food safety perceptions and behaviour in older people
Food safety tips for travellers
Practical classes more effective than theory classes in teaching food safety risks to children
What is Food Safety?
EU SAFE FOODS project questions the current approach to food risk analysis
A safe approach to outdoor eating
Consumption of raw milk poses a realistic and unnecessary health threat
High performance polyhydroxyalkanoates (PHA) based food packaging solutions (YPACK)
Insights into the presence of Listeria monocytogenes in certain ready-to-eat foods
What happens when we cook food? Understanding acrylamide formation
The World Health Organization exposes myths about foodborne disease
Cooking with a grill, over an open flame, frying or smoking your food