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