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New Publication in Food Processing Magazine: "Taking a Risk-Based Approach to Food Safety and Quality"
We are pleased to announce that an article by EHEDG members Patrick Wouters and Maria Paula Marques from Cargill has been published in Food Processing magazine. The article, titled "Taking a Risk-Based Approach to Managing Food Safety and Quality," highlights the importance of a proactive approach to food safety, covering essential aspects such as risk management, hygienic building design, and cleaning and disinfection practices.
This publication offers valuable insights for professionals across the food industry, aiming to strengthen food safety protocols and elevate quality standards.
The full article can be found on page 10-11 of the Food Processing magazine here.
