![]() ![]() He has 40 years’ experience working in the field of national and international food safety, governance, communication, sustainability and regulation. Sterling chairs the Institute of Food Science and Technologies Food Safety Group and is its immediate past Vice President. He is also on the audit governance board at Eurofins. Sterling is the Independent Scientific Advisor at Campden BRI and sits on its board. Managing Director of SQS Ltd and is a Strategic Advisor at Dynamic Risk Indicator and the Shield Safety Group. He is co-founder of Kitchen Conversation. He is Chair of the Advisory Board of the Food Authenticity Network of the Laboratory of the Government Chemist. He is the Independent Food Scientific Advisor to the British Lion Mark. Sterling is an experienced food and public health sector Director. Independent Scientific "Advisor" British Lion Mark Speaker: Sterling Crew, FIFST, FRSPH, FCIEH, CEnvH, CSci. Jude is a Fellow of the IFST and a member of the IFST Food Safety Group. Jude is a specialist in food safety and technology with over 25 years’ experience in the industry working for retailers, manufacturers and certification bodies, covering product development, private label programme development, product launches, consulting, training, supplier auditing and supplier and product quality assurance. Jude works with retailers and manufacturers to provide supply chain and consultancy support. Jude is the Director for Succour Limited, a consulting and technical service provider to the food industry. Target audience: IFST members, non-members, food professionals, food manufacturers, suppliers, retailers, university students, academics.Ĭhair: Jude Mason, FIFST, Director, Succour Reflecting on the problems of the past and some of the solutions. What you will learn about: Egg food safety, quality and Provenance. It will look at schemes such as the British Lion Mark which ensures that eggs and egg products have been produced to the highest standards of food safety, which cover all systems and stages of production, a scheme that has effectively eradicated Salmonella from the UK eggs since its launch in 1998. ![]() This presentation will look at some of the issues that have been associated with eggs in the past and some of the subsequent innovative food technological solutions to assure the safety, quality and provenance of this important and much-loved food. As well as being a source of protein, they also contain vitamins and minerals. They are an essential part of a healthful diet in many parts of the world, eggs are a readily available, inexpensive food. Eggs are a good choice as part of a healthy, balanced diet. There are many types of eggs, but the most common choice is that of chicken. People have eaten eggs for thousands of years. IFST members: log in via My IFST, to view the webinar recording, below. ![]()
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