The March issue of Food Science and Technology magazine has been published. You can view it here and print copies have been sent to members and subscribers. The theme of this edition is food safety culture.
- Cultural revolution – Professor Carol Wallace explains the principles behind the new concept of food safety culture and reviews current initiatives to strengthen its impact on food safety performance
- Training in food safety culture – Bertrand Emond explains how companies can achieve excellence in food safety culture training programmes
- Courage over comfort – Lone Jesperson discusses how to measure and cultivate safe behaviour in a food business
- Certifying food safety culture – Sterling Crew reviews the evolution adoption of food safety culture into food safety management systems, solutions and standards
And much more!