IOFI Information on the Use of Diacetyl as a Flavor Ingredient

IOFI is concerned about new information related to respiratory health and safety in flavor manufacturing. IOFI is also concerned about new information related to consumer exposure to diacetyl, a common flavor ingredient, during the in-home preparation of butter-flavored microwave popcorn.
For more information, take a look at the following link text (document attached).

IOFI Information on Diacetyl

ISO22000 - The Standard's Requirements
10th July- 11th December 2007
RSSL Food Training Courses

ISO 22000, published in September 2005, seeks to provide a standard for food safety management systems and complements the application of quality management systems (e.g. ISO 9001:2000) in the food supply chain.
As an internationally applicable standard, ISO 22000:2005 is expected to become increasingly popular with food businesses operating internationally and there is considerable interest from the industry. This workshop provides delegates with a comprehensive understanding of the requirements of the standard, an opportunity to consider how the requirements should be interpreted and an appreciation of the relationship between the standard and other standards commonly used in the food sector.
This workshop is ideal for all personnel working in food safety management, whether manufacturing or retailing based, involved in assessment or consultancy.

For more information, take a look at their website on: http://www.rssl.com

Keeping up to Date With Food Legislation
5th July-6th December 2007
RSSL Food Training Courses

This course is aimed at giving delegates the skills and understanding to access and use the wealth of legislation information that is available.The legislative framework will be explained with practical tips given on how to keep up-to-date with any changes, including a hands-on internet demonstration.The course is appropriate for Food Technologists, Technical Managers, New Product Development Technologists, Specification Controllers and anyone requiring an insight into the practical aspects of current and impending food legislation.
For more information, take a look at their website on: http://www.rssl.com

Cleaning: Maximising Effectiveness
26th June-30th October 2007
RSSL Food Training Courses

RSSL Food Training's course on Cleaning: Maximising Effectiveness is aimed at production management/supervisory personnel and those with a role in cleaning. The comprehensive agenda give attendees an excellent foundation in understanding the principles of cleaning and their application in designing, monitoring and managing cleaning programmes to ensure cleaning activities work effectively without wasting chemical cleaning products, labour, energy, time and water - all valuable and costly resources. This knowledge will allow attendees to review their cleaning arrangements to make sure that costly problems are avoided and products can be produced on clean equipment in a hygienic environment in a cost effective manner.
For more information, take a look at their website on: http://www.rssl.com

Effective Control of Foreign Materials in Food Manufacturing
28th June-1st November 2007
RSSL Food Training Cou

This workshop is designed to be very interactive and offers delegates the opportunity to challenge their approach to controlling foreign bodies, to re-design and/or validate their approach with a view to improvement.
For more information, take a look at their website on: http://www.rssl.com

Food Labelling Regulations
22nd May-13th November 2007
RSSL Food Training Courses

This course has been developed to provide delegates with the knowledge and skills to prepare legally correct labels for today's food industry. The programme will also cover what you can expect from enforcement officers and will outline the potential consequences and penalties when getting it wrong. The course includes challenging hands-on exercises to test delegate's new found knowledge. The course is suitable for individuals with little or no experience of labelling legislation and is a useful refresher for those wishing to keep up to date.
For more information, take a look at their website on: http://www.rssl.com

Recall and Traceability Systems
27th June-31st October 2007
RSSL Food Training Courses

This one day workshop provides practical guidance on the development and operation of recall plans and traceability systems, to provide customer and consumer protection therefore minimising the commercial impact to the business.
This course is aimed at Technical Managers, Business Unit Managers and anybody involved in a crisis management team.
For more information, take a look at their website on: http://www.rssl.com