In the following an explanation of a common allergen. This case describes chicken meat as an example. This examples are part of the iMIS Food training.
Chicken meat: Example of a common food allergy Info
On this page, microbiological, chemical, legislative aspects, among others, are highlighted that are specific to the following group meat, wild, poultry
Meat, wild and poultry products: Hazard overview Info
The overview below lists all meat designations. Both for pig, beef, calf, chicken and turkey. Want to download it? You can do so now by using the button below.
Meat pieces: What is the name per different cut? Info
According to Regulation 853/2004, 2073/2005 and the Dutch Commodities Act, the question will be answered to which of the categories filet Americain, and more.
To which category does filet americain belong? Info
The following case study compares prepared and unprocessed products, if Salmonella must be absent in 10 grams or in 25 grams with the use of legislation.
Should Salmonella be absent in 10 or 25 grams? Info
The following passage describes how to use nitrogen method in order to calculate the nitrogen percentage for simple and compound meat products, with examples.
How do you calculate meat content in percentages? Info