On line seminar on water activity

September 24, 2014 at 8:45 AM

This 45 minute webinar provides a detailed overview of water activity and its effect on food product shelf life, including microbial stability.  In addition the inter realtionships between pH, brix, moisture and water activity are discussed.

Webinar on water activity ( presented by Brady Carter, Decagon Devices USA)

Tags: Water activity seminar brix pH and water activity
Category: News



NPDWhich microbiological limits do I useImported forzen berriesx ray detector functionalitybrix pH and water activityMilk allergen in dark chocolatevacuum packingFood Safety data captureHeat treatments for meat and seafoodMicrobiological reference criteriagluten freeSignificant amendments to Food Control Plansfood safety programme templatessulphites in meatCalculating alcohol in brewed soft drinksAcidificationsalami food safety guidelinesCross contamination E coli 0157preserving food with acidsListeria guidelinesFood fermentationHot holding meat and seafoodFood Standards Code Hepatitis AUCFM Guidelinesshelf life determinationHemp seed can be sold as foodAlcohol in kombuchamodified atmosphere packingapricot kernels and food safetyrare or lightly cooked meat guidelinesFood Act 2014National ProgrammeFood allergenFood Recall ProceduresNovel food processing technologiesFood Notice for Food Control Plans and National Programmes Food safety and Covid 19contract food safety specialistfood preservationListeria monocytogenes in ready to eat foodsTop 5 Food Safety Topicshydrogen cyanide and apricot kernelsDrying fruits and vegetables for food safetyFood Standards Code revisionallergen labellingSushi guidelinesHPPFood premises requirementsPreparing food industry sanitisersNew Product Developmentraw milk safetyListeria outbreakFood FraudNational ProgrammesTotal Diet Surveysale of raw milklabel reviewsOffice administrator positionPet Foodfood weights and measuresNovel foodsEnvironmental swabbingFood Safety postersglazed seafood weightsImported Foodsfood allergen labellingHACCP trainingHurdle Technologymetal detector functionalityFood Regulations 2015Free Listeria training moduleFront of pack labellingStandard 1.6.1 Listeria testingAllergen managementfood defenceCountry of Origin labelling for foodfood and botulism riskcustom Food Control PlanDomestic fridges2020 HACCPFood recall Risk ManagementHousehold RefrigeratorsFood safety governanceListeria monocytogenes in ready to eat foodweights and measursListeria swabbingBacterial levels in food2020 General Principles of Food HygieneKombucha food safetyFood Fraud ToolkitHigh Pressure ProcessingFood Act 2014 exemptionsfresh produce sanitationreview of food traceability practicesFood Recallscarbon monoxide in fish processingfish processingCommercial sterilisationRMP resourcesMicrobiological Limits in FoodFood business registrationInternal Audit trainingCodex HACCP updatesFood Safety Culture resourcesSelf supply waterImported Food Risk AdviceFood processing criteriaweights and measurescarbon monoxideFood allergensFood Recall guidelinesHealth Star Ratingalcoholic beverages composition requirementsNational Programme guidelinessous videEating safely when pregnantFSSC 22000Water activity seminarfood standards code indexforeign object auditsFood Safety Assessment KombuchaFSANZ Food Allergen PortalNutrition Panel CalculatorCooking meat and seafoodPregnancy warning labelsPregnancy warning labels on alcoholSalami manufacturefood safety roleListeria trainingcontrol of Hepatits A in berriesCalculate sanitiserMeat smokinglisteria online trainingFood safety and CoronavirusImported foodAcidifying FoodFood Allergen PortalStandards for food premisesAssured Food Safety new websiteHACCP podcastpart time food safety roleIntentional Substitutionshelfe life guidelinesCoronavirus and food safetyfood safety updatesEgg labellingRMP template formsFood safety trendspre-op inspectionsHemp seed food labellingMaking food for animalsE coli 0157 Storage of meat and seafoodFeeding food waste to pigsFermenting vegetablesfood traceabilityDietary Supplements requirementspreservatives in meatFood Protection ForumCustomise Your National ProgrammeTemplate Food Control PlanImported Food made with fortified ingredientsDehydrating foodsMy Food PlanUnexpected allergens in foodMisrepresentationAllergens in foodFurther Processing guidelinesSafe fish consumptionalcohol warning labelsFood safety and pregnancyGuidelines for National ProgrammesHome based food businessesHepatitis in frozen berriesFood Act 2014 resourcesFood safety training resourcesListeria testing of ready to eat foodsFood Safety Buddy magazineListeria Outbreak Rock MelonLabelling of irradiated foodPathogen swabbingraw milkFood labelingHepatitis A in frozen berriessous vide for foodserviceirradiated foodMercury in FishFCP evaluationFood Control Plan evaluationSummary of Changes to Food Standards CodeEgg shelf lifeFood Safety training coursesNational Programme guidanceHamburger meat cookingWSMP templateFood safety cultureCovid 19 implications for food manufacturingPrivate Labelnew rules for allergen labellingTemplate FCPLupinfood contact packagingCoronavirusfood legislation updatesWinemakers Food Safety TemplateJob VacancyListeria samplingHPP for milkhow to determine shelf life of foodsfood packagingConcentration and DryingLaboratory training coursesFood labellingFood Safety Watchfood industry crisis managementFood Safety Assessor positioncrisis management guidelinesFoodRecall templatefood safety auditorAlcohol labelling guideFood Safety ToolkitStarting a Food businessCOVID 19HACCP updates