The preparation of safe and wholesome food for airline passengers is a complex process involving the coordination of many different food service providers and partners based in locations around the world. Thorsten Steinhübel recently spoke with Food & Health E-ssentials about the unique challenges of food safety in airline catering, and TÜV SÜD’s role in helping airline catering operators.
Asklepios Kliniken GmbH is one of Germany’s leading private hospital, clinic and healthcare facility operators. Asklepios partnered with TÜV SÜD Food Safety Institute to improve the quality and safety of food served to patients. TÜV SÜD experts scrutinised the operations of the company's clinics, ensuring hygiene and food safety.
The revision of the BRC Global Standard for food safety: New criteria, stricter requirements
The British Retail Consortium’s Global Standard for Food Safety (GSFS) is a globally-accepted food safety standard that aims to help food producers meet all compliance requirements and protect consumers. It has now been revised with new criteria and stricter requirements to improve food safety and ensure higher quality of food from food producers and suppliers.
As part of our ongoing effort to provide industry professionals with the latest in food safety information, TÜV SÜD is pleased to announce two upcoming live webinars - "How safe is your food packaging?" and "How safe is the food you serve?"