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The first step for setting up a quality control or descriptive taste panel is to recruit and select panellists for their abilities to detect and identify the 5 basic tastes. Most of us can detect and identify the basic tastes at high concentrations, however you will be surprised that a small amount of people actuall...

It’s always good to learn from your mistakes, and with every problem there should always be a lesson to be learned and an improvement action to be implemented.   In this webinar we look back at historical outbreaks and identify the resultant improvement actions that they brought about. &n...

When microbiological issues arise and further work is needed, it is crucial that the right analysis is carried out to allow food business operators to respond quickly and appropriately to the situation.This webinar will explore the further testing that ALS offers and how these services can assist in effectivel...

Introduction to Listeria  An introduction to listeria, the illness that it causes, how to control it and the legislation that is applied to it. Listeria is an important food safety organism and although the yearly number of cases is low in comparison to other pathogens the number of f...

How to assess the significance of Pathogens in Ready to Cook Products   This webinar explains how to perform a Microbiological Risk Assessment and to determine the food safety significance of pathogen detections in a wide range of products. Most microbiological specification guide...