The British Sandwich Association

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Presentations to the Joint Technical Forum on 12th October 2016

The Joint Technical Group Forum met on 12th October 2016 and the presentations made on the day are now available for members to view. You will need to login to view this content.

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Presentations to the Joint Technical Forum 6 April 2016

The April meeting of the Joint Technical Forum was hosted by our friends Planglow in the wonderful science attraction @Britsol.

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Guide to Shelf Life Testing

Shelf-life testing is the process which allows food producers to determine how long a product can be on sale and safely consumed before it potentially becomes harmful.

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Presentations to the Joint Technical Forum on 22nd April 2015

The following presentations were made to the Joint Technical Forum held at FreshPak, Barnsley on 22nd April 2015.

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Food Poisoning and Food-borne Diseases

Food Poisoning and Food-borne Diseases

Those running and working in food businesses should be fully aware of what can cause food related illnesses so that they can minimise the risks and protect their reputation

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Histamine Poisoning

Histamine Poisoning

There are some concerns in the industry that operators should be more aware of the risks of histamine in relation particularly to tuna. Histamine occurs naturally in tuna and, if care is not taken, there is a very real risk of the bacteria growing and causing serious poisoning. This poisoning is very similar to a dangerous allergic response – so it is important for your employees and customers that care is taken to avoid this.

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Sandwich Industry Guidelines

Sandwich Industry Guidelines

The Stationery Office has agreed discounts for members wishing to purchase the manufacturing and foodservice guides they have published with the BSA.

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Listeria Guidelines for Hospitals and Healthcare Centres

Listeria Guidelines for Hospitals and Healthcare Centres

The Food Standards Agency and the Department of Health have issued a factsheet reminding those providing food to vulnerable people of the key steps they can take to minimise the risk of listeriosis. This factsheet is mainly for those involved in healthcare catering. However, you may wish to be aware of this, particularly if any of you supply chilled ready-to-eat foods to healthcare organisations.

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The Microbiological Criteria for Foodstuffs Regulation

The Microbiological Criteria for Foodstuffs Regulation

The Microbiological Criteria for Foodstuffs Regulation has applied since 11 January 2006 and complements the EU food hygiene legislation. 

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Fruit and Vegetable Handling

Fruit and Vegetable Handling

Key points from Campden & Chorleywood Food Research Association publication: “Review of current industry practice on Fruit and Vegetable Decontamination”

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Product Purchasing Specifications

Product Purchasing Specifications

Detailed advice from the BSA's technical auditor on key factors to consider when purchasing sandwich making ingredients.

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