Preservatives, salt, a low pH, chilled storage and modified atmospheres – all are widely used in the food industry as hurdles to microbial growth and to keep food safe. But, in recent years, there has been a growing tendency to remove or reduce hurdles such as preservatives or salt to meet demands for more consumer-friendly labels and better nutrition. This can lead to increased food safety risks.Our three-step assessment is designed to provide a reliable overview of your product’s food safety status. We’ll also give you expert advice on how to overcome any risks that emerge.For more information about the ISI risk assessment scheme, please get in touch.
