Relevant information to help you comply with your consumers' right to safe food
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A Sample of Salmonella Sicknesses at Restaurants and Deli’s
With the Boise Co-op Salmonella outbreak topping 250 sickened in early June and the Kenosha Supermercado Los Corrales outbreak at about 100 from late May, it may be instructive to look back over the last decade or so at other food service outbreaks of similar size for some contex
Food safety for your employees – is your canteen R638 ready?
Whether you are a food manufacturing organisation or any other company for that matter, ensuring your canteens are at the correct hygiene level must be a priority to protect the health of your own employees
Two research projects shed light on Listeria
Two recent research projects focusing on Listeria have helped boost understanding of the pathogen’s specific chemical and structural properties and improve food safety from farm to fork.
Tiger Brands allowed to reopen Polokwane facility after listeria outbreak
Enterprise Polokwane has been issued a Certificate of Acceptability from the municipality's Environmental Health Department, permitting the factory to start production again.
Safety in your kitchen
Remember that you are responsible for your own safety and the safety of others. Accidents occur in many ways but most often can be traced back to one of two basic factors: ignorance or carelessness. You must always be concerned with your own safety and with the safety of others a
Controlling Salmonella in your restaurant
Recent weeks have seen an outbreak of Salmonella in Kwazulu Natal. It is more common in the summer as the warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow.
Current food systems may not be ready for the future
The European Food Information Council (EFIC) has stated that the current European food system is not ready for the future; and that the way of producing, processing, transporting, consuming and wasting food is not sustainable, particularly if it is to provide food and nutrition s
Catch the Food Safety Culture Bug: How to Influence Others
To create a safer food supply, companies should leverage the notion that human behavior is contagious.
Understanding chemical hazards in lubricants and other non-food compounds – Part 2
Implementing HACCP in processed meat products - it’s not just about Listeria
Food Safety Culture Presentations
Our recent Food Safety Culture Workshop was well attended and featured a number of subject matter experts from various disciplines and field sharing their knowledge with us. View their presentations.
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