Relevant information to help you comply with your consumers' right to safe food
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Your Microbiology Testing Guide
As a testing laboratory, we often get asked the question: What should I test for? Although there is legislation and guidelines that specific industries should adhere to, there are also basic guidelines to help you ensure that your product and facility complies with good hygiene a
The lesser-known causes of food poisoning that may ruin your dessert
An estimated one million people are affected by food-borne disease in the UK every year, costing the economy in excess of £1 billion. The usual bacterial suspects include Campylobacter, Salmonella, E. coli and Listeria, all of which thrive in the summer’s warmer temperatures, cau
Things to keep in mind when assessing a pest control program
The following should be kept in mind when assessing a pest control program...
Good faith in the food industry - Don't take it for granted!
Two recent Food Safety related news releases caught my attention: incidents where good/bad faith were being questioned. Have you seen the news or the shocking disgusting video initially posted on June 28, 2019 floating around social media?...
Webinar | Managing inventory to reduce food waste and increase your profits
We chatted to Doug Hunter of SYSPRO-Africa about how technology can assist with managing your inventory effectively and curbing food waste that may also be eating into profit margins. Watch the recording now
Food Safety Auditing: An Industry in Transition
With the passage of the Food Safety Modernization Act (FSMA) in 2011, the food industry overseen by FDA experienced the most extensive regulatory overhaul in the last 70 years. In the years since, auditing, which is used to both evaluate whether a food safety system is appropriat
Codex HACCP - The foundation of food safety is being shaken
In the world of food safety where there is a plethora of standards, we have become accustomed to changes. New legislation, new audit requirements, changes to the GFSI benchmarked standard, changes to FSSC and ISO 22000. But through all the turmoil of change, one thing has remaine
Changing food sector could impact microbiological safety risks
Changes to the way food is produced, processed and offered to consumers could affect food safety, according to a microbiology society in the United Kingdom. A Society for Applied Microbiology (SfAM) briefing looked at recent and upcoming developments in food processing...
USDA finds religious exempt chicken, small operators have pathogen problems
Tests showed a higher than average prevalence of Salmonella and Campylobacter in chicken that is produced under religious exemptions and at low-volume facilities, but the government is not going to propose rules for them.
Compressed air quality in the food industry
Compressed air is an utility often used throughout the food industry. As compressed air may not be as clean as it appears, it is essential to be aware of the composition of the compressed air used in the food manufacturing process. This is key to avoiding product contamination.
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