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By Guest Author on 22 February 2017
In this article, we discuss the necessary paperwork in a maintenance department. Having procedures helps with employees training. Although you may have a qualified artisan, food industry experience can be lacking and therefore important aspects should be specified. A tip – use pi
Read moreBy Guest Author on 16 February 2017
There is often a struggle between the food safety/quality department and maintenance. This series of articles is to provide background and practical solutions to assist both parties to find common ground.
Read moreBy Guest Author on 16 February 2017
Sept. 22, 2018, is the deadline for registration to ISO 9001:2015, and this seems to allow organizations plenty of time to make the transition to the new standard. The good news is that, despite the radical changes to the standard’s structure, the underlying requirements are not
Read moreBy Guest Author on 14 February 2017
In part 3 of this series, Rika discusses the unique characteristics of RTE products and what makes them such a risk? Also check out 10 tips for starting production of an RTE product and 10 questions to ask your suppliers of RTE products.
Read moreBy Guest Author on 08 February 2017
In this article written by our newest contributor, we get some food safety tips from an engineer, one with years and years of experience in the trenches of food companies. Good advice – you should read this and share it with your maintenance colleagues – they will definitely enjo
Read moreBy Linda Jackson on 06 February 2017
INFOGRAPHIC| Frozen food can stay in your freezer indefinitely, right? Wrong - every food has a recommended shelf life! In this useful infographic we list the recommended times for food such as meats, baked goods, dairy, leftovers and fruit/vegetables.
Read moreBy Guest Author on 06 February 2017
In part 2 of this series on Ready to Eat (RTE) foods, Rika discusses how to control the microbiological hazards.
Read moreBy Guest Author on 03 February 2017
Ready to Eat (RTE) food requires focused control during the production/ processing to maintain the required level of food safety to protect the end consumer. Rika highlights the need for this extreme caution in part 1 of a three part series on ready to eat foods.
Read moreBy Linda Jackson on 01 February 2017
You are a supplier to retail… or you are intending on becoming one. You need survival tips for the audit that is looming. Well here we go!
Read moreBy Linda Jackson on 01 February 2017
We have had the new version of ISO 9001 for well over a year, which means it is no longer new! So where are you in the transition process – hopefully you have a plan? If not, this article offers some suggestions for 2017. (Bottom line: You have a three-year transition period!)
Read moreBy Guest Author on 26 January 2017
Why food safety you may ask? Well, we can explain the urgency and motivation for food safety management systems (FSMS) very easily - it's a matter of life and death. We need food manufacturers as well as regulatory authorities to plan and regulate the food safety of food products
Read moreBy Guest Author on 24 January 2017
We often don’t stop to think that the meal we’re eating may be our last - but foodborne illness is a real risk. In the final part of this article we are given a sobering reminder of the dangers of ice.
Read moreBy Linda Jackson on 19 January 2017
Shakespeare said a rose by another name would be just as sweet, but in the food industry we take names very seriously. Use the wrong name and mislead the consumer at your peril! For example, you can’t call a meat sausage "boerewors" unless it complies with the minimum legal requi
Read moreBy Guest Author on 17 January 2017
We often don’t stop to think that the meal we’re eating may be our last due but foodborne illness is a real risk. In part 2 of this article we are given practical tips for how to combat the problem of cross contamination in a food service or restaurant facility.
Read moreBy Guest Author on 17 January 2017
We welcome our latest contributor to Food Focus. Rika has extensive experience in the food industry and is an FSSC 22000 auditor and consultant. In this article she addresses the issue of food safety during the journey from farm to fork. Look out for her regular contributions.
Read moreBy Linda Jackson on 15 December 2016
Quality is not just the custard on the pudding... it IS the pudding! Here are some thoughts around your customer's quality requirements
Read moreBy Guest Author on 14 December 2016
As the popular phrase goes, if you’re going to talk the talk, then you need to walk the walk. This expression really does ring true when discussing an effective food safety culture within an organization. Timothy Ahn, senior technical manager of food safety at LRQA sheds some lig
Read moreBy Guest Author on 12 December 2016
LiveScience reporter Sara G. Miller covered a recent FDA presentation on the risks of sprouts at IDWeek. According to Miller, “sprout contamination continues to pose a serious public health concern,” the researchers from the Food and Drug Administration wrote in their report.
Read moreBy Linda Jackson on 08 December 2016
Thinking of starting your own food business? You need to ensure that you comply with legislation, local by-laws and licensing requirements - and here are some useful website links for some of the major municipal centres in South Africa.
Read moreBy Guest Author on 08 December 2016
The Journal of Foodservice Business Research published a study indicating that restaurant managerial staffers have a lot to learn when it comes to food allergies -even those who have gone through training. How would you compare?
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