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Food Focus Newsletter 2019 Issue 4

By: Food Focus on 29 May 2019

Food Focus Newsletter 2019 Issue 4
The weather may be getting colder, but things are heating up in the food industry!  There are a number of valuable events scheduled for the next couple of months, lots of industry news and press releases, and as always some great food compliance articles to help you manage your risks and run your food business more effectively. Happy reading from the Food Focus Team!
Upcoming Events
Join Prof Peter Gouws, Janusz Luterek, Dr Lucia Anelich, Linda Jackson and Peter Gordon for the SAMPA CEO Workshop this coming month as they discuss the strategies to help food safety make business sense.
 
Limited space available, don't miss out.
REGISTER NOW!
Legislation
In the face of a growing global waste crisis, new corporate reporting disclosures are being developed by GRI to help organizations better understand and communicate their waste impacts.
Read The Full Article Here
Industry Events
Time is running out - join this NSF Africa course featuring guest speaker Janusz Luterek from Hahn & Hahn Attorneys, as they unpack the R638 regulation. It covers topics from prohibition on the handling and transportation of food, to the duties of the person in charge of food premises and the food handler's responsibilities.
Find Out More Here
Africa’s food industry is set to be disrupted by the 4th Industrial Revolution, forcing more agile approaches and more innovation to future-proof businesses,say experts set to speak at a key upcoming food and beverage event in Johannesburg. 
Find Out More Here
Hot Off The Press
How Smart Technology Can Provide Restaurants with Safe Eating Environments
The food industry is notoriously tough. Getting the front of house right is just the tip of the iceberg; executing the extensive list of tasks behind the scenes is extremely...
Read The Full Press Release Here
Latest Articles
Setting up a microbiological testing program for your food products
We get many requests for information on “What microorganisms should I test for?” And even more for “What are the allowable levels of microorganisms in the product and in my facility?”... Read this Article Here
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