Food compliance news and solutions for the South African food industry brought to you by Food Focus

By: Food Focus on 30 July 2020

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With only 22 weeks left in the year, we are definitely over the hump for 2020. It will likely be a year that we are all too ready to say goodbye to. But the business of food safety is far from over and we bring you some insightful articles this month from the experts. So happy reading - we will see you again in August!

Meet Campylobacter

Campylobacter, literally meaning “curved bacteria”, is a gram-negative bacterium with a typical s-shape. This group of motile bacteria are well-known for their ability to cause gastroenteritis in humans and is considered one of the leading causes of intestinal diseases across the globe. It is reported as the most common bacterial cause of diarrheal illness in the United States, with approximately 1.3 million infections annually. Even though it is not as common in South Africa, it is, without a doubt, an emerging foodborne pathogen that has to be closely monitored.

Find out more about sources and transmission; symptoms, diagnosis and treatment, the challenge of antibiotic resistance; and effective monitoring.

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Improved procurement and sourcing in the food industry

The food and beverage industry has become a highly competitive area with manufacturers who face several challenges. It has become vital for players within the F&B industry to transform the way they source, specify and manage the raw materials they require to help them cut costs, meet changing consumer preferences and manage risks.

The complex processes that characterize the food and beverage industry bring an extensive list of challenges, and food players are being forced to rethink the way they select, specify, source, and manage their ingredients.

Discover how developing effective procurement strategies can provide better cost control while improving service levels.

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Hepatitis A and the Food Industry

28 July is World Hepatitis Day - and in case you were not aware Hepatitis A can be transmitted through food, and from infected food handlers. Find out more the symptoms, diagnosis, treatment and prevention in this article from Linda Jackson.

Upcoming Webinars

Validation can help determine how effective food safety control measures are and, due to the sporadic presence of bacterial pathogens in food products, it is even more important to validate these control measures.

Join us for our latest interactive webinar where panellists provide an introduction to process validation, cover regulatory requirements and guidelines, discuss the importance of process validation and share our approach to validating control measures used in the manufacturing of safe food products.

COVID-19 response: freely available ISO standards

SABS provides free standards to manage COVID-19

Missed any of our recent webinars?

How to convey confidence after Covid-19. Checked by NSF™

RECORDING | One of the best ways to do this is undoubtedly having a third-party organisation with health and safety expertise appraise your protocols.. The NSF Africa team introduce you to the Checked by NSF™ programme and explain how you can go about getting your business or organisation ready to welcome customers back safely and successfully.

WATCH NOW

The National Contract Cleaners Association

RECORDING | We chatted to to Sandy Deale of the National Contract Cleaners Association about all things cleaning, and the questions she would ask a cleaning contractor BEFORE you signing on the dotted line.

WATCH NOW

What do you think of UV?

With increasing international pressure to reduce the use of biocides, the food industry must still produce the acceptable level of hygiene without the assistance of chemicals.

Overuse of biocides has given us the current challenge of antimicrobial resistance faced globally. We need to look for a different approach to disinfection. Ultraviolet treatment has successfully been used for decades in many applications, from water treatment to food processing and area disinfection.

Take a 1 minute survey about the use of UV disinfection in your facility.
Click below, share your view and be part of the survey.

TAKE THE SURVEY

Food & Beverage Reporter

Features will include...

• All about Meat and Fish Protein
• Hygiene - from Pest Control to Facility Design
• Distribution and Logistics
• Ethical Auditing
• Food Safety and Lab Technology
• Packaging Innovations
• PLUS! A Special Feature on Women in theFood Industry for Women's Month