Risk and Governance

Balance the interests of shareholders, management, customers, suppliers, financiers, government and the community

48 Articles Found

Using Technology for Traceability Adds Dimension to Supply Chain, Promises ROI

By Food Safety Tech on 16 October 2019

“As food safety leaders, it is our responsibility to actively investigate the newest technologies in the market with the goal of providing the highest level of safety for our customers. The regulatory environment is rapidly evolving from a position of...

Why use Independent Laboratories?

By Pinky and the Brain on 07 October 2019

Hello to all of you in the food industry, from the secret office of Pinky and the Brain! Today we are wondering why there is still doubt about using independent laboratories in the food industry….

Webinar | The ABC's of IP - Who is stealing your food industry trade secrets from under your nose?

By Janusz Luterek of Hahn & Hahn SA (Pty) Ltd on 13 August 2019

From copyright to trademark, you should be aware of your IP, how this impacts your business and where you are at risk of losing your most valuable assets. Watch the recording now.

Want to Reduce Risk? Then Don’t Get Too Caught Up in Procedure

By EHS Today on 10 May 2019

Focus on risk reduction outcomes, rather than just completing tasks, to ensure real results.

Webinar | Will your food fraud vulnerability assessment pass an FSSC 22000 audit?

By Food Focus on 04 February 2019

Food Fraud expert Karen Everstine, Ph.D., takes us on a step-by-step journey through the process of “VACCP”.

What food fraud scandals are on the 2019 horizon?

By Karen Everstine of Decernis on 04 February 2019

2018 was a busy food fraud year, both internationally and in South Africa. The increase in SA media reports on fake food, expired food, and adulterated products highlights the increased awareness of the problem.

Ethics and food safety b

By Linda Jackson on 12 November 2018

What does ethical behaviour look like in the context of food safety? We would like to hear your views

How to Mitigate Risks and Issues in Your Supply Chain

By Food Safety Tech on 16 October 2018

As business becomes more global, effective and efficient, supply chain management is more vital than ever. Even if you’ve optimized your supply chain, uncertainty can cause issues when sourcing raw materials, goods and services, which could ultimately impact on your business, cus

Risk/Hazard: Redefining Existing Practices

By Food Safety Magazine on 11 October 2018

There has been confusion over use of the terms “risks” and “hazards,” which has caused issues in the certification audit process. Issues reported include International Organization for Standardization (ISO)-certified facilities failing the transition audits to revised ISO standar

Cyberterrorism: How Food Companies Are Planning for Threat of Cybersecurity Risks

By Food Quality & Safety on 28 May 2018

There is no shortage of risks in the global environment these days. One of these risks is digital vulnerability, which could result in cyberterrorism incidents.

Can you afford a recall -  what it could really cost you?

By Gary Jackson on 25 May 2018

When you are faced with the potential of having your product contaminated in some form or another, and you need to institute a recall (either on instruction or voluntary) there are a number of costs associated with the process. But do you really understand the true extent of thes

Changing Company Culture: It's a Matter of Principles

By EHS Today on 10 May 2018

People calling for a changed culture often are experiencing the painful results of behaviors that are typical in reactive manufacturing organizations. A philosophical intervention is required.

Finding the Error in Their Ways

By Quality Digest on 27 March 2018

Human mistakes are inevitable. Knowing that, companies must be proactive about mitigating the risk from those mistakes. Software, including mobile apps, allows workers to be able to track incidents and near misses easier as part of an integrated risk management system that can he

The impact of the drought on the food industry in the Western Cape

By Linda Jackson on 24 January 2018

Food Focus chatted to the City of Cape Town about the impact of the drought on the food industry in the Western Cape, as Day Zero looms around the corner.

Risk-Based Thinking

By ISO Update on 06 December 2017

Mastering risk-based thinking will allow any organization to fully understand their current situation, identify risks and opportunities and effectively manage them. Risk-based thinking refers to thinking ahead of a situation ....

How does the POPI act impact your food business?

By Linda Jackson on 01 December 2017

Are you aware just how much information you are responsible for protecting under the POPI Act? It might be time to plan how best to manage that information and reduce your risk.

Using technology as your due diligence defence

By Linda Jackson on 02 August 2017

It only takes one slip to cause a food safety problem and your ability to show you’ve done everything within your power to be safe may be your only defence. Using technology can be a cost-effective solution to ensure you have all the right records to prove due diligence

Why banning laptops from airplane cabins doesn't make sense

By The Conversation on 29 June 2017

Recent reports suggest that terrorists can now create bombs so thin that they cannot be detected by the current X-ray screening that our carry-on bags undergo, so the U.S is considering banning laptops and other large electronic devices in the passenger cabins. But will this red

Stellenbosch University researchers develop easy method to detect SA honey fraud

By Foodstuff South Africa on 05 April 2017

How does the industry fight back against food fraud? Well, food scientists and researchers from Stellenbosch University (SU) and the Sapienza University of Rome have developed a quick and user-friendly method to detect whether the honey in question is the real thing or not.

See, hear, and speak no evil ... are you guilty?

By Quality Assurance & Food Safety Mag on 04 April 2017

Are we guilty of seeing, hearing and speaking no evil in our daily lives as quality and food safety leaders? Instead of wearing blinders, earplugs, and muzzles (figuratively or literally), we need to be doing everything we can to build our relationships with company executives as

A toolbox talk on toolbox talks

By Elsabé Steyn on 03 April 2017

A “Toolbox Talk” in South African terms is the industry accepted name used for a short interactive Health and Safety discussion and training session normally held by the Supervisor with his team and conducted at the beginning of a shift. The Aussies call it a “Safety Huddle”

Choosing the best Backup for your Business

By Carel Krogh on 31 March 2017

Data backup and recovery grows more complex as the size of your business grows. This has a direct impact on the complexity of data backup, so in this article we discover the nuts and bolts or data backup, and how to choose a method that best meets your needs and mitigates your ri

Data Backup - a Recipe to Avert Disaster

By Carel Krogh on 31 March 2017

The pace at which we are moving in today’s world, backing up your files and data is no longer just of utmost importance, but possibly the single most important point of failure that can cripple or kill your business

Food Fraud on the Rise

By Food Quality & Safety on 29 March 2017

“While food fraud has been around for centuries, with a handful of notorious cases well-documented, we suspect that what we know about the topic is just the tip of the iceberg,” said Jeffrey Moore, senior scientific liaison for the USP.

9 things your supervisors should know about toolbox talks

By Safety Smart on 22 March 2017

Tool box talks, tailgate meetings, safety time-outs, crew briefings – the names vary by industry. But no matter what you call them or what industry you’re in, don’t assume that your site supervisors or crew leaders embrace the need for these gatherings or even understand what you

Food fraud - food safety schemes are fighting back

By Nuno F. Soares on 16 March 2017

Food Fraud can be defined as the deception of consumers using food products, ingredients and packaging for economic gain. According to a GFSI report it is estimated that it could cost the global food industry $30-40 billion...

Ransomware Part 2 - Address your Risk

By Carel Krogh on 07 March 2017

So is prevention practical or achievable? Let’s take a step back. What are the basics to ensure there is at least a basic level of protection to address the risk. Basic security principles will set you up to defend at least against non-specific attacks against your infrastructure

Top 5 Areas to Cover When Assessing Supply Chain Risk Factors

By Integration Point on 16 February 2017

Have you identified and assessed all the risks in your supply chain? Knowing the key areas to evaluate for each of your suppliers can make this an easier and less time-consuming process. Here are the five key areas to cover when assessing the risk factors in your supply chain.

Ransomware: Rate your Risk - Part 1

By Carel Krogh on 15 February 2017

You unlock the factory office, sit down in front of your computer, ready for the month end financial administration and payroll cycle. But it is not your book keeping software that greets you, but a message banner requiring a ransom payment of $200...

One hen’s coop is another hen’s graveyard

By Linda Jackson on 26 January 2017

An interesting week for our feathered friends – across the world several interesting articles were published on the suitability of their living accommodations. These articles show the intersection of management system requirements and the need for a holistic approach to policies

Food Integrity Connecting the Elements of a Larger Vision

By Food Safety Magazine on 19 January 2017

In the first of this series of articles, we introduced food protection as a broad concept encompassing the high goal of what we called food integrity. We proposed a model to help us investigate the interplay of food safety, food security, food defense and food sustainability on f

Business Interruption

By Linda Jackson on 02 December 2016

Have you considered what you would do in the case of a fire? I’m sure you are covered for the actual property damage, but would you be able to continue business as normal immediately? It's unlikely, so how will you make money

5 Tips to ensure your business insurance is in order

By Linda Jackson on 14 November 2016

Starting a food business has many challenges. Don’t get so sidetracked with the menu and the products that you forget about the fundamental business risks you should consider. Here are 5 tips for ensuring your insurance is in order.

Intermediate Risk & Corporate Governance

By Linda Jackson on 14 November 2016

Your insurance premiums giving you nightmares? The exchange rate catching you unawares? This article provides an overview of the compliance journey from novice to advanced. As an intermediate you will have conquered the novice stage and you are ready to take the next steps. We ca

Advanced Risk & Corporate Governance

By Linda Jackson on 14 November 2016

You are a fully fledged Risk Manager. Where to from here?? This article provides an overview of the compliance journey from novice to advanced. As an advanced you will have conquered legislation and board practices. You are looking for innovative ways to improve your system. You

Novice Risk & Corporate Governance

By Linda Jackson on 08 November 2016

Do you think that risk management is only for the corporates? This article provides an overview of the compliance journey from novice to advanced. As a novice you will gain an understanding of the steps ahead of you and how we can support you in the process.

Quality risks in the food industry

By Linda Jackson on 30 October 2016

The new version of ISO 9001:2015 requires a company to adopt a risk management approach to issues that can impact on your ability to satisfy customer requirements. So food for thought – what risks should be considered? Well it does depend on who you are asking. In this article we

It's all horse

By John Stebbing of Camargue on 24 October 2016

Recently there has been much publicity surrounding the horsemeat debacle. The crisis has, however, created a greater public awareness of the risks that suppliers face in terms of the content of their food. Clearly, these risks extend far beyond the abuse of horsemeat since many s

Conquering Compliance Management with Technology Part 3

By Food Quality & Safety on 24 October 2016

We all know the mountain of paperwork that can be generated from a food safety management system. Add to the quality, OHS and the pile grows. Everyone is looking for solutions and there are many out there. This article highlights the important questions to ask, if not you then yo

Conquering Compliance Management with Technology Part 2

By Food Quality & Safety on 24 October 2016

We all know the mountain of paperwork that can be generated from a food safety management system. Add to the quality, OHS and the pile grows. Everyone is looking for solutions and there are many out there. This article highlights the process you should follow when selecting a sof

Conquering Compliance Management with Technology Part 1

By Food Quality & Safety on 24 October 2016

We all know the mountain of paperwork that can be generated from a food safety management system. Add to the quality, OHS and the pile grows. Everyone is looking for solutions and there are many out there. This series of article highlights the pro’s and con’s of using technology.

IT Building Blocks: Crisis Management Plan Part 2

By Food Quality & Safety on 24 October 2016

Having a crisis management plan assures your company protects its consumers, your company’s reputation, and brand, and avoids or minimizes financial implications in event a crisis were to occur. Every minute counts and how you respond to a crisis is critical to the outcome.

IT Building Blocks: Crisis Management Plan Part 1

By Food Quality & Safety on 24 October 2016

Having a crisis management plan assures your company protects its consumers, your company’s reputation, and brand, and avoids or minimizes financial implications in event a crisis were to occur. Every minute counts and how you respond to a crisis is critical to the outcome.

Coaching Employee Behaviors Part 1

By Food Quality & Safety on 24 October 2016

We spend thousands of rands every year on training employees but often this does not translate into changed behaviour. This series of articles explores what we might be doing wrong. In part 1 we look at some of the failures in training practices and the impact of a company cultur

Coaching Employee Behaviors Part 2

By Food Quality & Safety on 24 October 2016

We spend thousands of rands every year on training employees but often this does not translate into changed behaviour. This series of articles explores what we might be doing wrong. In part 2 we look at the results of some interesting survey that may hold the key for improving th

Are you covered for a recall?

By Simon Colman on 19 September 2016

Product recalls happen daily around the globe. It is easy to be complacent about these incidents when it's not happening to you. But what will you do if you are the victim. This article looks at the current situation in South Africa. It also details insurance cover for recall. Ma

Information Security in the food industry is best served well done

By Carel Krogh on 18 September 2016

With so many advances in the food industry being driven by costly innovation and development, it is no secret that information has become more critical to the survival of a business than ever before.

Culture Shift: Managing Risk Synonymous with Food Safety

By Geoff Schaadt on 18 September 2016

Finally, it seems that most of the players in the food production supply chain are willing to acknowledge that the safety of their product should be a central concern. And what has caused this gradual shift in attitudes?

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