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Food Safety

Relevant information to help you comply with your consumers' right to safe food

370 Articles Found
Displaying Page 1 - Records 1 to 100

Breaking Boundaries to Avoid a Food System Crisis - part 2

By Food Safety Magazine on 06 July 2020

From a different aspect, labor shortages are also driving volatility. With unemployment at historic lows in the U.S., many food producers from farm to retail cannot hire enough labor or may be relying on temporary labor, forcing rapid change in diverse areas from mechanization to

WEBINAR | Understanding and Improving your Culture of Food Safety

By Food Focus on 01 July 2020

In this webinar, sponsored by the BSi, Linda Jackson will be chatting to Dr Lone Jespersen about the impact of a mature food safety and quality culture on business performance and how you move from checking food safety boxes to change.

How Small-and Mid-Size Food Facilities Are Coping with COVID-19

By Food Safety Magazine on 23 June 2020

Most of these companies outsource ingredients and most supplies from suppliers within the U.S. However, some of the companies that were interacting with foreign suppliers were able to identify, as easily as February 2020, the need to create contingency plans for a pandemic that w

Pigs at slaughter: measures to address welfare concerns

By EFSA (European Food Safety Authority) on 18 June 2020

Most of the hazards related to welfare of pigs at slaughter are due to inadequate staff skills and poorly designed and constructed facilities. That is one of the main conclusions of EFSA’s latest advice on welfare of animals during the slaughter process. EFSA highlights the lack

INFOSAN members discuss network’s role in food safety

By Food Safety News on 12 June 2020

Members of an international food safety network have heard that in the increasingly globalized world, a local outbreak of foodborne illness can rapidly evolve into a global crisis.

Webinar Wednesday | How should you clean and sanitise for COVID19

By Food Focus on 12 June 2020

Schools are opening, shops are welcoming customers and the numbers of infections are increasing. What o do? We tackled the issue with experts, and you can find the recording here.

Advice to the food industry from the Chilled Food Association

By Kaarin Goodburn Chilled Food Association on 12 June 2020

"It is not necessary to close the business or workplace or send any staff home, unless government policy changes. Keep monitoring the government response page for the latest details."

EFSA reviews control options for Campylobacter in chickens

By Food Safety News on 09 June 2020

Experts have reviewed on-farm control options for Campylobacter in chickens raised for meat production and assessed advantages and disadvantages of each measure.European Food Safety Authority (EFSA) experts considered 21 control options and selected eight for further assessment b

COVID-19 and Food Fraud Risk

By Food Safety Tech on 09 June 2020

Will the effects on the food supply chain increase the incentive for fraud?

World Food Safety Day - Another Week of Webinars

By Food Focus on 05 June 2020

The food industry continues to celebrate the topic of food safety, and so we're bringing you another week of webinars happening in the week following World Safety Day on the 7th June

World Accreditation Day - Improving Food Safety

By Food Focus on 05 June 2020

World Accreditation Day 2020 is focusing on the theme of Improving Food Safety - join this webinar with SANAS and Business Day Dialogues to hear more on this topic.

Team up for safety - Building a food safety culture

By Food Focus on 04 June 2020

View the recording of the benefits that building a strong team can have on the food safety culture of your organisation - this webinar formed part of the World Food Safety Day activities that were held in South Africa in June 2020

World Food Safety Day - A Week of Webinars

By Bridget Day on 04 June 2020

World Food Safety Day 2020 is the 7th June and the theme is Food Safety, Everyone's Business. Here's a week full of webinars for you in the week

Eat it Safe - Waste meets Welfare

By Bridget Day on 03 June 2020

World Food Safety Day will be celebrated on 7 June. As part of the week-long programme, we will be looking how some organisations are making a difference in their community - and reducing food waste too!

Food safety basics during COVID 19 Handwashing 101

By Linda Jackson on 03 June 2020

International guidance is consistent that there is currently no evidence that the SARS CoV2 virus is spread via food. International guidance is also consistent that hand washing is key to preventing the spread of the virus.

Eat it Safe - Food Safety in the Restaurant Industry

By Food Focus on 02 June 2020

World Food Safety Day will be celebrated on 7 June. As part of the week-long programme, we will be looking at the responsibility that restaurants have when it comes to food safety.

Grow it Safe - The Role of Primary Producers

By Bridget Day on 02 June 2020

Recording now available | FOOD SAFETY WEEK | Grow it Safe - The role that agriculture and food producers play in food safety

Ensure it's safe - Governments must ensure safe and nutritious food for all

By Food Focus on 01 June 2020

Webinar Recording | Ensure it’s safe - Governments must ensure safe and nutritious food for all

World Food Safety Day 2020 Programme

By Food Focus on 29 May 2020

World Food Safety Day 2020 is the 7th June and the theme is Food Safety, Everyone's Business. And it most definitely is...

Petition seeks COVID-19 testing, reporting, warnings for meat and poultry

By Food Safety News on 28 May 2020

A statement from the FSIS said the Physicians Committee request for testing meat and poultry for the presence of SARS-CoV-2 is being considered as a rulemaking petition without providing any scientific studies or other supportive information to show that it can be transmitted by

EU plans cut to antimicrobial and pesticide use in Farm to Fork strategy

By Food Safety News on 22 May 2020

The agency plans to propose mandatory front-of-pack nutrition labelling and develop a labelling framework that covers the nutritional, climate, environmental and social aspects of products. Extending mandatory origin or provenance indications to certain products is being looked a

How the AIJN Code of Practice Helps the Fruit Juice Industry

By Food Safety Magazine on 21 May 2020

The European Fruit Juice Association Code of Practice (AIJN COP) is the maximum collection of reference guidelines (RGs) for 27 fruit and vegetables that contain parameters that a fruit or vegetable juice needs to comply within the European Market. The AIJN COP belongs to...

You’ve got a COVID-19 Case in Your Food Processing Plant…Now What Do You Do?

By Food Safety Magazine on 21 May 2020

The coronavirus disease (COVID-19) continues to expand across the United States and the globe. The news of late has not been good and is likely to become much worse before it becomes better. The timeline estimations vary widely. Modelers working for private organizations, busines

COVID-19 Puts More Emphasis on Supply Chain Visibility and Data Quality

By Food Safety Tech on 19 May 2020

As the food retailers and the supply chain experience significant increase in product demand, transparency and strong supplier relationships are more important than ever.

Sources of contamination in our home kitchen.

By Nuno F. Soares on 15 May 2020

As food safety professionals we are expected to apply and train others on basic principles of food safety. Among them are certainly preventing cross-contamination, monitoring kill steps, cleaning, sanitizing and science-based approach to processes...

WEBINAR | An update on the processed meat legislation with Hahn&Hahn

By Bridget Day on 13 May 2020

There has been a lot of change in the legal landscape in South Africa for processed meat products, with new compositional and food safety requirements promulgated since the Listeriosis outbreak. Today we have an expert sharing the facts with us.

Disinfectants bactericidal, fungicidal or viricidal?

By SMT Labs Pty Ltd on 04 May 2020

The hottest topics since the novel Corona virus (COVID-19) started affecting the globe are disinfectants, sanitizers, face masks and gloves.

Why Ultraviolet-C is in a pivotal position, post pandemic

By Technilamp Pty Ltd on 21 April 2020

The world as we knew it two months ago, may never quite be the same again. When we begin to emerge from this unprecedented period and look to adapt to our new surroundings and the ways in which we move forward and do things a little differently

Cleaning Validation and Disinfectant Efficacy

By SMT Labs Pty Ltd on 15 April 2020

According to Good Manufacturing Practice (GMP) regulations, guidance from the Food and Drug Administration (FDA) and manufacturers of bio-pharmaceuticals.

Food Grade Lubricants what to use and what to avoid

By Louis Munnick of CRC Industries (Pty) Ltd on 06 April 2020

During the past ten years companies have become much more aware of the type of lubricants and other nonfood compounds that are used in the plant. From a South African context, the awareness about nonfood compounds is driven by the Food Safety initiative, ISO food safety Standards

Traceability in the food industry why are we not doing this?

By SYSPRO Pty Ltd on 06 April 2020

The mandatory requirement for a traceability system was introduced into our legal framework in the food industry in 2018 when R638 REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS, a regulation under the FOODSTUFFS, C

COVID-19 in the Food Industry: So Many Questions

By Food Safety Tech on 02 April 2020

Understanding best practices and keeping employees safe have been a top concern during the coronavirus pandemic.

Ring, Ring, Ring: COVID-19? Beware Your Filthy Cell Phone

By Food Safety Tech on 30 March 2020

Your smartphone may be transmitting more than a call. Dirty texting doesn’t make for safe food handling.

Food safety for the young at heart

By Linda Jackson on 30 March 2020

One of the privileges of growing older is eating whatever you want right? Well, while this may be our attitude to life, it is unfortunate that we actually need to be more careful.

Safe dairy processing and the Covid-19 virus

By Dairy Standard Agency on 30 March 2020

In view of the current COVID-19 virus outbreak herewith for your information guidelines regarding food safety during the handling and processing of milk and other dairy products.

Food Control During Lock Down

By Penny Campbell, Director Food Control on 30 March 2020

Ms. Penny Campbell, the Director of Food Control, Department of Health shares how government is operating/should be operating so that issues relating to Food SAFETY are clear during the COVID0-19 outbreak.

Employee Movement during COVID-19 Template

By Food Focus on 27 March 2020

AFMA have kindly shared the template relating to the movement of employees. Please feel free to use this.

The 2019-nCoV Coronavirus Is Not a Food Supply Threat

By Food Safety Magazine on 18 March 2020

China has a real public health crisis with the ongoing novel coronavirus (2019-nCoV) outbreak. The outbreak has become an epidemic, having spread quickly across many parts of China. The U.S. Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO)

The fight against Listeria in frozen food

By New Food Magazine on 18 March 2020

Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI’s Senior Vice President of Scientific Affairs, tells

Food Scientists Reduce Time off Salmonella Identification Process

By Quality Assurance & Food Safety Mag on 18 March 2020

Researchers have developed a method for completing whole-genome sequencing to determine salmonella serotypes in just two hours and the whole identification process within eight hours.

Are You Taking “Real Action” Today for a Sustainable Tomorrow?

By Quality Assurance & Food Safety Mag on 18 March 2020

When mention is made of greenhouse gas (GHG) emissions, most people’s first thoughts are of the burning of fossil fuels for electricity, heat, and transportation. While these are the top sources of emissions, GHGs from agricultural livestock and crop production are a significant,

Advice for food businesses on Coronavirus disease (COVID-19)

By Food Safety and Inspection Service (FSIS) on 18 March 2020

On Thursday, 12 March 2020, the Department of Health (DoH), alongside The National Institute of Communicable Diseases (NICD) and GCIS hosted a COVID-19 dialogue session. The purpose of the engagement was to update business on government’s plans around containment of COVID-19, to

NICD COVID-19 UPDATE | 18 March

By National Institute for Communicable Diseases (NICD) on 18 March 2020

Coronavirus disease 2019 (COVID-19) - Situation Report - 57

NICD COVID-19 UPDATE | confirmed Cases (116) | 18 March

By National Institute for Communicable Diseases (NICD) on 18 March 2020

Dr Zweli Mkhize confirms 116 more Coronavirus COVID-19 cases in South Africa. We wish to inform all South Africans that as of this morning, 18 March 2020, South Africa now has 116 confirmed cases of COVID-19. This means that there has been an increase of 31 new cases from yesterd

NICD COVID-19 UPDATE | 17 March

By National Institute for Communicable Diseases (NICD) on 18 March 2020

The Department of Employment and Labour has appealed to employers to use the prescriptions of the Occupational Health and Safety (OHS) Act of 1993 in governing workplaces in relation to Coronavirus Disease 2019 COVID–19. The OHS read with the Hazardous Biological Agents Regulati

Researchers boost Bacillus cereus knowledge

By Food Safety News on 12 March 2020

Scientists from an Australian university have discovered another toxin used by Bacillus cereus, which can infect cells, even when the body has fought off others

Researchers turn to air sampling to detect Campylobacter in chicken flocks

By Food Safety News on 12 March 2020

A project led by the National Food Institute, Technical University of Denmark, has developed a test method to improve the likelihood of identifying Campylobacter-positive chicken flocks.

How to communicate with consumers about food safety

By Food Safety News on 11 March 2020

“Trust is the most important intangible aspect of any company,” Charlie Arnot, CEO of the Center for Food Integrity said at this year’s Global Food Safety Initiative (GFSI) conference.

FDA reveals 2020 plan to increase food safety of leafy greens

By Food Safety News on 11 March 2020

Step by step, FDA officials are tackling the link between E. coli outbreaks and leafy greens. They released their new plan today with many steps repeating their walk thus far, but new footprints are planned to leave the mark of improved food safety.

First polony, now pilchards

By Linda Jackson on 10 March 2020

Almost two years to the day, sees the South African food industry back in the grips of a massive food recall. Feels a bit like de ja vu doesn’t it?

New Campylobacter insight demands food industry action

By New Food Magazine on 05 March 2020

New research entailing whole genome sequencing of campylobacter strains suggests that it mutates, with consequences for both detection and control of the pathogen.

The 2019-nCoV Coronavirus Is Not a Food Supply Threat

By Food Safety Magazine on 04 March 2020

China has a real public health crisis with the ongoing novel coronavirus (2019-nCoV) outbreak. The outbreak has become an epidemic, having spread quickly across many parts of China. The U.S. Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO)

Warning - Stolen raw materials offered in market

By Food Focus on 17 February 2020

Please be aware that a consignment of bagged soya bean meal and whole cottonseed was recently stolen from an ingredient supplier and may subsequently be offered to feed manufacturers in South Africa at a discounted rate.

Where can I report expired food and what must I know BEFORE I do?

By Linda Jackson on 30 January 2020

This debate of selling expired food has once again reared its head this week. We have had several enquiries regarding where to report the sale of expired food.

How sensors and big data can help cut food wastage

By The Conversation on 29 January 2020

Modern farming has evolved by adopting technical advances such as machines for ploughing and harvesting, controlled irrigation, fertilisers, pesticides, crop breeding and genetics research. These have helped farmers to produce large crops of a good quality in a fairly predictable

Experts assess potential of whole genome sequencing in food safety

By Food Safety News on 23 January 2020

The scientific opinion by the panel on Biological Hazards covers use of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of foodborne pathogens. Cost/benefit analyses and technical recommendations on use of WGS and m

Clean Hands, Safer Food

By PHT South Africa on 16 January 2020

Proper handwashing reduces the amount of germs on food workers’ hands, and so helps to prevent the spread of foodborne diseases. Find out more details on how...

Making your ERP system work for food safety, supplier quality assurance, food fraud prevention and more

By SYSPRO Pty Ltd on 16 January 2020

As a successful food business in South Africa, you are obviously focused on your customer. You study the data to collect to uncover customer trends and market requirements to influence and underpin future product developments to ensure that your products meet the needs of your cu

Hundreds ill in France after eating contaminated raw shellfish

By Food Safety News on 15 January 2020

More than 650 people have fallen ill in France this past month after eating contaminated raw shellfish. Since the start of December 2019, Santé publique France has received 123 reports of collective food poisoning suspected to be linked to consumption of raw shellfish, mainly oys

Food Safety Culture: How can you measure it?

By Nuno F. Soares on 08 January 2020

For Food Safety 2.0 the purpose has to come from within, knowing that everyone (food industry workers) assumes their share of responsibility to ensure that people don’t fall ill or die from consuming unsafe food. Responsible food workers have to do it every day, even when no one

2020 Priorities: Sanitation, Automation and Brand Transparency in Supply Chain

By Food Safety Tech on 07 January 2020

Within the retail sector, expect to see an uptick in brand transparency around supply chain information, safety programs and ingredient clarity. Read on for these and other expectations for 2020

Cornell Develops Novel Food Safety Assessment Tool

By Food Safety Magazine on 19 December 2019

New research funded by the Frozen Food Foundation developed a modeling tool to assist the frozen food industry with understanding and managing listeriosis risks. The findings are published in the December 2019 issue of Journal of Food Protection.

HACCP? HARPC? Why the alphabet soup and what does it mean for me?

By Quality Assurance & Food Safety Mag on 11 December 2019

The differences between HACCP and HARPC and who is required to have such plans.

Scientists Find Myoglobin Improves Cultured Meat

By Quality Assurance & Food Safety Mag on 05 December 2019

A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture, and color of bovine muscle grown from cells in culture. This development...

Food Safety: An Investment in Saving Human Lives

By Nuno F. Soares on 02 December 2019

The world’s first ever Food Safety Day was celebrated on June 07, 2019 by United Nations (UN) under the theme “Food Safety, Everyone’s Business”. Food professionals around the globe were delighted to see such a positive move. What triggered such a move?

Three Ways to Thaw a Turkey

By Food Safety and Inspection Service (FSIS) on 28 November 2019

While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. Here are three ways to safely thaw your bird...

Monitor Suppliers: audits or assessment?

By Nuno F. Soares on 15 November 2019

We all know that auditing is far from perfect and some even question its efficacy in evaluating the adequacy of food safety systems. According ISO 19011 – Guidelines for auditing management systems (in 2018 update) audit is as systematic, independent, and documented process for o

Your Guide to Salmonella Serotyping

By SMT Labs Pty Ltd on 14 November 2019

Salmonellosis, caused by specific Salmonella strains, is a bacterial, enteric illness occurring in both humans and animals. There are currently four serotypes that are of importance for food safety (two required by legislation to be tested)

Food Analysis Laboratories - An Ally for your ROI

By bioMérieux South Africa on 14 November 2019

Investing in food laboratories using advanced technologies for faster, more accurate, and efficient results brings a significant ROI to the operation of food companies. They are are an integral piece of the overall company portfolio.

HACCP vs. HARPC: A Comparison

By Food Safety Magazine on 12 November 2019

HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.

Public Food Standards

By Food Safety Tech on 05 November 2019

In 1995, a honey processing company was indicted on charges of adulterating industrial honey labeled “USDA Grade A” with corn syrup to increase profits. Ultimately, the jury found in favor of the honey processor, in part because there “weren’t enough regulations governing honey t

4 Steps to Food Safety

By Food Safety and Inspection Service (FSIS) on 05 November 2019

Did you know that 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also have long-term health consequences. Following the four simple steps - clean, separate, cook and, chill - bel

Ecology of Listeria spp. and Listeria monocytogenes - Significance in Dairy Production

By Food Focus on 31 October 2019

The International Dairy Federation has published new guidance outlining additional actions that can be taken in the production process to minimise risk of Listeria contamination in dairy products.

Food in the 21st Century: Challenges in the Food System

By Food Safety Magazine on 28 October 2019

As part of our Food in the 21st Century series, we explored in our last article the importance of growing leaders to feed the future. These future leaders must be able to think more holistically as the type and scope of challenges will demand a shift in approach that simultaneous

Know The Why of Food Safety and Become the #SLO

By Nuno F. Soares on 28 October 2019

Some days are difficult for us to wake up and do what we are supposed to do, again and again. The mission of a food safety professional is much more than verifying records or monitoring people. Nuno F. Soares introduces the SLO challenge to the food safety professionals...

Are you getting the right “accredited” training to meet the requirements of R638?

By Wouter Conradie of NSF on 28 October 2019

By now you should know that R638 requires the person in charge is suitably qualified or otherwise adequately trained in the principles and practices of food safety and ...

Webinar | Talking to Directorate of Food Control about Regulation 638

By Food Focus on 21 October 2019

View our exclusive interview, live with Ms. Penny Campbell, the Director of Food Control, Department of Health, as she shares with us on the intention and interpretation of Regulation 638.

Time to stop luxuriating Food Safety Management Systems?

By Lydia Shoniwa on 18 October 2019

Has food safety has become a luxury value-added service that the food industry offers to those who can afford to pay the price tag? Is it our duty as professionals in this field to bring it back to basics and provide food safety for all- not just those who can pay for it.

How to measure compressed air contaminants according to ISO 8573-1

By Patrick Dolz, Managing Director of CS Instruments on 17 October 2019

ISO 8573 is an internationally recognized standard that defines major contaminants in compressed air. So how do we measure these contaminants in day to day real life factory conditions?

Webinar | Anticipating & Managing Food Fraud - we chatted to FACTS

By Food Focus on 15 October 2019

Did you miss the FACTS webinar on how to anticipate and manage Food Fraud through horizon scanning and using analysis as a tool for managing vulnerabilities? Watch the recording here.

What's new in the hygiene regulations R638

By Linda Jackson on 14 October 2019

Updated | Finally the new requirements for REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS, a regulation under the FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, (ACT NO. 54 OF 1972) is here.

The Future of Auditing and the 4 steps of Food Safety Systems

By Nuno F. Soares on 14 October 2019

Who hasn’t felt nervous before an audit? There is so much pressure today on food safety professionals to accomplish successfully audits, especially when we have a big client requiring it or a Certification Body doing it. Most of us neglect the fact that audits should be perceived

Transporting your food - the dangers lurking in your lunch box

By Linda Jackson on 14 October 2019

Sitting in the aisle seat means you have a great view of what people are bringing onboard a plane... and it's surprising to see the number of cooler bags containing food!

Whitepaper | Temperature Monitoring Insights from Testo

By Testo South Africa SANAS Calibration Lab JHB on 07 October 2019

Do you know your legal requirements for monitoring temperatures according to Regulation 638? Discover this and so much more in this Temperature Monitoring Whitepaper from the experts

Why Changing Workplace Safety Culture Must Start From the Top

By Food Safety Tech on 06 October 2019

Organizations that are serious about protecting their workers must do far more than react after an injury or rely on awareness-based safety efforts.

One person can make a difference in food safety

By Linda Jackson on 03 October 2019

“The path to food safety is not a straight way, nor is it an easy one apparently but when it is your passion, it is worth the pain and patience”. This is according to Sinawo Mzinga.

Defrosting done right - what you need to know

By PHT South Africa on 25 September 2019

Whether you prepare food for your family or run a food service, defrosting meat the right way is critical. Deléne Boshoff of PHT South Africa explains why and shares advice for doing defrosting right.

Your Microbiology Testing Guide

By SMT Labs Pty Ltd on 09 September 2019

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

By The Conversation on 05 September 2019

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

By Samantha Lange on 04 September 2019

The following should be kept in mind when assessing a pest control program...

Cold Food Storage Chart

By Food Focus on 03 September 2019

In the absence of South African guidelines on this topic, we can adhere to the Foodsafety.gov guidelines below for storing food in the refrigerator and freezer.

Good faith in the food industry - Don't take it for granted!

By Nuno F. Soares on 02 September 2019

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

By Doug Hunter of Syspro on 23 August 2019

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

By Food Quality & Safety on 23 August 2019

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

Changing food sector could impact microbiological safety risks

By Food Safety News on 21 August 2019

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...

Codex HACCP - The foundation of food safety is being shaken

By Linda Jackson on 21 August 2019

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

Compressed air quality in the food industry

By Patrick Dolz, Managing Director of CS Instruments on 19 August 2019

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.

Webinar | Using Ultra violet light for microbial sterilization - a clean, cheap and effective alternative

By Technilamp Pty Ltd on 13 August 2019

In this webinar recording, Hylton Cowie, Managing Director of Technilamp, shares the wealth of knowledge gained over his 25 years in the UV sterilisation industry, and looks at the benefits of UV in the food industry.

5 Questions to ask your nursery school

By Samantha Lange on 13 August 2019

What are the five questions that an environmental health practitioner suggests should be asking your nursery school? Food Focus friend, Samantha Lange, shared her insights with us.

Webinar | How safe is your compressed air - we asked the experts

By Patrick Dolz, Managing Director of CS Instruments on 13 August 2019

Linda Jackson chatted with Patrick Dolz, the Managing Director of CS Instruments about the hazards associated with compressed air and how you can ensure you are protected. This offers good insights for the maintenance managers.

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