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Latest topics

What are some warning signs of suspicious food products?

Submited by Bridget Day on 05 September 2018

Following the 'fake food' reports that have been swamping the media recently, we were asked what signs could alert you to a food that has been tampered with and is suspicious enough to warrant reporti

0 Comments

Consultant

Submited by Juliette le Roux on 23 August 2018

Hi, I have been working on the new R638 and found some "errors" on the Food Temperatures Table (Annexure E). My logic tells me that the symbols in the first two rows are the wrong way around. 

0 Comments

Food Safety Training Material Developer

Submited by Juliette le Roux on 23 August 2018

Hi, I have been working on the new R638 and found some "errors" on the Food Temperatures Table (Annexure E). My logic tells me that the symbols in the first two rows are the wrong way around. 

0 Comments

Do I need a license/permit to sell homemade beverages?

Submited by Marcus Steenkamp on 23 January 2018

Hi, I am starting up a small business that produces non-alcoholic beverages (kombucha to be exact). Due to financial constraints I would like to start off at home. My property is in a residential zon

1 Comment

Which regulations to use when making mayonnaise?

Submited by Shoné White on 20 February 2017

Is the legislation relating to preservatives and antioxidants still applicable?R1425 does not mention R965, yet the preservative limits for mayonnaise differ in the 2 documents. Which regulations must

4 Comments

Retention records for training

Submited by Anel Du Plessis on 18 January 2017

Hi Can you please advise on the retention period for training records.  We just had our GFSI audit and a non-conformance was raised.  Our procedure states that we keep our records for 3 yea

2 Comments

Flavours

Submited by Anisha Ramnarayan on 12 December 2016

HI All   I wondered whether anyone could assist me with the below information on flavours: method of production regulatory requirements hazards with relation to the flavour industry

2 Comments

Pesto problems

Submited by Colin Lyall on 08 December 2016

We are battling to get a vacuum on our lids after waterbathing our pestos. After filling and capping, we waterbath for 20mins at boiling temperature and then force the temperature down to 18 degrees a

2 Comments

Ms

Submited by Charmaine Hamilton on 16 November 2016

I have a client that would like us to pack for them. He requested if we can add the e-mark (next to the weight of the packet) I have been trying to get information for this E-mark certification (EU) -

2 Comments

Declaring E numbers in the EU

Submited by Colin Lyall on 11 November 2016

Hi  I'm trying to find out if you have to put an E number on your label for ALL ingredients that may have an e number? Specifically Sulphur Dioxide, Potassium sorbate & Tartaric acid? M

5 Comments