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Food Safety

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

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Interview questions for your pest control provider

By Linda Jackson on 14 August 2017

Engaging with a pest control provider is the same as engaging with any other professional service provider. You need to do your homework. Don’t rush into it. Ask a few companies for information and check out trade references.Your checklist should include the following considerati

Time bombs: Carriers, shippers do little to protect perishables

By Guest Author on 17 July 2017

Described by a top Walmart executive as a mega trend that is redefining food safety, home delivery of perishable foods is a mega disaster in the making if businesses don’t step up and do the right thing.

APS inspections– now a reality, whether we like it or not!

By Linda Jackson on 12 July 2017

Late last year the Department of Agriculture, Forestry and Fisheries (DAFF) announced the designation of the first two assignees for local and import inspections pertaining to fresh produce, grain and its related products. According to DAFF...

Raw Materials: Selection, Specifications, Certificate of Analysis Part 2

By Guest Author on 07 July 2017

Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications (contribute to the functionality and quality of your

Mitigating Food Fraud Is Complex, But Not Impossible

By Guest Author on 05 July 2017

Food fraud has significant economic and public health implications, and companies should be prepared to go beyond FSMA requirements to confront the threat.

Factors to Consider in Choosing a Testing Laboratory

By Guest Author on 03 July 2017

Choosing an analytical testing laboratory or the type of test methods to confirm or identify the condition of a food or beverage product is not an easy task. Decisions need to be made on the types of testing that are appropriate or necessary; whether to perform the testing onesel

Raw Materials: Selection, Specifications, Certificate of Analysis Part 1

By Guest Author on 30 June 2017

What are Ten Common Ways to Improve Your QMS

By Guest Author on 19 June 2017

For any QMS to improve, it is essential that everyone is committed to seeking problems, evaluating efficiency and effectiveness of processes and implementing better and improved ideas. Management should be the first to make this commitment and if management “walks the talk” then

What should a Quality Control Manager be doing?

By Linda Jackson on 14 June 2017

A recent discussion prompted a thorough investigation of the differences between quality control and quality assurance. According to the American Society for Quality, Quality assurance and quality control are two aspects of quality management

Choosing a Food Safety Consultant

By Guest Author on 13 June 2017

FSSC 22000/ISO 22000 allows for the use of external experts in the development, documentation, implementation and maintenance of your FSMS. These standards do not define the role of the external expert, you have to do this yourself - but where should you use a consultant? Where c

Personal Hygiene: A Basic Prerequisite Program for Ensuring Food Safety

By Guest Author on 09 June 2017

Personal hygiene is (or should be) an integral part of the food quality and safety for each and every food processor.

3 tips to ensure clean and sanitary food-contact surfaces

By Guest Author on 08 June 2017

Cleaning and sanitizing food-contact surfaces is one of the most important steps to prevent foodborne illness. Here are a few reminders to protect guests

Scheduled downtime

By Guest Author on 08 June 2017

Equipment breakdowns seem to happen at the worst of times, usually delaying customer orders. When they do occur, there is a rush to be back in production quickly, sometimes with temporary repairs. But without downtime, cleaning of food-contact surfaces is just not possible and cr

Spicy hot, icy cold – keeping food fresh and safe in your restaurant space

By Testo South Africa SANAS Calibration Lab JHB on 05 June 2017

In the first of our Food safety in the Food service sector articles we discuss the importance of temperature control. Whether it’s a burger by whatever name or gourmet French cuisine a-la-carte, temperature is a common denominator and has a huge impact on food safety

Exploring Quality Control and Quality Assurance

By Guest Author on 26 May 2017

Quality Control and Quality Assurance are both aspects of an organization’s quality management system (QMS), and even though they are closely related concepts, they are different in many ways. Understanding their differences is fundamental for any organization to effectively mana

The do’s and don’ts of food plant personal hygiene practices

By Guest Author on 25 May 2017

Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials

Is Your Sanitation Program Starting on the Right Foot?

By Guest Author on 17 May 2017

Cross-contamination can occur at any point in the food production process, making it imperative for processing facilities to be proactive in preventing pathogens from entering and spreading throughout the facility. Often overlooked, cross-contamination from footwear can come from

Cleaning Compendium

By Linda Jackson on 16 May 2017

I have recently being doing a lot of cleaning at food facilities. It’s a long story….but I have learnt a few valuable lessons in the process. It’s one thing to make the audit finding another thing completely to take the corrective action. I have done a lot of research recently to

Listeria hysteria

By Linda Jackson on 15 May 2017

There was a great response to our recent article on Listeria. Needless to say it has been a very topical issue in the last two months. We have done a lot of research on how to eradicate the problem and have come across some great resources to share with you.

Assuring Water Quality and Safety in Food Processing (Part 4)

By Guest Author on 10 May 2017

Most people take water for granted. But it is a valuable asset, particularly within the food processing industry and Part 4 of this article considers how to interpret your water quality results

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