Food Safety

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

145 Articles Found
Displaying Page 8 - Records 71 to 80

Scheduled downtime

By Quality Assurance & Food Safety Mag 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 Linda Jackson 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

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

By Food Safety Magazine 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 Food Quality & Safety 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.

The risk of biofilms to the food processing industry (Part 2)

By iTram Higiene on 05 May 2017

Biofilms represent a significant hygiene risk to the food processing industry. In Part 2 of this article we will look at Biofilm Detection and Treatment

Handwashing - the law according to R962

By Bridget Day on 05 May 2017

Today is World Hand Hygiene Day, and although you would think that it's a simple thing, hand hygiene remains a critical issue. Many studies and reports indicate that food handlers play a significant role in the spread of foodborne illnesses, through contamination during handling

Compressed air in the food industry (Part 2)

By Pieter de Waal on 03 May 2017

The burning question being, can one get clean air ? The short answer is yes. But there is a but, first ‘clean’ must be specified and then the cost must be considered. Part 2 of this article looks at contaminants and offers some technical tips

Compressed air in the food industry (Part 1)

By Pieter de Waal on 25 April 2017

The burning question is this - can one get clean air ? The short answer is yes, however, there is a also a "but". Firstly, 'clean' must be specified and then the cost must be considered. The questions normally start when people find out there's oil in compressed air

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