Relevant information to help you comply with your consumers' right to safe food
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FSSC 22000 version 4: The main changes you should know
Food safety schemes such as FSSC 22000 have become an absolute necessity for food business operators. Many of them have taken up voluntary food safety certification not only to protect their consumers but also to comply with regulations, standards and customer requirements.
Preventive Maintenance: An Essential Prerequisite for Food Safety Part 2
In this article, we discuss the necessary paperwork in a maintenance department. Having procedures helps with employees training. Although you may have a qualified artisan, food industry experience can be lacking and therefore important aspects should be specified. A tip – use pi
Preventive Maintenance: An Essential Prerequisite for Food Safety Part 1
There is often a struggle between the food safety/quality department and maintenance. This series of articles is to provide background and practical solutions to assist both parties to find common ground.
Know thy enemy microbiological hazards in RTE foods - Part 3
In part 3 of this series, Rika discusses the unique characteristics of RTE products and what makes them such a risk? Also check out 10 tips for starting production of an RTE product and 10 questions to ask your suppliers of RTE products.
Food safety wisdom from the maintenance department
In this article written by our newest contributor, we get some food safety tips from an engineer, one with years and years of experience in the trenches of food companies. Good advice – you should read this and share it with your maintenance colleagues – they will definitely enjo
Frozen Food Shelf Life Infographic
INFOGRAPHIC| Frozen food can stay in your freezer indefinitely, right? Wrong - every food has a recommended shelf life! In this useful infographic we list the recommended times for food such as meats, baked goods, dairy, leftovers and fruit/vegetables.
Know thy enemy - microbiological hazards in RTE foods - Part 2
In part 2 of this series on Ready to Eat (RTE) foods, Rika discusses how to control the microbiological hazards.
Know thy enemy - microbiological hazards in RTE foods - Part 1
Ready to Eat (RTE) food requires focused control during the production/ processing to maintain the required level of food safety to protect the end consumer. Rika highlights the need for this extreme caution in part 1 of a three part series on ready to eat foods.
How to pass a customer audit
You are a supplier to retail… or you are intending on becoming one. You need survival tips for the audit that is looming. Well here we go!
HACCP is Basic
Why food safety you may ask? Well, we can explain the urgency and motivation for food safety management systems (FSMS) very easily - it's a matter of life and death. We need food manufacturers as well as regulatory authorities to plan and regulate the food safety of food products
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