Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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BRC Issue 8 - What is in store
The British retail consortium (BRC) food safety standard is one of the oldest and most widely used retail food safety standards. The latest revision (Issue 8) was published August 2018 and this article outlines the most important changes you should implement as soon as possible.
Inadequate Cooking and Handling Partly to Blame for Persistent Salmonella Illnesses in Canada
Over the past 16 months, the Public Health Agency of Canada (PHAC) reports that health officials in Canada have identified hundreds of laboratory-confirmed human illnesses associated with...
How to Survive Your Worst Food Safety Nightmare
Bad news travels faster than a Salmonella outbreak on the 4th of July. That’s why when a food safety crisis hits, or any situation that challenges the safety or quality of your product, it’s essential to respond immediately.
Harmonizing Produce Safety Standards Relieves Audit Fatigue
The USDA and FDA on June 5 aligned the USDA Harmonized GAP audit with the FDA’s Produce Safety Rule to both streamline audits for farmers and assure them that private audits are consistent with federal produce safety rules.
International registration for your cleaning products – now a reality in South Africa.
Ever wonder if the cleaners you are using in your food or production facility are safe? This article will help you understand what to look for when sourcing chemicals. We explain product registration (how it works and why it is an important component of a food safety program), th
Food Fraud Requires Companies to Think Like a Criminal
Mitigating the risk requires implementing control measures and establishing traceability systems.
Recalls, emotions and customer requirements
In some situations in life we have a fight or flight reaction - even in business and our professional life. And then there is the Listeriosis saga in our industry. Interesting times. We want to protect our end consumer and brand name at nearly all costs... so we recall.
Keeping Listeria out of your production facility
With the Listeriosis break out being a world record in terms of numbers reported, we as food professionals need to proactive. Ready to eat foods have been named as a high risk, but we should all be doing whatever we can to ensure we manage the risks in all facilities, to the bes
Sanitary Design of Food Equipment
Have you ever asked yourself: How do I clean this equipment? How did this equipment get here? Does my boss know how much time it takes to clean and sanitize this equipment properly? Do engineers understand the food safety risk?
Mastering risk-based thinking will allow any organization to fully understand their current situation, identify risks and opportunities and effectively manage them. Risk-based thinking refers to thinking ahead of a situation ....
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