Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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Displaying Page 11 - Records
Bakery safety hazards – how you can beat them
The smell of warm baked bread can dull one’s senses but this should not be case when identifying hazards in the workplace. Our walkabout highlighted a few too many. We put them to music! See how you can improve safety in your bakery while humming a tune.
Practical allergen control measures – we ask the expert - Part 1
Food recalls happen daily. These are reported and published in the US. An analysis of a sample of recalls reported recently in the US showed that more than 60% were due to the presence of undeclared allergens. This is a topic which needs to be given high level attention by food m
Latex Allergy in the Food Industry
Are your gloves making you sick? In this article, South African allergy expert Dr Harris Steinman helps us to understand the issues with latex sensitivities and the implications for the food industry.
General Code of Practice for Medical Surveillance
Have you been looking for an example of a standard operating procedure for medical surveillance? Here we go – this will be a useful guideline to help you set up your procedure.
Sustainability for the long haul - a case study special edition
Sustainable manufacturing and processing, which reduces raw materials waste and minimizes refuse, is more than a passing trend for companies both large and small during this economic recession. As companies using such practices see it, sustainability attracts consumers. But more
Is increasing obesity contributing to the water shortage - virtual water in the food basket
With water restrictions looming yet again, the question has to be asked - what is the food industry doing about this scarce and precious resource. Well firstly - do you know how much you are using and how much you are wasting in your process?
Future-Focused Food Safety: Are Environmental Chemical Hazards overlooked?
Food safety (HACCP) plans assess and manage food safety risks from biological, physical and chemical hazards. The emphasis is on hazards that cause short term harm.
ISO 22000 compliance without loss of productivity
How can an industrial engineer assist you in keeping the costs of implementing a food safety and quality management system as low as possible. This article gives us some points to consider.
Are you covered for a recall?
Product recalls happen daily around the globe. It is easy to be complacent about these incidents when it's not happening to you. But what will you do if you are the victim. This article looks at the current situation in South Africa. It also details insurance cover for recall. Ma
Food testing: How to select a contract laboratory Part 3
So how should a food processor select a laboratory to support their operations? In part 3 of this series, we discuss what you should look out for as warning signs that a lab will not be the correct choice.
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