Processors & Manufacturers

Make sure you comply with the latest legal and customer requirements

129 Articles Found
Displaying Page 11 - Records 101 to 110

Food testing: How to select a contract laboratory Part 3

By Food Safety Magazine on 19 September 2016

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.

Food testing: How to select a contract laboratory Part 2

By Food Safety Magazine on 19 September 2016

Most food, beverage and ingredient manufacturers need outside laboratory support at some time or another. In part 2 of this series we discuss what to audit when considering a laboratory.

Food testing: How to select a contract laboratory Part 1

By Food Safety Magazine on 19 September 2016

Most food, beverage and ingredient manufacturers need outside laboratory support at some time or another. In part 1 of this series we discuss what to consider when selecting a laboratory.

Are food producers and retailers taking enough due diligence in auditing packaging suppliers?

By Food Safety Magazine on 19 September 2016

While a growing number of food producers and retailers are requiring packaging suppliers to be Hazard Analysis and Critical Control Point compliant, many of these companies may not be taking enough due diligence in auditing their suppliers. This article highlights what you should

The truth about health hazards in the poultry industry - what's really happening to your workers - Part 3

By Leon Harmse on 19 September 2016

In part 3 of the article where we dig into the research conducted in the poultry industry by South African Leon Harmse, the conclusions of the review highlighted that management must take responsibility for the hazardous situations and rectify these.

The truth about health hazards in the poultry industry - what's really happening to your workers - Part 2

By Leon Harmse on 19 September 2016

In part 2 of the article where we dig into the review on occupational ergonomic hazards research conducted on the poultry industry by South African Leon Harmse, we review what are the physical and ergonomic hazardous practices and where they originate from. You will identify pot

A new version of ISO 22000 is on its way - what's in store?

By Food Safety Magazine on 19 September 2016

A working group has begun the revision of ISO 22000. So what’s in store? Cosmetic changes or requirements that will make food safer?

Shocking health revelations from workers in the poultry industry

By Leon Harmse on 19 September 2016

South African Leon Harmse, conducted an extensive review of related physical and ergonomic impacts entitled “The Impact of Physical and Ergonomic Hazards on Poultry Abattoir Processing Workers”. The following shocking revelations were made by workers interviewed by the reviewed

The truth about health hazards in the poultry industry - what is really happening to your workers - Part 1

By Leon Harmse on 19 September 2016

What are the real issues in occupational health and safety in the poultry industry? An extensive review titled The Impact of Physical and Ergonomic Hazards on Poultry Abattoir Processing Workers: A Review was conducted by Leon Harmse as part of a his doctorate thesis and in this

Information Security in the food industry is best served well done

By Carel Krogh on 18 September 2016

With so many advances in the food industry being driven by costly innovation and development, it is no secret that information has become more critical to the survival of a business than ever before.

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