Processors & Manufacturers

Make sure you comply with the latest legal and customer requirements

132 Articles Found
Displaying Page 2 - Records 11 to 20

Preventive maintenance and pest control – the missing link?

By Linda Jackson on 02 November 2017

Pests in food retail, processing and distribution facilities are not just nuisances; they can lead to significant product loss, regulatory action and a public relations nightmare. Use this checklist to make sure you are properly protected.

How do I get a Certificate of Acceptability - COA?

By Linda Jackson on 30 October 2017

So, you want to start a food business? A business licence is generally required for businesses that need to comply with health and safety regulations. Here are some guideline for obtaining your COA.

Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 5

By Quality Assurance & Food Safety Mag on 25 October 2017

Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications

Draft standards for public enquiry - SANS 10049

By Food Focus on 17 October 2017

SANS 10049 (SABS 049) (2017-10-10) SANS 10049 - the long awaited revision is now available as a draft standard for public comment. Please comment - we need a national standard that will work!!!

Planning your Health, Safety and Environment file

By Mike Morrison on 17 October 2017

One of the banes in the lives of contractors and people employing contractors is the “Health, Safety and Environment file” that the law requires. This file is a legal agreement between the contractor and the customer. It is called a “File” because the paper required will not fit

Are You Producing an RTE Food … and Don't Realize It?

By The Acheson Group on 12 October 2017

Flour has never been considered to be a ready-to-eat (RTE) food. It is not treated as such in the field, in production, or at the consumer's home. But with the regular flow of recalls caused by consumer consumption of raw flour, that may be about to change.

What you should know about Food Grade Chemicals

By on 06 October 2017

We caught up with Louis Munnik of CRC Industries, to discover what the food industry needs to know about using industrial chemicals and lubricants in their food facility. Find out about the risks and the benefits, food grade status, and more.

Hazards and Risk Assessments | Part 2

By Mike Morrison on 02 October 2017

This article is the second in a series on Hazard and Risk Assessments, and addresses the requirements of a contractor’s Health and Safety file, which is legally required when a contractor works on a customer’s site.

Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 4

By Quality Assurance & Food Safety Mag on 27 September 2017

Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications

Hazards and Risk Assessments | Part 1

By Mike Morrison on 24 September 2017

This article addresses the requirements of a contractor’s Health and Safety file, which is legally required when a contractor works on a customer’s site. I will describe the Hazard and Risk Assessment process, but you can use the same format for the Environmental Aspects and ...

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