Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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Displaying Page 7 - Records
Stellenbosch University researchers develop easy method to detect SA honey fraud
How does the industry fight back against food fraud? Well, food scientists and researchers from Stellenbosch University (SU) and the Sapienza University of Rome have developed a quick and user-friendly method to detect whether the honey in question is the real thing or not.
See, hear, and speak no evil ... are you guilty?
Are we guilty of seeing, hearing and speaking no evil in our daily lives as quality and food safety leaders? Instead of wearing blinders, earplugs, and muzzles (figuratively or literally), we need to be doing everything we can to build our relationships with company executives as
Listeria, what should I know?
Over 80 years ago, L. monocytogenes was recognized as an animal pathogen that was widespread in nature, in soil, decaying vegetation and the bowels of many mammals. But in 1983 the first human outbreak was reported in Canada, proving that indirect transmission from animals to hu
Food Fraud on the Rise
“While food fraud has been around for centuries, with a handful of notorious cases well-documented, we suspect that what we know about the topic is just the tip of the iceberg,” said Jeffrey Moore, senior scientific liaison for the USP.
Assuring Water Quality and Safety in Food Processing (Part 1)
Most people take water for granted. In the United States, Japan and in Western Europe, all that an individual needs to do is turn on the tap at any time in the day or night to get clean, potable water. Water is used for drinking, cooking, washing and myriad other tasks.
Have you checked your water quality lately?
If you have been watching the Vaal dam levels you would have seen the amazing change over the last few months from severe water restrictions to possibly too much water. The recent drought should have brought about significant water savings in your facility, but just because these
Preventive Maintenance: An Essential Prerequisite for Food Safety-Part 3
In this final part of our series on preventive maintenance, the importance of accurate records is discussed. A software programme can definitely assist but don’t jump to that before your paper system is working for you. Listen to the paper – it provides valuable information to al
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
Tackling the food waste challenge with technology
Innovation in packaging and refrigeration can reduce waste – as can changes in behaviour. The challenges of the 21st century will stretch our collective capacity for innovation like never before. Take food security...
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