Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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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 ....
The Benefits of Integrated Management Systems
There comes a point in the development of many organisations when they need to obtain some form of certification, and for the majority they will probably implement a management system for either Quality or Health & Safety. There then follows...
How to give your thermometer a health check
Did you know you need to test your thermometer’s temperature? Seems a strange concept when the purpose of the instrument is to measure temperature, but the point is to verify that your thermometer is maintaining temperatures between regular calibrations.
Testo Ice Mugs up for Grabs
We have 10 free ice mugs to give away, courtesy of Testo! One of these could be yours.
Zoning to manage chemical hazards in your food facility
Managing cross contamination is a foundation principle in an effective food safety management system. Chemical products can cause cross contamination, but zoning principles can help resolve this.
Preventive maintenance and pest control – the missing link?
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?
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
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
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!!!
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