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Food Safety

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The Ten Commandments of Food Defense/Bioterrorism

By Guest Author on 08 December 2016

In this article, originally published in foodsafetymagazine.com, we are given insights into what goes into a bioterrorism/food defence PRP. Security insights by a national security expert

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Pallets – wood or plastic, take your pick

By Linda Jackson on 07 December 2016

Pallets. We can’t get away from using them – but the debate continues regarding plastic or wood, and often even the auditors don’t agree. So what is the low down on pallets? Let’s see what the food safety standards actually say...

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Cross-Contamination Conundrum - Part 1

By Guest Author on 07 December 2016

In today’s fast-paced world, we often don’t stop to think that the meal we’re eating may be our last. It’s not a pleasant thought and it is easier to dismiss the notion as something that happens to other people in a far-off place. However, each year it is a reality for...

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Allergen Management: A Personal and Professional Perspective - Part 2

By Guest Author on 06 December 2016

Part 2: When food safety issues impact on you personally, you tend to sit up and take note. Michael Cramer shares his experiences in this two part article used by permission from foodsafetymagazine.com

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ISO 9001:2015: Avoiding nonconformities during the transition

By Guest Author on 06 December 2016

The anticipated release later this year of the revised version of ISO 9001:2015—“Quality management systems—Requirements,” has many organizations asking what the revision will mean for them.

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Allergen Management: A Personal and Professional Perspective - Part 1

By Guest Author on 02 December 2016

Part 1: When food safety issues impact on you personally, you tend to sit up and take note. Michael Cramer shares his experiences with Allergens in this two part article used by permission from Food Safety Magazine.

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National Quality Month

By Linda Jackson on 16 November 2016

November is all about quality. The American Society for Quality have dubbed it World Quality month. In South Africa, the South African Quality institute dedicated last week as National Quality week and World Quality Day was officially celebrated on 10th November this year

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10 Reasons Why You Need ISO 9001 Certification

By Guest Author on 14 November 2016

When we talk about helping companies obtain ISO 9001 certification, people often ask us, “Why does our company need to be ISO 9001 certified?” Good question. ISO 9001 is a quality management system (QMS) standard and it produces numerous benefits for any company willing to go tha

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Starting the Journey to ISO 9001 Certification Part 3

By Linda Jackson on 30 October 2016

In the third part of this series, Chris explains process management. This is an area where many food companies go wrong as process management is much more than production processes. How to define the process, how to develop the top level of documentation, what can you exclude fro

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What’s in a name - Certification versus accreditation

By Linda Jackson on 30 October 2016

I know Shakespeare said “A rose by another name would be just as sweet” but this is one we have to get right! There is still much incorrect use of the term accreditation in the food industry in the context of food safety and quality systems. The intent of this article is to try a

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What the HLS actually means to you? Less is more

By Linda Jackson on 30 October 2016

We constantly complain about the number of standards we have to comply with. It’s an international problem. So finally we have a solution on the horizon for some standard. It’s the ISO HLS. We explain the acronym and what it means to you in practice.

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Surprise surprise…it has to taste good.

By Linda Jackson on 30 October 2016

There has been increasing focus on food safety is the past decade and rightly so. But what about the quality of the product? If we are only doing micro testing but no taste testing we are going to start experiencing problems according to the experts.

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Starting the Journey to ISO 9001 Certification Part 2

By Chris Anderson on 30 October 2016

In Part 2 of this series, Chris continues with the Foundation Phase of the setting up your ISO 9001 quality management system. What does “context mean in ISO 9001, why must the requirements of interested parties be defined, how should communication be addressed? These requirement

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Starting the Journey to ISO 9001 Certification Part 1

By Guest Author on 30 October 2016

Creating ISO 9001:2015 Quality Management Systems (QMS) that fulfills the requirements of the ISO Standard can seem like a daunting task. But it doesn’t have to be. Creating an ISO 9001-based QMS should be done like all projects. Priorities need to be established, responsibilitie

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Practical allergen control measures – we ask the expert - Part 2

By Guest Author on 30 October 2016

Allergen management is not just about sticking a “may contain…” label on products. A formal documented control system should be in place addressing each step in the process from receiving through to dispatch. There are some tricky areas that needs more in-depth discussion. We ask

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Practical allergen control measures – we ask the expert - Part 1

By Guest Author on 25 October 2016

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

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Your staff are sick - what symptoms should food establishments be most concerned about

By Guest Author on 18 October 2016

Working in a food establishment means direct contact with food. This brings about a number of risks which need to be managed to prevent cross-contamination of food which could make customers ill. Here are some of the questions which food establishments need to be asking...

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Food testing: How to select a contract laboratory Part 3

By Guest Author 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.

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Future-Focused Food Safety: Are Environmental Chemical Hazards overlooked?

By Guest Author on 19 September 2016

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.

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ISO 22000 compliance without loss of productivity

By Guest Author on 19 September 2016

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.

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