Our food forum is a space where people can post their questions relating to food compliance matters or related topics, or share their experiences relating to challenges in the sector.
We will respond as fast as we can, but please bear in mind that in some cases we will need time to 'ask the experts' in order to provide you with the best feedback possible, so thanks in advance for being patient.
Remember you will need to login to the site in order to leave a forum post.
PS: Food Focus reserves the right to remove comments and posts which are unsuitable for this platform.
Are hand air dryers in staff ablutions acceptable in die Food & Bev industry? If so, are there local accredited suppliers?
1 CommentHi all I read on the GFSI website that you can apply that your certificate expiry date be extended, if you submit a risk assessment. This is due to the current COVID-19 pandemic. Will this be
2 CommentsHi All, For starting a food trailer business, i.e. preparing and selling hotdogs etc. Are there any legal requirements to comply with? Any training that can assist in this regard? Cheers!
1 CommentHi, I know the COA is the minimum requirement to supply the public with any kind of food related item. On the fresh produce market, basically anyone can just arrive with a bakkie full of produc
3 CommentsHi, How do I identify the FSA standard in our company documentation? Please can anyone help me? Thank You. Regards, Vanessa
4 CommentsTemperature of raw meat during cutting and processing?
1 CommentWhat is the proper temperature for a home refrigerator should be?
5 CommentsWhat is the main difference between Kitchen waste and food waste?
5 CommentsWhat is the correct temperature that frozen food should be kept at?
5 CommentsThe following microorganims are associated with vanilla pods: Moulds; E.coli; B. cereus; Sulphite reducing clostridium; Staph. aureus; Salmonella; Mycotoxins; Aflotoxins. If vanilla pods
3 Comments
Food Focus is a part of the Food Risk Forum Group
