Quality

Ensuring your product lives up to expectations and your service levels meet agreed standards. We can offer sound advice on quality compliance and ISO 9001.

48 Articles Found

How do you KNOW the product you are buying is really good quality?

By Pinky and the Brain on 15 July 2019

Hello to all of you in the food industry, from the secret office of Pinky and the Brain! Today we are discussing the important question... How do you KNOW the product you are buying is really good quality?

The chilling insight about the knowledge of Food Quality Assurance Managers

By Pinky and the Brain on 18 June 2019

With all food industries still well aware of the BIG L word, the two of us just could not keep it in any longer… There are other aspects in the food industry that should be worried about, not just Listeria outbreaks! Like ....

How Kosher are your Kosher Claims?

By Linda Jackson on 29 May 2019

Producing a quality product is a key objective for any food manufacturer. And quality means meeting the customers requirements. Customer requirements can be vary and include the obvious general like food safety but others may be quite specific to a group. One such group would be

6 steps to manage water quality in the food industry

By Nuno F. Soares on 30 January 2019

Water is essential for life but in many cases is also a vehicle for human illness and even death. WHO estimated that contaminated drinking water causes 502,000 diarrhoeal deaths each year and at least 2 billion people consume and use drinking water contaminated with faeces.

What is fake honey and why didn’t the official tests pick it up?

By The Conversation on 05 September 2018

Australia has been rocked this week by reports that many products labelled as honey are actually fake or “adulterated” honey.Capilano, Australia’s largest honey producer, has been accused of selling products mixed with cheaper syrups.

Organizational Culture Polarities Hold the Key to a Healthy Culture

By Quality Digest on 19 April 2018

The upsides and downsides of organisational culture - can there be too much of a good thing, and what are the challenges of that?

What are Interested Parties, and How do you Manage Them?

By ISO Update on 22 February 2018

ISO Management Systems consider Interested Parties an essential element in the success of any business. Interested parties, also referred to as Stakeholders must be managed in order to obtain and retain their support. Additionally, many ISO Management Standards including; ISO 90

Performance Indicators for ISO 9001:2015

By ISO Update on 19 February 2018

In order to meet and improve customer satisfaction it’s essential to monitor and measure performance by using different indicators.

The Independent Meat Inspection Scheme

By Food Focus on 25 January 2018

What is the Independent Meat Inspection Scheme?

The Benefits of Integrated Management Systems

By ISO Update on 05 December 2017

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...

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

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

Does the food industry need ISO 9001?

By Linda Jackson on 22 August 2017

Why do we need ISO 9001? Doesn’t FSSC 22000 replace ISO 9001 in the food industry? Why do I need to maintain two certifications? If you have asked yourself any of these questions, this article discusses the answers.

Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 3

By Quality Assurance & Food Safety Mag on 17 August 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

APS inspections now a reality, whether we like it or not!

By Linda Jackson on 12 July 2017

Late last year the Department of Agriculture, Forestry and Fisheries (DAFF) announced the designation of the first two assignees for local and import inspections pertaining to fresh produce, grain and its related products. According to DAFF...

Raw Materials: Selection, Specifications, Certificate of Analysis Part 2

By Quality Assurance & Food Safety Mag on 07 July 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 (contribute to the functionality and quality of your

Mitigating Food Fraud Is Complex, But Not Impossible

By Food Safety Tech on 05 July 2017

Food fraud has significant economic and public health implications, and companies should be prepared to go beyond FSMA requirements to confront the threat.

Factors to Consider in Choosing a Testing Laboratory

By Quality Assurance & Food Safety Mag on 03 July 2017

Choosing an analytical testing laboratory or the type of test methods to confirm or identify the condition of a food or beverage product is not an easy task. Decisions need to be made on the types of testing that are appropriate or necessary; whether to perform the testing onesel

Raw Materials: Selection, Specifications, Certificate of Analysis Part 1

By Quality Assurance & Food Safety Mag on 30 June 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 (contribute to the functionality and quality of your

What are Ten Common Ways to Improve Your QMS

By ISO Update on 19 June 2017

For any QMS to improve, it is essential that everyone is committed to seeking problems, evaluating efficiency and effectiveness of processes and implementing better and improved ideas. Management should be the first to make this commitment and if management “walks the talk” then

What should a Quality Control Manager be doing?

By Linda Jackson on 14 June 2017

A recent discussion prompted a thorough investigation of the differences between quality control and quality assurance. According to the American Society for Quality, Quality assurance and quality control are two aspects of quality management

Exploring Quality Control and Quality Assurance

By ISO Update on 26 May 2017

Quality Control and Quality Assurance are both aspects of an organization’s quality management system (QMS), and even though they are closely related concepts, they are different in many ways. Understanding their differences is fundamental for any organization to effectively mana

Assuring Water Quality and Safety in Food Processing (Part 4)

By Food Safety Magazine on 10 May 2017

Most people take water for granted. But it is a valuable asset, particularly within the food processing industry and Part 4 of this article considers how to interpret your water quality results

Assuring Water Quality and Safety in Food Processing (Part 3)

By Food Safety Magazine on 03 May 2017

How ice is manufactured, stored and used is another issue that should be part of a processor’s water management program. There is a sense that plant workers and their managers believe that frozen water cannot be a source of contamination.

Assuring Water Quality and Safety in Food Processing (Part 2)

By Food Safety Magazine on 19 April 2017

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. Part 2 of this article considers the uses of water.

Top Five Tips to Ensure Effective Procedures in Your QMS

By ISO Update on 19 April 2017

The ISO 9001 quality management system requires for organizations to write different procedures to prevent non-conformances and to guaranty that specific jobs and processes are carried out correctly. Here are some tips for writing effective procedures

Exploring Lean Systems in an ISO 9001 Management System

By ISO Update on 03 April 2017

One of the main objectives of an ISO 9001 management system is “continuous improvement”; however ISO 9001 provides little information on how organizations can reach and maintain it. In this specific aspect is where a lean system will provide the biggest benefit to any quality man

Assuring Water Quality and Safety in Food Processing (Part 1)

By Food Safety Magazine on 29 March 2017

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.

A final word on boerewors

By Linda Jackson on 06 March 2017

A final word… from the 'horse’s' mouth:taken directly from REGULATIONS GOVERNING THE COMPOSITION AND LABELLING OF RAW BOEREWORS, RAW SPECIES SAUSAGE AND RAW MIXED SPECIES SAUSAGE.

Using a Conformity Matrix to Align Processes to ISO 9001:2015

By Quality Digest on 16 February 2017

Sept. 22, 2018, is the deadline for registration to ISO 9001:2015, and this seems to allow organizations plenty of time to make the transition to the new standard. The good news is that, despite the radical changes to the standard’s structure, the underlying requirements are not

ISO 9001 - So where are you in your transition?

By Linda Jackson on 01 February 2017

We have had the new version of ISO 9001 for well over a year, which means it is no longer new! So where are you in the transition process – hopefully you have a plan? If not, this article offers some suggestions for 2017. (Bottom line: You have a three-year transition period!)

So what’s in a name Boerewors vs Braaiwors

By Linda Jackson on 19 January 2017

Shakespeare said a rose by another name would be just as sweet, but in the food industry we take names very seriously. Use the wrong name and mislead the consumer at your peril! For example, you can’t call a meat sausage "boerewors" unless it complies with the minimum legal requi

Quality is not the custard on the pudding

By Linda Jackson on 15 December 2016

Quality is not just the custard on the pudding... it IS the pudding! Here are some thoughts around your customer's quality requirements

ISO 9001:2015: Avoiding nonconformities during the transition

By Quality Digest 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.

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

10 Reasons Why You Need ISO 9001 Certification

By Chris Anderson 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

Intermediate Quality Management

By Linda Jackson on 14 November 2016

Tired of customer complaints and fighting fires? You need a quality management system. This article provides an overview of the compliance journey from novice to advanced. As an intermediate you will have conquered the novice stage and you are ready to take the next steps. We can

Advanced Quality Management

By Linda Jackson on 14 November 2016

Been there, done that, got the T shirt? You have achieved certification for quality but aren’t seeing true benefits? This article provides an overview of the compliance journey from novice to advanced.

Novice Quality Management

By Linda Jackson on 08 November 2016

Quality – do you really want satisfied customers? Thought so! So this article will provide an overview of the compliance journey from novice to advanced. As a novice you will gain an understanding of the steps ahead of you and how we can support you in the process.

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

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

Starting the Journey to ISO 9001 Certification Part 1

By Chris Anderson 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

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

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.

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.

The main differences between ISO 9001:2008 & ISO 9001:2015 | Part 1

By Linda Jackson on 18 September 2016

We have had the new version of ISO 9001 for several months. If you haven’t started with your 3 year transition, why not kick start it with this article.

The main differences between ISO 9001:2008 and ISO 9001:2015 Part 2

By Linda Jackson on 18 September 2016

Some of the terminology in the new ISO 9001:2015 standard is unfamiliar. In this article we will help you understand context, interested parties and leadership.

The main differences between ISO 9001:2008 and ISO 9001:2015 | Part 3

By Linda Jackson on 18 September 2016

ISO 9001 got a bad rap because of the need for documented procedures. Traditionally the interpretation has been a policy, procedure, work instruction and form for everything, including the tea lady. ISO 9001:2015 has a refreshingly different approach. We also discuss the approach

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