Food Safety
Relevant information to help you comply with your consumers' right to safe food
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Stay compliant with remote auditing : Part 1
By Food Safety News on
22 October 2020
In part one of this four-part series with SafetyChain Software, Food Safety News explores the role of remote auditing during the COVID-19 era.
Assessing your business for a remote audit Part 2
By Food Safety News on
22 October 2020
Without a COVID-19 pandemic end date, stricter plant visitation limitations will remain in place, making it difficult to plan for the next in-person audit. Advances in software have made remote auditing a viable alternative to onsite visits, allowing...
Climate change and heavy metal contamination of food
By Linda Jackson on
21 October 2020
It is clear that food security has been highlighted by the current COVID 19 pandemic with supply chain disruptions, the impact of the economic slowdown resulting in millions of people going below the breadline and becoming food insecure.
World Food Day
By Linda Jackson on
16 October 2020
World Food Day is an international day celebrated every year worldwide on 16 October to commemorate the date of the founding of the United Nations Food and Agriculture Organization in 1945.
Warning letter sent after dangerous mislabeling leads to recall
By Food Safety News on
15 October 2020
A food firm has received a warning letter for mislabeling. Mislabeling is a food safety concern because undeclared allergens and other labeling problems are a serious threat to public health and often result in large scale recalls.
How to wash your hands without access to running water
By Adele Krogh on
15 October 2020
No access to running water? No problem, it is still possible to effectively wash your hands - here's how.
Codex covers food hygiene and allergens in first ever virtual meeting
By Food Safety News on
13 October 2020
Work on food hygiene, allergens and support of food trade in Africa have been adopted by the Codex Alimentarius Commission, which recently met online for the first time in its history.
8 Things to focus on when you buy a cleaning disinfectant or sanitizer
By SMT LABS Pty Ltd on
13 October 2020
Selecting a suitable disinfectant or sanitizer can be complicated. Therefore, to make the right decision, you must understand firstly why proper cleaning, sanitizing and disinfecting is so extremely important...
Chemical Efficacy Testing Standards | SMT eBook
By SMT LABS Pty Ltd on
13 October 2020
One of the main focus areas shared world-wide is food. Whether you love preparing food...
WEBINAR Rapid kits on-site solution for food allergen detection
By Food Focus on
24 September 2020
In this webinar the FACTS team takes a closer look at the food industry’s responsibilities...
What should I do if I need to recall my product?
By Linda Jackson on
22 September 2020
There have been a number of highly publicized food recalls in the food industry in the last few years. From polony to pilchards to juice, major food manufacturers have had to undertake public recalls under the watchful eye of the media and several government departments.
Survey identifies main food safety concerns for consumers
By Food Safety News on
21 September 2020
Six in 10 people said they would never go to a restaurant again if they contracted a foodborne illness while eating there, according to a survey...
Five Trends Defining the Food Industry Post-COVID
By Food Safety Tech on
21 September 2020
Overnight, the pandemic has turned the entire food industry upside down. While news stories speak of robot deliveries, contactless purchases, and sanitizing protocols, the changes might be much more substantial than that. So, what is the real impact, and what does the future hold
Experts affirm that coronavirus is ‘highly unlikely’ to be food risk
By Food Safety News on
15 September 2020
It is highly unlikely that SARS-CoV-2 is a food safety risk, according to an international group of scientists. The International Commission for Microbiological Specifications of Foods (ICMSF) is a non-governmental organization and an observer to Codex Alimentarius...
Study investigates large STEC rise in Switzerland
By Food Safety News on
15 September 2020
Since 2015, a large rise in cases has been observed. This coincided with introducing multiplex polymerase chain reaction (PCR) panels for stool analyzes in standard laboratory practice in Switzerland suggesting that the increase in notified patients was because of a change in tes
Are Remote Audits Here to Stay?
By Food Safety Tech on
15 September 2020
COVID-19 put audits on hold beginning in March as the industry looked to food safety leaders like GFSI to provide guidance on the pandemic’s impact for the auditing process.
Egg Product Inspection Regulations Get First Update in 50 Years
By Food Safety Magazine on
11 September 2020
Under the new rule, federally inspected egg products plants are required to develop and implement Hazard Analysis and Critical Control Points (HACCP) systems and Sanitation Standard Operating Procedures (SSOPs). FSIS will continue to test for Salmonella and Listeria monocytogenes
WHO to update foodborne disease estimates; FERG experts sought
By Food Safety News on
11 September 2020
The World Health Organization (WHO) is planning to update figures on the burden of foodborne diseases by 2025.
Advancing Food Safety across the Frozen Food Industry
By Food Safety Magazine on
07 September 2020
In 2017, the American Frozen Food Institute (AFFI) embarked upon a strategic plan that prioritized the advancement of food safety across the frozen food and beverage industry around the prevention and control of Listeria monocytogenes. Over the past 3 years...
WEBINAR | DSA Introduction to dairy labelling
By Dairy Standard Agency on
02 September 2020
This webinar will introduce the improved DSA labelling guideline that provides a user friendly and integrated platform for the interpretation of the labelling requirements regarding food safety, product composition and metrology applicable to dairy products.
WEBINAR | Implementing a Food Safety Culture Improvement Intervention
By Food Safety Culture on
02 September 2020
Join us for two days of practical training on how to assess and approach a food safety culture improvement programme.
SURVEY | Defrosting
By PHT South Africa on
01 September 2020
Frozen raw materials used in processing or preparation of food products need to be defrosted efficiently, safely and without quality losses. Defrosting often presents challenges in food processing facilities.
Please assist us with this 1-minute survey about how you approach de
Consumer Reports takes consumers by hand on fresh produce and pesticides
By Food Safety News on
28 August 2020
Everybody knows the story about Goldilocks and the Three Bears and that porridge that was too cold and too hot but was finally “just right.” Consumer Reports is looking at coming out “just right” in a new study about fresh produce and pesticides.
Whitepaper | The advantages of digital quality checklists for ensuring food safety
By Testo South Africa SANAS Calibration Lab JHB on
26 August 2020
In order to lead and support staff in the implementation of and compliance to food safety, checklists and work instructions help in carrying out the right steps. A good checklist ensures that no process steps are missed out,
and at the same time serves as proof of compliance wit
Antibiotic residue –The footprint in our food
By SMT LABS Pty Ltd on
26 August 2020
It is no secret that the use of antibiotics took the world by storm since Alexander Fleming discovered this magnificent substance in 1928. Not only did it save countless lives during the Second World War, but its ability to treat general infections caused by bacteria, such as pne
Researchers predict Campylobacter increase due to climate change
By Food Safety News on
24 August 2020
Nordic countries may experience a doubling of Campylobacter cases by the late 2080s, according to researchers. Scientists used national surveillance data to analyze the relationship between climate and campylobacteriosis in Denmark, Finland, Norway, and Sweden and estimate impact
Breast milk for sale: Risks and costs
By Food Safety News on
21 August 2020
Some of the samples have such high bacterial content, it’s closer to sewer water.” Top athletes are always looking for an edge over their competition. Occasionally, this drive will lead them to take extreme, dangerous or even illegal steps to gain that edge. And one of the latest
How Advanced LIMS Brings Control, Consistency and Compliance to Food Safety
By Food Safety Tech on
19 August 2020
With even the slightest oversight, food manufacturers risk product recalls, lost revenue and loss of consumers trust. Here’s how LIMS plays a role in upholding data integrity.
What Makes UV Light a Good Choice for Disinfection?
By PHT South Africa on
13 August 2020
Keeping microbes out of your food production facility is a never-ending battle. But have you considered adding UV light to your arsenal? If not, here are some great reasons why you should consider it!
FDA has big hopes for outbreak research with new water protocols
By Food Safety News on
07 August 2020
The FDA’s big news is that there is now an EPA-approved protocol for developing pathogen treatments for pre-harvest agricultural water. The agency’s nagging news is that its inspectors still can’t collect water or any other samples from animal ag operations without the express pe
How to conduct an internal audit (or rather how not to!)
By Linda Jackson on
03 August 2020
Internal auditing is a requirement of ISO 22000 and ISO 9001, and more. So it is something we do have to do. Besides just ticking a box when conducting an internal audit, this process can add a huge amount of value if done correctly...
Improved procurement and sourcing within the food industry
By Doug Hunter of Syspro on
28 July 2020
The food and beverage (F&B) industry has become a highly competitive area with manufacturers who face several challenges. It has become vital for players within the F&B industry to transform the way they source, specify and manage the raw materials they require to help them cut c
Meet Campylobacter
By SMT LABS Pty Ltd on
24 July 2020
Campylobacter, literally meaning “curved bacteria”, is a gram-negative bacterium with a typical s-shape. This group of motile bacteria are well-known for their ability to cause gastroenteritis
COVID-19: We’re In This Together
By Food Safety Tech on
14 July 2020
Food manufacturers and distributors are being affected by the pandemic in many ways. Here’s how we can get through it...
WEBINAR | Understanding and Improving your Culture of Food Safety
By Food Focus on
01 July 2020
Catch the recording of this webinar, sponsored by the BSi, as Linda Jackson chatted to Dr Lone Jespersen about the impact of a mature food safety and quality culture on business performance and how you move from checking food safety boxes to change.
Why do we test
By Pinky and the Brain on
25 June 2020
Hello to all of you in the food industry, from the secret offices of Pinky and the Brain! We are frustrated! No, it is not about the lockdown or restrictions… We are so ready to explode that we are actually looking for options to expose what is really going on!
How Small-and Mid-Size Food Facilities Are Coping with COVID-19
By Food Safety Magazine on
23 June 2020
Most of these companies outsource ingredients and most supplies from suppliers within the U.S. However, some of the companies that were interacting with foreign suppliers were able to identify, as easily as February 2020, the need to create contingency plans for a pandemic that w
Pigs at slaughter: measures to address welfare concerns
By EFSA (European Food Safety Authority) on
18 June 2020
Most of the hazards related to welfare of pigs at slaughter are due to inadequate staff skills and poorly designed and constructed facilities. That is one of the main conclusions of EFSA’s latest advice on welfare of animals during the slaughter process. EFSA highlights the lack
INFOSAN members discuss network’s role in food safety
By Food Safety News on
12 June 2020
Members of an international food safety network have heard that in the increasingly globalized world, a local outbreak of foodborne illness can rapidly evolve into a global crisis.
Webinar Wednesday | How should you clean and sanitise for COVID19
By Food Focus on
12 June 2020
Schools are opening, shops are welcoming customers and the numbers of infections are increasing. What o do? We tackled the issue with experts, and you can find the recording here.
Advice to the food industry from the Chilled Food Association
By Kaarin Goodburn Chilled Food Association on
12 June 2020
"It is not necessary to close the business or workplace or send any staff home, unless government policy changes. Keep monitoring the government response page for the latest details."
EFSA reviews control options for Campylobacter in chickens
By Food Safety News on
09 June 2020
Experts have reviewed on-farm control options for Campylobacter in chickens raised for meat production and assessed advantages and disadvantages of each measure.European Food Safety Authority (EFSA) experts considered 21 control options and selected eight for further assessment b
COVID-19 and Food Fraud Risk
By Food Safety Tech on
09 June 2020
Will the effects on the food supply chain increase the incentive for fraud?
World Food Safety Day - Another Week of Webinars
By Food Focus on
05 June 2020
The food industry continues to celebrate the topic of food safety, and so we're bringing you another week of webinars happening in the week following World Safety Day on the 7th June
World Accreditation Day - Improving Food Safety
By Food Focus on
05 June 2020
World Accreditation Day 2020 is focusing on the theme of Improving Food Safety - join this webinar with SANAS and Business Day Dialogues to hear more on this topic.
Team up for safety - Building a food safety culture
By Food Focus on
04 June 2020
View the recording of the benefits that building a strong team can have on the food safety culture of your organisation - this webinar formed part of the World Food Safety Day activities that were held in South Africa in June 2020
World Food Safety Day - A Week of Webinars
By Bridget Day on
04 June 2020
World Food Safety Day 2020 is the 7th June and the theme is Food Safety, Everyone's Business. Here's a week full of webinars for you in the week
Eat it Safe - Waste meets Welfare
By Bridget Day on
03 June 2020
World Food Safety Day will be celebrated on 7 June. As part of the week-long programme, we will be looking how some organisations are making a difference in their community - and reducing food waste too!
Food safety basics during COVID 19 – Handwashing 101
By Linda Jackson on
03 June 2020
International guidance is consistent that there is currently no evidence that the SARS CoV2 virus is spread via food. International guidance is also consistent that hand washing is key to preventing the spread of the virus.
Eat it Safe - Food Safety in the Restaurant Industry
By Food Focus on
02 June 2020
World Food Safety Day will be celebrated on 7 June. As part of the week-long programme, we will be looking at the responsibility that restaurants have when it comes to food safety.
Grow it Safe - The Role of Primary Producers
By Bridget Day on
02 June 2020
Recording now available | FOOD SAFETY WEEK | Grow it Safe - The role that agriculture and food producers play in food safety
Ensure it's safe - Governments must ensure safe and nutritious food for all
By Food Focus on
01 June 2020
Webinar Recording | Ensure it’s safe - Governments must ensure safe and nutritious food for all
World Food Safety Day 2020 Programme
By Food Focus on
29 May 2020
World Food Safety Day 2020 is the 7th June and the theme is Food Safety, Everyone's Business. And it most definitely is...
Petition seeks COVID-19 testing, reporting, warnings for meat and poultry
By Food Safety News on
28 May 2020
A statement from the FSIS said the Physicians Committee request for testing meat and poultry for the presence of SARS-CoV-2 is being considered as a rulemaking petition without providing any scientific studies or other supportive information to show that it can be transmitted by
Dutch firms found liable in fipronil scandal
By Food Safety News on
26 May 2020
Chickfriend and Chickclean failed to fulfill agreements with poultry farmers in 2016 and 2017 for red mite control in chickens. In this period, about 250 poultry farmers, or 20 percent of such farms in the Netherlands, had cleaning done with Dega-16 by Chickfriend or Chickclean.
EU plans cut to antimicrobial and pesticide use in Farm to Fork strategy
By Food Safety News on
22 May 2020
The agency plans to propose mandatory front-of-pack nutrition labelling and develop a labelling framework that covers the nutritional, climate, environmental and social aspects of products. Extending mandatory origin or provenance indications to certain products is being looked a
How the AIJN Code of Practice Helps the Fruit Juice Industry
By Food Safety Magazine on
21 May 2020
The European Fruit Juice Association Code of Practice (AIJN COP) is the maximum collection of reference guidelines (RGs) for 27 fruit and vegetables that contain parameters that a fruit or vegetable juice needs to comply within the European Market. The AIJN COP belongs to...
You’ve got a COVID-19 Case in Your Food Processing Plant…Now What Do You Do?
By Food Safety Magazine on
21 May 2020
The coronavirus disease (COVID-19) continues to expand across the United States and the globe. The news of late has not been good and is likely to become much worse before it becomes better. The timeline estimations vary widely. Modelers working for private organizations, busines
COVID-19 Puts More Emphasis on Supply Chain Visibility and Data Quality
By Food Safety Tech on
19 May 2020
As the food retailers and the supply chain experience significant increase in product demand, transparency and strong supplier relationships are more important than ever.
Sources of contamination in our home kitchen.
By Nuno F. Soares on
15 May 2020
As food safety professionals we are expected to apply and train others on basic principles of food safety. Among them are certainly preventing cross-contamination, monitoring kill steps, cleaning, sanitizing and science-based approach to processes...
Webinar | An update on the processed meat legislation with Hahn & Hahn
By Janusz Luterek of Hahn & Hahn SA (Pty) Ltd on
13 May 2020
There has been a lot of change in the legal landscape in South Africa for processed meat products, with new compositional and food safety requirements promulgated since the Listeriosis outbreak. Today we have an expert sharing the facts with us.
Disinfectants bactericidal, fungicidal or viricidal?
By on
04 May 2020
The hottest topics since the novel Corona virus (COVID-19) started affecting the globe are disinfectants, sanitizers, face masks and gloves.
Why Ultraviolet-C is in a pivotal position, post pandemic
By Technilamp Pty Ltd on
21 April 2020
The world as we knew it two months ago, may never quite be the same again. When we begin to emerge from this unprecedented period and look to adapt to our new surroundings and the ways in which we move forward and do things a little differently
Cleaning Validation and Disinfectant Efficacy
By on
15 April 2020
According to Good Manufacturing Practice (GMP) regulations, guidance from the Food and Drug Administration (FDA) and manufacturers of bio-pharmaceuticals.
Food Grade Lubricants – what to use and what to avoid
By Louis Munnick of CRC Industries (Pty) Ltd on
06 April 2020
During the past ten years companies have become much more aware of the type of lubricants and other nonfood compounds that are used in the plant. From a South African context, the awareness about nonfood compounds is driven by the Food Safety initiative, ISO food safety Standards
Traceability in the food industry – why are we not doing this?
By SYSPRO Pty Ltd on
06 April 2020
The mandatory requirement for a traceability system was introduced into our legal framework in the food industry in 2018 when R638 REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS, a regulation under the FOODSTUFFS, C
COVID-19 in the Food Industry: So Many Questions
By Food Safety Tech on
02 April 2020
Understanding best practices and keeping employees safe have been a top concern during the coronavirus pandemic.
Ring, Ring, Ring: COVID-19? Beware Your Filthy Cell Phone
By Food Safety Tech on
30 March 2020
Your smartphone may be transmitting more than a call. Dirty texting doesn’t make for safe food handling.
Food safety for the young at heart
By Linda Jackson on
30 March 2020
One of the privileges of growing older is eating whatever you want right? Well, while this may be our attitude to life, it is unfortunate that we actually need to be more careful.
Safe dairy processing and the Covid-19 virus
By Dairy Standard Agency on
30 March 2020
In view of the current COVID-19 virus outbreak herewith for your information guidelines regarding food safety during the handling and processing of milk and other dairy products.
Food Control During Lock Down
By Penny Campbell, Director Food Control on
30 March 2020
Ms. Penny Campbell, the Director of Food Control, Department of Health shares how government is operating/should be operating so that issues relating to Food SAFETY are clear during the COVID0-19 outbreak.
Employee Movement during COVID-19 Template
By Food Focus on
27 March 2020
AFMA have kindly shared the template relating to the movement of employees. Please feel free to use this.
The 2019-nCoV Coronavirus Is Not a Food Supply Threat
By Food Safety Magazine on
18 March 2020
China has a real public health crisis with the ongoing novel coronavirus (2019-nCoV) outbreak. The outbreak has become an epidemic, having spread quickly across many parts of China. The U.S. Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO)
Food Scientists Reduce Time off Salmonella Identification Process
By Quality Assurance & Food Safety Mag on
18 March 2020
Researchers have developed a method for completing whole-genome sequencing to determine salmonella serotypes in just two hours and the whole identification process within eight hours.
Are You Taking “Real Action” Today for a Sustainable Tomorrow?
By Quality Assurance & Food Safety Mag on
18 March 2020
When mention is made of greenhouse gas (GHG) emissions, most people’s first thoughts are of the burning of fossil fuels for electricity, heat, and transportation. While these are the top sources of emissions, GHGs from agricultural livestock and crop production are a significant,
The fight against Listeria in frozen food
By New Food Magazine on
18 March 2020
Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI’s Senior Vice President of Scientific Affairs, tells
Advice for food businesses on Coronavirus disease (COVID-19)
By Food Safety and Inspection Service (FSIS) on
18 March 2020
On Thursday, 12 March 2020, the Department of Health (DoH), alongside The National Institute of Communicable Diseases (NICD) and GCIS hosted a COVID-19 dialogue session. The purpose of the engagement was to update business on government’s plans around containment of COVID-19, to
NICD COVID-19 UPDATE | 18 March
By National Institute for Communicable Diseases (NICD) on
18 March 2020
Coronavirus disease 2019 (COVID-19) - Situation Report - 57
NICD COVID-19 UPDATE | confirmed Cases (116) | 18 March
By National Institute for Communicable Diseases (NICD) on
18 March 2020
Dr Zweli Mkhize confirms 116 more Coronavirus COVID-19 cases in South Africa. We wish to inform all South Africans that as of this morning, 18 March 2020, South Africa now has 116 confirmed cases of COVID-19. This means that there has been an increase of 31 new cases from yesterd
NICD COVID-19 UPDATE | 17 March
By National Institute for Communicable Diseases (NICD) on
18 March 2020
The Department of Employment and Labour has appealed to employers to use the prescriptions of the Occupational Health and Safety (OHS) Act of 1993 in governing workplaces in relation to Coronavirus Disease 2019 COVID–19. The OHS read with the Hazardous Biological Agents Regulati
Researchers boost Bacillus cereus knowledge
By Food Safety News on
12 March 2020
Scientists from an Australian university have discovered another toxin used by Bacillus cereus, which can infect cells, even when the body has fought off others
Researchers turn to air sampling to detect Campylobacter in chicken flocks
By Food Safety News on
12 March 2020
A project led by the National Food Institute, Technical University of Denmark, has developed a test method to improve the likelihood of identifying Campylobacter-positive chicken flocks.
How to communicate with consumers about food safety
By Food Safety News on
11 March 2020
“Trust is the most important intangible aspect of any company,” Charlie Arnot, CEO of the Center for Food Integrity said at this year’s Global Food Safety Initiative (GFSI) conference.
FDA reveals 2020 plan to increase food safety of leafy greens
By Food Safety News on
11 March 2020
Step by step, FDA officials are tackling the link between E. coli outbreaks and leafy greens. They released their new plan today with many steps repeating their walk thus far, but new footprints are planned to leave the mark of improved food safety.
First polony, now pilchards
By Linda Jackson on
10 March 2020
Almost two years to the day, sees the South African food industry back in the grips of a massive food recall. Feels a bit like de ja vu doesn’t it?
New Campylobacter insight demands food industry action
By New Food Magazine on
05 March 2020
New research entailing whole genome sequencing of campylobacter strains suggests that it mutates, with consequences for both detection and control of the pathogen.
The 2019-nCoV Coronavirus Is Not a Food Supply Threat
By Food Safety Magazine on
04 March 2020
China has a real public health crisis with the ongoing novel coronavirus (2019-nCoV) outbreak. The outbreak has become an epidemic, having spread quickly across many parts of China. The U.S. Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO)
Warning - Stolen raw materials offered in market
By Food Focus on
17 February 2020
Please be aware that a consignment of bagged soya bean meal and whole cottonseed was recently stolen from an ingredient supplier and may subsequently be offered to feed manufacturers in South Africa at a discounted rate.
Where can I report expired food and what must I know BEFORE I do?
By Linda Jackson on
30 January 2020
This debate of selling expired food has once again reared its head this week. We have had several enquiries regarding where to report the sale of expired food.
How sensors and big data can help cut food wastage
By The Conversation on
29 January 2020
Modern farming has evolved by adopting technical advances such as machines for ploughing and harvesting, controlled irrigation, fertilisers, pesticides, crop breeding and genetics research. These have helped farmers to produce large crops of a good quality in a fairly predictable
Experts assess potential of whole genome sequencing in food safety
By Food Safety News on
23 January 2020
The scientific opinion by the panel on Biological Hazards covers use of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of foodborne pathogens. Cost/benefit analyses and technical recommendations on use of WGS and m
Clean Hands, Safer Food
By PHT South Africa on
16 January 2020
Proper handwashing reduces the amount of germs on food workers’ hands, and so helps to prevent the spread of foodborne diseases. Find out more details on how...
Making your ERP system work for food safety, supplier quality assurance, food fraud prevention and more
By SYSPRO Pty Ltd on
16 January 2020
As a successful food business in South Africa, you are obviously focused on your customer. You study the data to collect to uncover customer trends and market requirements to influence and underpin future product developments to ensure that your products meet the needs of your cu
Hundreds ill in France after eating contaminated raw shellfish
By Food Safety News on
15 January 2020
More than 650 people have fallen ill in France this past month after eating contaminated raw shellfish. Since the start of December 2019, Santé publique France has received 123 reports of collective food poisoning suspected to be linked to consumption of raw shellfish, mainly oys
Food Safety Culture: How can you measure it?
By Nuno F. Soares on
08 January 2020
For Food Safety 2.0 the purpose has to come from within, knowing that everyone (food industry workers) assumes their share of responsibility to ensure that people don’t fall ill or die from consuming unsafe food. Responsible food workers have to do it every day, even when no one
2020 Priorities: Sanitation, Automation and Brand Transparency in Supply Chain
By Food Safety Tech on
07 January 2020
Within the retail sector, expect to see an uptick in brand transparency around supply chain information, safety programs and ingredient clarity. Read on for these and other expectations for 2020
Cornell Develops Novel Food Safety Assessment Tool
By Food Safety Magazine on
19 December 2019
New research funded by the Frozen Food Foundation developed a modeling tool to assist the frozen food industry with understanding and managing listeriosis risks. The findings are published in the December 2019 issue of Journal of Food Protection.
HACCP? HARPC? Why the alphabet soup and what does it mean for me?
By Quality Assurance & Food Safety Mag on
11 December 2019
The differences between HACCP and HARPC and who is required to have such plans.
Scientists Find Myoglobin Improves Cultured Meat
By Quality Assurance & Food Safety Mag on
05 December 2019
A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture, and color of bovine muscle grown from cells in culture. This development...
Food Safety: An Investment in Saving Human Lives
By Nuno F. Soares on
02 December 2019
The world’s first ever Food Safety Day was celebrated on June 07, 2019 by United Nations (UN) under the theme “Food Safety, Everyone’s Business”. Food professionals around the globe were delighted to see such a positive move. What triggered such a move?
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