Food Safety

Relevant information to help you comply with your consumers' right to safe food

278 Articles Found
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WEBINAR Product life cycle management - how to get the most out of your products

By Ulli Gerntholtz on 11 June 2019

Developing and positioning a new product requires gathering a lot of market information: trends, competitive analysis and marketing research. Failing to do this can cost a lot of money and resources in developing and commercializing a product with low attractiveness. ..

Seriously, eating raw dough is not a good idea

By Bill Marler on 27 May 2019

As of May 24, 2019, 17 people infected with the outbreak strain of E. coli O26 have been reported from 8 states. Illnesses started on dates ranging from December 11, 2018 to April 18, 2019. Ill people range in age from 7 to 86 years, with a median age of 23. Sixty-five percent o

Setting up a microbiological testing program for your food products

By Shane Rimmel Food Consulting Services on 26 May 2019

We get many requests for information on “What microorganisms should I test for?” and “What are the allowable levels of microorganisms in the product and in my facility?”. Here is some help...

Technology Helps Your Food Safety Employees Work Smarter, Not Harder

By Food Safety Tech on 23 May 2019

As companies look to streamline their processes, technology isn’t the answer to eliminating jobs—it’s a solution to increasing employee productivity.

Importance of controlling foreign matter in food production

By Nuno F. Soares on 13 May 2019

Globalization of the food industry has allowed for a more expansive food network that allows for food products from distant areas to reach different parts of the world. Food production, consumption, transportation, and the entire food chain have changed...

The value of NSF registration for non-food compound products for the food industry

By Louis Munnick, CRC Industries (Pty) Ltd on 10 May 2019

Generally, maintenance teams in the food industry don’t always understand the value of using NSF food compound products that ensure their plant and equipment operates optimally and simultaneously reduce contamination risks.

Spicier and icier – what does the NEW R638 have to say about food temperature?

By Testo South Africa SANAS Calibration Lab JHB on 03 May 2019

In June of 2018, the General hygiene regulations for the storage and transport of food were updated. Some important changes were made to the temperature requirements and thus it is essential that we re-visit the importance of temperature control in your restaurant space.

Step Back and Assess Your Food Safety Culture

By Food Safety Tech on 25 April 2019

It can be hard to evaluate company culture when you’re immersed in it daily. Here’s a guide to help you take a step back and check in on your facility’s food safety culture.

Clean Labeling – Healthy Trend Or Sneaky Consumer Trap?

By Food Safety Exchange on 24 April 2019

Living a healthy lifestyle is becoming more important to many people. This is not only evident in everyday activities, but also in the foods people consume. In order to live a healthy life, particular care is taken to buy foods that are labeled as “clean”. At first, it just looke

Salmonella: It’s More Pervasive Than You May Think

By Quality Assurance & Food Safety Mag on 16 April 2019

How to detect, prevent, and control this broadly attributed pathogen...

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