Food Safety
Relevant information to help you comply with your consumers' right to safe food
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Breaking Boundaries to Avoid a Food System Crisis - part 2
By Food Safety Magazine on
06 July 2020
From a different aspect, labor shortages are also driving volatility. With unemployment at historic lows in the U.S., many food producers from farm to retail cannot hire enough labor or may be relying on temporary labor, forcing rapid change in diverse areas from mechanization to
WEBINAR | Understanding and Improving your Culture of Food Safety
By Food Focus on
01 July 2020
In this webinar, sponsored by the BSi, Linda Jackson will be chatting 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.
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
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 Bridget Day 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 SMT Labs Pty Ltd 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 SMT Labs Pty Ltd 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)
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
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,
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?
Three Ways to Thaw a Turkey
By Food Safety and Inspection Service (FSIS) on
28 November 2019
While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. Here are three ways to safely thaw your bird...
Monitor Suppliers: audits or assessment?
By Nuno F. Soares on
15 November 2019
We all know that auditing is far from perfect and some even question its efficacy in evaluating the adequacy of food safety systems. According ISO 19011 – Guidelines for auditing management systems (in 2018 update) audit is as systematic, independent, and documented process for o
Your Guide to Salmonella Serotyping
By SMT Labs Pty Ltd on
14 November 2019
Salmonellosis, caused by specific Salmonella strains, is a bacterial, enteric illness occurring in both humans and animals. There are currently four serotypes that are of importance for food safety (two required by legislation to be tested)
Food Analysis Laboratories - An Ally for your ROI
By bioMérieux South Africa on
14 November 2019
Investing in food laboratories using advanced technologies for faster, more accurate, and efficient results brings a significant ROI to the operation of food companies. They are are an integral piece of the overall company portfolio.
HACCP vs. HARPC: A Comparison
By Food Safety Magazine on
12 November 2019
HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.
Public Food Standards
By Food Safety Tech on
05 November 2019
In 1995, a honey processing company was indicted on charges of adulterating industrial honey labeled “USDA Grade A” with corn syrup to increase profits. Ultimately, the jury found in favor of the honey processor, in part because there “weren’t enough regulations governing honey t
4 Steps to Food Safety
By Food Safety and Inspection Service (FSIS) on
05 November 2019
Did you know that 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also have long-term health consequences. Following the four simple steps - clean, separate, cook and, chill - bel
Ecology of Listeria spp. and Listeria monocytogenes - Significance in Dairy Production
By Food Focus on
31 October 2019
The International Dairy Federation has published new guidance outlining additional actions that can be taken in the production process to minimise risk of Listeria contamination in dairy products.
Food in the 21st Century: Challenges in the Food System
By Food Safety Magazine on
28 October 2019
As part of our Food in the 21st Century series, we explored in our last article the importance of growing leaders to feed the future. These future leaders must be able to think more holistically as the type and scope of challenges will demand a shift in approach that simultaneous
Know The Why of Food Safety and Become the #SLO
By Nuno F. Soares on
28 October 2019
Some days are difficult for us to wake up and do what we are supposed to do, again and again. The mission of a food safety professional is much more than verifying records or monitoring people. Nuno F. Soares introduces the SLO challenge to the food safety professionals...
Are you getting the right “accredited” training to meet the requirements of R638?
By Wouter Conradie of NSF on
28 October 2019
By now you should know that R638 requires the person in charge is suitably qualified or otherwise adequately trained in the principles and practices of food safety and ...
Webinar | Talking to Directorate of Food Control about Regulation 638
By Food Focus on
21 October 2019
View our exclusive interview, live with Ms. Penny Campbell, the Director of Food Control, Department of Health, as she shares with us on the intention and interpretation of Regulation 638.
Time to stop luxuriating Food Safety Management Systems?
By Lydia Shoniwa on
18 October 2019
Has food safety has become a luxury value-added service that the food industry offers to those who can afford to pay the price tag? Is it our duty as professionals in this field to bring it back to basics and provide food safety for all- not just those who can pay for it.
How to measure compressed air contaminants according to ISO 8573-1
By Patrick Dolz, Managing Director of CS Instruments on
17 October 2019
ISO 8573 is an internationally recognized standard that defines major contaminants in compressed air. So how do we measure these contaminants in day to day real life factory conditions?
Webinar | Anticipating & Managing Food Fraud - we chatted to FACTS
By Food Focus on
15 October 2019
Did you miss the FACTS webinar on how to anticipate and manage Food Fraud through horizon scanning and using analysis as a tool for managing vulnerabilities? Watch the recording here.
What's new in the hygiene regulations R638
By Linda Jackson on
14 October 2019
Updated | Finally the new requirements for REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS, a regulation under the FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, (ACT NO. 54 OF 1972) is here.
The Future of Auditing and the 4 steps of Food Safety Systems
By Nuno F. Soares on
14 October 2019
Who hasn’t felt nervous before an audit? There is so much pressure today on food safety professionals to accomplish successfully audits, especially when we have a big client requiring it or a Certification Body doing it. Most of us neglect the fact that audits should be perceived
Transporting your food - the dangers lurking in your lunch box
By Linda Jackson on
14 October 2019
Sitting in the aisle seat means you have a great view of what people are bringing onboard a plane... and it's surprising to see the number of cooler bags containing food!
Whitepaper | Temperature Monitoring Insights from Testo
By Testo South Africa SANAS Calibration Lab JHB on
07 October 2019
Do you know your legal requirements for monitoring temperatures according to Regulation 638? Discover this and so much more in this Temperature Monitoring Whitepaper from the experts
Why Changing Workplace Safety Culture Must Start From the Top
By Food Safety Tech on
06 October 2019
Organizations that are serious about protecting their workers must do far more than react after an injury or rely on awareness-based safety efforts.
One person can make a difference in food safety
By Linda Jackson on
03 October 2019
“The path to food safety is not a straight way, nor is it an easy one apparently but when it is your passion, it is worth the pain and patience”. This is according to Sinawo Mzinga.
Defrosting done right - what you need to know
By PHT South Africa on
25 September 2019
Whether you prepare food for your family or run a food service, defrosting meat the right way is critical. Deléne Boshoff of PHT South Africa explains why and shares advice for doing defrosting right.
Your Microbiology Testing Guide
By SMT Labs Pty Ltd on
09 September 2019
As a testing laboratory, we often get asked the question: What should I test for? Although there is legislation and guidelines that specific industries should adhere to, there are also basic guidelines to help you ensure that your product and facility complies with good hygiene a
The lesser-known causes of food poisoning that may ruin your dessert
By The Conversation on
05 September 2019
An estimated one million people are affected by food-borne disease in the UK every year, costing the economy in excess of £1 billion. The usual bacterial suspects include Campylobacter, Salmonella, E. coli and Listeria, all of which thrive in the summer’s warmer temperatures, cau
Things to keep in mind when assessing a pest control program
By Samantha Lange on
04 September 2019
The following should be kept in mind when assessing a pest control program...
Cold Food Storage Chart
By Food Focus on
03 September 2019
In the absence of South African guidelines on this topic, we can adhere to the Foodsafety.gov guidelines below for storing food in the refrigerator and freezer.
Good faith in the food industry - Don't take it for granted!
By Nuno F. Soares on
02 September 2019
Two recent Food Safety related news releases caught my attention: incidents where good/bad faith were being questioned. Have you seen the news or the shocking disgusting video initially posted on June 28, 2019 floating around social media?...
Webinar | Managing inventory to reduce food waste and increase your profits
By Doug Hunter of Syspro on
23 August 2019
We chatted to Doug Hunter of SYSPRO-Africa about how technology can assist with managing your inventory effectively and curbing food waste that may also be eating into profit margins. Watch the recording now
Food Safety Auditing: An Industry in Transition
By Food Quality & Safety on
23 August 2019
With the passage of the Food Safety Modernization Act (FSMA) in 2011, the food industry overseen by FDA experienced the most extensive regulatory overhaul in the last 70 years. In the years since, auditing, which is used to both evaluate whether a food safety system is appropriat
Changing food sector could impact microbiological safety risks
By Food Safety News on
21 August 2019
Changes to the way food is produced, processed and offered to consumers could affect food safety, according to a microbiology society in the United Kingdom. A Society for Applied Microbiology (SfAM) briefing looked at recent and upcoming developments in food processing...
Codex HACCP - The foundation of food safety is being shaken
By Linda Jackson on
21 August 2019
In the world of food safety where there is a plethora of standards, we have become accustomed to changes. New legislation, new audit requirements, changes to the GFSI benchmarked standard, changes to FSSC and ISO 22000. But through all the turmoil of change, one thing has remaine
Compressed air quality in the food industry
By Patrick Dolz, Managing Director of CS Instruments on
19 August 2019
Compressed air is an utility often used throughout the food industry. As compressed air may not be as clean as it appears, it is essential to be aware of the composition of the compressed air used in the food manufacturing process. This is key to avoiding product contamination.
Webinar | Using Ultra violet light for microbial sterilization - a clean, cheap and effective alternative
By Technilamp Pty Ltd on
13 August 2019
In this webinar recording, Hylton Cowie, Managing Director of Technilamp, shares the wealth of knowledge gained over his 25 years in the UV sterilisation industry, and looks at the benefits of UV in the food industry.
5 Questions to ask your nursery school
By Samantha Lange on
13 August 2019
What are the five questions that an environmental health practitioner suggests should be asking your nursery school? Food Focus friend, Samantha Lange, shared her insights with us.
Webinar | How safe is your compressed air - we asked the experts
By Patrick Dolz, Managing Director of CS Instruments on
13 August 2019
Linda Jackson chatted with Patrick Dolz, the Managing Director of CS Instruments about the hazards associated with compressed air and how you can ensure you are protected. This offers good insights for the maintenance managers.
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