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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.
Read moreBy 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.
Read moreBy 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
Read moreBy on 15 April 2020
According to Good Manufacturing Practice (GMP) regulations, guidance from the Food and Drug Administration (FDA) and manufacturers of bio-pharmaceuticals.
Read moreBy 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
Read moreBy 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
Read moreBy Guest Author on 02 April 2020
Understanding best practices and keeping employees safe have been a top concern during the coronavirus pandemic.
Read moreBy 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.
Read moreBy 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.
Read moreBy Guest Author 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.
Read moreBy Guest Author on 30 March 2020
Your smartphone may be transmitting more than a call. Dirty texting doesn’t make for safe food handling.
Read moreBy 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
Read moreBy Guest Author 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
Read moreBy Guest Author 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.
Read moreBy Guest Author 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,
Read moreBy Guest Author 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
Read moreBy Guest Author 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.
Read moreBy Guest Author 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.
Read moreBy Guest Author 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.
Read moreBy 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?
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