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By Guest Author 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.
Read moreBy Linda Jackson on 21 January 2019
In order to be ready for 2019, it would be wise for us to learn from what 2018 taught us. Here are some of the notable food outbreaks and risks you should prepare for in 2019.
Read moreBy Food Focus on 11 January 2019
Recent media coverage has highlighted the issue of rats in food outlets – much to the horror of consumers. But rats are not the only pests to be concerned about, there's also birds, flies, cockroaches and many more.
Read moreBy Guest Author on 10 January 2019
When we think about dirty pests, cockroaches are usually the first to come to mind. But while the conditions they thrive in are disgusting, flies breed and feed in the filthiest areas. Their lifestyle means their bodies can be covered in dangerous, potentially disease-inducing pa
Read moreBy Guest Author on 09 January 2019
The jury is still out on how (and if) blockchain can contribute to a safer food supply. Whether or not there is a clear understanding of the technology, and its potential and pitfalls, is up for debate as well. “What is blockchain? This is the number one question that people have
Read moreBy Guest Author on 07 January 2019
Consumers worldwide are increasingly well-informed of the content of food and the amounts of chemicals they are exposed to. As more research data becomes available, there is steadily growing awareness and understanding of issues such as the chemicals contained in recycled fiber a
Read moreBy Linda Jackson on 15 December 2018
With the Boise Co-op Salmonella outbreak topping 250 sickened in early June and the Kenosha Supermercado Los Corrales outbreak at about 100 from late May, it may be instructive to look back over the last decade or so at other food service outbreaks of similar size for some contex
Read moreBy Food Focus on 10 December 2018
Do you have food control queries and need to contact someone at the Department of Health? Here are some useful contacts to have on hand.
Read moreBy Linda Jackson on 10 December 2018
Whether you are a food manufacturing organisation or any other company for that matter, ensuring your canteens are at the correct hygiene level as per the requirements of Regulation 638 must be a priority
Read moreBy Guest Author on 10 December 2018
Two recent research projects focusing on Listeria have helped boost understanding of the pathogen’s specific chemical and structural properties and improve food safety from farm to fork.
Read moreBy Linda Jackson on 06 December 2018
Remember that you are responsible for your own safety and the safety of others. Accidents occur in many ways but most often can be traced back to one of two basic factors: ignorance or carelessness. You must always be concerned with your own safety and with the safety of others a
Read moreBy Linda Jackson on 04 December 2018
Recent weeks have seen an outbreak of Salmonella in Kwazulu Natal. It is more common in the summer as the warmer weather and unrefrigerated foods create ideal conditions for Salmonella to grow.
Read moreBy Guest Author on 04 December 2018
The European Food Information Council (EFIC) has stated that the current European food system is not ready for the future; and that the way of producing, processing, transporting, consuming and wasting food is not sustainable, particularly if it is to provide food and nutrition s
Read moreBy Guest Author on 03 December 2018
To create a safer food supply, companies should leverage the notion that human behavior is contagious.
Read moreBy Food Focus on 30 November 2018
Our recent Food Safety Culture Workshop was well attended and featured a number of subject matter experts from various disciplines and field sharing their knowledge with us. View their presentations.
Read moreBy Ulli Gerntholtz of NSF on 30 November 2018
Implementing HACCP in processed meat products - it’s not just about Listeria
Read moreBy Technilamp Pty Ltd on 21 November 2018
The discovery of Listeriosis in a leading FMCG meat processing company and more recently the Salmonella outbreak in Natal, highlights the continuous threat food companies face in terms of reputational risk and loss of profits should an outbreak occur. So what can you do?
Read moreBy Food Focus on 20 November 2018
We have spent a lot of time talking about biological hazards such as Listeria monocytogenes this year. But your HACCP system needs to consider others too. Download this webinar to hear about the hazards associated with non-food chemicals you have in your facilities such as lubric
Read moreBy Ulli Gerntholtz of NSF on 19 November 2018
It is compulsory for producers of ready-to-eat processed meat & chicken products to implement a certified HACCP system, thanks to the amendment to the HACCP regulation (R607)
Read moreBy Food Focus on 16 November 2018
Deli Spices have issued a precautionary food safety alert following the hijacking of a logistics truck carrying curing salt packs, which are harmful if not used correctly.
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