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Food Safety

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

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The do’s and don’ts of food plant personal hygiene practices

By Guest Author on 25 May 2017

Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials

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Is Your Sanitation Program Starting on the Right Foot?

By Guest Author on 17 May 2017

Cross-contamination can occur at any point in the food production process, making it imperative for processing facilities to be proactive in preventing pathogens from entering and spreading throughout the facility. Often overlooked, cross-contamination from footwear can come from

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Cleaning Compendium

By Linda Jackson on 16 May 2017

I have recently being doing a lot of cleaning at food facilities. It’s a long story….but I have learnt a few valuable lessons in the process. It’s one thing to make the audit finding another thing completely to take the corrective action. I have done a lot of research recently to

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Listeria hysteria

By Linda Jackson on 15 May 2017

There was a great response to our recent article on Listeria. Needless to say it has been a very topical issue in the last two months. We have done a lot of research on how to eradicate the problem and have come across some great resources to share with you.

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Assuring Water Quality and Safety in Food Processing (Part 4)

By Guest Author on 10 May 2017

Most people take water for granted. But it is a valuable asset, particularly within the food processing industry and Part 4 of this article considers how to interpret your water quality results

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The risk of biofilms to the food processing industry (Part 2)

By Guest Author on 05 May 2017

Biofilms represent a significant hygiene risk to the food processing industry. In Part 2 of this article we will look at Biofilm Detection and Treatment

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Compressed air in the food industry (Part 2)

By Guest Author on 03 May 2017

The burning question being, can one get clean air ? The short answer is yes. But there is a but, first ‘clean’ must be specified and then the cost must be considered. Part 2 of this article looks at contaminants and offers some technical tips

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Assuring Water Quality and Safety in Food Processing (Part 3)

By Guest Author on 03 May 2017

How ice is manufactured, stored and used is another issue that should be part of a processor’s water management program. There is a sense that plant workers and their managers believe that frozen water cannot be a source of contamination.

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Compressed air in the food industry (Part 1)

By Guest Author on 25 April 2017

The burning question is this - can one get clean air ? The short answer is yes, however, there is a also a "but". Firstly, 'clean' must be specified and then the cost must be considered. The questions normally start when people find out there's oil in compressed air

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The risk of biofilms to the food processing industry (Part 1)

By Guest Author on 24 April 2017

Biofilms represent a significant hygiene risk to the food processing industry. They are colonies of different types of microorganisms covered in a protective polymer coat; this is a natural barrier that protects against heat, mechanical damage, disinfectants and desiccation

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Assuring Water Quality and Safety in Food Processing (Part 2)

By Guest Author on 19 April 2017

Most people take water for granted. In the United States, Japan and in Western Europe, all that an individual needs to do is turn on the tap at any time in the day or night to get clean, potable water. Part 2 of this article considers the uses of water.

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Top Five Tips to Ensure Effective Procedures in Your QMS

By Guest Author on 19 April 2017

The ISO 9001 quality management system requires for organizations to write different procedures to prevent non-conformances and to guaranty that specific jobs and processes are carried out correctly. Here are some tips for writing effective procedures

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Your lunch outing shouldn't be a game of Russian roulette

By Linda Jackson on 07 April 2017

Someone asked me a question today about what we as consumers can do about protecting ourselves from everyday products that are not packaged or handled properly before they get to the shelf? A though provoking question indeed given the recent press on alleged food safety breaches.

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Blame it on the Burger

By Linda Jackson on 05 April 2017

So, you suspect you ate something that didn’t agree with you after you spent one-on-one time with the white bowl in the early hours of the morning. But can you blame it on the burger? This article gives you the clues in helping you to identify if it was that burger

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Ant Management

By Guest Author on 03 April 2017

Keeping ants out of your plant can be seen as a three-stage process starting on the outside of the facility and working inward. “You have to realize that ants need only a tiny little crack to get in,” said Cisse Spragins, CEO, Rockwell Labs.

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Listeria, what should I know?

By Guest Author on 03 April 2017

Over 80 years ago, L. monocytogenes was recognized as an animal pathogen that was widespread in nature, in soil, decaying vegetation and the bowels of many mammals. But in 1983 the first human outbreak was reported in Canada, proving that indirect transmission from animals to hum

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Exploring Lean Systems in an ISO 9001 Management System

By Guest Author on 03 April 2017

One of the main objectives of an ISO 9001 management system is “continuous improvement”; however ISO 9001 provides little information on how organizations can reach and maintain it. In this specific aspect is where a lean system will provide the biggest benefit to any quality man

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Assuring Water Quality and Safety in Food Processing (Part 1)

By Guest Author on 29 March 2017

Most people take water for granted. In the United States, Japan and in Western Europe, all that an individual needs to do is turn on the tap at any time in the day or night to get clean, potable water. Water is used for drinking, cooking, washing and myriad other tasks.

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What do food facility auditors really want?

By Guest Author on 29 March 2017

Third-party audits are critically important to food companies. They are the primary tool your customers use to determine if adequate food safety systems are in place. This article covers some of the strategies and tactics you should employ to maximize your chances of a successful

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Food Safety & the CEO: Keys to Bottom Line Success

By Guest Author on 27 March 2017

An oldie but a goodie - Bill Marler on the responsibility of chief executive officers (CEOs) and senior level directors and managers to keep up with the identification and diagnosis of these diseases in order to make smarter decisions about their businesses

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