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Food Safety

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

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What's the big deal with raw milk?

By Linda Jackson on 21 March 2017

How can a substance so innocent and white cause such a heated debate? “Raw” milk (insert scary sound effects here) is a hotly debated topic between food producers, consumers and the government. So here are some basic facts about raw milk – straight from the cow.

One size does not fit all in food safety

By Guest Author on 21 March 2017

How well is your risk assessment documented? Does it cover all hazards that might be associated with your products? Does it rate risk on likelihood and severity? Are your risks

Preventive Maintenance: An Essential Prerequisite for Food Safety Part 3

By Guest Author on 16 March 2017

In this final part of our series on preventive maintenance, the importance of accurate records is discussed. A software programme can definitely assist but don’t jump to that before your paper system is working for you. Listen to the paper – it provides valuable information to al

FSSC 22000 version 4: The main changes you should know

By Guest Author on 09 March 2017

Food safety schemes such as FSSC 22000 have become an absolute necessity for food business operators. Many of them have taken up voluntary food safety certification not only to protect their consumers but also to comply with regulations, standards and customer requirements.

A final word on boerewors

By Linda Jackson on 06 March 2017

A final word… from the 'horse’s' mouth:taken directly from REGULATIONS GOVERNING THE COMPOSITION AND LABELLING OF RAW BOEREWORS, RAW SPECIES SAUSAGE AND RAW MIXED SPECIES SAUSAGE.

Preventive Maintenance: An Essential Prerequisite for Food Safety Part 2

By Guest Author on 22 February 2017

In this article, we discuss the necessary paperwork in a maintenance department. Having procedures helps with employees training. Although you may have a qualified artisan, food industry experience can be lacking and therefore important aspects should be specified. A tip – use pi

Preventive Maintenance: An Essential Prerequisite for Food Safety Part 1

By Guest Author on 16 February 2017

There is often a struggle between the food safety/quality department and maintenance. This series of articles is to provide background and practical solutions to assist both parties to find common ground.

Using a Conformity Matrix to Align Processes to ISO 9001:2015

By Guest Author on 16 February 2017

Sept. 22, 2018, is the deadline for registration to ISO 9001:2015, and this seems to allow organizations plenty of time to make the transition to the new standard. The good news is that, despite the radical changes to the standard’s structure, the underlying requirements are not

Know thy enemy microbiological hazards in RTE foods - Part 3

By Guest Author on 14 February 2017

In part 3 of this series, Rika discusses the unique characteristics of RTE products and what makes them such a risk? Also check out 10 tips for starting production of an RTE product and 10 questions to ask your suppliers of RTE products.

Food safety wisdom from the maintenance department

By Guest Author on 08 February 2017

In this article written by our newest contributor, we get some food safety tips from an engineer, one with years and years of experience in the trenches of food companies. Good advice – you should read this and share it with your maintenance colleagues – they will definitely enjo

Frozen Food Shelf Life Infographic

By Linda Jackson on 06 February 2017

INFOGRAPHIC| Frozen food can stay in your freezer indefinitely, right? Wrong - every food has a recommended shelf life! In this useful infographic we list the recommended times for food such as meats, baked goods, dairy, leftovers and fruit/vegetables.

Know thy enemy - microbiological hazards in RTE foods - Part 2

By Guest Author on 06 February 2017

In part 2 of this series on Ready to Eat (RTE) foods, Rika discusses how to control the microbiological hazards.

Know thy enemy - microbiological hazards in RTE foods - Part 1

By Guest Author on 03 February 2017

Ready to Eat (RTE) food requires focused control during the production/ processing to maintain the required level of food safety to protect the end consumer. Rika highlights the need for this extreme caution in part 1 of a three part series on ready to eat foods.

How to pass a customer audit

By Linda Jackson on 01 February 2017

You are a supplier to retail… or you are intending on becoming one. You need survival tips for the audit that is looming. Well here we go!

ISO 9001 - So where are you in your transition?

By Linda Jackson on 01 February 2017

We have had the new version of ISO 9001 for well over a year, which means it is no longer new! So where are you in the transition process – hopefully you have a plan? If not, this article offers some suggestions for 2017. (Bottom line: You have a three-year transition period!)

HACCP is Basic

By Guest Author on 26 January 2017

Why food safety you may ask? Well, we can explain the urgency and motivation for food safety management systems (FSMS) very easily - it's a matter of life and death. We need food manufacturers as well as regulatory authorities to plan and regulate the food safety of food products

Cross-Contamination Conundrum - Part 3

By Guest Author on 24 January 2017

We often don’t stop to think that the meal we’re eating may be our last - but foodborne illness is a real risk. In the final part of this article we are given a sobering reminder of the dangers of ice.

So what’s in a name – Boerewors vs Braaiwors

By Linda Jackson on 19 January 2017

Shakespeare said a rose by another name would be just as sweet, but in the food industry we take names very seriously. Use the wrong name and mislead the consumer at your peril! For example, you can’t call a meat sausage "boerewors" unless it complies with the minimum legal requi

Cross-Contamination Conundrum - Part 2

By Guest Author on 17 January 2017

We often don’t stop to think that the meal we’re eating may be our last due but foodborne illness is a real risk. In part 2 of this article we are given practical tips for how to combat the problem of cross contamination in a food service or restaurant facility.

Food Safety, from Farm to Fork