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Food Safety

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

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Cleaning without water in the food industry – pie in the sky?

By Linda Jackson on 17 September 2016

I experienced nothing short of a paradigm shock recently, when a client warned me prior to the audit of their facility, saying “we clean using water every 3 months”. My reaction was...

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Getting the food safety team working – what should they be doing

By Linda Jackson on 17 September 2016

Signing up as a food safety team member should not be a death sentence. Make sure the team know exactly what is requires of them by developing a clear letter of appointment which spells out responsibilities, deliverables and time frames. We show you what should be included.

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Innovation and Risk Management Part 2 - Using ISO 9001 and ISO 22000 to manage food safety risks

By Linda Jackson on 17 September 2016

New products can fail for many reasons – one being a quality or food safety defect. In part 2 on managing risk in innovation, we explore these requirements of ISO 9001 and ISO 22000 and provide you with practical tools for how to manage the risks. Read more…

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Management of allergens in the food industry – still a hot topic

By Guest Author on 17 September 2016

Managing allergens is not a topic that has gone out of date, it is still relevant and essential. We need to continue talking about it and implementing the appropriate controls for responsible management. This article reminds us of the fundamentals you should have in place

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10 Top Tips for Food Storage in Restaurants

By Food Focus on 13 November 2015

Proper food storage in restaurants is not just a matter of convenience; it is a critical aspect of ensuring food safety - so here are our top 10 tips!

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ERP systems bed down inspection and detection for food and beverage manufacturers

By SYSPRO Pty Ltd on 01 January 2015

Inspection and detection techniques are vital components of quality control processes employed in this industry and are important not only for mitigating the risk of product recalls, but for identifying and preventing risks and hazards throughout the production cycle.

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Precise measurement of air and product temperature

By Testo South Africa SANAS Calibration Lab JHB on 13 August 2000

Checking the correct temperature all along the cold chain is one of the basic measures for assuring quality and guaranteeing compliance with legal and internal standards, as temperature fluctuations are often the cause of spoiling or impaired quality when it comes to food.

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