Food Safety

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

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Experts assess potential of whole genome sequencing in food safety

By Guest Author on 23 January 2020

The scientific opinion by the panel on Biological Hazards covers use of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of foodborne pathogens. Cost/benefit analyses and technical recommendations on use of WGS and m

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Clean Hands, Safer Food

By PHT South Africa on 16 January 2020

Proper handwashing reduces the amount of germs on food workers’ hands, and so helps to prevent the spread of foodborne diseases. Find out more details on how...

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Making your ERP system work for food safety, supplier quality assurance, food fraud prevention and more

By SYSPRO Pty Ltd on 16 January 2020

As a successful food business in South Africa, you are obviously focused on your customer. You study the data to collect to uncover customer trends and market requirements to influence and underpin future product developments to ensure that your products meet the needs of your cu

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Hundreds ill in France after eating contaminated raw shellfish

By Guest Author on 15 January 2020

More than 650 people have fallen ill in France this past month after eating contaminated raw shellfish. Since the start of December 2019, Santé publique France has received 123 reports of collective food poisoning suspected to be linked to consumption of raw shellfish, mainly oys

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Food Safety Culture: How can you measure it?

By Guest Author on 08 January 2020

For Food Safety 2.0 the purpose has to come from within, knowing that everyone (food industry workers) assumes their share of responsibility to ensure that people don’t fall ill or die from consuming unsafe food. Responsible food workers have to do it every day, even when no one

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2020 Priorities: Sanitation, Automation and Brand Transparency in Supply Chain

By Guest Author on 07 January 2020

Within the retail sector, expect to see an uptick in brand transparency around supply chain information, safety programs and ingredient clarity. Read on for these and other expectations for 2020

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Cornell Develops Novel Food Safety Assessment Tool

By Guest Author on 19 December 2019

New research funded by the Frozen Food Foundation developed a modeling tool to assist the frozen food industry with understanding and managing listeriosis risks. The findings are published in the December 2019 issue of Journal of Food Protection.

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HACCP? HARPC? Why the alphabet soup and what does it mean for me?

By Guest Author on 11 December 2019

The differences between HACCP and HARPC and who is required to have such plans.

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Scientists Find Myoglobin Improves Cultured Meat

By Guest Author on 05 December 2019

A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture, and color of bovine muscle grown from cells in culture. This development...

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Food Safety: An Investment in Saving Human Lives

By Guest Author on 02 December 2019

The world’s first ever Food Safety Day was celebrated on June 07, 2019 by United Nations (UN) under the theme “Food Safety, Everyone’s Business”. Food professionals around the globe were delighted to see such a positive move. What triggered such a move?

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Three Ways to Thaw a Turkey

By Food Safety and Inspection Service (FSIS) on 28 November 2019

While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. Here are three ways to safely thaw your bird...

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Monitor Suppliers: audits or assessment?

By Guest Author on 15 November 2019

We all know that auditing is far from perfect and some even question its efficacy in evaluating the adequacy of food safety systems. According ISO 19011 – Guidelines for auditing management systems (in 2018 update) audit is as systematic, independent, and documented process for o

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Your Guide to Salmonella Serotyping

By SMT LABS Pty Ltd on 14 November 2019

Salmonellosis, caused by specific Salmonella strains, is a bacterial, enteric illness occurring in both humans and animals. There are currently four serotypes that are of importance for food safety (two required by legislation to be tested)

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Food Analysis Laboratories - An Ally for your ROI

By bioMérieux South Africa on 14 November 2019

Investing in food laboratories using advanced technologies for faster, more accurate, and efficient results brings a significant ROI to the operation of food companies. They are are an integral piece of the overall company portfolio.

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HACCP vs. HARPC: A Comparison

By Guest Author on 12 November 2019

HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.

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4 Steps to Food Safety

By Food Safety and Inspection Service (FSIS) on 05 November 2019

Did you know that 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also have long-term health consequences. Following the four simple steps - clean, separate, cook and, chill - bel

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Public Food Standards

By Guest Author on 05 November 2019

In 1995, a honey processing company was indicted on charges of adulterating industrial honey labeled “USDA Grade A” with corn syrup to increase profits. Ultimately, the jury found in favor of the honey processor, in part because there “weren’t enough regulations governing honey t

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Ecology of Listeria spp. and Listeria monocytogenes - Significance in Dairy Production

By Food Focus on 31 October 2019

The International Dairy Federation has published new guidance outlining additional actions that can be taken in the production process to minimise risk of Listeria contamination in dairy products.

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Are you getting the right “accredited” training to meet the requirements of R638?

By Wouter Conradie of NSF on 28 October 2019

By now you should know that R638 requires the person in charge is suitably qualified or otherwise adequately trained in the principles and practices of food safety and ...

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Know The Why of Food Safety and Become the #SLO

By Guest Author on 28 October 2019

Some days are difficult for us to wake up and do what we are supposed to do, again and again. The mission of a food safety professional is much more than verifying records or monitoring people. Nuno F. Soares introduces the SLO challenge to the food safety professionals...

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