Food Safety

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

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EU plans specific hygiene rules for insects used in food

By Guest Author on 04 February 2019

The European Commission is planning to introduce hygiene rules for insects for human consumption. Regulation (EC) No 853/2004 sets rules on the hygiene of food of animal origin for businesses. The draft act proposes to add a section on insects...

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6 steps to manage water quality in the food industry

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.

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What 2018 taught us – Notable outbreaks and risks you should prepare for in 2019

By 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.

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How to keep rats out of your salad bar

By 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.

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Filthy Flies Can Put Your Operations at Risk

By 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

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Food Safety Vs. Blockchain: Who Wins?

By 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

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Food Safety and Packaging: How to Keep Up With Consumer Concerns

By 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

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A Sample of Salmonella Sicknesses at Restaurants and Deli’s

By 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

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Food Control Queries - Who to contact at the Department of Health

By 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.

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Food safety for your employees – is your canteen R638 ready?

By 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

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Two research projects shed light on Listeria

By 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.

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Safety in your kitchen

By 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

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Controlling Salmonella in your restaurant

By 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.

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Current food systems may not be ready for the future

By 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

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Catch the Food Safety Culture Bug: How to Influence Others

By Guest Author on 03 December 2018

To create a safer food supply, companies should leverage the notion that human behavior is contagious.

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Food Safety Culture Presentations

By 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.

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Understanding chemical hazards in lubricants and other non-food compounds – Part 2

By Ulli Gerntholtz of NSF on 30 November 2018

Implementing HACCP in processed meat products - it’s not just about Listeria

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UV-C disinfects effectively and delivers the added level of protection

By 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?

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Webinar | Will your nonfood chemicals pass an audit?

By 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

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Understanding chemical hazards in lubricants and other non-food compounds – Part 1

By 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)

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