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Food Safety

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

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Getting the product from A to B – Good Distribution Practices Part 1

By Linda Jackson on 17 September 2016

A lot of things can happen to food products between the processor’s shipping dock and the restaurant location’s back door or the food retailer’s receiving dock. Product can be physically damaged, temperature abused, exposed to unhygienic conditions and numerous other undesirable

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Three reasons you want a team for food safety

By Linda Jackson on 17 September 2016

ISO 22000 is unique in that it requires the establishment of a food safety team. Of course this is due to the inclusion of Codex Alimentarius HACCP principles. Codex recommends a multi disciplinary team that have product and process knowledge to be able to identify any hazards

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Innovation and Risk Management Part 1 - New Product Development

By Linda Jackson on 17 September 2016

A trip down any supermarket aisle will confirm the results of innovation in the food industry. More product choices, more convenience foods and novel packaging ideas. Some products may fail, some products strike it rich. It’s all a bit of a gamble, it’s all about taking the right

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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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