Food Safety

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

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By Linda Jackson on 08 February 2021

Join Adele Krogh and Linda Jackson and view the recording of the launch of Friday Food Safety Fundamentals.

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WEBINAR | Cannabis infused foods - a legal update and perspective

By Food Focus on 05 February 2021

View the recording of this webinar: As the haze of 2020 leaves us, it is a good time to refresh our memories on the current status of the new legislation for the use of cannabis in foods. We chatted to Janusz Luterek about this. While we had him on the line, we chat about the le

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Preparing for Your First Remote Audit? Everything You Should Know

By Guest Author on 22 January 2021

From understanding the concept and its benefits to tips for working with remote auditors, here’s a step-by-step guide to the process.

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Cost of quality

By Linda Jackson on 20 January 2021

Costs incurred from activities intended to keep failures to a minimum. These can include, but are not limited to, the following:

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The Ultimate All-Meat Doneness Guide (With Times And Temperatures)

By Guest Author on 13 January 2021

Cooking meat on the grill is one of life’s top-tier satisfactions. Not only is it fun and absorbing to do, the results, if you get them right, enhance your day, your week, even your life as a whole. The perfect cut, perfectly cooked, is the stuff of legend.

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SANAS issues guidance on the transition arrangements for SANS 10330:2020

By Linda Jackson on 08 January 2021

On the 5th February 2020, the SABS Technical Committee, SABS TC 034/SC17 approved the publication of SANS 10330:2020 Edition 3 on Food safety management ― Requirements for a food safety system based on prerequisite programmes and Hazard Analysis and Critical Control Point (HACCP)

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How to make sure you know exactly what is going on in your thermal processes for food safety

By Testo South Africa SANAS Calibration Lab JHB on 10 December 2020

We use processes in the food industry to enhance the quality and safety of processed foodstuffs. For these processes to be effective, they have to operate within critical limits.

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How can I make my food safety training more effective?

By Linda Jackson on 01 December 2020

How can I make my food safety training more effective?

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FDA joins with groups in another study about the contamination of leafy greens

By Guest Author on 26 November 2020

On the heels on multiple outbreaks this past year and currently amid three mystery outbreaks, the FDA along with growers, researchers and other entities in California have announced a multi-year study to enhance food safety through a better understanding of human pathogens in the

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Researchers Explore Produce Distribution Centers as Contamination Sources

By Guest Author on 25 November 2020

The Center for Produce Safety is funding a study that examines the environmental microbial risks linked with vented produce in distribution centers.

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Research records rise in global concern about food safety

By Guest Author on 25 November 2020

An annual survey has recorded an increase in global anxiety about food safety and future food supplies. The U.S. was one of nine countries involved in the research.

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Researchers warn about Brucella risk from unpasteurised, raw milk

By Guest Author on 24 November 2020

Scientists have warned about the risk of Brucella outbreaks linked to unpasteurised milk in China.

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Food safety culture – now an audit requirement BUT proceed with caution

By Linda Jackson on 12 November 2020

Foundation FSSC 22000 has published Version 5.1 - bringing it in line with the GFSI requirements of multi-site certification, product design & development, and food safety culture.

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EU project uses phages to tackle Campylobacter in poultry

By Guest Author on 10 November 2020

A European project has developed a way to help with the biocontrol of Campylobacter and reduce its prevalence in the poultry sector.

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WEBINAR | CRC - Making parts washing in the food industry safer

By Louis Munnick of CRC Industries (Pty) Ltd on 30 October 2020

Making parts washing in the food industry safer for employees, safer for the environment and a sustainable business investment.Make sure you register to see for yourself how this product works and have all your questions answered in this interactive Talk Shop moderated by Linda J

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Part Four - Tips for Working with Remote Auditors : Part 3

By Guest Author on 25 October 2020

As new technologies and work methods make their way into the food industry, companies have the option to step away from traditional in-person auditing processes and switch to a remote audit.

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Assessing your business for a remote audit : Part 2

By Guest Author on 23 October 2020

Without a COVID-19 pandemic end date, stricter plant visitation limitations will remain in place, making it difficult to plan for the next in-person audit. Advances in software have made remote auditing a viable alternative to onsite visits, allowing...

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Stay compliant with remote auditing : Part 1

By Guest Author on 22 October 2020

In part one of this four-part series with SafetyChain Software, Food Safety News explores the role of remote auditing during the COVID-19 era.

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Climate change and heavy metal contamination of food

By Linda Jackson on 21 October 2020

It is clear that food security has been highlighted by the current COVID 19 pandemic with supply chain disruptions, the impact of the economic slowdown resulting in millions of people going below the breadline and becoming food insecure.

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World Food Day

By Linda Jackson on 16 October 2020

World Food Day is an international day celebrated every year worldwide on 16 October to commemorate the date of the founding of the United Nations Food and Agriculture Organization in 1945.

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