Processors & Manufacturers
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COVID-19 in the Food Industry: So Many Questions
By Food Safety Tech on
02 April 2020
Understanding best practices and keeping employees safe have been a top concern during the coronavirus pandemic.
Packaging and labelling trends you need to be aware of in 2020
By on
13 January 2020
While 2019 saw the launch of naked fruit and veggies in some retail outlets, 2020 trends for packaging and labelling have seen predictions such as Smart Packaging, Transparent and clear labelling, 100% recyclable materials, edible packaging, minimalism and increased portability.
Cornell Develops Novel Food Safety Assessment Tool
By Food Safety Magazine 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.
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.
Your Microbiology Testing Guide
By SMT Labs Pty Ltd on
09 September 2019
As a testing laboratory, we often get asked the question: What should I test for? Although there is legislation and guidelines that specific industries should adhere to, there are also basic guidelines to help you ensure that your product and facility complies with good hygiene a
Combined List of Acts, Regulations And Standards Relating to Food Safety and Quality Aspects of Milk and Other Dairy Products
By Dairy Standard Agency on
04 September 2019
The Dairy Standards Agency has updated their combined list of legislation and standards applicable to milk and dairy products for the South African industry.
10 Documents You Need When Applying for a Certificate of Acceptability
By Adele Krogh on
26 July 2019
Here are some of the examples of supporting documentation which the EHP might require from you when applying for a Certificate of Acceptability. It's better to be prepared!
Important parameters to measure for meat processors
By Testo South Africa SANAS Calibration Lab JHB on
19 July 2019
The challenges meat processors face have increased in the past years: regulations, documentation, hygiene checks, official assessments, operative self-checks, HACCP system - the requirements have been drastically tightened.
8 Things to Consider When Designing Food Processing Plants | EBOOK
By on
18 July 2019
8 Things to Consider When Designing Food Processing Plants for Optimum Hygiene and Food Safety - Download the EBook now.
Warehousing and distribution the moving link in the food chain
By Doug Hunter of Syspro on
24 June 2019
So, what does it take to be a reputable distributor who is dedicated to and consistently apply food safety best practices throughout their operations — from truck to warehouse to delivery
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
BRC Issue 8 - What is in store
By Ulli Gerntholtz of NSF on
25 October 2018
The British retail consortium (BRC) food safety standard is one of the oldest and most widely used retail food safety standards. The latest revision (Issue 8) was published August 2018 and this article outlines the most important changes you should implement as soon as possible.
Inadequate Cooking and Handling Partly to Blame for Persistent Salmonella Illnesses in Canada
By Food Safety Magazine on
19 September 2018
Over the past 16 months, the Public Health Agency of Canada (PHAC) reports that health officials in Canada have identified hundreds of laboratory-confirmed human illnesses associated with...
How to Survive Your Worst Food Safety Nightmare
By Food Quality & Safety on
10 September 2018
Bad news travels faster than a Salmonella outbreak on the 4th of July. That’s why when a food safety crisis hits, or any situation that challenges the safety or quality of your product, it’s essential to respond immediately.
Harmonizing Produce Safety Standards Relieves Audit Fatigue
By Food Quality & Safety on
22 July 2018
The USDA and FDA on June 5 aligned the USDA Harmonized GAP audit with the FDA’s Produce Safety Rule to both streamline audits for farmers and assure them that private audits are consistent with federal produce safety rules.
International registration for your cleaning products now a reality in South Africa.
By Ulli Gerntholtz of NSF on
18 July 2018
Ever wonder if the cleaners you are using in your food or production facility are safe? This article will help you understand what to look for when sourcing chemicals. We explain product registration (how it works and why it is an important component of a food safety program), th
Food Fraud Requires Companies to Think Like a Criminal
By Food Safety Tech on
21 May 2018
Mitigating the risk requires implementing control measures and establishing traceability systems.
Recalls, emotions and customer requirements
By Rika Le Roux Kemp on
27 March 2018
In some situations in life we have a fight or flight reaction - even in business and our professional life. And then there is the Listeriosis saga in our industry. Interesting times. We want to protect our end consumer and brand name at nearly all costs... so we recall.
Keeping Listeria out of your production facility
By Rika Le Roux Kemp on
15 February 2018
With the Listeriosis break out being a world record in terms of numbers reported, we as food professionals need to proactive. Ready to eat foods have been named as a high risk, but we should all be doing whatever we can to ensure we manage the risks in all facilities, to the bes
Sanitary Design of Food Equipment
By Quality Assurance & Food Safety Mag on
12 February 2018
Have you ever asked yourself: How do I clean this equipment? How did this equipment get here? Does my boss know how much time it takes to clean and sanitize this equipment properly? Do engineers understand the food safety risk?
Risk-Based Thinking
By ISO Update on
06 December 2017
Mastering risk-based thinking will allow any organization to fully understand their current situation, identify risks and opportunities and effectively manage them. Risk-based thinking refers to thinking ahead of a situation ....
The Benefits of Integrated Management Systems
By ISO Update on
05 December 2017
There comes a point in the development of many organisations when they need to obtain some form of certification, and for the majority they will probably implement a management system for either Quality or Health & Safety. There then follows...
How to give your thermometer a health check
By Linda Jackson on
20 November 2017
Did you know you need to test your thermometer’s temperature? Seems a strange concept when the purpose of the instrument is to measure temperature, but the point is to verify that your thermometer is maintaining temperatures between regular calibrations.
Zoning to manage chemical hazards in your food facility
By Linda Jackson on
13 November 2017
Managing cross contamination is a foundation principle in an effective food safety management system. Chemical products can cause cross contamination, but zoning principles can help resolve this.
Preventive maintenance and pest control the missing link?
By Linda Jackson on
02 November 2017
Pests in food retail, processing and distribution facilities are not just nuisances; they can lead to significant product loss, regulatory action and a public relations nightmare. Use this checklist to make sure you are properly protected.
How do I get a Certificate of Acceptability - COA?
By Linda Jackson on
30 October 2017
So, you want to start a food business? A business licence is generally required for businesses that need to comply with health and safety regulations. Here are some guideline for obtaining your COA.
Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 5
By Quality Assurance & Food Safety Mag on
25 October 2017
Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications
Draft standards for public enquiry - SANS 10049
By Food Focus on
17 October 2017
SANS 10049 (SABS 049) (2017-10-10)
SANS 10049 - the long awaited revision is now available as a draft standard for public comment. Please comment - we need a national standard that will work!!!
Planning your Health, Safety and Environment file
By Mike Morrison on
17 October 2017
One of the banes in the lives of contractors and people employing contractors is the “Health, Safety and Environment file” that the law requires. This file is a legal agreement between the contractor and the customer. It is called a “File” because the paper required will not fit
Are You Producing an RTE Food … and Don't Realize It?
By The Acheson Group on
12 October 2017
Flour has never been considered to be a ready-to-eat (RTE) food. It is not treated as such in the field, in production, or at the consumer's home. But with the regular flow of recalls caused by consumer consumption of raw flour, that may be about to change.
What you should know about Food Grade Chemicals
By on
06 October 2017
We caught up with Louis Munnik of CRC Industries, to discover what the food industry needs to know about using industrial chemicals and lubricants in their food facility. Find out about the risks and the benefits, food grade status, and more.
Hazards and Risk Assessments | Part 2
By Mike Morrison on
02 October 2017
This article is the second in a series on Hazard and Risk Assessments, and addresses the requirements of a contractor’s Health and Safety file, which is legally required when a contractor works on a customer’s site.
Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 4
By Quality Assurance & Food Safety Mag on
27 September 2017
Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications
Hazards and Risk Assessments | Part 1
By Mike Morrison on
24 September 2017
This article addresses the requirements of a contractor’s Health and Safety file, which is legally required when a contractor works on a customer’s site. I will describe the Hazard and Risk Assessment process, but you can use the same format for the Environmental Aspects and ...
Does the food industry need ISO 9001?
By Linda Jackson on
22 August 2017
Why do we need ISO 9001? Doesn’t FSSC 22000 replace ISO 9001 in the food industry? Why do I need to maintain two certifications? If you have asked yourself any of these questions, this article discusses the answers.
Protecting your maintenance crew in a food facility
By Linda Jackson on
21 August 2017
Maintenance is a workplace activities that can affect health and safety not only of the workers directly involved, but also of other workers if safe procedures are not followed. When we consider health and safety hazards in a food facility we often only think about the production
Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 3
By Quality Assurance & Food Safety Mag on
17 August 2017
Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications
Cleaning chemicals safety checklist - avoiding accidents
By Linda Jackson on
16 August 2017
Looking for a safety checklist for cleaning chemicals, that will help you and your staff handle them safely to avoid unnecessary accidents? This will help.
Interview questions for your pest control provider
By Linda Jackson on
14 August 2017
Engaging with a pest control provider is the same as engaging with any other professional service provider. You need to do your homework. Don’t rush into it. Ask a few companies for information and check out trade references.Your checklist should include the following considerati
Using technology as your due diligence defence
By Linda Jackson on
02 August 2017
It only takes one slip to cause a food safety problem and your ability to show you’ve done everything within your power to be safe may be your only defence. Using technology can be a cost-effective solution to ensure you have all the right records to prove due diligence
Hepatitis A and the Food Industry
By Linda Jackson on
28 July 2017
Frozen tuna recalled due to hepatitis A | Another frozen berry recall over Hepatitis A fear | Scallops recalled after hundreds of people contract hepatitis A. Alarming headlines like these are a stark reminder of the need for an international focus on this preventable disease
Modern Change Management: Planning for Environmental Compliance
By EHS Today on
27 July 2017
A comprehensive management of change process is critical to ensuring efficient and effective facility upgrades, expansions or process improvements.
Safety Maturity: 3 Crucial Elements of Best-in-Class Safety - Part 4
By EHS Today on
18 July 2017
It's important for manufacturers to have a solid understanding of their safety technologies and techniques. Companies can do this by determining which of the following categories they best fit into, in part 4 of this article series.
APS inspections now a reality, whether we like it or not!
By Linda Jackson on
12 July 2017
Late last year the Department of Agriculture, Forestry and Fisheries (DAFF) announced the designation of the first two assignees for local and import inspections pertaining to fresh produce, grain and its related products. According to DAFF...
Safety Maturity: 3 Crucial Elements of Best-in-Class Safety - Part 3
By EHS Today on
10 July 2017
In part 3 of this article we look at one of the significant challenges for manufacturers - determining how to bridge the disconnect between engineering and EHS. Often, the larger the company, the larger the gulf is between these two groups.
Raw Materials: Selection, Specifications, Certificate of Analysis Part 2
By Quality Assurance & Food Safety Mag on
07 July 2017
Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications (contribute to the functionality and quality of your
Factors to Consider in Choosing a Testing Laboratory
By Quality Assurance & Food Safety Mag on
03 July 2017
Choosing an analytical testing laboratory or the type of test methods to confirm or identify the condition of a food or beverage product is not an easy task. Decisions need to be made on the types of testing that are appropriate or necessary; whether to perform the testing onesel
Raw Materials: Selection, Specifications, Certificate of Analysis Part 1
By Quality Assurance & Food Safety Mag on
30 June 2017
Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications (contribute to the functionality and quality of your
Safety Maturity: 3 Crucial Elements of Best-in-Class Safety - Part 1
By EHS Today on
27 June 2017
Find out how your company measures up when it comes to safety.The human cost of occupational accidents is vast. Worker safety is a fundamental human need and requirement in industrial settings. It protects workers, prevents unnecessary downtime and satisfies standards compliance.
Small supplier special Getting to grips with the CGCSA-GFSI Global markets programme
By Linda Jackson on
21 June 2017
The Global Markets Programme, an initiative of the Global Food Safety Initiative (GFSI), is a capacity building programme specifically designed for small and/or less developed businesses. This programme was also adopted by the CGCSA in collaboration with participating South Afric
What are Ten Common Ways to Improve Your QMS
By ISO Update on
19 June 2017
For any QMS to improve, it is essential that everyone is committed to seeking problems, evaluating efficiency and effectiveness of processes and implementing better and improved ideas. Management should be the first to make this commitment and if management “walks the talk” then
What should a Quality Control Manager be doing?
By Linda Jackson on
14 June 2017
A recent discussion prompted a thorough investigation of the differences between quality control and quality assurance. According to the American Society for Quality, Quality assurance and quality control are two aspects of quality management
Personal Hygiene: A Basic Prerequisite Program for Ensuring Food Safety
By Food Safety Magazine on
09 June 2017
Personal hygiene is (or should be) an integral part of the food quality and safety for each and every food processor.
Scheduled downtime
By Quality Assurance & Food Safety Mag on
08 June 2017
Equipment breakdowns seem to happen at the worst of times, usually delaying customer orders. When they do occur, there is a rush to be back in production quickly, sometimes with temporary repairs. But without downtime, cleaning of food-contact surfaces is just not possible and cr
The Cost of Pollution: 1.7 Million Children Dead Each Year
By EHS Today on
26 May 2017
Every year, environmental risks – such as indoor and outdoor air pollution, secondhand smoke, unsafe water, lack of sanitation and inadequate hygiene – take the lives of 1.7 million children under age 5, say two new reports from the World Health Organization (WHO)
Exploring Quality Control and Quality Assurance
By ISO Update on
26 May 2017
Quality Control and Quality Assurance are both aspects of an organization’s quality management system (QMS), and even though they are closely related concepts, they are different in many ways. Understanding their differences is fundamental for any organization to effectively mana
The do’s and don’ts of food plant personal hygiene practices
By Food Safety Magazine on
25 May 2017
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials
Is Your Sanitation Program Starting on the Right Foot?
By Food Quality & Safety on
17 May 2017
Cross-contamination can occur at any point in the food production process, making it imperative for processing facilities to be proactive in preventing pathogens from entering and spreading throughout the facility. Often overlooked, cross-contamination from footwear can come from
Enforcement of the Agricultural Product Standards Act
By Linda Jackson on
17 May 2017
So how do you know the grade of the apple you are munching on? Or the steak you enjoyed last night? Did you pay a fair price for the quality of the product you were sold? Well, that’s how the Agricultural Product standards Act protects you as a consumer.
Cleaning Compendium
By Linda Jackson on
16 May 2017
I have recently being doing a lot of cleaning at food facilities. It’s a long story….but I have learnt a few valuable lessons in the process. It’s one thing to make the audit finding another thing completely to take the corrective action. I have done a lot of research recently to
Listeria hysteria
By Linda Jackson on
15 May 2017
There was a great response to our recent article on Listeria. Needless to say it has been a very topical issue in the last two months. We have done a lot of research on how to eradicate the problem and have come across some great resources to share with you.
A uniform approach to HACCP
By Food Quality & Safety on
11 May 2017
Under HACCP, it is every manufacturer’s prerogative to rank the severity of the physical, chemical and microbial dangers in a process. While uniforms and garments are not likely the weakest link for a business in which food safety is imperative, operators should recognize the ris
Assuring Water Quality and Safety in Food Processing (Part 4)
By Food Safety Magazine on
10 May 2017
Most people take water for granted. But it is a valuable asset, particularly within the food processing industry and Part 4 of this article considers how to interpret your water quality results
The risk of biofilms to the food processing industry (Part 2)
By iTram Higiene on
05 May 2017
Biofilms represent a significant hygiene risk to the food processing industry. In Part 2 of this article we will look at Biofilm Detection and Treatment
Compressed air in the food industry (Part 2)
By Pieter de Waal on
03 May 2017
The burning question being, can one get clean air ? The short answer is yes. But there is a but, first ‘clean’ must be specified and then the cost must be considered. Part 2 of this article looks at contaminants and offers some technical tips
Assuring Water Quality and Safety in Food Processing (Part 3)
By Food Safety Magazine on
03 May 2017
How ice is manufactured, stored and used is another issue that should be part of a processor’s water management program. There is a sense that plant workers and their managers believe that frozen water cannot be a source of contamination.
Compressed air in the food industry (Part 1)
By Pieter de Waal on
25 April 2017
The burning question is this - can one get clean air ? The short answer is yes, however, there is a also a "but". Firstly, 'clean' must be specified and then the cost must be considered. The questions normally start when people find out there's oil in compressed air
The risk of biofilms to the food processing industry (Part 1)
By iTram Higiene on
24 April 2017
Biofilms represent a significant hygiene risk to the food processing industry. They are colonies of different types of microorganisms covered in a protective polymer coat; this is a natural barrier that protects against heat, mechanical damage, disinfectants and desiccation
Assuring Water Quality and Safety in Food Processing (Part 2)
By Food Safety Magazine on
19 April 2017
Most people take water for granted. In the United States, Japan and in Western Europe, all that an individual needs to do is turn on the tap at any time in the day or night to get clean, potable water. Part 2 of this article considers the uses of water.
Top Five Tips to Ensure Effective Procedures in Your QMS
By ISO Update on
19 April 2017
The ISO 9001 quality management system requires for organizations to write different procedures to prevent non-conformances and to guaranty that specific jobs and processes are carried out correctly. Here are some tips for writing effective procedures
Supporting a Culture of Caring Can Reduce Injuries and Costs, Improve Performance
By EHS Today on
18 April 2017
A senior vice president at an insurance company who is an expert in workers’ compensation insurance shares ways clients have reduced injuries, improved morale, saved money and increased production
Stellenbosch University researchers develop easy method to detect SA honey fraud
By Foodstuff South Africa on
05 April 2017
How does the industry fight back against food fraud? Well, food scientists and researchers from Stellenbosch University (SU) and the Sapienza University of Rome have developed a quick and user-friendly method to detect whether the honey in question is the real thing or not.
See, hear, and speak no evil ... are you guilty?
By Quality Assurance & Food Safety Mag on
04 April 2017
Are we guilty of seeing, hearing and speaking no evil in our daily lives as quality and food safety leaders? Instead of wearing blinders, earplugs, and muzzles (figuratively or literally), we need to be doing everything we can to build our relationships with company executives as
Listeria, what should I know?
By Michele Pietersen on
03 April 2017
Over 80 years ago, L. monocytogenes was recognized as an animal pathogen that was widespread in nature, in soil, decaying vegetation and the bowels of many mammals. But in 1983 the first human outbreak was reported in Canada, proving that indirect transmission from animals to hu
Assuring Water Quality and Safety in Food Processing (Part 1)
By Food Safety Magazine on
29 March 2017
Most people take water for granted. In the United States, Japan and in Western Europe, all that an individual needs to do is turn on the tap at any time in the day or night to get clean, potable water. Water is used for drinking, cooking, washing and myriad other tasks.
Food Fraud on the Rise
By Food Quality & Safety on
29 March 2017
“While food fraud has been around for centuries, with a handful of notorious cases well-documented, we suspect that what we know about the topic is just the tip of the iceberg,” said Jeffrey Moore, senior scientific liaison for the USP.
Have you checked your water quality lately?
By Linda Jackson on
16 March 2017
If you have been watching the Vaal dam levels you would have seen the amazing change over the last few months from severe water restrictions to possibly too much water. The recent drought should have brought about significant water savings in your facility, but just because these
Preventive Maintenance: An Essential Prerequisite for Food Safety Part 3
By Food Safety Magazine on
16 March 2017
In this final part of our series on preventive maintenance, the importance of accurate records is discussed. A software programme can definitely assist but don’t jump to that before your paper system is working for you. Listen to the paper – it provides valuable information to al
FSSC 22000 version 4: The main changes you should know
By Nuno F. Soares on
09 March 2017
Food safety schemes such as FSSC 22000 have become an absolute necessity for food business operators. Many of them have taken up voluntary food safety certification not only to protect their consumers but also to comply with regulations, standards and customer requirements.
Preventive Maintenance: An Essential Prerequisite for Food Safety Part 2
By Food Safety Magazine on
22 February 2017
In this article, we discuss the necessary paperwork in a maintenance department. Having procedures helps with employees training. Although you may have a qualified artisan, food industry experience can be lacking and therefore important aspects should be specified. A tip – use pi
Tackling the food waste challenge with technology
By Wayne Visser on
22 February 2017
Innovation in packaging and refrigeration can reduce waste – as can changes in behaviour. The challenges of the 21st century will stretch our collective capacity for innovation like never before. Take food security...
Preventive Maintenance: An Essential Prerequisite for Food Safety Part 1
By Food Safety Magazine on
16 February 2017
There is often a struggle between the food safety/quality department and maintenance. This series of articles is to provide background and practical solutions to assist both parties to find common ground.
Top 5 Areas to Cover When Assessing Supply Chain Risk Factors
By Integration Point on
16 February 2017
Have you identified and assessed all the risks in your supply chain? Knowing the key areas to evaluate for each of your suppliers can make this an easier and less time-consuming process. Here are the five key areas to cover when assessing the risk factors in your supply chain.
The Basics of Lockout/Tagout Compliance - Part 2
By EHS Today on
03 February 2017
In part 2 of this two-part series about lockout/tagout compliance, the author examines the importance of lockout/tagout and the components of an effective program.
Are your employees spending too much time on smoke breaks?
By FSP Business on
03 February 2017
Many employers who allow smoking in the workplace often complain about the amount of productivity that's lost because of the frequent smoke breaks employees take. Here are five tips you can use to control the smoke breaks your employee takes.
How to pass a customer audit
By Linda Jackson on
01 February 2017
You are a supplier to retail… or you are intending on becoming one. You need survival tips for the audit that is looming. Well here we go!
Managing your compliance records according to legislation
By Linda Jackson on
01 February 2017
Have you ever wondered how long your need to keep your compliance records? We have put together some guidelines according to legislation - so make sure you tick the boxes!
ISO 9001 - So where are you in your transition?
By Linda Jackson on
01 February 2017
We have had the new version of ISO 9001 for well over a year, which means it is no longer new! So where are you in the transition process – hopefully you have a plan? If not, this article offers some suggestions for 2017. (Bottom line: You have a three-year transition period!)
HACCP is Basic
By Rika Le Roux Kemp on
26 January 2017
Why food safety you may ask? Well, we can explain the urgency and motivation for food safety management systems (FSMS) very easily - it's a matter of life and death. We need food manufacturers as well as regulatory authorities to plan and regulate the food safety of food products
The Basics of Lockout/Tagout Compliance - Part 1
By EHS Today on
26 January 2017
In part 1 of a two-part series about lockout/tagout compliance, the author examines the importance of lockout/tagout and the components of an effective program.
Lockout/tagout Programs falling short in Food Industry
By EHS Today on
17 January 2017
Although this article highlights statistics from the USA, the concerns are valid in the South African food industry too. This should make you think and having you reaching for your safety file to ensure you have a lock out procedure.
ISO 9001:2015: Avoiding nonconformities during the transition
By Quality Digest on
06 December 2016
The anticipated release later this year of the revised version of ISO 9001:2015—“Quality management systems—Requirements,” has many organizations asking what the revision will mean for them.
What's in your safety file?
By Linda Jackson on
05 December 2016
What information do you need in your safety file? Here’s a handy checklist developed by the experts
OHS Systems - Why on earth do we need them?
By Linda Jackson on
28 November 2016
If you read our article on the documentation you should have enough in place to demonstrate due diligence and compliance with the Occupational Health and Safety Act, and you might be wondering why on earth would you need to do anything more, but ...
Mushroom Legislation
By Linda Jackson on
16 November 2016
Discover the legislation that related to mushroom growing, canning, slicing, packing and exporting in South Africa.
Diabetes Toolbox Talk
By Yvette Montalbano on
14 November 2016
This month is national diabetes month. Need a toolbox talk to highlight the seriousness of the condition at work? Here we go.
10 Steps to health and safety - Part 2
By Linda Jackson on
08 November 2016
In the first part of this article we helped you with identifying risks and training your employees. Learn more in the next 5 steps.
R1086 Regulations relating to Sterilising Plants
By Linda Jackson on
04 November 2016
Regulation No. R. 1086 of 3 November 2006 REGULATIONS RELATING TO STERILISING PLANTS, under the FERTILIZERS, FARM FEEDS, AGRICULTURAL REMEDIES AND STOCK REMEDIES ACT, 1947 (ACT NO. 36 OF 1947) deals with the feed and food safety aspects. for rendering facilities.
Rendering Facilities - there’s legislation for cleaning the back end?
By Linda Jackson on
04 November 2016
Most rendering plants are considered the orphan of the abattoir – a place where angels fear to tread. During a recent HACCP audit in one such facility, I was surprised to discover a very comprehensive regulation dealing specifically with this often-forgotten department. Even if y
A guide to health and safety in the manufacturing sector
By Linda Jackson on
31 October 2016
Whether you are processing milk into cheese or manufacturing chocolate pudding, your work environment includes a host of hazardous equipment such as man eating mixers, finger chopping bowl cutters and more knives than a second grade karate movie. The Department of labour’s views
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