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Processors & Manufacturers

Make sure you comply with the latest legal and customer requirements

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Gloves On or Gloves Off?

By Food Focus on 26 April 2022

Disposable gloves have become somewhat symbolic of food safety. However, gloves pose several concerns, and risks

Acrylamide: How safe are your products for consumers?

By Stellar Frisby on 01 April 2022

Although recognized in various industries where its effects on people are known, such as the tobacco industry, the presence of acrylamide in food was only discovered in 2002 when a group of Swedish researchers working on acrylamide exposure in working environments concluded that

What Makes UV Light a Good Choice for Disinfection?

By PHT South Africa on 13 August 2020

Keeping microbes out of your food production facility is a never-ending battle. But have you considered adding UV light to your arsenal? If not, here are some great reasons why you should consider it!

Webinar | Food Focus chats to the National Contract Cleaners Association

By Food Focus on 14 July 2020

Friday Fundamentals - Food Focus chatted to the National Contract Cleaners Association about COVID 19 and cleaning

Webinar | An update on the processed meat legislation with Hahn & Hahn

By Janusz Luterek of Hahn & Hahn SA (Pty) Ltd on 13 May 2020

There has been a lot of change in the legal landscape in South Africa for processed meat products, with new compositional and food safety requirements promulgated since the Listeriosis outbreak. Today we have an expert sharing the facts with us.

COVID-19 in the Food Industry: So Many Questions

By Guest Author 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 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.

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 Guest Author 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 Guest Author 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 Guest Author 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.