Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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Tiger Brands allowed to reopen Polokwane facility after listeria outbreak
By Bridget Day on 07 December 2018
Enterprise Polokwane has been issued a Certificate of Acceptability from the municipality's Environmental Health Department, permitting the factory to start production again.
Understanding chemical hazards in lubricants and other non-food compounds – Part 2
By Ulli Gerntholtz 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 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 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
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