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Processors & Manufacturers

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Compressed air in the food industry (Part 1)

By Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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 hum

Assuring Water Quality and Safety in Food Processing (Part 1)

By Guest Author 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 Guest Author 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.

Preventive Maintenance: An Essential Prerequisite for Food Safety Part 3

By Guest Author 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

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

FSSC 22000 version 4: The main changes you should know

By Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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.

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