Food Safety

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

274 Articles Found
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Importance of controlling foreign matter in food production

By Nuno F. Soares on 13 May 2019

Globalization of the food industry has allowed for a more expansive food network that allows for food products from distant areas to reach different parts of the world. Food production, consumption, transportation, and the entire food chain have changed...

The value of NSF registration for non-food compound products for the food industry

By Louis Munnick, CRC Industries (Pty) Ltd on 10 May 2019

Generally, maintenance teams in the food industry don’t always understand the value of using NSF food compound products that ensure their plant and equipment operates optimally and simultaneously reduce contamination risks.

Spicier and icier – what does the NEW R638 have to say about food temperature?

By Testo South Africa SANAS Calibration Lab JHB on 03 May 2019

In June of 2018, the General hygiene regulations for the storage and transport of food were updated. Some important changes were made to the temperature requirements and thus it is essential that we re-visit the importance of temperature control in your restaurant space.

Step Back and Assess Your Food Safety Culture

By Food Safety Tech on 25 April 2019

It can be hard to evaluate company culture when you’re immersed in it daily. Here’s a guide to help you take a step back and check in on your facility’s food safety culture.

Clean Labeling – Healthy Trend Or Sneaky Consumer Trap?

By Food Safety Exchange on 24 April 2019

Living a healthy lifestyle is becoming more important to many people. This is not only evident in everyday activities, but also in the foods people consume. In order to live a healthy life, particular care is taken to buy foods that are labeled as “clean”. At first, it just looke

Salmonella: It’s More Pervasive Than You May Think

By Quality Assurance & Food Safety Mag on 16 April 2019

How to detect, prevent, and control this broadly attributed pathogen...

Surviving The Storm

By Food Quality & Safety on 12 April 2019

In 2018, the U.S. experienced record heat waves, severe snow storms, deadly wildfires, and two devastating hurricanes, with weather disaster costs expected to top $155 billion when final figures are in.Not only are many of these events dangerous and destructive, but they can caus

Changes in the Food Safety Industry: Face Them or Ignore Them?

By Food Safety Tech on 11 April 2019

“A new era of smarter food safety is coming,” said Frank Yiannas, FDA’s deputy commissioner of food policy and response, at the GFSI Conference 2019 in Nice, France. He went on to explain, “a smarter food safety is people-led, FSMA-based and technology-enabled.” Afterwards, Yiann

Legionella - two birds with one stone

By Macleans Chimwenye on 04 April 2019

Listeriosis is not the only “L” word you should know about in the food industry. While we have been heavily focused on the consumers of our products, we also need to protect our employees. Fortunately, the controls you should have in place for your food safety management system c

Foodborne Illness - What You Need To Know

By Food Safety Exchange on 04 April 2019

Every year about 48 million people in the United States suffer from a foodborne illness. Most of the illnesses happen suddenly and last a short time. While most people recover on their own without treatment, foodborne illness still causes about 3,000 deaths in the US annually. ¹

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