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Food Safety

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

341 Articles Found
Displaying Page 1 - Records 1 to 100

Food Grade Lubricants what to use and what to avoid

By Louis Munnick of CRC Industries (Pty) Ltd on 06 April 2020

During the past ten years companies have become much more aware of the type of lubricants and other nonfood compounds that are used in the plant. From a South African context, the awareness about nonfood compounds is driven by the Food Safety initiative, ISO food safety Standards

Traceability in the food industry why are we not doing this?

By SYSPRO Pty Ltd on 06 April 2020

The mandatory requirement for a traceability system was introduced into our legal framework in the food industry in 2018 when R638 REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS, a regulation under the FOODSTUFFS, C

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.

Ring, Ring, Ring: COVID-19? Beware Your Filthy Cell Phone

By Food Safety Tech on 30 March 2020

Your smartphone may be transmitting more than a call. Dirty texting doesn’t make for safe food handling.

Food safety for the young at heart

By Linda Jackson on 30 March 2020

One of the privileges of growing older is eating whatever you want right? Well, while this may be our attitude to life, it is unfortunate that we actually need to be more careful.

Safe dairy processing and the Covid-19 virus

By Dairy Standard Agency on 30 March 2020

In view of the current COVID-19 virus outbreak herewith for your information guidelines regarding food safety during the handling and processing of milk and other dairy products.

Food Control During Lock Down

By Penny Campbell, Director Food Control on 30 March 2020

Ms. Penny Campbell, the Director of Food Control, Department of Health shares how government is operating/should be operating so that issues relating to Food SAFETY are clear during the COVID0-19 outbreak.

Employee Movement during COVID-19 Template

By Food Focus on 27 March 2020

AFMA have kindly shared the template relating to the movement of employees. Please feel free to use this.

The 2019-nCoV Coronavirus Is Not a Food Supply Threat

By Food Safety Magazine on 18 March 2020

China has a real public health crisis with the ongoing novel coronavirus (2019-nCoV) outbreak. The outbreak has become an epidemic, having spread quickly across many parts of China. The U.S. Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO)

The fight against Listeria in frozen food

By New Food Magazine on 18 March 2020

Frozen food manufactures are addressing some unique food safety challenges, which the American Frozen Food Safety Institute (AFFI) is actively championing through research, education and best practices. Dr Sanjay Gummalla, AFFI’s Senior Vice President of Scientific Affairs, tells

Food Scientists Reduce Time off Salmonella Identification Process

By Quality Assurance & Food Safety Mag on 18 March 2020

Researchers have developed a method for completing whole-genome sequencing to determine salmonella serotypes in just two hours and the whole identification process within eight hours.

Are You Taking “Real Action” Today for a Sustainable Tomorrow?

By Quality Assurance & Food Safety Mag on 18 March 2020

When mention is made of greenhouse gas (GHG) emissions, most people’s first thoughts are of the burning of fossil fuels for electricity, heat, and transportation. While these are the top sources of emissions, GHGs from agricultural livestock and crop production are a significant,

Advice for food businesses on Coronavirus disease (COVID-19)

By Food Safety and Inspection Service (FSIS) on 18 March 2020

On Thursday, 12 March 2020, the Department of Health (DoH), alongside The National Institute of Communicable Diseases (NICD) and GCIS hosted a COVID-19 dialogue session. The purpose of the engagement was to update business on government’s plans around containment of COVID-19, to

NICD COVID-19 UPDATE | 18 March

By National Institute for Communicable Diseases (NICD) on 18 March 2020

Coronavirus disease 2019 (COVID-19) - Situation Report - 57

NICD COVID-19 UPDATE | confirmed Cases (116) | 18 March

By National Institute for Communicable Diseases (NICD) on 18 March 2020

Dr Zweli Mkhize confirms 116 more Coronavirus COVID-19 cases in South Africa. We wish to inform all South Africans that as of this morning, 18 March 2020, South Africa now has 116 confirmed cases of COVID-19. This means that there has been an increase of 31 new cases from yesterd

NICD COVID-19 UPDATE | 17 March

By National Institute for Communicable Diseases (NICD) on 18 March 2020

The Department of Employment and Labour has appealed to employers to use the prescriptions of the Occupational Health and Safety (OHS) Act of 1993 in governing workplaces in relation to Coronavirus Disease 2019 COVID–19. The OHS read with the Hazardous Biological Agents Regulati

Researchers boost Bacillus cereus knowledge

By Food Safety News on 12 March 2020

Scientists from an Australian university have discovered another toxin used by Bacillus cereus, which can infect cells, even when the body has fought off others

Researchers turn to air sampling to detect Campylobacter in chicken flocks

By Food Safety News on 12 March 2020

A project led by the National Food Institute, Technical University of Denmark, has developed a test method to improve the likelihood of identifying Campylobacter-positive chicken flocks.

How to communicate with consumers about food safety

By Food Safety News on 11 March 2020

“Trust is the most important intangible aspect of any company,” Charlie Arnot, CEO of the Center for Food Integrity said at this year’s Global Food Safety Initiative (GFSI) conference.

FDA reveals 2020 plan to increase food safety of leafy greens

By Food Safety News on 11 March 2020

Step by step, FDA officials are tackling the link between E. coli outbreaks and leafy greens. They released their new plan today with many steps repeating their walk thus far, but new footprints are planned to leave the mark of improved food safety.

First polony, now pilchards

By Linda Jackson on 10 March 2020

Almost two years to the day, sees the South African food industry back in the grips of a massive food recall. Feels a bit like de ja vu doesn’t it?

New Campylobacter insight demands food industry action

By New Food Magazine on 05 March 2020

New research entailing whole genome sequencing of campylobacter strains suggests that it mutates, with consequences for both detection and control of the pathogen.

The 2019-nCoV Coronavirus Is Not a Food Supply Threat

By Food Safety Magazine on 04 March 2020

China has a real public health crisis with the ongoing novel coronavirus (2019-nCoV) outbreak. The outbreak has become an epidemic, having spread quickly across many parts of China. The U.S. Centers for Disease Control and Prevention (CDC) and the World Health Organization (WHO)

Warning - Stolen raw materials offered in market

By Food Focus on 17 February 2020

Please be aware that a consignment of bagged soya bean meal and whole cottonseed was recently stolen from an ingredient supplier and may subsequently be offered to feed manufacturers in South Africa at a discounted rate.

Where can I report expired food and what must I know BEFORE I do?

By Linda Jackson on 30 January 2020

This debate of selling expired food has once again reared its head this week. We have had several enquiries regarding where to report the sale of expired food.

How sensors and big data can help cut food wastage

By The Conversation on 29 January 2020

Modern farming has evolved by adopting technical advances such as machines for ploughing and harvesting, controlled irrigation, fertilisers, pesticides, crop breeding and genetics research. These have helped farmers to produce large crops of a good quality in a fairly predictable

Experts assess potential of whole genome sequencing in food safety

By Food Safety News on 23 January 2020

The scientific opinion by the panel on Biological Hazards covers use of whole genome sequencing (WGS) and metagenomics for outbreak investigation, source attribution and risk assessment of foodborne pathogens. Cost/benefit analyses and technical recommendations on use of WGS and m

Clean Hands, Safer Food

By PHT South Africa on 16 January 2020

Proper handwashing reduces the amount of germs on food workers’ hands, and so helps to prevent the spread of foodborne diseases. Find out more details on how...

Making your ERP system work for food safety, supplier quality assurance, food fraud prevention and more

By SYSPRO Pty Ltd on 16 January 2020

As a successful food business in South Africa, you are obviously focused on your customer. You study the data to collect to uncover customer trends and market requirements to influence and underpin future product developments to ensure that your products meet the needs of your cu

Hundreds ill in France after eating contaminated raw shellfish

By Food Safety News on 15 January 2020

More than 650 people have fallen ill in France this past month after eating contaminated raw shellfish. Since the start of December 2019, Santé publique France has received 123 reports of collective food poisoning suspected to be linked to consumption of raw shellfish, mainly oys

Food Safety Culture: How can you measure it?

By Nuno F. Soares on 08 January 2020

For Food Safety 2.0 the purpose has to come from within, knowing that everyone (food industry workers) assumes their share of responsibility to ensure that people don’t fall ill or die from consuming unsafe food. Responsible food workers have to do it every day, even when no one

2020 Priorities: Sanitation, Automation and Brand Transparency in Supply Chain

By Food Safety Tech on 07 January 2020

Within the retail sector, expect to see an uptick in brand transparency around supply chain information, safety programs and ingredient clarity. Read on for these and other expectations for 2020

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.

HACCP? HARPC? Why the alphabet soup and what does it mean for me?

By Quality Assurance & Food Safety Mag on 11 December 2019

The differences between HACCP and HARPC and who is required to have such plans.

Scientists Find Myoglobin Improves Cultured Meat

By Quality Assurance & Food Safety Mag on 05 December 2019

A team of Tufts University-led researchers exploring the development of cultured meat found that the addition of the iron-carrying protein myoglobin improves the growth, texture, and color of bovine muscle grown from cells in culture. This development...

Food Safety: An Investment in Saving Human Lives

By Nuno F. Soares on 02 December 2019

The world’s first ever Food Safety Day was celebrated on June 07, 2019 by United Nations (UN) under the theme “Food Safety, Everyone’s Business”. Food professionals around the globe were delighted to see such a positive move. What triggered such a move?

Three Ways to Thaw a Turkey

By Food Safety and Inspection Service (FSIS) on 28 November 2019

While frozen, a turkey is safe indefinitely. As soon as it begins to thaw, bacteria that may have been present before freezing will begin to grow again. Here are three ways to safely thaw your bird...

Monitor Suppliers: audits or assessment?

By Nuno F. Soares on 15 November 2019

We all know that auditing is far from perfect and some even question its efficacy in evaluating the adequacy of food safety systems. According ISO 19011 – Guidelines for auditing management systems (in 2018 update) audit is as systematic, independent, and documented process for o

Your Guide to Salmonella Serotyping

By SMT Labs Pty Ltd on 14 November 2019

Salmonellosis, caused by specific Salmonella strains, is a bacterial, enteric illness occurring in both humans and animals. There are currently four serotypes that are of importance for food safety (two required by legislation to be tested)

Food Analysis Laboratories - An Ally for your ROI

By bioMérieux South Africa on 14 November 2019

Investing in food laboratories using advanced technologies for faster, more accurate, and efficient results brings a significant ROI to the operation of food companies. They are are an integral piece of the overall company portfolio.

HACCP vs. HARPC: A Comparison

By Food Safety Magazine on 12 November 2019

HACCP and HARPC share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution.

Public Food Standards

By Food Safety Tech on 05 November 2019

In 1995, a honey processing company was indicted on charges of adulterating industrial honey labeled “USDA Grade A” with corn syrup to increase profits. Ultimately, the jury found in favor of the honey processor, in part because there “weren’t enough regulations governing honey t

4 Steps to Food Safety

By Food Safety and Inspection Service (FSIS) on 05 November 2019

Did you know that 1 in 6 Americans will get sick from food poisoning this year alone? Food poisoning not only sends 128,000 Americans to the hospital each year—it can also have long-term health consequences. Following the four simple steps - clean, separate, cook and, chill - bel

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.

Food in the 21st Century: Challenges in the Food System

By Food Safety Magazine on 28 October 2019

As part of our Food in the 21st Century series, we explored in our last article the importance of growing leaders to feed the future. These future leaders must be able to think more holistically as the type and scope of challenges will demand a shift in approach that simultaneous

Know The Why of Food Safety and Become the #SLO

By Nuno F. Soares on 28 October 2019

Some days are difficult for us to wake up and do what we are supposed to do, again and again. The mission of a food safety professional is much more than verifying records or monitoring people. Nuno F. Soares introduces the SLO challenge to the food safety professionals...

Are you getting the right “accredited” training to meet the requirements of R638?

By Wouter Conradie of NSF on 28 October 2019

By now you should know that R638 requires the person in charge is suitably qualified or otherwise adequately trained in the principles and practices of food safety and ...

Webinar | Talking to Directorate of Food Control about Regulation 638

By Food Focus on 21 October 2019

View our exclusive interview, live with Ms. Penny Campbell, the Director of Food Control, Department of Health, as she shares with us on the intention and interpretation of Regulation 638.

Time to stop luxuriating Food Safety Management Systems?

By Lydia Shoniwa on 18 October 2019

Has food safety has become a luxury value-added service that the food industry offers to those who can afford to pay the price tag? Is it our duty as professionals in this field to bring it back to basics and provide food safety for all- not just those who can pay for it.

How to measure compressed air contaminants according to ISO 8573-1

By Patrick Dolz, Managing Director of CS Instruments on 17 October 2019

ISO 8573 is an internationally recognized standard that defines major contaminants in compressed air. So how do we measure these contaminants in day to day real life factory conditions?

Webinar | Anticipating & Managing Food Fraud - we chatted to FACTS

By Food Focus on 15 October 2019

Did you miss the FACTS webinar on how to anticipate and manage Food Fraud through horizon scanning and using analysis as a tool for managing vulnerabilities? Watch the recording here.

What's new in the hygiene regulations R638

By Linda Jackson on 14 October 2019

Updated | Finally the new requirements for REGULATIONS GOVERNING GENERAL HYGIENE REQUIREMENTS FOR FOOD PREMISES, THE TRANSPORT OF FOOD AND RELATED MATTERS, a regulation under the FOODSTUFFS, COSMETICS AND DISINFECTANTS ACT, (ACT NO. 54 OF 1972) is here.

The Future of Auditing and the 4 steps of Food Safety Systems

By Nuno F. Soares on 14 October 2019

Who hasn’t felt nervous before an audit? There is so much pressure today on food safety professionals to accomplish successfully audits, especially when we have a big client requiring it or a Certification Body doing it. Most of us neglect the fact that audits should be perceived

Transporting your food - the dangers lurking in your lunch box

By Linda Jackson on 14 October 2019

Sitting in the aisle seat means you have a great view of what people are bringing onboard a plane... and it's surprising to see the number of cooler bags containing food!

Whitepaper | Temperature Monitoring Insights from Testo

By Testo South Africa SANAS Calibration Lab JHB on 07 October 2019

Do you know your legal requirements for monitoring temperatures according to Regulation 638? Discover this and so much more in this Temperature Monitoring Whitepaper from the experts

Why Changing Workplace Safety Culture Must Start From the Top

By Food Safety Tech on 06 October 2019

Organizations that are serious about protecting their workers must do far more than react after an injury or rely on awareness-based safety efforts.

One person can make a difference in food safety

By Linda Jackson on 03 October 2019

“The path to food safety is not a straight way, nor is it an easy one apparently but when it is your passion, it is worth the pain and patience”. This is according to Sinawo Mzinga.

Defrosting done right - what you need to know

By PHT South Africa on 25 September 2019

Whether you prepare food for your family or run a food service, defrosting meat the right way is critical. Deléne Boshoff of PHT South Africa explains why and shares advice for doing defrosting right.

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

The lesser-known causes of food poisoning that may ruin your dessert

By The Conversation on 05 September 2019

An estimated one million people are affected by food-borne disease in the UK every year, costing the economy in excess of £1 billion. The usual bacterial suspects include Campylobacter, Salmonella, E. coli and Listeria, all of which thrive in the summer’s warmer temperatures, cau

Things to keep in mind when assessing a pest control program

By Samantha Lange on 04 September 2019

The following should be kept in mind when assessing a pest control program...

Cold Food Storage Chart

By Food Focus on 03 September 2019

In the absence of South African guidelines on this topic, we can adhere to the Foodsafety.gov guidelines below for storing food in the refrigerator and freezer.

Good faith in the food industry - Don't take it for granted!

By Nuno F. Soares on 02 September 2019

Two recent Food Safety related news releases caught my attention: incidents where good/bad faith were being questioned. Have you seen the news or the shocking disgusting video initially posted on June 28, 2019 floating around social media?...

Webinar | Managing inventory to reduce food waste and increase your profits

By Doug Hunter of Syspro on 23 August 2019

We chatted to Doug Hunter of SYSPRO-Africa about how technology can assist with managing your inventory effectively and curbing food waste that may also be eating into profit margins. Watch the recording now

Food Safety Auditing: An Industry in Transition

By Food Quality & Safety on 23 August 2019

With the passage of the Food Safety Modernization Act (FSMA) in 2011, the food industry overseen by FDA experienced the most extensive regulatory overhaul in the last 70 years. In the years since, auditing, which is used to both evaluate whether a food safety system is appropriat

Changing food sector could impact microbiological safety risks

By Food Safety News on 21 August 2019

Changes to the way food is produced, processed and offered to consumers could affect food safety, according to a microbiology society in the United Kingdom. A Society for Applied Microbiology (SfAM) briefing looked at recent and upcoming developments in food processing...

Codex HACCP - The foundation of food safety is being shaken

By Linda Jackson on 21 August 2019

In the world of food safety where there is a plethora of standards, we have become accustomed to changes. New legislation, new audit requirements, changes to the GFSI benchmarked standard, changes to FSSC and ISO 22000. But through all the turmoil of change, one thing has remaine

Compressed air quality in the food industry

By Patrick Dolz, Managing Director of CS Instruments on 19 August 2019

Compressed air is an utility often used throughout the food industry. As compressed air may not be as clean as it appears, it is essential to be aware of the composition of the compressed air used in the food manufacturing process. This is key to avoiding product contamination.

Webinar | Using Ultra violet light for microbial sterilization - a clean, cheap and effective alternative

By Technilamp Pty Ltd on 13 August 2019

In this webinar recording, Hylton Cowie, Managing Director of Technilamp, shares the wealth of knowledge gained over his 25 years in the UV sterilisation industry, and looks at the benefits of UV in the food industry.

5 Questions to ask your nursery school

By Samantha Lange on 13 August 2019

What are the five questions that an environmental health practitioner suggests should be asking your nursery school? Food Focus friend, Samantha Lange, shared her insights with us.

Webinar | How safe is your compressed air - we asked the experts

By Patrick Dolz, Managing Director of CS Instruments on 13 August 2019

Linda Jackson chatted with Patrick Dolz, the Managing Director of CS Instruments about the hazards associated with compressed air and how you can ensure you are protected. This offers good insights for the maintenance managers.

Webinar | Using technology to implement effective traceability

By Food Focus on 11 August 2019

Did you miss this webinar, as Food Focus chatted to Traceability Guru, Mr Marking and world authority on Marking, Identification, Traceability and Authentication, Kyle Parker? Well, now you can view the recording.

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!

Webinar | Microbiological trouble shooting What to do when you get a positive result

By Food Focus on 25 July 2019

What to do when you get a positive result on your foodmicro testing? Listen to this recording of the Microbiological Trouble Shooting Webinar featuring Food Consulting Services

SANS 10049:2019 Edition 5 - Approved for Publication

By Food Focus on 22 July 2019

SANS 10049:2019ED5: Food safety management ? Requirements for prerequisite programmes (PRPs), has been approved for publication and will be available for sale once the publication process has been finalized.

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.

PODCAST | Discussing Certificates of Acceptability with the Local EHPs

By Food Focus on 18 July 2019

Food Focus had the opportunity to chat to two experienced environmental health practitioners from the City of Ekurhuleni on the topic of Certificates of Acceptability. Find out what they had to say in this short podcast.

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.

FSSC 22000 V5 First Impressions

By Nuno F. Soares on 14 July 2019

As anticipated, at the end of May this year, the new version of FSSC 22000 was released. It is still very fresh for everyone so I would like to take this opportunity to share with you a brief presentation summarizing its changes and updates...

Supply Chain and Food Safety Culture

By Food Safety Magazine on 09 July 2019

The food supply chain is of global importance, to us as consumers but also for all those working in the industry. In this article expert Lone Jesperson looks at the importance of creating a culture of food safety

Stewardship vs. Satisfaction

By Food Safety News on 04 July 2019

For decades, giants of the food industry have built their empires upon the pillars of consumer satisfaction: safety, quality, consistency, efficiency, demand, and customer service. Brand reputation and buying decisions have traditionally centered on providing a high-quality, conv

Study Shows Celebrity Chefs Could Reduce Foodborne Illnesses

By Quality Assurance & Food Safety Mag on 01 July 2019

Analyses of television cooking programs found that 45% to 75% of episodes do not show use of a cooking thermometer, and only 12% mention the correct cooking temperatures...

Webinar | Using technology to improve your good distribution practices

By Food Focus on 27 June 2019

Doug Hunter of SYSPRO-Africa chatted with us on how technology can assist you with your good distribution practices, more critical than ever now that the new legal requirements for traceability included in Regulation 638 of 2018 put a focus on the distribution channel.

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

Are you controlling allergen hazard for returnable packaging?

By Nuno F. Soares on 20 June 2019

There is a new buzz among food packaging manufacturers: How to manage allergen(s) when shipping materials are sent back from manufacturers who facilitate declared allergens. Third party auditors are noticing return program of dunnage and are asking questions...

Listeria outbreaks: why they should be much rarer in ten years' time

By The Conversation on 19 June 2019

A listeria outbreak in the UK has infected nine people and killed five of them in June 2019. The bacteria was transmitted via sandwiches and salads eaten in seven hospitals across England, supplied by the Good Food Chain, a company based in the Midlands. The outbreak came to ligh

Webinar | Product life cycle management - how to get the most out of your products

By Ulli Gerntholtz of NSF on 11 June 2019

If you weren't able to join this Product life cycle management webinar live, you can catch up on all the valuable info in the recording.

Setting up a microbiological testing program for your food products - Part 2

By Shane Rimmel of Food Consulting Services on 11 June 2019

In many cases detecting the presence or confirming the absence of a microorganisms is not enough. Some microorganisms require relatively high numbers to make you sick while others only require a few to result in the symptoms if ingested.

The ABC’S of UV-C Sterilization of Foods

By Technilamp Pty Ltd on 29 May 2019

What is UV Radiation and how does UV-C sterilization work?

Seriously, eating raw dough is not a good idea

By Bill Marler on 27 May 2019

As of May 24, 2019, 17 people infected with the outbreak strain of E. coli O26 have been reported from 8 states. Illnesses started on dates ranging from December 11, 2018 to April 18, 2019. Ill people range in age from 7 to 86 years, with a median age of 23. Sixty-five percent o

Setting up a microbiological testing program for your food products

By Shane Rimmel of Food Consulting Services on 26 May 2019

We get many requests for information on “What microorganisms should I test for?” and “What are the allowable levels of microorganisms in the product and in my facility?”. Here is some help...

Technology Helps Your Food Safety Employees Work Smarter, Not Harder

By Food Safety Tech on 23 May 2019

As companies look to streamline their processes, technology isn’t the answer to eliminating jobs—it’s a solution to increasing employee productivity.

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 of 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.

The Cost of Listeriosis Outbreak on the South African Industry and the Economy

By Linda Jackson on 07 May 2019

Food Focus were privileged to be invited to the Stakeholder Consultative Session for the recent DDTI / Deloitte and Touche study on the economic impact of the recent listeriosis outbreak in South Africa...

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

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