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Food Safety

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

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WEBINAR | Implementing a Food Safety Culture Improvement Intervention

By Food Focus on 02 September 2020

Join us for two days of practical training on how to assess and approach a food safety culture improvement programme.

WEBINAR | DSA Introduction to dairy labelling

By Dairy Standard Agency on 02 September 2020

This webinar will introduce the improved DSA labelling guideline that provides a user friendly and integrated platform for the interpretation of the labelling requirements regarding food safety, product composition and metrology applicable to dairy products.

SURVEY | Defrosting

By PHT South Africa on 01 September 2020

Frozen raw materials used in processing or preparation of food products need to be defrosted efficiently, safely and without quality losses. Defrosting often presents challenges in food processing facilities. Please assist us with this 1-minute survey about how you approach de

Consumer Reports takes consumers by hand on fresh produce and pesticides

By Guest Author on 28 August 2020

Everybody knows the story about Goldilocks and the Three Bears and that porridge that was too cold and too hot but was finally “just right.” Consumer Reports is looking at coming out “just right” in a new study about fresh produce and pesticides.

Whitepaper | The advantages of digital quality checklists for ensuring food safety

By Testo South Africa SANAS Calibration Lab JHB on 26 August 2020

In order to lead and support staff in the implementation of and compliance to food safety, checklists and work instructions help in carrying out the right steps. A good checklist ensures that no process steps are missed out, and at the same time serves as proof of compliance wit

Antibiotic residue –The footprint in our food

By SMT LABS Pty Ltd on 26 August 2020

It is no secret that the use of antibiotics took the world by storm since Alexander Fleming discovered this magnificent substance in 1928. Not only did it save countless lives during the Second World War, but its ability to treat general infections caused by bacteria, such as pne

Researchers predict Campylobacter increase due to climate change

By Guest Author on 24 August 2020

Nordic countries may experience a doubling of Campylobacter cases by the late 2080s, according to researchers. Scientists used national surveillance data to analyze the relationship between climate and campylobacteriosis in Denmark, Finland, Norway, and Sweden and estimate impact

Breast milk for sale: Risks and costs

By Guest Author on 21 August 2020

Top athletes are always looking for an edge over their competition. Occasionally, this drive will lead them to take extreme, dangerous or even illegal steps to gain that edge. And one of the latest trends to gain an advantage? Human breast milk...

How Advanced LIMS Brings Control, Consistency and Compliance to Food Safety

By Guest Author on 19 August 2020

With even the slightest oversight, food manufacturers risk product recalls, lost revenue and loss of consumers trust. Here’s how LIMS plays a role in upholding data integrity.

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!

FDA has big hopes for outbreak research with new water protocols

By Guest Author on 07 August 2020

The FDA’s big news is that there is now an EPA-approved protocol for developing pathogen treatments for pre-harvest agricultural water. The agency’s nagging news is that its inspectors still can’t collect water or any other samples from animal ag operations without the express pe

How to conduct an internal audit (or rather how not to!)

By Linda Jackson on 03 August 2020

Internal auditing is a requirement of ISO 22000 and ISO 9001, and more. So it is something we do have to do. Besides just ticking a box when conducting an internal audit, this process can add a huge amount of value if done correctly...

Improved procurement and sourcing within the food industry

By SYSPRO Pty Ltd on 28 July 2020

The food and beverage (F&B) industry has become a highly competitive area with manufacturers who face several challenges. It has become vital for players within the F&B industry to transform the way they source, specify and manage the raw materials they require to help them cut c

Meet Campylobacter

By SMT LABS Pty Ltd on 24 July 2020

Campylobacter, literally meaning “curved bacteria”, is a gram-negative bacterium with a typical s-shape. This group of motile bacteria are well-known for their ability to cause gastroenteritis

COVID-19: We’re In This Together

By Guest Author on 14 July 2020

Food manufacturers and distributors are being affected by the pandemic in many ways. Here’s how we can get through it...

WEBINAR | Understanding and Improving your Culture of Food Safety

By Food Focus on 01 July 2020

Catch the recording of this webinar, sponsored by the BSi, as Linda Jackson chatted to Dr Lone Jespersen about the impact of a mature food safety and quality culture on business performance and how you move from checking food safety boxes to change.

Why do we test

By Pinky and the Brain on 25 June 2020

Hello to all of you in the food industry, from the secret offices of Pinky and the Brain! We are frustrated! No, it is not about the lockdown or restrictions… We are so ready to explode that we are actually looking for options to expose what is really going on!

How Small-and Mid-Size Food Facilities Are Coping with COVID-19

By Guest Author on 23 June 2020

Most of these companies outsource ingredients and most supplies from suppliers within the U.S. However, some of the companies that were interacting with foreign suppliers were able to identify, as easily as February 2020, the need to create contingency plans for a pandemic that w

Pigs at slaughter: measures to address welfare concerns

By Guest Author on 18 June 2020

Most of the hazards related to welfare of pigs at slaughter are due to inadequate staff skills and poorly designed and constructed facilities. That is one of the main conclusions of EFSA’s latest advice on welfare of animals during the slaughter process. EFSA highlights the lack

WEBINAR WEDNESDAY | How should you clean and sanitise for COVID19

By Food Focus on 12 June 2020

Schools are opening, shops are welcoming customers and the numbers of infections are increasing. What o do? We tackled the issue with experts, and you can find the recording here.

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