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Food Safety

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

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WEBINAR | An update on the processed meat legislation with Hahn & Hahn

By Janusz Luterek of Hahn & Hahn SA (Pty) Ltd on 13 May 2020

There has been a lot of change in the legal landscape in South Africa for processed meat products, with new compositional and food safety requirements promulgated since the Listeriosis outbreak. Today we have an expert sharing the facts with us.

Disinfectants bactericidal, fungicidal or viricidal?

By on 04 May 2020

The hottest topics since the novel Corona virus (COVID-19) started affecting the globe are disinfectants, sanitizers, face masks and gloves.

Why Ultraviolet-C is in a pivotal position, post pandemic

By Technilamp Pty Ltd on 21 April 2020

The world as we knew it two months ago, may never quite be the same again. When we begin to emerge from this unprecedented period and look to adapt to our new surroundings and the ways in which we move forward and do things a little differently

Cleaning Validation and Disinfectant Efficacy

By on 15 April 2020

According to Good Manufacturing Practice (GMP) regulations, guidance from the Food and Drug Administration (FDA) and manufacturers of bio-pharmaceuticals.

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 Guest Author on 02 April 2020

Understanding best practices and keeping employees safe have been a top concern during the coronavirus pandemic.

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 Guest Author 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.

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

By Guest Author on 30 March 2020

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

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

The fight against Listeria in frozen food

By Guest Author 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 Guest Author 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 Guest Author 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,

Researchers boost Bacillus cereus knowledge

By Guest Author 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 Guest Author 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 Guest Author 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 Guest Author 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?

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Food Safety

WEBINAR | An update on the processed meat legislation with Hahn & Hahn

Disinfectants bactericidal, fungicidal or viricidal?

Why Ultraviolet-C is in a pivotal position, post pandemic

Cleaning Validation and Disinfectant Efficacy

Food Grade Lubricants – what to use and what to avoid

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

COVID-19 in the Food Industry: So Many Questions

Food safety for the young at heart

Safe dairy processing and the Covid-19 virus

Food Control During Lock Down

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

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

The fight against Listeria in frozen food

Food Scientists Reduce Time off Salmonella Identification Process

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

Researchers boost Bacillus cereus knowledge

Researchers turn to air sampling to detect Campylobacter in chicken flocks

How to communicate with consumers about food safety

FDA reveals 2020 plan to increase food safety of leafy greens

First polony, now pilchards

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