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Food Safety

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

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Listeria and the law – what you need to know

By Food Focus on 08 December 2017

Attorney Janusz Luterek, addresses questions on the legal implications of the listeria outbreak for the food industry

Webinar | Your perspective on Listeria

By Linda Jackson on 08 December 2017

In our recent webinar a lot of questions and comments were raised. So here is some of your thoughts about Listeria...

Campylobacter uses Trojan horse tactics to spread

By Guest Author on 08 December 2017

Researchers have shown how one of the most common food poisoning bacteria can multiply and spread inside other microorganisms by using another organism’s cells as a Trojan horse.

Listeria Factsheet

By Linda Jackson on 05 December 2017

The National Institute for Communicable Diseases (NICD) is reporting a very large outbreak of Listeriosis in South Africa. Here are some facts that you should know.

The Benefits of Integrated Management Systems

By Guest Author on 05 December 2017

There comes a point in the development of many organisations when they need to obtain some form of certification, and for the majority they will probably implement a management system for either Quality or Health & Safety. There then follows...

Safer food for those with HIV

By Bridget Day on 01 December 2017

On World AIDS Day it's useful to revisit the Department of Health's food safety guidelines for people with compromised immune systems, such those with HIV

Rise of technology in food safety

By Guest Author on 27 November 2017

pH meters, infrared thermometers, wearable prompting guides and automatic cleaning systems are just a few of the many technology advancements the food industry has seen in the last 20 years...

Piping hot & icy cold – keeping food fresh and safe in your retail space

By Testo South Africa SANAS Calibration Lab JHB on 21 November 2017

Being at the end of the food chain, retailers have the final responsibility to ensure perishable products sold to the consumer are safe and meet their quality requirements. The retail sector can undo all the good done in the previous stages of the food chain if they do not ensure

How to give your thermometer a health check

By Linda Jackson on 20 November 2017

Did you know you need to test your thermometer’s temperature? Seems a strange concept when the purpose of the instrument is to measure temperature, but the point is to verify that your thermometer is maintaining temperatures between regular calibrations.

Zoning to manage chemical hazards in your food facility

By Linda Jackson on 13 November 2017

Managing cross contamination is a foundation principle in an effective food safety management system. Chemical products can cause cross contamination, but zoning principles can help resolve this.

Spike in Listeria infections in South Africa - why it matters

By Guest Author on 07 November 2017

The National Institute for Communicable Diseases has received reports of a marked increase in the number of cases in South Africa in the last few months, mostly in Gauteng. The stats are now sitting at 190 confirmed cases across the country this year.

Preventive maintenance and pest control – the missing link?

By Linda Jackson on 02 November 2017

Pests in food retail, processing and distribution facilities are not just nuisances; they can lead to significant product loss, regulatory action and a public relations nightmare. Use this checklist to make sure you are properly protected.

Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 5

By Guest Author on 25 October 2017

Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications

Draft standards for public enquiry - SANS 10049

By Food Focus on 17 October 2017

SANS 10049 (SABS 049) (2017-10-10) SANS 10049 - the long awaited revision is now available as a draft standard for public comment. Please comment - we need a national standard that will work!!!

Draft standards for public enquiry - SANS 10330

By Food Focus on 17 October 2017

SANS 10330 (SABS 0330) (2017-10-10) Requirements for a Hazard Analysis and Critical Control Point (HACCP) system - this standard is also available for comment until 8 December 2017

Are You Producing an RTE Food and Don't Realize It?

By Guest Author on 12 October 2017

Flour has never been considered to be a ready-to-eat (RTE) food. It is not treated as such in the field, in production, or at the consumer's home. But with the regular flow of recalls caused by consumer consumption of raw flour, that may be about to change.

Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 4

By Guest Author on 27 September 2017

You want to be a food safety auditor - what do you need to do?

By Debbie Brandt of Progress Excellence on 15 September 2017

So, you’re thinking about changing your career and exploring the exciting world of the food safety auditor - but where to start? Although Google is a very helpful tool it is practically impossible to find information with a clear qualification process or “map” that shows how to g

Does the food industry need ISO 9001?

By Linda Jackson on 22 August 2017

Why do we need ISO 9001? Doesn’t FSSC 22000 replace ISO 9001 in the food industry? Why do I need to maintain two certifications? If you have asked yourself any of these questions, this article discusses the answers.

Raw Materials: Raw Materials: Selection, Specifications, and Certificate of Analysis Part 3

By Guest Author on 17 August 2017

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