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Food Safety

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

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A new version of ISO 22000 is on its way - what's in store?

By Guest Author on 19 September 2016

A working group has begun the revision of ISO 22000. So what’s in store? Cosmetic changes or requirements that will make food safer?

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Animal welfare and food safety - is there a link? Part 2

By Guest Author on 19 September 2016

There is an ongoing debate about the “organic” or “country-reared” animals. This series looks at research conducted on consumer perceptions and how this correlates to food safety. Part 2: Happy animals – the scientists against the activists

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Animal welfare and food safety - is there a link? Part 3

By Guest Author on 19 September 2016

There is an ongoing debate about the “organic” or “country-reared” animals. This series looks at research conducted on consumer perceptions and how this correlates to food safety. Part 3: Happy animals and food safety: what the consumer thinks matters regardless of the science

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Are food producers and retailers taking enough due diligence in auditing packaging suppliers?

By Guest Author on 19 September 2016

While a growing number of food producers and retailers are requiring packaging suppliers to be Hazard Analysis and Critical Control Point compliant, many of these companies may not be taking enough due diligence in auditing their suppliers. This article highlights what you should

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Food testing: How to select a contract laboratory Part 1

By Guest Author on 19 September 2016

Most food, beverage and ingredient manufacturers need outside laboratory support at some time or another. In part 1 of this series we discuss what to consider when selecting a laboratory.

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Food testing: How to select a contract laboratory Part 2

By Guest Author on 19 September 2016

Most food, beverage and ingredient manufacturers need outside laboratory support at some time or another. In part 2 of this series we discuss what to audit when considering a laboratory.

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Modern packaging - food contact means safe to eat?

By Guest Author on 19 September 2016

We take for granted that the packaging used to protect our food is safe. In this series of articles we will be looking at the potential hazards in packaging and what you as a packaging manufacturer have to do to safeguard the consumer.

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Animal welfare and food safety - is there a link? Part 1

By Guest Author on 19 September 2016

There is an ongoing debate about the “organic” or “country-reared” animals. This series looks at research conducted on consumer perceptions and how this correlates to food safety. PART 1: Which is more dangerous to consume: Plant or animal

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Choosing the right pest control provider for your facility

By Guest Author on 19 September 2016

Pest control should be a priority for any food processing facility. Pest issues can make up 20% of your audit score, so it’s important to have a great pest management plan in place. So how should you choose a provider? Providers take note - this is what the food industry needs fr

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Food safety - a bird's eye view

By Guest Author on 19 September 2016

Pest bird activity, in any form, could prove to be a real nightmare. The presence of pest birds in or on any building, carries with it a myriad of problems, such as additional maintenance costs, increased noise levels and bird lice/mites, as well as the numerous diseases that cou

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The main differences between ISO 9001:2008 & ISO 9001:2015 | Part 1

By Linda Jackson on 18 September 2016

We have had the new version of ISO 9001 for several months. If you haven’t started with your 3 year transition, why not kick start it with this article.

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The main differences between ISO 9001:2008 and ISO 9001:2015 Part 2

By Linda Jackson on 18 September 2016

Some of the terminology in the new ISO 9001:2015 standard is unfamiliar. In this article we will help you understand context, interested parties and leadership.

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The main differences between ISO 9001:2008 and ISO 9001:2015 | Part 3

By Linda Jackson on 18 September 2016

ISO 9001 got a bad rap because of the need for documented procedures. Traditionally the interpretation has been a policy, procedure, work instruction and form for everything, including the tea lady. ISO 9001:2015 has a refreshingly different approach. We also discuss the approach

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Innovation and Risk Management Part 3 - Recall, the ultimate innovation failure

By Linda Jackson on 18 September 2016

As food safety professionals we utter the word recall with reverence. A withdrawal we can generally manage as it happens with little or no impact on Mrs Consumer. A recall however, can be the ultimate dent in consumer confidence and reduce not only new products but the existing b

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Is there poo in your pocket?

By Guest Author on 18 September 2016

A recent study done in the UK, shows that one in six cellphones were found to be contaminated with faecal matter. Yuck! You heard right, that’s Poo. So if you use a cellphone everyday, you pocket is likely to be contaminated with poo!

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Avoiding Physical Contamination

By Guest Author on 18 September 2016

If you ask family and friends about strange objects found in food, I’m sure you would hear many horror stories. We have seen newspaper articles in the past of glass, nuts and bolts, soft and hard plastic and more recently posts on social media. This article reminds us of the ofte

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10 potholes CEO’s should watch out for in implementing a food safety management system | Part 2

By Linda Jackson on 17 September 2016

You have don’t countless internet searches on tips for easy food safety management system implementation – you haven’t found any. We are all looking for the magic formula for implementing a food safety management system. In part 2 of this article we continue to chat about how NOT

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10 potholes CEO’s should watch out for when implementing a food safety management system | Part 1

By Linda Jackson on 17 September 2016

You have don’t countless internet searches on tips for easy food safety management system implementation – you haven’t found any. We are all looking for the magic formula for implementing a food safety management system. After doing this for over 10 years I am afraid to say there

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Comparing best practice requirements for supplier quality assurance: BRC vs IFS vs SQF vs FSSC 22000.

By Linda Jackson on 17 September 2016

One of the frustrating things in any management system standard is that the requirements are generic. Sometimes it would be so much easier if they just told you exactly what you need to do. We put together a table of some of the most popular GFSI benchmarked standards to assist y

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Getting the product from A to B – Good Distribution Practices Part 2

By Linda Jackson on 17 September 2016

Continuing our discussion on the six key areas warehousing and distribution operators should focus on to ensure the integrity of the food chain in terms of quality and food safety. In this article we discuss everything from pests to bioterrorism. You must read this…

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