Your search returned (162) results.
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.
Read moreBy 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
Read moreBy Dairy Standard Agency on 04 September 2019
The Dairy Standards Agency has updated their combined list of legislation and standards applicable to milk and dairy products for the South African industry.
Read moreBy 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!
Read moreBy 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.
Read moreBy on 18 July 2019
8 Things to Consider When Designing Food Processing Plants for Optimum Hygiene and Food Safety - Download the EBook now.
Read moreBy SYSPRO Pty Ltd 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
Read moreBy Ulli Gerntholtz of NSF on 30 November 2018
Implementing HACCP in processed meat products - it’s not just about Listeria
Read moreBy Ulli Gerntholtz of NSF on 25 October 2018
The British retail consortium (BRC) food safety standard is one of the oldest and most widely used retail food safety standards. The latest revision (Issue 8) was published August 2018 and this article outlines the most important changes you should implement as soon as possible.
Read moreBy Guest Author on 19 September 2018
Over the past 16 months, the Public Health Agency of Canada (PHAC) reports that health officials in Canada have identified hundreds of laboratory-confirmed human illnesses associated with...
Read moreBy Guest Author on 10 September 2018
Bad news travels faster than a Salmonella outbreak on the 4th of July. That’s why when a food safety crisis hits, or any situation that challenges the safety or quality of your product, it’s essential to respond immediately.
Read moreBy Guest Author on 22 July 2018
The USDA and FDA on June 5 aligned the USDA Harmonized GAP audit with the FDA’s Produce Safety Rule to both streamline audits for farmers and assure them that private audits are consistent with federal produce safety rules.
Read moreBy Ulli Gerntholtz of NSF on 18 July 2018
Ever wonder if the cleaners you are using in your food or production facility are safe? This article will help you understand what to look for when sourcing chemicals. We explain product registration (how it works and why it is an important component of a food safety program), th
Read moreBy Guest Author on 21 May 2018
Mitigating the risk requires implementing control measures and establishing traceability systems.
Read moreBy Guest Author on 27 March 2018
In some situations in life we have a fight or flight reaction - even in business and our professional life. And then there is the Listeriosis saga in our industry. Interesting times. We want to protect our end consumer and brand name at nearly all costs... so we recall.
Read moreBy Guest Author on 15 February 2018
With the Listeriosis break out being a world record in terms of numbers reported, we as food professionals need to proactive. Ready to eat foods have been named as a high risk, but we should all be doing whatever we can to ensure we manage the risks in all facilities, to the best
Read moreBy Guest Author on 12 February 2018
Have you ever asked yourself: How do I clean this equipment? How did this equipment get here? Does my boss know how much time it takes to clean and sanitize this equipment properly? Do engineers understand the food safety risk?
Read moreBy Guest Author on 06 December 2017
Mastering risk-based thinking will allow any organization to fully understand their current situation, identify risks and opportunities and effectively manage them. Risk-based thinking refers to thinking ahead of a situation ....
Read moreBy 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...
Read moreBy 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.
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