Your search returned (160) results.
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
Read moreBy 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!!!
Read moreBy Guest Author on 17 October 2017
One of the banes in the lives of contractors and people employing contractors is the “Health, Safety and Environment file” that the law requires. This file is a legal agreement between the contractor and the customer. It is called a “File” because the paper required will not fit
Read moreBy 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.
Read moreBy on 06 October 2017
We caught up with Louis Munnik of CRC Industries, to discover what the food industry needs to know about using industrial chemicals and lubricants in their food facility. Find out about the risks and the benefits, food grade status, and more.
Read moreBy Guest Author on 02 October 2017
This article is the second in a series on Hazard and Risk Assessments, and addresses the requirements of a contractor’s Health and Safety file, which is legally required when a contractor works on a customer’s site.
Read moreBy Guest Author on 27 September 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
Read moreBy Guest Author on 24 September 2017
This article addresses the requirements of a contractor’s Health and Safety file, which is legally required when a contractor works on a customer’s site. I will describe the Hazard and Risk Assessment process, but you can use the same format for the Environmental Aspects and ...
Read moreBy 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.
Read moreBy Linda Jackson on 21 August 2017
Maintenance is a workplace activities that can affect health and safety not only of the workers directly involved, but also of other workers if safe procedures are not followed. When we consider health and safety hazards in a food facility we often only think about the production
Read moreBy Guest Author on 17 August 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
Read moreBy Linda Jackson on 16 August 2017
Looking for a safety checklist for cleaning chemicals, that will help you and your staff handle them safely to avoid unnecessary accidents? This will help.
Read moreBy Linda Jackson on 14 August 2017
Engaging with a pest control provider is the same as engaging with any other professional service provider. You need to do your homework. Don’t rush into it. Ask a few companies for information and check out trade references.Your checklist should include the following considerati
Read moreBy Linda Jackson on 02 August 2017
It only takes one slip to cause a food safety problem and your ability to show you’ve done everything within your power to be safe may be your only defence. Using technology can be a cost-effective solution to ensure you have all the right records to prove due diligence
Read moreBy Linda Jackson on 28 July 2017
Frozen tuna recalled due to hepatitis A | Another frozen berry recall over Hepatitis A fear | Scallops recalled after hundreds of people contract hepatitis A. Alarming headlines like these are a stark reminder of the need for an international focus on this preventable disease
Read moreBy Guest Author on 27 July 2017
A comprehensive management of change process is critical to ensuring efficient and effective facility upgrades, expansions or process improvements.
Read moreBy Guest Author on 18 July 2017
It's important for manufacturers to have a solid understanding of their safety technologies and techniques. Companies can do this by determining which of the following categories they best fit into, in part 4 of this article series.
Read moreBy Linda Jackson on 12 July 2017
Late last year the Department of Agriculture, Forestry and Fisheries (DAFF) announced the designation of the first two assignees for local and import inspections pertaining to fresh produce, grain and its related products. According to DAFF...
Read moreBy Guest Author on 10 July 2017
In part 3 of this article we look at one of the significant challenges for manufacturers - determining how to bridge the disconnect between engineering and EHS. Often, the larger the company, the larger the gulf is between these two groups.
Read moreBy Guest Author on 07 July 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 (contribute to the functionality and quality of your
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