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By Linda Jackson on 01 February 2017
We have had the new version of ISO 9001 for well over a year, which means it is no longer new! So where are you in the transition process – hopefully you have a plan? If not, this article offers some suggestions for 2017. (Bottom line: You have a three-year transition period!)
Read moreBy Linda Jackson on 01 February 2017
Have you ever wondered how long your need to keep your compliance records? We have put together some guidelines according to legislation - so make sure you tick the boxes!
Read moreBy Guest Author on 26 January 2017
Why food safety you may ask? Well, we can explain the urgency and motivation for food safety management systems (FSMS) very easily - it's a matter of life and death. We need food manufacturers as well as regulatory authorities to plan and regulate the food safety of food products
Read moreBy Guest Author on 26 January 2017
In part 1 of a two-part series about lockout/tagout compliance, the author examines the importance of lockout/tagout and the components of an effective program.
Read moreBy Guest Author on 17 January 2017
Although this article highlights statistics from the USA, the concerns are valid in the South African food industry too. This should make you think and having you reaching for your safety file to ensure you have a lock out procedure.
Read moreBy Guest Author on 06 December 2016
The anticipated release later this year of the revised version of ISO 9001:2015—“Quality management systems—Requirements,” has many organizations asking what the revision will mean for them.
Read moreBy Linda Jackson on 05 December 2016
What information do you need in your safety file? Here’s a handy checklist developed by the experts
Read moreBy Linda Jackson on 28 November 2016
If you read our article on the documentation you should have enough in place to demonstrate due diligence and compliance with the Occupational Health and Safety Act, and you might be wondering why on earth would you need to do anything more, but ...
Read moreBy Linda Jackson on 16 November 2016
Discover the legislation that related to mushroom growing, canning, slicing, packing and exporting in South Africa.
Read moreBy Guest Author on 14 November 2016
This month is national diabetes month. Need a toolbox talk to highlight the seriousness of the condition at work? Here we go.
Read moreBy Linda Jackson on 08 November 2016
In the first part of this article we helped you with identifying risks and training your employees. Learn more in the next 5 steps.
Read moreBy Linda Jackson on 04 November 2016
Regulation No. R. 1086 of 3 November 2006 REGULATIONS RELATING TO STERILISING PLANTS, under the FERTILIZERS, FARM FEEDS, AGRICULTURAL REMEDIES AND STOCK REMEDIES ACT, 1947 (ACT NO. 36 OF 1947) deals with the feed and food safety aspects. for rendering facilities.
Read moreBy Linda Jackson on 04 November 2016
Most rendering plants are considered the orphan of the abattoir – a place where angels fear to tread. During a recent HACCP audit in one such facility, I was surprised to discover a very comprehensive regulation dealing specifically with this often-forgotten department. Even if y
Read moreBy Linda Jackson on 30 October 2016
Whether you are processing milk into cheese or manufacturing chocolate pudding, your work environment includes a host of hazardous equipment such as man eating mixers, finger chopping bowl cutters and more knives than a second grade karate movie. The Department of labour’s views
Read moreBy Linda Jackson on 30 October 2016
They tell me you can’t manage what you can’t measure! So what about implementing a supplier scorecard for supplier performance measurement? In this article we discuss some key measurements based on best practice.
Read moreBy Linda Jackson on 30 October 2016
In the third part of this series, Chris explains process management. This is an area where many food companies go wrong as process management is much more than production processes. How to define the process, how to develop the top level of documentation, what can you exclude fro
Read moreBy Linda Jackson on 30 October 2016
We constantly complain about the number of standards we have to comply with. It’s an international problem. So finally we have a solution on the horizon for some standard. It’s the ISO HLS. We explain the acronym and what it means to you in practice.
Read moreBy Linda Jackson on 30 October 2016
There has been increasing focus on food safety is the past decade and rightly so. But what about the quality of the product? If we are only doing micro testing but no taste testing we are going to start experiencing problems according to the experts.
Read moreBy Chris Anderson on 30 October 2016
In Part 2 of this series, Chris continues with the Foundation Phase of the setting up your ISO 9001 quality management system. What does “context mean in ISO 9001, why must the requirements of interested parties be defined, how should communication be addressed? These requirement
Read moreBy Guest Author on 30 October 2016
Creating ISO 9001:2015 Quality Management Systems (QMS) that fulfills the requirements of the ISO Standard can seem like a daunting task. But it doesn’t have to be. Creating an ISO 9001-based QMS should be done like all projects. Priorities need to be established, responsibilitie
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