Your search returned (160) results.
By Guest Author on 30 October 2016
Allergen management is not just about sticking a “may contain…” label on products. A formal documented control system should be in place addressing each step in the process from receiving through to dispatch. There are some tricky areas that needs more in-depth discussion. We ask
Read moreBy Linda Jackson on 30 October 2016
The smell of warm baked bread can dull one’s senses but this should not be case when identifying hazards in the workplace. Our walkabout highlighted a few too many. We put them to music! See how you can improve safety in your bakery while humming a tune.
Read moreBy Linda Jackson on 30 October 2016
They say a picture says a thousand words. Safety posters are a great way to communicate a message and reach a large number of people without actually having to speak to each individual person on a daily basis. But make sure you use them in the right way. Here are some key tips yo
Read moreBy Guest Author on 25 October 2016
Food recalls happen daily. These are reported and published in the US. An analysis of a sample of recalls reported recently in the US showed that more than 60% were due to the presence of undeclared allergens. This is a topic which needs to be given high level attention by food m
Read moreBy Guest Author on 24 October 2016
Are your gloves making you sick? In this article, South African allergy expert Dr Harris Steinman helps us to understand the issues with latex sensitivities and the implications for the food industry.
Read moreBy Guest Author on 24 October 2016
Have you been looking for an example of a standard operating procedure for medical surveillance? Here we go – this will be a useful guideline to help you set up your procedure.
Read moreBy Guest Author on 19 October 2016
Sustainable manufacturing and processing, which reduces raw materials waste and minimizes refuse, is more than a passing trend for companies both large and small during this economic recession. As companies using such practices see it, sustainability attracts consumers. But more
Read moreBy Guest Author on 19 September 2016
So how should a food processor select a laboratory to support their operations? In part 3 of this series, we discuss what you should look out for as warning signs that a lab will not be the correct choice.
Read moreBy Guest Author on 19 September 2016
Food safety (HACCP) plans assess and manage food safety risks from biological, physical and chemical hazards. The emphasis is on hazards that cause short term harm.
Read moreBy Guest Author on 19 September 2016
How can an industrial engineer assist you in keeping the costs of implementing a food safety and quality management system as low as possible. This article gives us some points to consider.
Read moreBy 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?
Read moreBy 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
Read moreBy 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.
Read moreBy 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.
Read moreBy Guest Author on 19 September 2016
With water restrictions looming yet again, the question has to be asked - what is the food industry doing about this scarce and precious resource. Well firstly - do you know how much you are using and how much you are wasting in your process?
Read moreBy Guest Author on 19 September 2016
In part 2 of the article where we dig into the review on occupational ergonomic hazards research conducted on the poultry industry by South African Leon Harmse, we review what are the physical and ergonomic hazardous practices and where they originate from. You will identify pote
Read moreBy Guest Author on 19 September 2016
South African Leon Harmse, conducted an extensive review of related physical and ergonomic impacts entitled “The Impact of Physical and Ergonomic Hazards on Poultry Abattoir Processing Workers”. The following shocking revelations were made by workers interviewed by the reviewed r
Read moreBy Guest Author on 19 September 2016
What are the real issues in occupational health and safety in the poultry industry? An extensive review titled The Impact of Physical and Ergonomic Hazards on Poultry Abattoir Processing Workers: A Review was conducted by Leon Harmse as part of a his doctorate thesis and in this
Read moreBy Guest Author on 19 September 2016
In part 3 of the article where we dig into the research conducted in the poultry industry by South African Leon Harmse, the conclusions of the review highlighted that management must take responsibility for the hazardous situations and rectify these.
Read moreBy Guest Author on 19 September 2016
Product recalls happen daily around the globe. It is easy to be complacent about these incidents when it's not happening to you. But what will you do if you are the victim. This article looks at the current situation in South Africa. It also details insurance cover for recall. Ma
Read more