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For commercial food production or manufacturing facilities, common food poisoning bacteria are a risk that requires constant management and attention. Food poisoning outbreaks have seemingly dominated headlines in 2018 with numerous local and international cases re-establishing just how important it is to manage this risk effectively. How will food poising bacteria impact your business Brand damage: reputational damage and theRead more

The chemical contamination of food is a major concern for organisations involved in the manufacture, preparation and processing of food. While contamination can occur before food ingredients enter a food processing facility or commercial kitchen, maintaining a safe environment that will limit contamination at the facility or kitchen, remains a chief concern. How does the chemical contamination of food occur?Read more

Most commercial kitchens are busy from either very early morning to late at night, or in some cases, 24 hours per day. While the ‘clean as you go’ policy applies in all kitchens and while a thorough overall clean takes place during and after shifts, the operational hours of commercial kitchens does not leave much time for the really deepRead more

Justice Mathebula – Director of Culture “Hard work surpasses talent. I got this far by doing my work with a smile, even if the going sometimes got tough. Staying focused and learning from the previous days mistakes makes one a better person the next day” Starting in March 2000 as a hygiene operator, Justice was promoted to team leader the

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When food safety or food quality is compromised on an airline, passengers don’t look to the catering company that supplied the food, they look to the airline that they are flying with. Not only do incidents seriously damage the brand of an airline, but the legal ramifications of an incident means that airlines will turn to the airline catering companiesRead more

Courtesy of Longevity Proper, sustainable hygiene is one of the fundamentals of healthy living and ensuring that our immune systems don’t get overtaxed. By acquiring a greater awareness around the right and wrong ways to maintain optimal hygiene, you can start to incorporate habits that will contribute to this goal. We spoke to Gareth Loyd-Jones, the Chief Commercial Officer at EcowizeRead more

Overview Suitable for crates with maximum dimensions of 600 x 400 mm (based on E-crates). The capacity of this unit is a maximum of 800 crates per hour with a staying time of 45 seconds. The crates are passed through the unit with a track width of 400 or 600 mm. The maximum crate height is 300 mm. Safety EmergencyRead more

Chasing Zero: What Will It Take to Improve Food Safety Standards in SA? SA FM Interview with Gareth-Lloyd Jones The recent Listeria outbreak, which claimed over 180 lives, has been a major eye opener for South Africans and has resulted in consumers not just questioning food safety standards, but insisting on a zero-tolerance approach to bacterial contamination and exposure. Gareth-Lloyd

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Log reduction is a mathematical term used when testing product efficacy to indicate the number of microbes eliminated by the use of a disinfectant. The number of colony forming units of a given pathogen is counted at the start of testing. The colony forming units of the control sample and test sample (using the disinfectant) are recounted after the required

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by Gareth Lloyd-Jones: 26 March 2018 Post the Listeria Symposium in Johannesburg South Africa, hosted by Food Focus, a research paper compiled by students from the University of Stellenbosch, has been doing the rounds, after these findings were presented at the symposium. The study isolated Listeria (LM) in 9 salmon and meat facilities in Norway to investigate the prevalence of

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