28
Nov

Food Safety – Food Poisoning Bacteria

Food Safety – Food Poisoning Bacteria Produces Toxins Bacteria can cause visible effects on food such as discolouration, slime and odour. Food poisoning bacteria produce toxins, these are effectively poisonous and can be produced in food or inside your body. Warmth:  The best temperature for bacteria to multiply is around the same temperature as the human body (about 37°C) although

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16
Oct

Why Choosing Food Grade Hygiene Equipment is Essential?

Following a slew of recent foodborne illness outbreaks, the question of how to maintain optimal standards of hygiene in food processing facilities has resurfaced and an important part of this discussion, must be focused on the hygiene equipment and materials used to clean food production facilities. Like many things, the terms ‘food grade’ and ‘food safe’ tend to have different

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15
Oct

Handwash Procedure

12
Oct

Know your Common Food Pests…

Your food processing facility, be it a restaurant, catering business or food manufacturing business, contains everything that common food pests love – moisture, warmth, a place to breed and nest, foot traffic and an endless supply of a variety of foods that they can consume. But these food pests are one of your biggest enemies as they spread harmful bacteria
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8
Oct

Common Food Poisoning Bacteria

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 the
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4
Oct

Is chemical contamination of food products during food processing possible?

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?
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14
Sep

Commercial Deep Cleaning – why do you need to do it? : The Kitchen

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 deep
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13
Sep

Common Pests in Food Processing Environments – #3: Stored Product Insects

Stored Product Insects are a major and ongoing risk for food processing facilities. From food manufacturing companies, mills, silos and pharmaceutical facilities to retail outlets and foodservice or hospitality establishments, Stored Product Insects can destroy stock and render it unusable – costing you both money and time in stock losses and infestation control. What are Stored Product Insects? The term
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7
Sep

Success that’s worth Sharing

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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24
Aug

Food Safety Focus – Keeping Airline Food Safe

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 companies
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