There are many foods which are termed “shelf stable”. These foods can last for years and “best before” labelling is quite irrelevant to such products as it has nothing to do with food safety, but rather food quality. Hence, perfectly safe food is often discarded because the perception is created that the food is no longer safe for human consumption, which is not the case.

South Africa is experiencing regular load shedding. The duration and frequency of load shedding will potentially affect the safety of food in a refrigerator. Refrigerated food should be safe as long as the power is out for no more than 4 hours, the refrigerator door is kept shut AND the fridge was running at 4 °C at the time of load shedding. Perishable foods are the most susceptible to spoilage and food safety concerns.

Listeriosis refers to the invasive form of illness caused by the bacterium called Listeria monocytogenes. This form of the illness is the more severe of two types of illnesses caused by this organism. The other milder form presents with typical gastroenteritis symptoms i.e. fever and diarrhoea. This latter form is usually not serious and most people heal quickly. However, the invasive form is far more serious causing 20-25% mortality (deaths).

A one-day bridging course is offered to assist your business to migrate from ISO 22000:2005 to the recently published ISO 22000:2018.  The course focusses on new and revised elements of the standard.  Included is a clear comparison between the 2005 and 2018 standard for ease of use and reference.

A half or full day training course for anyone that has implemented previous versions of SANS 10049 is offered depending on the depth of training needed. Be trained by Prof Anelich, the person who chaired the SABS committee on Food Hygiene during the revision of this very popular standard.

In the news

Revealing our kitchen habits that make us ill
18 April 2018, Technology Networks