Leading with Science. Ensuring Food Safety.
Helpful iinformation dedicated to Biological Food Safety Hazards.
Biological food safety hazards refer to any microbiological agents, such as bacteria, viruses, parasites, or fungi, that can contaminate food and potentially cause illness or disease in humans when consumed. These hazards can be found in raw or undercooked foods, contaminated water, or unsanitary food handling practices.
HACCP TRAINING · 2026 COMPREHENSIVE GUIDE HACCP Training in South Africa: The Complete 2026 Guide to Choosing the Right Course (Foundation through Advanced) HACCP is the most important food safety methodology of the last 70 years. It is also the most commonly mis-trained — courses that skim the Codex 7 …
There are no consumers who wittingly buy food that will either injure or cause a foodborne illness. Consumers trust food manufacturers that they have taken all necessary steps to ensure that the food sold to them is safe and meets their expectations. In this article, HACCP will be briefly discussed, …
COVID-19 has introduced a new style of living where each person must take responsibility for their own health and hygiene. These days you hardly find someone who has not heard of the word “sanitising”, “disinfection” or “sterilisation”. Hand sanitisers are flying off the shelves and at some point, some retailers …
Nearly everyone gets food poisoning at least once in their lifetime. Here are 20 handy tips to avoid and prevent food poisoning. These tips refer to households, but can also be used in any food-handling, processing and packaging enterprise. You can find the germs that cause food poisoning all around …
What is Listeria? Listeria monocytogenes (L. monocytogenes) is a bacterium that can cause a serious infection in humans called Listeriosis. Listeria monocytogenes is commonly found in soil and water and can contaminate food, particularly raw or undercooked meat, unpasteurized dairy products, and certain fruits and vegetables. The worst listeriosis outbreak …
