The Complete Guide to Commercial Fly Control

The Complete Guide to Commercial Fly Control

For any commercial business, especially where food is at the core, flies are a major threat that not only jeopardises reputations but also causes stock damage and losses, costing the global food industry billions in food waste and food recalls every year. Lear more...
The Role of Cleaning & Sanitation for Food Safety

The Role of Cleaning & Sanitation for Food Safety

“Sanitation maintains or restores a state of cleanliness and promotes hygiene for prevention of foodborne illness.” — Appendix A Meat HACCP Regulation A properly planned and implemented cleaning and sanitation schedule are critical for any food business, from...
World Food Day: Fighting Pests for Food Security

World Food Day: Fighting Pests for Food Security

World Food Day (16 October) provides an occasion to highlight the plight of 870 million undernourished people in the world. There are many threats to global food supplies, including population growth, food prices, climate change, food waste and land pressures. But one...
Food Safety: A Global Public Health Threat

Food Safety: A Global Public Health Threat

In a year, An estimated 1 out of 10 people will fall ill after eating contaminated food, with diarrheal diseases being the most common illness (WHO). The food sector today faces many challenges that may leave food vulnerable to contamination and other hazards, as it...
5 Hallmarks of an Audit Approved Pest Management Programme

5 Hallmarks of an Audit Approved Pest Management Programme

For any company that handles food or beverage products – whether it’s a restaurant, food truck, producer, exporter, manufacturer, supermarket, caterer, or retail food store – ensuring food safety is becoming increasingly important. Ever-tightening policies and...
Good Food Hygiene Starts with these 3 Principles

Good Food Hygiene Starts with these 3 Principles

Preventing the contamination of food is essential to running a safe and effective food business, whether it’s the manufacture, supply, preparation or processing of food. Andrew Routledge, professional chef and writer describes the four recognised principles by which...