Why Food Labels Matter: Understanding Ingredients and Expiry Dates
Food labels have become one of the most important tools for consumer protection and public health. They provide essential information that allows individuals to make informed decisions about what they...
The Golden Rules of Kitchen Hygiene Every Cook Should Know
Maintaining proper kitchen hygiene is one of the most fundamental responsibilities in any cooking environment, whether at home or in a professional facility. Good hygiene practices protect consumers from foodborne...
Summer Food Safety Tips: Keeping Perishables Fresh in the Heat
Summer is a season associated with outdoor gatherings, picnics, and increased consumption of chilled and ready-to-eat foods. Yet the same warm temperatures that make summer enjoyable also create ideal conditions...
2025 Food Safety Research Digest: Emerging Pathogens, Risk Models, and Laboratory Advances
A 2025 review explores how antimicrobial resistance (AMR) and climate change intersect within a One Health framework, highlighting that warming can accelerate the spread of AMR via food and environmental...
Recent Studies on Foodborne Illness: What the Data Tells Us
Surveillance Trends & Outbreak Data According to the CDC’s FoodNet 2023 preliminary data, infections from foodborne pathogens (like Campylobacter, Salmonella, STEC, Yersinia) either remained steady or increased compared to 2016–2018...
Understanding the Difference Between Food Regulations and Industry Standards
In today’s complex food landscape, businesses must navigate a mix of legal requirements and voluntary industry standards to ensure food safety, quality, and market access. While both serve to protect...
Global Food Safety 2025: Country Comparisons, Risk Indexes, and Trade Compliance Analysis
Food safety in 2025 is evaluated today by a patchwork of indicators: public-health burden estimates (WHO), food-system quality metrics (Global Food Security Index), international trade controls (WTO SPS notifications and...
Navigating the Legal Landscape: A Business Guide to the Foodstuffs, Cosmetics and Disinfectants Act
For any business involved in food manufacturing, processing, retail, import, or export in South Africa, understanding the Foodstuffs, Cosmetics and Disinfectants Act (Act 54 of 1972) is essential.This Act forms...
Insider Analysis: How Upcoming Food Policy Reforms Will Impact the Food Industry in South Africa
Why Reform Is Happening Now The South African government is intensifying its scrutiny on food safety, especially in informal food markets and spaza shops, closing non‑compliant businesses and seizing unsafe...
Professional Food Safety Playbook: Advanced Handling, Sanitation, and Cross-Contamination Control
Advanced Handling, Sanitation & Cross-Contamination Control Principles & Foundations 1.1 Adopt a Risk-Based, Preventive Approach Use a HACCP (Hazard Analysis and Critical Control Points) system to identify and control hazards....
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