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Articles |
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Use of Chlorine in the Food Industry
Chlorine compounds are widely used in the food industry
to kill bacteria and disinfect. Examples include
treating pasteurizer cooling water, washing fruit and
vegetables and disinfecting food contact surfaces.
Chlorine is usually combined with inorganic compounds,
such as sodium or calcium, to produce hypochlorites,
which are effective disinfectants. Chlorine mixed with
sodium is a liquid bleach1 known as sodium hypochlorite
NaOCl. Chlorine mixed with calcium is usually in
granular or tablet form and is called calcium
hypochlorite - Ca(OCL)2. Chlorine may also be available
as chlorine dioxide (ClO2). However, hypochlorites are
the most active of the chlorine compounds. |
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Download full PDF |
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Guidelines for the Management and Health
Surveillance Of Food Handlers
As in the rest of the world, the debate continues in the
RSA amongst health professionals and public health
authorities on the relative merits, costs and benefits
of health surveillance of food handling personnel by
means of routine medical examinations. There is no
uniformity in the procedures adopted by authorities
requiring surveillance. Universally there is still
uncertainty as to whether, and under what circumstances,
routine medical examinations are cost effective in
preventing or at least minimizing food contamination. |
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Download full PDF |
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Are foodstuffs derived from genetically
modified organisms safe?
Is present legislation adequate to ensure safety? These
are legitimate concerns in the minds of many consumers.
The Directorate: Food Control of the Department of
Health, as member of the Executive Council for
Genetically Modified Organisms (GMOs) in terms of the
GMO Act, 1997 (Act No. 15 of 1997) has a specific
responsibility to ensure food safety. The Directorate
feels confident that foodstuffs developed from
genetically modified crops (GM-foods) approved in South
Africa (maize, cotton, soybeans) are as safe as their
conventional counterparts. Full Article |
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Is TB increasing in the workplace?
Yes, TB is increasing globally and more specifically in
developing countries. The Western Cape was dubbed as the
TB capital prior to the advent of HIV. Now with the era
of HIV, TB is out of control. The World Health
Organization has stated that HIV as the biggest
activator of TB and declared TB as a Global Public
Health Emergency in 1993, followed by the Western Cape
which declared TB as a Provincial Emergency in 1996. The
other provinces in South Africa are not far behind.
These are all clear indicators that TB is on the
increase and the workplace is no exception, especially
among the unskilled and semi-skilled workers, which in
many cases are food handlers. Full Article |
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ISO 22000 for safe food supply chains
ISO 22000, published during September 2005, is a new
International Standard designed to ensure safe food
supply chains worldwide. |
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ISO 22000:2005, Food safety management
systems – Requirements for any organization in the food
chain, provides a framework of internationally
harmonized requirements for the global approach that is
needed. The standard has been developed within ISO by
experts from the food industry, along with
representatives of specialized international
organizations and in close cooperation with the Codex
Alimentarius Commission, the body jointly established by
the United Nations’ Food and Agriculture Organization (FAO)
and World Health Organization (WHO) to develop food
standards.
Full Article |
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Other Articles |
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What is HACCP?
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Why implement HACCP?
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How to begin developing a HACCP system
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Is your facility ready for HACCP?
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