Listeriosis Alert & Advice

  As you are undoubtedly aware of the recent outbreak of Listeriosis in South Africa, there is a lot of news on what Listeriosis is and how to prevent it from happening, and there is a lot generic information being shared. Listeria monocytogenes food poisoning (Listeriosis) is a very serious disease and we urge you […]

Read More

Contaminated foods and how it can happen

   It takes several steps to get food from farm to fork. We call these steps, “The food production chain”. Contamination can occur at any point along this chain during production, processing, distribution and preparation.   Production   Production can be defined as simply as, growing the plants we harvest or raising the animals that […]

Read More

Food Consulting Services : What is Salmonella?

Salmonellosis (caused by the bacterium Salmonella) Salmonellosis is the most common and widely distributed food-borne illness, with tens of millions human cases occurring worldwide every year. It is caused by the bacterium, Salmonella, and is contracted by consuming food that is contaminated with the bacterium. Since the beginning of the 1990s several antibiotic- resistant salmonella […]

Read More

Food Consulting Services : Wooden equipment in the kitchen

Why do we discourage the use of wooden equipment in the kitchen?Wooden spoons have been used as far back as the Palaeolithic Era, the earliest known versions simple pieces of wood used to scoop foods just not liquid enough to drink. They have even been found in Egyptian tombs!With wooden utensils long and varied history […]

Read More

Food Consulting Services : Corrective Action Report

Corrective Action Report (follow up announcement)We have now included (January 2017) the Corrective Action Report (C.A.R) into the audit requirements, under the Documentation section, and our team of auditors will be assessing whether the C.A.R has been actioned.Below is a reminder from our previous newsletters:The spreadsheet C.A.R. (included with all reports sent to you) is […]

Read More

An Introduction to Escherichia coli

Escherichia coli is a gram-negative bacterium that is often found in the lower intestine of an endotherm.  It is the most common food poisoning bacteria, but is also referred to as an indicator organism. coli is a gram-negative bacterium that is naturally occurring in the environment, in the soil or in our bodies. coli stains […]

Read More

Bacteria Defined

Before we understand how bacteria affects your food we need to define what bacteria is, how it grows and exactly which bacteria is bad for your body. What is bacteria? Bacteria are Single-celled microorganisms which can exist either as independent (free-living) organisms or as parasites (dependent upon another organism for life). Bacteria were among the […]

Read More

Walkthrough Visual Scoresheet 3rd Edition

This is the third edition of Food Consulting Services’ Walkthrough Visual Scoresheet. To further improve its usefulness, the Walkthrough Visual Index is further sub-divided into four sub-indices as below: Visual Cleanliness:As the title states; this section is concerned with the cleanliness of the kitchen. High risk items, such as food contact equipment (can opener blades, […]

Read More

The Importance of SANS 241

A common question around water safety and the water regulations is: what is the South African National Standard of drinking water and why is it important? We often hear about the South African National Standard (SANS), but are often not exactly sure what it means. In order to understand SANS, we need to understand where […]

Read More