A targeted shift towards sustainable packaging Original article from Food Processing.   By Nerida Kelton, MAIP Executive Director – AIP | Australian Institute of Packaging; ANZ Board Member WPO | World Packaging Organisation.   In September 2018, Australia’s 2025 National Packaging Targets were announced at a milestone industry event convened […]

Sustainable Packaging


Article by Mathew DeVay of Trace Analytics, LLC   The Food Safety Modernization Act (FSMA) represents a significant shift in the approach to managing food-borne illness. According to the CDC, approximately 48 million people are affected by foodborne illness every year, leading to 128,000 hospitalizations and 3000 deaths. This represents […]

Compressed Air System



Internal Calibration The calibration process is to ensure all equipment used to inspect, measure or test the food process of product is reading accurately at the time of use.   To ensure compliance towards: FSANZ Code, Standard 3.2.2 Food Safety Practices: [22 Temperature measuring devices (b) can accurately measure the […]

Calibration: Scales, Thermometers


Article by Janette Hughes.   Are you able to access batch details of every raw material you have used or every product you have produced?  No?  Why not?  What’s preventing your business from ensuring that, should a recall be necessary, you know exactly which batch is required to be removed […]

Product Recalls



Article by Food Processing.  Edited by Janette Hughes.       In Australia, the FSANZ Code, Standard 3.2.2 Food Safety Practices and General Requirements state:   A food handler must take all reasonable measures not to handle food or surfaces likely to come into contact with food in a way […]

Good Hygiene Practices | Disposable Gloves


Bacteria are microscopic single-celled organisms that thrive in diverse environments.  Bacteria can be found everywhere: in the air, on the ground, in dirt, on people, on animals, on food, and in water.  Below are some examples on where to find bacteria. Food. Raw food, especially red meat, poultry, shellfish, eggs […]

Bacteria



Article adapted from Cherry’s Industrial Equipment   While national frozen food trends show things like organic and all-natural ingredients, a variety of flavour and style, healthier options and pricing all playing a vital role in this growth, it doesn’t end there.  There’s an entire frozen food warehousing facility behind the […]

Equipment Guide for… Frozen Food Storage


Information supplied by Remco Products. Please note: MQA is not affiliated with Remco Products.   We just think the information supplied below makes perfect sense and is worth sharing.   Color-coded tools are a practical, straight-forward way to implement zoning in a facility and may help keep different hygiene levels, such […]

Cleaning Equipment Colour Coding



Article By Charlie Kalish of Food Safety Guides.  Original article from Food Safety Magazine.   With U.S. Food and Drug Administration (FDA) regulations, Global Food Safety Initiative-benchmarked schemes, and customers demanding microbiological and chemical testing on foods and surfaces, the demand for high quality, reliable laboratory services is surging.  Yet […]

5 Tips for Choosing a Food Laboratory


What temperature should the fridge or chiller be?  What temperature should I cook eggs to?  How about red meat?  White meat?  What, what, what…?   Breathe.  Below is a quick listing of what the critical temperatures should be to ensure food safety.   Firstly, a little bit about the danger […]

Temperature Critical Limits