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

Requirements noted here are for Victoria, Australia. This article by: health vic.  Original article can be found here.   All premises (businesses and community groups) that sell food are legally required to ensure that it is safe for people to eat, regardless of the premises’ Food Safety Supervisor requirements.  Everyone […]

Food Safety Supervisor Requirements

By Nate Seltenrich (Nate Seltenrich covers science and the environment from Petaluma, California. His work has appeared in High Country News, Sierra, Yale Environment 360, Earth Island Journal, and other regional and national publications). This article by: Food Processing Online Magazine.  Original paper can be found here. Sometimes there’s more […]

Improving Risk Assessment of Food Contact Materials

  Cleaning and sanitation of your plant and equipment should be a standard continuation of your good manufacturing practices of your food processes.  You make a mess – you clean the mess.  You modify the operations – you re-set the operations for the next start up.   Cleaning and sanitation […]

Cleaning and Sanitation

By Michael Hughes So, what is infection control? No, it has nothing to do with zombies (although with better procedures in place, I’m sure many cases of zombie infection might have been avoided!).  Infection control is an important part of the food safety chain starting with the raw materials all […]

Infection Control

By Michael Hughes A well designed and implemented Food Safety Management System (FSMS) can not only help your business within the parameters of your current food safety needs, but can put you in the position where any future food safety needs are able to be implemented efficiently, leaving you to […]

Why You Need a Food Safety Management System

By Michael Hughes   Unless you’ve been living under a rock, you are well aware that ‘new’ foods are a big thing right now.  It seems like we can’t go a day without being informed of new, healthier, ways to eat and be introduced to a range of foods we’ve […]

Here’s the thing about… Lupin

By Michael Hughes Gastroenteritis, which can also be known as ‘gastro’, ‘gastro flu’, ‘food poisoning’, is a common illness that covers a range of viral and bacterial infections of the gastrointestinal tract – or the tummy.  While forms of gastro itself are not fatal, anyone who has suffered from gastro […]