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 that […]

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 […]


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

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