News

Digital thermometers from a reputable supplier are an essential monitoring tool in most food facilities. Many CCPs are monitored by temperature checks and this is because heat (or the lack of it) is used to control the growth or kill micro-organisms. Modern thermometers are electronic and feature microprocessor driven probes or even detectors capable of reading infrared radiation but around Read more...

My role with HACCP International involves the review of equipment specifically developed for use within the food industry. Much of this equipment is produced by some of the world’s leading manufacturers and I often hear the term ‘Hygienic Design’ tossed around. So what exactly is ‘Hygienic Design’ and why do we want it ? In its most basic form, ‘hygienic Read more...

Identifying a gap in the market for an antimicrobial product that could treat the bacteria present within concrete, DEFLECTA® set to work developing a bacteria control system for facilities in the food industry. Now, in addition to a flagship antimicrobial product and a list of accreditations, DEFLECTA® offers a complete range of concrete protection solutions. Read more...

Responding to water stagnation in buildings with reduced or no water use Read more…

HACCP International is the firm responsible for developing the international standard ‘Pest Management Services for Food Businesses’. Here, HACCP International director Clive Withinshaw discusses the unique demands of the food industry with the Australian publication Professional Pest Manager. Most large food businesses operate in accordance with a recognised food safety management program – these are often referred to as ‘HACCP programs’, which is an Read more...