October 2017

If like me, you’ve had a recent food poisoning experience, it puts the matter of food safety and quality into perspective. There are five risk factors that cause most foodborne-illnesses. These are: failure to cook food at correct temperatures; using contaminated utensils and equipment; failure to follow personal hygiene rules; purchasing food from unsafe sources; and holding food at incorrect temperatures. I think it was the cooking and holding food at the correct temperature that got me this time…

In this edition of Food Review, the very pertinent topic of food safety training is in the spotlight. Is your training getting you top marks? Our article based on research conducted by Linda Jackson of Food Focus is a very interesting read on whether your company’s training initiatives make the grade, turn to page 12 now. We also unpack the need for employees with supervisory responsibilities to look beyond the norm and recognise unhygienic food handling practices. More on page 14.

When a supermarket in Germany recently removed all imported food from its shelves for a day to make a statement about diversity, the world sat up and paid attention. Our article on page 18 is a stark reminder of how limited choice and supply would be if retailers and consumers depended on only one region for their food supplies. We investigate the market for US bone-in chicken and look at the real stats behind some of the stories.

Within the vast logistics, materials handling and supply chain management arenas, perishable food products make up a large and important part of the country’s supply chain. Kamogelo Mmutlana is the CEO of Barloworld Logistics. He shares ways on how to maintain product integrity by utilising specific temperature controlled solutions (page 24).

Agronomists and food scientists at Stellenbosch University have partnered with multinational beverage and brewing company AB InBev. See for yourself on page 29 how R6 million in funding will allow scientists to focus on game-changing research on the production of barley, cassava and sorghum for beer brewing. We also take a fruity look at beer and how fruit flavours account for one in ten beer launches in the world. More on page 32.

Don’t forget to turn to Packaging Review (page 35) where we feature an in-depth article with Janusz Luterek of Hahn & Hahn on regulations regarding labelling. Aarifah Nosarka shares this and the latest packaging innovations in this section.