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Effective Food Safety and Quality Continuous Improvement Program (Volume I)
In today's globalized and interconnected food industry, ensuring food safety and maintaining high quality standards are critical imperatives for every food business. Consumers increasingly demand transparency, safety, and quality in the products they purchase....
Building a Rigorous Calibration Program (Part 2)
Other Documentation Needed for Calibration Programs Documented work instructions must be provided for calibrating each instrument. This step must include steps to verify the efficacy of the protocols. Work instructions for calibration must include the following...
Building a Rigorous Calibration Program (Part 1)
The American Society for Quality defines calibration as follows: "The comparison of a measurement instrument or system of unverified accuracy to a measurement instrument or system of known accuracy to detect any variation from the required performancespecification."1...
The Basics of Temperature Monitoring and Importance of Ensuring Accuracy (Part 3)
The recorder is not the official monitoring device. A now-defunct business named Castleberry's had a botulism issue a number of years ago.3,4 Missing temperature monitoring devices on retorts was one of the problems that contributed to the botulism outbreak. In total,...
The Basics of Temperature Monitoring and Importance of Ensuring Accuracy (Part 2)
The Low-Acid Canned Foods regulation in 21 CFR Part 113.40(a) states the following: (1) Temperature-indicating device. Each retort shall be equipped with at least one temperature indicating device that accurately indicates the temperature during processing. Each...
The Basics of Temperature Monitoring and Importance of Ensuring Accuracy (Part 1)
Food processors monitor many different parameters to ensure that the foods, beverages, or ingredients they are manufacturing meet safety, quality, and legal requirements. Perhaps the most important of these parameters is temperature. However, temperature does not...
Challenges for Evaluation of Your Environmental Monitoring Program (Part 2)
The second part of the article focuses on the remining two challenge questions regarding environmental monitoring programs, namely corrective action initiation and root cause investigation. Challenge No. 2: Is Corrective Action Initiated on a Presumptive or Confirmed...
Challenges for Evaluation of Your Environmental Monitoring Program (Part 1)
Environmental Management Programs are not just documents to be written and forgotten, but living systems that require active management. Environmental monitoring programs (EMPs) are widespread throughout the food, dietary supplement, and animal food industries, as...
Dry Sanitation in Food Processing: Enhancing Safety for Low-Moisture Foods
Dry sanitation is a pivotal practice in the food processing industry, particularly for facilities that produce low-moisture or low-water-activity foods. This method involves cleaning and sanitizing food processing equipment and facilities without the use of water,...
Is AI “Food Safe”?
Artificial intelligence (AI) is a hot topic of research in computer science. One of its goals is to enable the processing and analysis of large data sets; then, machine learning algorithms make it possible for AI to acquire knowledge from this data and predict the...
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