by Kitty Appels & Rob Kooijmans | Jan 31, 2017 | Food Safety
Introduction Daily Inspection Rounds Do you recognize the following: when performing your daily inspection rounds you get little attention of production staff on the shop floor and once you have reported your findings you find yourself in a situation that little or no...
by Kitty Appels & Rob Kooijmans | Jan 24, 2017 | Food Safety, Quality
Introduction Prevention Salmonella Did you ever suffer from a Salmonella contamination in your factory or in your raw materials or products? If yes, you will most certainly have experienced that it did not just stay with one occurrence. Salmonella is a strong...
by Kitty Appels & Rob Kooijmans | Jan 17, 2017 | Food Safety, Quality
How Aflatoxines causes liver cancer through Food There are a lot of different mould contaminations on food possible. Do you know which moulds can be a problem for human health in your products? And what is the underlying dangerous aspect of the presence of certain...
by Kitty Appels & Rob Kooijmans | Jan 10, 2017 | Food Safety, Quality
Introduction How Root Cause Analysis is done Root Cause Analysis is an important step to enable companies to make the right changes in order to prevent faults from happening over and over again. Too often we find ourselves in a situation where we think we have...
by Kitty Appels & Rob Kooijmans | Dec 22, 2016 | Algemeen
Listeria Monocytogenes and Meningitis spread through food Listeria monocytogenes is a foodborne pathogen that can cause meningitis. The Dutch University Hospital in Amsterdam, AMC investigated listerial genetic variation and the relation with clinical outcome in...
by Kitty Appels & Rob Kooijmans | Oct 24, 2016 | Algemeen
Allergen Management Real knowledge about allergen management is very often the first factor which lacking with QA or Food Safety professionals. There are various systems (e.g. LEDA and VITAL 2.0) in use, and the legal framework differs between the geographical regions...
by Kitty Appels & Rob Kooijmans | Oct 24, 2016 | Algemeen
Food Fraud Are you struggling with defining the requirements of Food Fraud? When it comes to Food Fraud there are two main categories you need to consider: intentional adulteration and economically motivated adulteration. Intentional adulteration is defined as...
by Kitty Appels & Rob Kooijmans | Oct 24, 2016 | Algemeen
Listeria Monocytogenes When you think about Listeria Monocytogenes which word pops up in your mind? Do you recognize the word ‘Difficult’ when you think about this bacteria? Of course it is one of the most wide-spread bacteria that give rise to food safety issues....
by Kitty Appels & Rob Kooijmans | Oct 24, 2016 | Algemeen
Radiological hazards Do you know when you need to include Radiological hazards in your risk analysis? With the implementation of the Food Safety Modernization Act (FSMA) in the USA, a lot of food producers , also internationally, have to assess the risks they face of...
by Kitty Appels & Rob Kooijmans | Oct 24, 2016 | Algemeen
Cleaning liquids Manual cleaning is often the source of cleaning liquids and disinfectants being present in food products. Also not well designed CIP systems or errors in CIP systems often give rise to the same problem. The results are usually off-taste and...
