FOOD SAFETY
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NVWA considers closure of slaughterhouse in Brabant

The Netherlands Food and Consumer Product Safety Authority (NVWA) has taken significant action against a small abattoir in Brabant due to ongoing concerns regarding animal welfare and hygiene. The NVWA is considering wit..

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Archive Archive

Stand van food: toename verkopen biologische voeding

08 May 2018

In het eerste kwartaal van 2018 groeide de Nederlandse economie kwartaal op kwartaal met een half procent. Dit is een minder sterke stijging dan in dezelfde periode vorig jaar (0,7%), maar nog steeds een goed groeic...

New practical guideline creates clarity

08 May 2018

Wouter Burggraaf is the owner of the hygienic consulting agency Burggraaf & Partners, a member of the EHEDG Netherlands board, a member of the Safe Food Factory community and chair of the ad-hoc work group Hygiënisch...

Improved hygienic design

08 May 2018

Belt disinfection with UVC light keeps conveyor belts free of bacteria and saves businesses money spent on cleaning and downtime. However, it is a challenge to keep electronic equipment running well in an abattoir or mea...

Sharper focus on Listeria monocytogenes

08 May 2018

The NVWA (Netherlands Food and Consumer Product Safety Authority) established new guidelines in the updated information sheet 85 for controlling the growth of hazardous micro-organisms during the shelf-life period. It is...

Smart cleaning: Balancing risks and costs

08 May 2018

Businesses can save a lot on cleaning costs. “There are often significant possible optimisation actions that can be taken without increasing risks,” says Gert Visscher, director and owner of Eco2Clean. What must business...

Pal TX desinfecterende alcohol doekjes

08 May 2018

De PAL TX Alcohol desinfecterende doekjes zijn ontwikkeld om oppervlakken snel en veilig te desinfecteren zonder dat naspoelen nodig is. De PAL TX Alcohol desinfecterende doekjes zijn binnen Nederland door het College vo...

Soliflex pro & Soliflex pro mini

08 May 2018

Door de vraag naar constante verbeteringen o.h.g.v. voedselveiligheid en productiviteit, heeft Ammeraal Beltech met haar 65 jaar ervaring, de meest hygiënische transportband ontwikkeld. Soliflex PRO is gemaakt van vol ku...

Disinfecting steam kills bacteria

08 May 2018

A disinfecting dry steam that can disinfect a production space of around 500 cubic metres in one hour. The space is ready for use immediately afterwards. Does that sound too good to be true? Since receiving authorisation...

Progressively less centralised installation

08 May 2018

The food industry is changing with a strong tendency towards decentralisation. By placing IO modules in the field and connecting entrances and exits to the control system with prefabricated cables, shorter installation t...

Updated ISO 22000 for food safety

08 May 2018

Businesses in the food sector must monitor the safety of their products. In order to control food safety, they can set up a system themselves, but they do not have to reinvent the wheel. They can simply use existing stan...

Nutrilab: Listeria eliminated after two treatments

09 April 2018

The infection density of a food production space increases due to moisture and proteins, ingredients that sustain bacteria well and which find their way into nearly every production space on a daily basis. This is not on...

Awareness to the next level

09 April 2018

High quality awareness for all employees at every link in the production chain is essential for improving the final quality of the product. A positive quality culture is a significant condition. “Management is charged wi...

Customised, gasless steam production

09 April 2018

The use of fossil fuels needs to be decreased. The supply of gas is finite and exacerbates climate issues. Businesses must look to alternative energy sources, which includes their need for a steam supply. Scharff Technie...

Mouse infestation? Keep them outside!

05 March 2018

You might have seen the news; two Amsterdam supermarkets have closed their doors and there have been hygiene issues abound at various well-known public locations due to mouse infestation. The costs can be staggering sign...

High season for the smoked sausage specialist

05 March 2018

The brother-butchers Bert and Jannes Koetsier specialise in smoked sausages prepared with fresh ingredients and smoked on beechwood. In 2014, they developed a new passion: knackwurst. Bert Koetsier tracked its unique his...