FOOD SAFETY
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New hygiene code approved for the egg sector

The Dutch egg sector is set to receive a new Egg Hygiene Code. The code was developed by Anevei and approved by the Ministry of Health, Welfare and Sport. It replaces the hygiene code introduced in 2002 by the former Pro..

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Archive Archive

New techniques improve cleaning efficiency

10 October 2017

Enzymatic cleaning and an ingenious cleaning system for conveyor systems form the basis for a new approach to cleaning at Ravensbergen Food. The company switched from its former supplier of cleaning agents and materials ...

Effective innovation by Havantec and T. Boer & zn

10 October 2017

T. Boer & zn, a supplier of veal, is constantly looking to the future and identified the need for a new hygiene sluice. This important access system must comply with strict and specific requirements. The Oirschot-bas...

New two-part stainless steel drains

10 October 2017

The two companies ACO and Ruys Vloeren are both specialists in their own field – the former in drainage technology, and the latter in puddle-free floors primarily for the food processing industry. Last year the companies...

Is your heat exchanger really clean?

10 October 2017

In the food industry, heat exchangers and pasteurisers play an important role in ensuring product safety and extending shelf life. At the same time, this equipment has a poor reputation; internal leaks, contamination and...

‘Hand washing? It’s complete nonsense!'

10 October 2017

Hygiene is important, as the managers of any food processing company know. That’s why there are hygiene sluices, jewellery such as rings and watches are forbidden, and employees wear special overalls and hair nets… Bu...

‘All stakeholders are in control, 24/7'

10 October 2017

As a food processing company, Kleendesk gives you an at-a-glance insight into your hygiene performance at any point in time. The online platform provides a real-time overview of technical problems, microbiological statis...

Pool of cleaning professionals guarantees continuity

10 October 2017

“For us, continuity is the most important thing of all,” says Robert-Jan Weel from Meatstreet, a meat processing company. By that, he means not only a consistently high level of hygiene but also continuity in the standar...

Cleaning versus food safety

10 October 2017

If the structure and the criteria for cleaning activities are properly defined, monitored, adjusted as necessary and optimised, the food safety risks can be managed while also reducing the cleaning costs. However, this r...

Naleving slachthuizen hoog

10 October 2017

Roodvleesslachthuizen leven wet- en regelgeving over het algemeen goed na. Dat blijkt uit de 2e naleefmonitor roodvleesslachthuizen van de NVWA. Bij roodvlees gaat het om vlees van runderen, paarden, varkens, schapen en ...

Nieuwe sterilisatie-technologie

11 September 2017

Op 13 oktober 2017 organiseren TOP bv en Marfo bv een seminar over de nieuwe sterilisatietechnologie PATS (Pressure Assisted Thermal Sterilization). TOP en Marfo hebben binnen een Europese consortium meegewerkt aan de on...

The QA manager of the future

11 September 2017

The food industry is evolving all the time; there is more focus than ever before on quality and food safety. Hence there is also a growing need for skilled QA managers: people who quickly and accurately anticipate all re...

Zandvliet Vleeswaren focuses on quality

11 September 2017

Quality and product innovation are two key pillars for Zandvliet Vleeswaren, a meat producer from the Dutch city of Delft. The family-owned business has a firm focus on the future – not only by responding to the latest d...

The story behind a perfect cog

10 July 2017

In collaboration with University Racing Eindhoven, Rösler Benelux has filmed the manufacturing process of a cog used in an electric car. The project is part of a sponsorship activity for the university in question and...

SELECT partnership concept

13 June 2017

“Complete, high-quality cleaning equipment is in high demand,” says Marc Rosendahl, director of Brilliant Group. “Customers are increasingly asking us to help them develop policies for cleaning and disinfecting their ...

The consequences of reformulation for food safety

13 June 2017

Less salt, less saturated fat and fewer calories (sugar and fat) in products – that is the key objective of the Dutch National Agreement to Improve Production Composition. However, reducing the salt, sugar and fat conten...