About Deborah Rien

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So far Deborah Rien has created 83 blog entries.

CLEAN HANDS – old dirt, new dirt

By Karen Constable and Juliana Elliott – HACCP International Hand hygiene is an area which has received a lot of attention lately, both in the health care industry and in the food industry.  As a result, there’s plenty of new research and new technologies around the topic of hand hygiene.  Here, we take a look at some old ideas and some new ideas. Old idea:  Washing hands is all about killing bacteria. New idea:  Removing viruses from hands – particularly noroviruses – is an equally important, if not more important, reason to strive for clean hands. In recent years, norovirus Read more...

2024-05-01T20:06:05+11:00

Keeping on top of your pest control without the need for pesticides

PLUG IN Pest Free have been the leader in electromagnetic pest control technology for years. Launching in 1995 from its headquarters in Australia, PLUG IN Pest Free quickly gained recognition as a household name in the domestic market as it expanded globally. In 1996 the Pest Free Commercial Pest Management System (certified by HACCP International for the Australasia and Asia licence regions) was launched and caught the attention of various industries who strive for a more safe, convenient, humane, and proven way to control and combat rodent infestations. Industries include hospitality, food processing and restaurants, hospitals and aged care, Read more...

2024-04-18T14:30:54+11:00

Sanitising food contact surfaces – Correct Usage and Pitfalls to Avoid – by Martin Stone

Sanitising food contact surfaces is an essential operation in food production where the control of microorganisms in the finished product is considered important. Sanitising involves the destruction of living micro-organisms on a surface through the use of an agent, typically heat, chemicals or a combination of both. Sanitising is often mentioned at the same time as cleaning, ie Cleaning and Sanitising. But the first pitfall is understanding that sanitising cannot be effectively achieved without the first step of ‘cleaning’. Cleaning is the removal of food residues and biofilms from a surface. These coatings, often referred to as ‘soil’ present two Read more...

2024-04-19T13:23:03+11:00

REMINDER – Plain English Allergen Labelling (PEAL) transition period comes to an end.

Plain English Allergen Labelling (PEAL) transition period comes to an end on 24th February 2024. Businesses have had 3 years from 25 February 2021 to implement the new PEAL requirements. A 2-year stock-in-trade period (25 February 2024 to 24 February 2026) will commence. Any food packaged and labelled with existing allergen declarations before 24th February 2024 may be sold for up to 2 years after the end of the transition period. All stock in trade from 25 February 2026 must be fully compliant to the new labelling requirements. What must be declared​ The food and ingredients listed below will need Read more...

2024-02-08T15:24:35+11:00

The New Food Standard 3.2.2A in regard to Food Safety Management Tools takes effect from December 2023.

Food service, caterers and related retail businesses in Australia need to meet new food safety requirements in the Australia New Zealand Food Standards Code (the Code) from 8 December 2023. Standard 3.2.2A is a new food safety standard for these types of businesses that aims to improve food safety and support consumer confidence. Standard 3.2.2A of the Australia New Zealand Food Standards Code introduces 3 mandatory food safety management tools for food businesses, depending on their food handling activities: Food Safety Supervisor. A food safety supervisor (FSS) must be a person who has recognised, formal certification as a FSS, obtained Read more...

2023-10-16T17:30:58+11:00
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