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  • The Importance of Environmental Monitoring for Pathogenic Bacteria

    The Importance of Environmental Monitoring for Pathogenic Bacteria

    Failure to develop and deploy an effective EMP can not only lead to food recalls, it puts consumers at risk illness or even death.

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  • Does Profit Equal Success?

    Does Profit Equal Success?

    With today’s fast-paced, competitive and globalised market, businesses are expected to deliver better results faster, all while complying with industry Standards and customer expectations.

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  • The True Cost of Quality

    The True Cost of Quality

    According to a recent SAI Global survey, almost 25% of organisations do not have a system or method to track the actual costs of their operations.

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  • How ISO 45001 Can Help Eliminate Bullying and Harassment in the Workplace

    How ISO 45001 Can Help Eliminate Bullying and Harassment in the Workplace

    By certifying to ISO 45001, you are demonstrating to your stakeholders and employees your commitment to eliminating injury and ill-health – including physical, mental and cognitive risks.

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  • 1 in 3 Australian Workplaces Prone to Bullying and Harassment

    1 in 3 Australian Workplaces Prone to Bullying and Harassment

    A recent SAI Global survey revealed that bullying and harassment could still be a contributor to work-related stress, with nearly 1 in 3 Australian organisations (30 per cent) witnessing the behaviour

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  • The 7 Sins of Food Fraud

    The 7 Sins of Food Fraud

    SAI Global have conducted thousands of audits at food retailers and manufacturers and can reveal the seven types of food fraud that all Australian businesses in the food supply chain need to look out.

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  • SAI Global Wins ‘Best Food Technologist of the Year’ at SOFHT Awards 2019

    SAI Global Wins ‘Best Food Technologist of the Year’ at SOFHT Awards 2019

    We are delighted to announce SAI Global’s UKI Head of Agriculture, Robin Levin has scooped the SOFHT (Society of Food Hygiene and Technology) 2019 Award for ‘Best Food Technologist’.

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  • Innovation – A Part of Every Working Culture

    Innovation – A Part of Every Working Culture

    Creating a culture of innovation can be tough, but like all things, it comes down to management. Management must continually encourage staff to inspire them to think innovatively.

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  • How to Achieve and Maintain a High Food Hygiene Rating to Protect your Brand

    How to Achieve and Maintain a High Food Hygiene Rating to Protect your Brand

    The *2019 Food Standards Survey reports 66% of consumers refer to the Food Hygiene Rating Scheme results to help them make decisions about where to eat or buy food.

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  • The Key to Successful Audits Using the ISO 19011:2018 Framework

    The Key to Successful Audits Using the ISO 19011:2018 Framework

    The recently updated ISO 19011:2018, provides excellent guidelines for the risk-based management of internal and external audit programs and auditors.

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  • Are you Responsible for Risk-Based Thinking?

    Are you Responsible for Risk-Based Thinking?

    Businesses today face increasing levels of complexity and risk. Organizations are under pressure to deliver profitable business outcomes while operating in a socially and environmental responsible way

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  • How Good Are Your Internal Auditors?

    How Good Are Your Internal Auditors?

    Does your internal audit programme produce outcome-driven results that offer strategic and operational value to the business? When was the last time you reviewed the value your internal audits brings?

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  • How Farmers Can Help to Build a Robust, Resilient and Regenerative Future

    How Farmers Can Help to Build a Robust, Resilient and Regenerative Future

    With adverse effects of climate change on the increase, farmers will be instrumental in making changes to food production to ensure our survival.

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  • SAI Global Assurance Continues 5-Star BRCGS Rating Run

    SAI Global Assurance Continues 5-Star BRCGS Rating Run

    Company achieves highest rating from leading global consumer protection organization for food safety accreditation.

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  • 7 Risks in the Food Supply Chain that Compromise Customer Safety

    7 Risks in the Food Supply Chain that Compromise Customer Safety

    Kimberly Carey Coffin, Global Head of Food, Retail and Hospitality at SAI Global, discusses in Food & Beverage Magazine how the ever-increasing complexity of the food supply chain translates to...

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  • Building a Competitive Advantage in Food

    Building a Competitive Advantage in Food

    Food safety is no joke. Discover how a food safety program, responsible sourcing & educating your consumer can build competitive advantage for your brand.

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  • Comparison Matrix: ISO 45001:2018, OHSAS 18001:2007 and AS/NZS 4801:2001

    Comparison Matrix: ISO 45001:2018, OHSAS 18001:2007 and AS/NZS 4801:2001

    Do you know the difference between ISO 45001, OHSAS 18001 & AS/NZS 4801? On October 17, 2018, Standards Australia announced the adoption and publication of the AS/NZS ISO 45001:2018 standards.

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  • SAI Global Celebrates World Accreditation Day 2019

    SAI Global Celebrates World Accreditation Day 2019

    SAI Global’s SVP and GM, Assurance - Americas, Matthew Allen, reflects upon this year’s World Accreditation Day 2019 theme, ‘Adding Value to Supply Chains’.

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  • The Impact of Leadership on Internal Audits

    The Impact of Leadership on Internal Audits

    The specific requirements for internal audits have not really changed much, apart from introduction of the “impartiality and objectivity” requirement.

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  • The Consumer Beliefs Conundrum

    The Consumer Beliefs Conundrum

    Consumer behavior to the food they eat has been changed forever & continues to change! Discover how the food industry is being affected & must shift tactics.

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