Maintaining Large HACCP Plans Cost-effectively

Hazard analysis and critical control point (HACCP) plans in complex organisations can contain hundreds of steps and associated risk assessments. Reviewing and keeping this information up to date is a huge and time-consuming task, often with multiple staff members involved. The addition of just one step can mean hours of […]

Food Fraud “Now” Topic in Food Industry

Interesting article in the latest issue of Prepared Food listing a significant number of food fraud cases, including Australia. This is a “NOW” topic at training sessions I have been doing for the food industry recently. Examples like this are helpful to VACCP (Vulnerability Assessment & Critical Control Point). The […]