The global burden of food-borne diseases show almost 1 in 10 people fall ill every year from eating contaminated food and 420,000 die as a result. These figures were reported by the World Health Organisation in December 2015.
HACCP Mentor is here to help you
HACCP Mentor is a food safety compliance and education consultancy serving food businesses worldwide. All our food safety & training resources serve to inform, educate and entertain. There’s nothing complicated about it. Safe food leads to better health and well-being.
HACCP Mentor was founded with one simple objective – to make food compliance easy. We do this by helping to educate food handlers, food businesses and the food industry in food safety and food quality compliance requirements. The most obvious benefit to this is a safer food supply for everyone.
Our core values
These six core values exemplify our culture, spirit and dedication for promoting food safety and educating food businesses. Our values help to keep us aligned in everything that we do.
- Win, Win, Win - Create solutions that help the food industry produce safe and suitable food
- Integrity Plus – Follow the rules regardless of who is or isn’t watching
- Keep it real - Cultivate and create authentic, meaningful relationships that go beyond food compliance
- Make an impact - Provide solutions that leave people better than you found them
- Know more – Expand your mind and learn something new every day
- Love what you do - Have fun, be passionate and laugh
My Food Safety Journey
It is funny how, when you reflect on your life, events that seem insignificant at the time become the foundation of what drives you. For me, it is food safety and food poisoning prevention. Hi, I am Amanda Evans-Lara and I am the face behind HACCP Mentor.
Some time back in the early 1980’s, I guess I would have been around 10 or 11 years old, I distinctly remember hearing about a food poisoning outbreak. It was all over the media in Australia – on the TV and in the papers. The food product at the centre of this food poisoning outbreak was said to be canned champignons (small mushrooms) imported from Taiwan.
My questions to my parents were relentless. How did it happen? Why did it happen? How can you stop it happening? How can people just die or get sick from eating food? Unfortunately, they were not able to give me enough answers, outside of what was reported by the media, to satisfy my curiosity. In hindsight, I think that this event, even though I did not know this at the time, was the catalyst to where I am today. Read more
You are invited to join and participate in the HACCP Mentor conversation so we can all contribute to improving the health of the world through better food safety, food quality and food compliance.