All posts by HACCP Mentor

Top 5 questions you should be asking your food suppliers

Food suppliers can have a major impact on your food business and the products that you produce. With this in mind, it makes good business sense to make sure that they are doing everything within their

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Understanding Genetically Modified Food Requirements

Genetically modified food has been available worldwide for generations. In the majority of countries, food growers and manufacturers have responsibilities for informing the consumer if the food they produce

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How to identify chemical hazards in food

One of the requirements of completing your hazard analysis is for you to identify chemical food hazards. This is in addition to microbiological, physical and economically motivated hazards. In this post

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Understanding the role of the HACCP Team Leader and PCQI

The first step in the HACCP process is to assemble a HACCP Team. For that team to be successful, the team should have a leader.  This concept is reflected in various (and sometimes confusing) forms –

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How to undertake food safety monitoring in your food business

Food safety monitoring is essential to ensure that the food produced by the food industry is both safe and suitable for consumption.  Without it, how do you prove to regulatory authorities and external

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How to write a good manufacturing practices program

A good manufacturing practices program should be the bedrock for producing safe food in your food business. If you struggle to get the basics correct, your ability to comply with HACCP or additional FSMA

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How to manage chemicals in your food business

Chemicals are extensively used by the food industry. Due to this, food businesses need to ensure that chemicals are managed so they do not become a source of food contamination. In this post, learn five

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How to prevent and manage glass contamination

Glass contamination in your product is considered to be a major food safety hazard. The best option is to avoid glass contamination from occurring in the first place. This however may not always be practical,

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How to create a food recall communication plan

A food recall communication plan helps you to communicate effectively and efficiently during a food recall. If your company just has a list of contact details for customers and regulatory authorities,

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How to set food safety objectives

Food safety objectives are the goals that your food business sets around producing and providing safe and suitable food to your customers. They can be seen as the guiding principles that you can then build

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How to avoid stupid audit non-conformances

Stupid audit non-conformances can be easily avoided. Any type of audit of your work systems and practices can be a daunting process to go through. After 20+ years of auditing regulatory, compliance and

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How to improve food handler compliance

The level of food handler compliance can mean the difference between success or failure. From time to time I have to deal with staff who have not followed the correct business procedures.  This can be

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How to implement a strong food safety culture in your business

A strong food safety culture comes from all staff within a food business understanding the importance of making safe food and committing to doing whatever it takes, every time. In this post, find out the

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Common reasons for food allergen recalls

Food allergen recalls continue to top the list of the most common type of recall experienced by the food industry. This has been reiterated this week at the 2017 Food Allergen Management Symposium and

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7 ways to stop unauthorized access to your food premises

Preventing unauthorized access is a basic food defence strategy that every food business should be implementing. But how far do you go and what could be consequence if you do nothing? In this post, find

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