How to develop your foreign object register

A foreign matter register can help your food business manage potential physical hazards. Like any type of hazard control, when you can identify where potential problems may occur, you can put sufficient

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How to set up an integrated food safety system

In a perfect world we would just have one food safety standard for compliance. Unfortunately, there are a myriad of standards ranging from local and export food law, GFSI recognised standards and additional

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How to stop product being packed into incorrect food packaging

It seems like a pretty easy concept but unfortunately packing food product into incorrect food packaging is an all to common practice within the food industry. This error of judgement, can have the potential

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How to schedule your internal food safety audits

In the words of Benjamin Franklin, “By failing to prepare, you are preparing to fail”. This is no different when it comes to scheduling your internal food safety audits. From my experience, I have

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Verify your food labels with this simple check

Completing verification checks of your food labels can save your business thousands of dollars along with avoiding a food product recall. In this post, find out one of the simplest checks that you can

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What you should include in your Maintenance Program

Implementing a preventative maintenance program in your food business helps to keep your equipment and production running. But what elements should you include? In this post, discover six (6) key elements

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How to complete record verification in your food business

Record verification is an essential component of any robust HACCP or food safety program. Without it, food safety issues may go unnoticed which can lead to jeopardizing the health of your consumer and

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What is a contract service provider?

In the context of food safety and HACCP, a contract service provider can be defined as any person or organisation that provides a service to your organisation that can have an impact on your food safety

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Easy ways to provide HACCP information to your customer

Providing HACCP information to your customers is essential in maintaining a good relationship. In this context, your customers could be food retailers, food manufacturers or food brokers / importers. This

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How to handle food contaminated with blood

Food contaminated with blood is in the media this week after it was reported that a family is suing Starbucks. Two years ago, they allegedly found a barista’s blood smeared on a cup containing their

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How to review and assess approved supplier certificates

Requesting approved supplier certificates is an easy method to verify the performance of your suppliers. In this article, find out the key pieces of information that you should be reviewing on the 3rd

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Requirements for an Environmental Monitoring Program

Environmental monitoring is essential to ensure that the environment where the food is being manufactured or prepared is safe. We need to make sure that the food production environment does not pose a

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Preparing for an unannounced food safety audit

Unannounced food safety audits are all part of the norm if you are required to be certified to a GFSI recognized standard.  Depending on where you are located, you may also have your local food safety

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The most read HACCP Mentor articles in 2017

It is that time of the year where we start to wrap up and reflect on the past 12 months.  I am sure the year has been busy enough and hopefully you have been able to keep on top of all the changes to your

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The real cost of food product recalls

Podcast: Play in new window | Download (Duration: 26:21 — 12.1MB)Food product recalls seem to daily occurrence around the world. Even though you may not have experienced one in your food business,

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