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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How to develop an effective allergen management program

An effective allergen management program can mean the difference in ensuring that your food business produces food that will not harm the ‘at-risk’ consumer. In this post, learn the key elements that

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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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