How to protect your brand from food-safety issues

Nearly everyone can name the brand that suffered a catastrophic food-safety outbreak that caused multiple illnesses, shareholder and class action lawsuits and a voluntary shutdown of all stores for a day. But I'll bet you most people could not tell you the details of what went wrong, why and how it could have been prevented. The truth is [...]

By | January 15th, 2018|Food safety culture, Food Safety News, HACCP, IoT, Restaurants|0 Comments

Why Include Food Fraud Records in Your Hazard Analysis?

Food fraud is a recognised threat to the quality of food ingredients and finished food products. There are also instances where food fraud presents a safety risk to consumers, such as when perpetrators add hazardous substances to foods (e.g., melamine in milk, industrial dyes in spices, known allergens, etc.). FSMA’s Preventive Controls Rules require food [...]

By | July 28th, 2017|HACCP|0 Comments

HACCP (Hazard Analysis and Critical Control Point) : Certification

HACCP (Hazard Analysis and Critical Control Point) is a system that helps food business operators look at how they handle food and introduces procedures to make sure the food produced is safe to eat. The Food Standards Agency have developed a range of food safety management packs for different sectors of the food industry to [...]

By | July 5th, 2017|HACCP|0 Comments