New Codex General Principles of Food Hygiene
The Codex Alimentarius Commission has now published a revised Code of Practice (General Principles of Food Hygiene (CXC 1-1969) and its Annex Hazard Analysis and Critical Control Point (HACCP) System and Guidelines for its Application. The new 2020 revision covers...
Maintaining Food Safety Standards During a Pandemic
So this pandemic that started in March 2020 has really disrupted the lives of everyone, but one thing that hasn’t changed is the need for food safety. Food safety is a priority for customers, specifiers, brand owners and ultimately for consumers. The challenges...
How to Develop a Food Safety Culture
A successful food safety culture is the product of individual and group values, attitudes, competencies and patterns of behavior that determine the commitment to, and the style and proficiency of the food safety management system. Senior management should plan for the...
Pest Management in the Food Operations
All food operations should have a proactive system for the prevention of contamination of products by pests that ensures there are effective controls and processes in place to minimise pest activity and ensure any pest infestation does not present a risk of...
How to Reduce Your Complaint levels
I have been involved in many projects to improve product quality and reduce food complaint levels. One of the best tools for indicating where action for improvement needs to be applied is by analyzing your complaint data appropriately. Whilst you can identify faults...
How to implement a HACCP System
IntroductionA HACCP System ensures that all food safety hazards, that may reasonably be expected to occur, are identified by this process and are then fully evaluated and significant hazards that have been identified are controlled so that products do not represent a...