Those working in the field of food safety management for any length of time will be familiar with the story of HACCP. In the 1960’s a US President by the name of John F Kennedy thought it would be a good idea to send three men in a hermetically sealed can, measuring 12 feet in […]
When it comes to mentioning the names of great modern leaders one that does not immediately come to mind is Gene Kranz. For me this is a shame since I believe he has a lot to teach us when it comes to understanding Compliance and Risk. For those hearing his name for the first time, Gene […]
Following the launch of our new Risk Assessment Modelling feature (RAM), which now allows you to build any number or type of risk assessments in the Safefood 360° platform, we are delighted to explain a little more about how it can assist you in risk assessing non-HACCP type processes, such as management and PRP’s. In […]
Safefood 360° are proud to announce the launch of our new Risk Assessment Modelling (RAM) tool. This new addition to our world-class compliance management software will, for the first time, open up the possibility for food businesses to conduct Risk Assessment exactly as they wish and against international best practice. RAM will allow you to […]
The introduction of the FSMA requirements for suppliers, both domestic and foreign, has introduced a very prescriptive set of control measures, actions and requirements for companies. This includes specific requirements for material types, such as produce and LACF, etc. This is leading to a situation where some companies are being forced to set their Supplier […]
It is important to be informed when something in your process has gone wrong and to be able to react and respond accordingly. The tools that we use to achieve this are known as alerts and escalations. A full understanding of these tools helps you to construct a robust framework that can inform you of […]
Food Safety Management is an emerging profession. For those seeking a career in the area it can often be confusing to understand the true nature of what it means to be a food safety manager. The framework illustrates the sometimes complex nature of this new profession. A food safety professional on a good day needs […]
What does a child’s tale by Hans Christian Andersen have to do with a piece of American legislation issued regarding food safety? In my efforts over recent weeks to get to grips with the new FSMA Rules, I believe quite a lot. But before I get into all that, I would like to talk more […]
When is a CCP not a CCP? When it’s a PRP, oPRP, CP, QCP or QSP to name a few. Our growing dedication to coming up with new and increasingly obscure acronyms to describe control measures in food safety has arguably led to a state of confusion in the community almost to the point where […]
If you have been following our blogs in recent months you will be aware that we called the introduction of unannounced audits as the norm in third party certification. Many of you will now have heard that both the IFS and SQF have introduced unannounced audits last month across their schemes. This is added to […]
