The management systems community
– 23rd Jul 2010
A study looking at the views of staff and managers at food plants on HACCP has identified preparation for future regulation as the key motivating factor and staffing the number one challenge.
– 26th Feb 2010 by Alex Briggs
On the final day of February, LRQA’s Food Month, we bring you an interview with Catherine Francois, Director Food Safety Programmes, Consumer Goods Forum. Catherine is one of the most influential figures in the world of food safety. This podcast features her thoughts on certification, the GFSI’s role in harmonising global food safety standards and the Global Food Safety Conference.
– 25th Aug 2009 by Alex Briggs
Part 12 of the LRQA Food Safety Webinar is also from the technical presentation of Cor Groenveld. Here he talks about sections 6-8 of PAS 220:2008. the sections dedicated to Utilities, Waste Management and Equipment suitability.
– 13th Jul 2009 by Alex Briggs
The recent LRQA Food Safety Webinar is now available in smaller segments, starting with the opening session, “Food Safety Issue and Standards” being broken down into 8 individual video files. This post contains 5-8. Click on any of the images below to view that section of the webinar. Here is also the link to sections 1-4 .
– 8th Jul 2009 by Alex Briggs
The July 1st Food Safety Webinar from LRQA is now available for listening, viewing and downloading.
The entire session is available as a recorded Webex here.
You can also view the webinar in parts with each of the sections being uploaded individually. The first sections will be uploaded tomorrow, covering all of the opening session, “Food Safety Issues and Standards.”
– 14th Apr 2009 by Alex Briggs
Kraft, one of the world’s largest food brands, has spoken out on the importance of an effective, customised food safety management system. A company spokesman said,
To be effective, food safety plans must be tailored to each particular product and manufacturing condition.
He also added that Kraft was committed to continious improvement, stating
There is no [...]
– 24th Mar 2009 by Alex Briggs
Today’s Business Assurance topic is food safety. This link highlights the origins of HACCP , the Hazard Analysis and Critical Control Points Technique that is used around the world to help organisations to identify effective control measures for food safety.
It is our thought of the day today due to the involvement of NASA in the creation of HACCP. We asked our Food section editor, Cor Groenveld, if he could tell us why NASA would place such a high level of importance on food safety.
– 9th Feb 2009
Breaking news at the event was the submission of the ISO 22000 / PAS 220 certification scheme for GFSI (retailer) approval.
– 18th Nov 2008 by Alex Briggs
72% of Americans want the federal government to establish new safety standards for the growing, harvesting, processing and distribution of fresh fruits and vegetables even if they increase costs, according to a national survey commissioned by the Produce Safety Project (PSP).
“Consumers don’t want the produce section of their grocery stores to be casinos where they roll the dice on their family’s health and safety,” said Jim O’Hara, PSP director.
– 14th Oct 2008 by Alex Briggs
This New York Times Media Group article raises the question “Is there more tainted food out there?”
The melamine scandal has heightened fears that the food business is racing ahead of the ability of governments to detect health-threatening contamination, whether accidental or deliberate.
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