Being in business, COVID 19, Established Food & Drink Businesses, Growing Food & Drink Businesses, HACCP, Start Up Food & Drink Businesses
Do you do return to work interviews with your teams? Do you have a system for managing visitors’ health? Have you got processes in place for Covid-19? If any of the answers to these are no, read on! Practices pre COVID 19 Before the COVID 19 pandemic hit, it...
Being in business, Established Food & Drink Businesses, Food Safety, Growing Food & Drink Businesses, HACCP, Opinion, Start Up Food & Drink Businesses
There is a lot talked about hand washing, but what about drying your hands? What is the best way to dry your hands, and is it important? Since the 19th century, it has been documented that hand hygiene is an essential tool in the toolkit for reducing infection....
Established Food & Drink Businesses, Food Safety, Growing Food & Drink Businesses, HACCP, Opinion, Start Up Food & Drink Businesses
There has been a lot of media coverage about washing your hands correctly as a method of protecting yourself and your family and friends from contracting coronavirus CoVid-19. It is a worrying time. Particularly when events are being cancelled, which may lead to...
Established Food & Drink Businesses, Food Safety, Growing Food & Drink Businesses, HACCP, Start Up Food & Drink Businesses
Cross contamination of allergens in your HACCP study. Is the cross contamination of allergens considered in your HACCP study? Traditionally, control of cross contamination has focussed on cross contamination from raw food to cooked or ready to eat food. Click Here...
Established Food & Drink Businesses, Food Safety, Growing Food & Drink Businesses, HACCP, Start Up Food & Drink Businesses
Have you heard the term HACCP prerequisites? The use of prerequisites or PRPs (Pre Requisite Programmes) in HACCP terminology became more popular when the last version of the Codex Alimentarius by WHO was published in 2011. So what are they? Cornell University defines...
Established Food & Drink Businesses, Food Safety, Growing Food & Drink Businesses, HACCP, Start Up Food & Drink Businesses
HACCP (Hazard Analysis Critical Control Point) starts with the hazards. These are generally divided into microbiological. chemical, physical and allergens. If you want to know more about the HACCP Hazards, sign up for my eBook here. Now you have a list of potential...
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