Glass Policy: 7 main steps you can’t miss
Glass fragments can lead to serious injuries and for this reason food safety professionals should include in their food safety systems glass policies. SOME FOREIGN BODIES WE MAY EXPECT While only 5% of incidents with foreign materials result in injury (Hyman et al., 1993; Olsen, 1998), food safety professionals must have particular attention to [...]
Food Safety “like air” mindset: stop it now!
In the food industry, this optimistic bias where food safety is commonly taken for granted is high risk on all levels: wherein top management and workers are complicit thereby believing nothing will happen. This mindset is sometimes erroneously supported in the idea, if it hasn’t happened before why will it happen now. 4 Challenges to [...]
6 Common Errors in Hazard Assessment
I want to make clear that doing a Hazard Assessment is not a piece of cake. This is due to the fact that we are evaluating the likelihood of hazards in food and severity of adverse effects on humans. The Initial Oversight Conducting a Hazard Analysis is in the first principle (1st Principle of [...]
Training + Education = Competence
I think you will agree with me that one of the typical gaps are the lack of training and education on what to do and why to do it. It's not (only) about the papers All HACCPs work on paper (theoretically), the problem is that safe food is not produced by documents but by [...]