1 reply to this topic

[sarahfoodtech]

Hi everyone,

I was wondering if anyone had any ideas/experienced new concepts for HACCP training for Production/Front Line employees.
Right now I'm a Production/QC coordinator for a small manufacturing group. Every year I check the WHO/FAO Codex Alimentarious for updates...there haven't been much if any changes to the HACCP system for years, and I need to show constant improvement to maintain our "A" rating for BRC Certification (SQF 22000 standards)?

Any feedback or inspiration is greatly appretiated!

Sarah

[Simon]

Does it have to be about new concepts or could it be just a refresher on your own system based on weak areas and non-conformance from customer complaints, audit results and internal rejections etc.?