4 replies to this topic

[Lassi @ Safefood 360°]

Hi all,

 

For those who liked our recent whitepaper on chemical hazards, we've put together a short introduction to mycotoxins. This paper is shorter than our usual whitepapers but it is particularly useful for those who are developing a HACCP plan and need additional information about mycotoxins.

 

You can get access to the whitepaper here: http://safefood360.c...es/whitepapers/

 

Are there other similar topics that you would like to know about? Let us know what you think!

 

Lassi

[cazyncymru]

I must admit, I download all of your white papers, they are brilliant reference material and add weight to our HACCP system.

 

It would be good if you could do one on risk assessments, I think a lot of people struggle with this. A "generic" white paper might help some of our members get an understanding on how to further develop their systems.

 

 

Caz x

[George @ Safefood 360°]

Hi Caz,

 

Many thanks for your kind feedback on our Whitepapers. Our policy on whitepapers is simple - to provide our customers and future customers with the best information and data on the relevant subject matter.

 

You are correct that risk assessment is one of those essential skills which many food safety practitioners struggle with. Recent revisions of GFSI standards have increase the demand for risk assessments throughout your system and it now applies to programs as well as individual hazards (which I believe is creating much of the confusion).

 

I have it in the pipeline to develop a whitepaper on the various risk assessment models which can be used at the plant level so I see no reason why we can't put it together before the end of the year.

 

Once again, many thanks.

 

George

[Madam A. D-tor]

...., they are brilliant reference material and add weight to our HACCP system.

 

...

 

Also thanked by me. They are indeed great reference material

[George @ Safefood 360°]

Thanks for the positive feedback Madam A. D-tor. We have some exciting whitepapers coming up in the area of Innovation and new food product development. These will be in addition to our usual WP's on important areas and subjects on food safety.

 

George