The need for HACCP to counter food safety challenges
Started by James Wasike, Jul 08 2015 09:48 AM
It's every ones fundamental right to expect the food they eat at any food vending outlet to be safe and suitable for human consumption at all times. This is the principal obligation for all food producers and retailers to ensure that the above right is not only observed but consistently monitored. with haccp being a system where analysis is done throughout the whole process with proper documentation in place, this has made my tasks SMART.
kind regards,
James Wasike
Head of Food Safety
Kampala Serena Hotel.
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Agreed James!
Welcome to the IFSQN.
:welcome:
Regards,
Simon
What’s the hardest part of building a strong food safety culture?
Food Defense Qualified Individual (FDQI)
Costco Food Safety Supplier Requirements
Non-Food Uses for Honey Contaminated with Hydraulic Oil
What do you guys send when customers request a copy of HACCP plan?
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