Food Safety my backbone!
Started by Diagram, Aug 27 2019 11:40 AM
Hello to everyone,
My Name is Mickael and I am glad to be part of this network.
Actualially I m woerking in France after living in the USA and Thaïlande.
So here a short descrition of my job:
My job is to develop quality and food security in the Hyper / GMS / CHR sectors for customer satisfaction and loyalty.
Associate and mobilize employees, federate partners and coordinate their activities around a quality performance dashboard:
Good hygiene practices
The HACCP plan
Management of non-compliant products (withdrawal / recall procedure)
Traceability
Havea nice day nd open your eyes around the world
Michel ALLUEVA
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
How to Prevent Physical Contamination in Food Production
GFSI going back to the drawing board - is it about the food science degree rule?
Restricting access to a small sanitation chemical dispenser/station to comply with food defense
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Hello to everyone,
My Name is Mickael and I am glad to be part of this network.
Actualially I m woerking in France after living in the USA and Thaïlande.
So here a short descrition of my job:
My job is to develop quality and food security in the Hyper / GMS / CHR sectors for customer satisfaction and loyalty.Associate and mobilize employees, federate partners and coordinate their activities around a quality performance dashboard:Good hygiene practicesThe HACCP planManagement of non-compliant products (withdrawal / recall procedure)TraceabilityHavea nice day nd open your eyes around the worldMichel ALLUEVA
Hi Mickael/Michel,
Welcome to the Forum ! :Welcome:
Thks for yr informative Post.
What do GMS, CHR stand for ?
1 Thank
Hi Charles,
You are right, for a better understanding I mean:
GMS : Large and Medium retail (Gande et Moyenne Surface)
CHR: Café, Hôtel and Restaurant
Best Regards
Mickael
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
How to Prevent Physical Contamination in Food Production
GFSI going back to the drawing board - is it about the food science degree rule?
Restricting access to a small sanitation chemical dispenser/station to comply with food defense
What is your Food Safety Consultant Charging?
Why do you have a food safety culture plan?
Reading List for Transition to Food Contact Labels
US FDA Facility Registration for Food Testing Laboratories
Food Safety Reading List and Recommendations