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HACCP Mentor

33 Articles Found

Bits and Bites October 2018

06 October 2018

HACCP Mentor - Quick NavigationThe Pros and Cons of Visual InspectionStrawberries hit the headlinesBRC Global Standard for Food Safety Issue 8What records should you keep for food traceability?Internal Auditor Online CourseFood Compliance in your Food Business - Have your say!Foo

The Pros and Cons of Visual Inspection

25 September 2018

HACCP Mentor - Completing a visual inspection is one of the most common verification methods used the assess the level of cleaning in a food business. It cost effective when compared to laboratory swab analysis and can be performed by any trained employee. What is a visual inspec

What records should you keep for food traceability?

11 September 2018

HACCP Mentor - The quality of your food traceability records can impact the ability of your food business to quickly and correctly recall product from the marketplace. During a recent audit I was required to complete a traceability activity. One of the questions I was asked by th

Bits and Bites September 2018

14 September 2018

HACCP Mentor - Quick NavigationWorking Holiday – What a fantastic opportunityHACCP Mentor website now multilingualAllergen Control Group PartnershipFood Traceability Principles and Implementation – Course DiscountFood Safety Consultant PortalUpcoming Food Safety Live 2018Readings

5 things you must do after every food compliance audit

13 August 2018

HACCP Mentor - A food compliance audit can be undertaken for may reasons. Primarily, they are completed to assess the compliance aspects of a food safety management system. These audits can be preformed internally, on a second party, for example, by your customers or of your supp

5 ways to prevent foreign matter in your food

09 August 2018

HACCP Mentor - One of the aims of every food business should be to prevent foreign matter. It is also basic legal requirement that food does not contain any foreign matter or physical hazards. This post covers seven ways to achieve this outcome. It also provides common control me

Preventing the introduction of unintended allergens

03 July 2018

HACCP Mentor - Unintended allergens can be introduced into your food business through many ways. This can become a major issue especially if your food production or retail site does not handle allergenic materials or produce allergenic products. In this post find out three common

How to challenge your food defense plan

12 June 2018

HACCP Mentor - The aim of a food defense plan is to identify how your food business is going to protect food from acts of intentional adulteration. However, like most contingency planning, the identification of potential risks and strategies for control are just one part of a rob

How to manage social media during a recall

28 May 2018

HACCP Mentor - Have you ever had to manage social media during a food recall? Even though you may not have experienced a food recall, it may only be a matter of time. In saying this, preparation is key when it comes to managing your social media. Welcome to HACCP Chat where educa

How to develop your foreign object register

15 May 2018

HACCP Mentor - A foreign matter register can help your food business manage potential physical hazards. Like any type of hazard control, when you can identify where potential problems may occur, you can put sufficient mitigation strategies in place. In this post, find out the wha

How to set up an integrated food safety system

30 April 2018

HACCP Mentor - In a perfect world we would just have one food safety standard for compliance. Unfortunately, there are a myriad of standards ranging from local and export food law, GFSI recognised standards and additional customer requirements. So how do you manage the policies,

How to stop product being packed into incorrect food packaging

17 April 2018

HACCP Mentor - It seems like a pretty easy concept but unfortunately packing food product into incorrect food packaging is an all to common practice within the food industry. This error of judgement, can have the potential to cause customer illness and will often lead to a food p

How to schedule your internal food safety audits

10 April 2018

HACCP Mentor - In the words of Benjamin Franklin, “By failing to prepare, you are preparing to fail”. This is no different when it comes to scheduling your internal food safety audits. From my experience, I have found that scheduling audits helps to ensure that your internal food

Verify your food labels with this simple check

03 April 2018

HACCP Mentor - Completing verification checks of your food labels can save your business thousands of dollars along with avoiding a food product recall. In this post, find out one of the simplest checks that you can implement within your food business to help avoid a whole lot of

What you should include in your Maintenance Program

27 March 2018

HACCP Mentor - Implementing a preventative maintenance program in your food business helps to keep your equipment and production running. But what elements should you include? In this post, discover six (6) key elements that every successful maintenance program includes. Identifi

How to complete record verification in your food business

13 March 2018

HACCP Mentor - Record verification is an essential component of any robust HACCP or food safety program. Without it, food safety issues may go unnoticed which can lead to jeopardizing the health of your consumer and your food business. In this post, find out the what, why and how

What is a contract service provider?

06 March 2018

HACCP Mentor - In the context of food safety and HACCP, a contract service provider can be defined as any person or organisation that provides a service to your organisation that can have an impact on your food safety compliance. Read on to see examples of common contract service

Easy ways to provide HACCP information to your customer

26 February 2018

HACCP Mentor - Providing HACCP information to your customers is essential in maintaining a good relationship. In this context, your customers could be food retailers, food manufacturers or food brokers / importers. This post shares the different types of HACCP information that yo

How to handle food contaminated with blood

12 February 2018

HACCP Mentor - Food contaminated with blood is in the media this week after it was reported that a family is suing Starbucks. Two years ago, they allegedly found a barista’s blood smeared on a cup containing their beverages. To avoid this type of incident occurring in your food b

How to review and assess approved supplier certificates

05 February 2018

HACCP Mentor - Requesting approved supplier certificates is an easy method to verify the performance of your suppliers. In this article, find out the key pieces of information that you should be reviewing on the 3rd party certification certificates provided by your suppliers. Wha

Requirements for an Environmental Monitoring Program

22 January 2018

HACCP Mentor - Environmental monitoring is essential to ensure that the environment where the food is being manufactured or prepared is safe. We need to make sure that the food production environment does not pose a risk to our food, ingredients, packaging or food handlers. In th

Preparing for an unannounced food safety audit

09 January 2018

HACCP Mentor - Unannounced food safety audits are all part of the norm if you are required to be certified to a GFSI recognized standard.  Depending on where you are located, you may also have your local food safety regulator visit your food business without warning.   In this ar

The most read HACCP Mentor articles in 2017

15 December 2017

HACCP Mentor - It is that time of the year where we start to wrap up and reflect on the past 12 months.  I am sure the year has been busy enough and hopefully you have been able to keep on top of all the changes to your local food safety legislation and customer standards. Keepin

The real cost of food product recalls

05 December 2017

HACCP Mentor - Food product recalls seem to daily occurrence around the world. Even though you may not have experienced one in your food business, it may only be a matter of time if you are not adequately prepared.  Welcome to HACCP Chat where educational information and intervie

How to develop an effective allergen management program

23 October 2017

HACCP Mentor - An effective allergen management program can mean the difference in ensuring that your food business produces food that will not harm the ‘at-risk’ consumer. In this post, learn the key elements that should be included in every allergen management program. What is

Top 5 questions you should be asking your food suppliers

10 October 2017

HACCP Mentor - Food suppliers can have a major impact on your food business and the products that you produce. With this in mind, it makes good business sense to make sure that they are doing everything within their responsibilities to ensure you only receive the best products. I

Understanding Genetically Modified Food Requirements

26 September 2017

HACCP Mentor - Genetically modified food has been available worldwide for generations. In the majority of countries, food growers and manufacturers have responsibilities for informing the consumer if the food they produce contains genetically modified organisms. In this post lear

How to identify chemical hazards in food

20 September 2017

HACCP Mentor - One of the requirements of completing your hazard analysis is for you to identify chemical food hazards. This is in addition to microbiological, physical and economically motivated hazards. In this post find out about the different types of chemical hazards that yo

Understanding the role of the HACCP Team Leader and PCQI

13 September 2017

HACCP Mentor - The first step in the HACCP process is to assemble a HACCP Team. For that team to be successful, the team should have a leader.  This concept is reflected in various (and sometimes confusing) forms – not only in food regulation but in customer food safety cer

How to undertake food safety monitoring in your food business

04 September 2017

HACCP Mentor - Food safety monitoring is essential to ensure that the food produced by the food industry is both safe and suitable for consumption.  Without it, how do you prove to regulatory authorities and external auditors that compliance obligations are being met? Read on to

How to write a good manufacturing practices program

14 August 2017

HACCP Mentor - A good manufacturing practices program should be the bedrock for producing safe food in your food business. If you struggle to get the basics correct, your ability to comply with HACCP or additional FSMA requirements will be a lot harder. Read on to find out my fiv

How to manage chemicals in your food business

02 August 2017

HACCP Mentor - Chemicals are extensively used by the food industry. Due to this, food businesses need to ensure that chemicals are managed so they do not become a source of food contamination. In this post, learn five (5) key areas that you should be implementing within your food

How to prevent and manage glass contamination

19 July 2017

HACCP Mentor - Glass contamination in your product is considered to be a major food safety hazard. The best option is to avoid glass contamination from occurring in the first place. This however may not always be practical, so we need to implement minimization procedures. Read on