HACCP as Part of Your Food Business

Sunday, 31 July 2011 04:47

HACCP practitioner logoNow we have mentioned many times that HACCP is not a difficult system to implement but this does not mean that you just sit back while a consultant sets it up for you. No, HACCP is something which you, the business owner, the manager, the leader of your organization must appreciate and implement along with everyone in your staff. It’s a way of life within the business, within your organization.

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HACCP Quick Facts

Wednesday, 08 June 2011 22:44

HACCP form.What is HACCP? Hazard Analysis and Critical Control Point, most commonly referred to as HACCP, pronounced "hassip", is a system or a set of procedures which food businesses use to make sure that the food they make or the food they serve is safe.

How does HACCP protect consumers? The HACCP system provides protection for both manufacturers, food service businesses and consumers from unsafe food. If unclean food or food that can make people sick accidentally gets into the market, the HACCP system provides a way for the business to accurately find out where the food came from, what caused it to be unsafe, how it was able to get through their quality control system and the location of all the foods in that same batch. This way, the manufacturer can recall the unsafe batch and update their process to prevent another incident. This ensures that foods which reach the consumer is safe and clean. Read more: HACCP Quick Facts

 
 

Cleaning for Meat Processing Facilities.

Tuesday, 31 May 2011 18:54

Cleaning glove giving thumbs up signal.Not all "soil" are created equal. Knowing which kind you are up against will make it easier for you to win the battle.

Cleaning is an essential part of Food Manufacturing Practices (GMP) and a regular activity for any self respecting food facility. This is even more important in facilities which handle meat. Cleaning not only reduces the possibility of illnesses for your customers but it also reduces losses due to spoilage and reduces the possibility of off-smells and off-flavors in your  products.

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Is your product ready for the market.

Tuesday, 31 May 2011 18:12

Bibinka Asian rice cake.Starting a food business is easy. Starting a successful business is something else. Of course, as in any business, there is always the element of luck. If you believe that you have luck on your side, then go for it. Especially if you think you have the next product which will take the market by storm.

But is your product(s) ready? Just because your family tells you that you make the greatest bibinka (rice cake) in the whole world does not mean that your bibinka is ready for the market.

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ThinkTank Projects

Current Projects

1.  Food Safety Management documentation for a large scale commercial processor.

2.  Development of a Food Security Program for a high level processor.

3.   New Product Development: We are currently developing sugar-free product versions of an existing product line for one of our exporting clients.

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