Training vs. Competency There is a vast difference between training and competency. ‘Training’ provides a safe and supportive environment for learners to acquire knowledge and practice skills. The practical and interactive nature of our courses at Adele Adams Associates, provides a fantastic learning opportunity which is a great start to achieving competency. Whereas ‘competency’ is …
Food safety culture: How are you getting on with meeting BRCGS issue 8 requirements? We are all well aware of the multiple issues, many involving the meat industry, that resulted in food safety and quality culture being forced up the agenda. It’s a positive step forward that food safety and quality culture is now a …
One of the main questions I get asked at Food Defence and Product Integrity courses is “how does it all fit together?” The terminology can be confusing at the best of times! I’m not a fan of the acronyms VACCP and TACCP for a couple of reasons. Firstly, CCPs should be exclusively used to manage …
Are you ready? The new EU regulations for the management of acrylamide levels in foods came into force in the UK on the 11th April 2018. Commission Regulation (EU) 2017/2158 covers the establishment of mitigation measures and benchmark levels for the reduction of acrylamide in food. What is acrylamide? Acrylamide is a potential …
Our Top Tips For Your Acrylamide Risk Assessment The issue of acrylamide levels in food continues to attract media attention. The recent vote, by EU member states in favor of setting legal limits, is expected to put new legislation in place as soon as Spring 2018. This will pose a real challenge for the industry, …
An introduction to Food Safety Culture Food safety culture has been attracting more attention of late, however it is a topic that has always been vital for effective food safety management. What do we actually mean by ‘food safety culture’? Well, there are some rather wordy academic definitions or more simply, you may have heard …