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Food Safety Culture – 5 step process for meeting BRCGS requirements

Food safety culture: How are you getting on with meeting BRCGS 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 requirement in …

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Food Defence, VACCP, TACCP and Product Integrity – how does it all fit together?

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 …

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Acrylamide Regulations (April 2018)

New Acrylamide Regulations

Acrylamide Regulations (April 2018) The 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 …

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