25 episodes

HACCP Mentor makes HACCP and Food safety compliance easy for all types of food businesses. Listen to weekly tips, tricks and interviews to make your food business compliance easier.

HACCP Mentor Amanda Evans-Lara - HACCP Mentor

    • Management

HACCP Mentor makes HACCP and Food safety compliance easy for all types of food businesses. Listen to weekly tips, tricks and interviews to make your food business compliance easier.

    Follow the yellow brick road

    Follow the yellow brick road

    OFF THE MENU  #1Follow the yellow brick road

















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    SummaryWelcome to Episode 1 of Off the Menu. In our very first episode, we cover the backstory and start mapping the yellow brick road to success and satisfaction for those working in the food industry. HACCP Mentor and Peter Holtmann dive into career development for newbies and professionals working in the food industry. Listen in to learn about the skills, knowledge, personal attributes and work experience needed to map your food industry career path.Episode 1 HighlightsThe Off the Menu missionClimbing the food industry ladderDoes Peter get bored easily?Along comes QualityHalf A Chicken Chips and PepsiHow to be an auditorAssessing auditor credentialsGovernment inspectors actually know stuffA chance meetingTransitioning to self-employmentA purpose of protectionThe art of the bribeFlexibility is keyPassionate about promoting changeGood risk or bad risk?The pathway forward

    • 39 min
    How do I comply with SQF Requirement 2.4.2.1?

    How do I comply with SQF Requirement 2.4.2.1?

    Completing a risk assessment for a compliance exemption







    I regularly receive ‘how-to’ questions from people working in the food industry so the HACCP Mentor Ask Me! Series is all about providing answers to your food safety, quality and business compliance questions. To kick off episode 1, I am going to cover how to complete a risk assessment related to obtaining a compliance exemption. This is a requirement of SQF Requirement 2.4.2.1.







    JoAnn, who is located in Chesterfield, Michigan is about to

    start her company’s annual assessments. The bakery business is certified to SQF

    and JoAnn has asked for input into complying with SQF requirement 2.4.2.1.

    Let’s firstly see what the standard requires before I get into how a food

    business can comply.







    SQF Requirement 2.4.2.1







    SQF Requirement 2.4.2.1 – The site shall ensure the Good Manufacturing Practices described in modules 3, 4, 9, 10 or 11 (as applicable) of this Food Safety Code are applied, or exempted according to a written risk analysis outlining the justification for exemption or evidence of the effectiveness of alternative control measures to ensure that food safety is not compromised.







    What does it actually mean?







    The way the SQF code has

    been written for these sections is that the clauses are based on an industry

    sector. However, not all manufacturing sites in a particular industry

    sector will undertake all of the stated GMP processes.







    For example, a business

    might not have cold storage, so, therefore, they would not have to comply with

    the requirements for cold storage.







    Unfortunately, the SQF reference to “applied, or exempted according to a written risk analysis” is not aligned to what we know as being a “risk analysis” as per ISO 31000. Because of this, the action to take may be confusing. In brief, all it is asking you to do is show due cause and document what is relevant to your business and what is not.







    How to comply with 2.4.2.1







    To satisfy compliance

    with this clause:







    * List all of the clauses in a table  * Determine what GMPs are applicable to your food business (based on the requirements for your SQF Code Category). A simple Yes / No will suffice.* If you answer ‘No’ to any of these, provide the reason or justification why the clause does not apply.* If you answer ‘Yes’ to any of these, and your food business wants to implement an alternative control (from the one listed in the clause) you will need to state what that control is (keeping in mind the identification of the hazard that is trying to be controlled). 







    The designation of an alternative control is where it starts to get tricky and triggers the need for a true risk analysis to be undertaken.







    Implementing alternative

    controls







    To give you an example, Clause 3.6.5.2 states that “Processing utensils and packaging shall not be stored in areas used to a href="https://hac...

    • 10 min
    How to manage social media during a recall

    How to manage social media during a recall

    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 educational information and interviews are delivered to you in audio format. In this episode, I talk to Steve Heather from The Recall Institute about how to manage social media during a food recall.

    In this HACCP Chat, Steve and I discuss:



    * The science behind the Friday afternoon recall

    * How to stop negative talk by your customers

    * The impact of social media on your food business

    * Integrating your incident management plan

    * Damage to brand

    * Online forums for social engagement

    * Implementing a social media strategy

    * Hepatitis A in frozen Berries recall

    * The social media response time-frame

    * Good and bad examples of social media response

    * How do you know when someone is trashing your food business on social media



    Links mentioned in this HACCP Chat

    The following links and resources were mentioned in this episode:

    The Recall Institute

    Product Recall and Withdrawal System Template

    Business Continuity Plan Template

    Social Media Monitoring Tools

    Previous HACCP Chat with Steve Hather

    My top three takeaways to manage social media



    * Social media strategy. You need to have a strategy that outlines the how, the when and the who of managing social media during a food recall. This is in addition to having robust incident management documented, implemented and maintained for your food business.

    * Immediate response can be your saving grace. Keep in front of the media hype by responding to all comments and feedback in a timely and positive manner.

    * Identify where the talk is. At a very minimum, set up a social media alert system that tells you who is talking about your business and where are they commenting.



    Food Product Recall Training

    If you are interested in learning more on how to develop, implement and manage your food recall program register your interest in our upcoming virtual training by clicking here.

    Share your food product recalls experience

    Do you have a systems in place to manage social media in your food business? Share your thoughts and experience with the HACCP Mentor community by leaving a comment below.

     

    • 27 min
    The real cost of food product recalls

    The real cost of food product recalls

    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 interviews are delivered to you in audio format. In this episode, I talk to Steve Heather from The Recall Institute about the real cost of food recalls.

    In this HACCP Chat, Steve and I discuss:



    * The real cost of food recalls

    * Food product recall risk assessments

    * The strategy of food recalls

    * Advertising food product recalls

    * Brand damage

    * Direct and indirect costs of food recalls

    * Hepatitis A in frozen Berries recall

    * The importance of product recall insurance

    * Surviving a food product recall

    * The importance of business systems to prevent food recalls

    * Food recall training

    * The difference between a crisis and a recall

    * Attitude is everything

    * The international standard for product recalls



     



    Links mentioned in this HACCP Chat

    The following links and resources were mentioned in this episode:

    The Recall Institute

    ISO 10393 Consumer product recall – Guidelines for suppliers

    ISO 10377 Consumer product safety – Guidelines for suppliers

    Product Recall and Withdrawal System Template

    Business Continuity Plan Template

     



    My top three takeaways



    * Implement good systems. Like anything in the world of food safety and quality compliance, you need to have robust systems that have been documented, implemented and maintained for your food business.

    * Food Recall Insurance. Review your current food recall insurance to see if you going to be adequately covered. Have a chat to your local insurance broker to have a review completed.

    * Brand Protection. It is very hard to put a cost on the any brand damage that may occur if your business goes through a food recall.



     



    Food Product Recall Training

    If you are interested in learning more on how to develop, implement and manage your food recall program register your interest in our upcoming virtual training by clicking here.

     



    Share your food product recalls experience

    Have you ever been through a food recall? Did your food business survive? Share your experience with the HACCP Mentor community by leaving a comment below.

     

    • 26 min
    How to get the most from food safety professional groups

    How to get the most from food safety professional groups

    Food safety professional groups are the easiest way to get both food safety, HACCP and quality knowledge and support. They are a great way to help you increase your own skill base while hanging out with like-minded people who generally understand the ups and downs of this type of work.

    Welcome to HACCP Chat where educational information and interviews are delivered to you in audio format. In this episode, I talk to Simon Timperley from the International Food Safety & Quality Network about the benefits of belonging to food safety professional group.

    HACCP Chat – Episode 2

    In this HACCP Chat, Simon and I discuss:



    * The origins of the IFSQN

    * How to get answers to your food safety questions

    * Etiquette for food safety professional groups

    * Putting the fun in food safety

    * The value of soft skills for food safety professionals

    * How to get people to do the right thing

    * Getting started with group support



    Links mentioned in this HACCP Chat

    The following links and resources were mentioned in this episode:



    * Wear your hair net photo competition

    * Food Safety Live 2016

    * Lynda.com

    * Sher Consulting – Behavioral Based Food Safety



    My top three takeaways



    * Get involved. Go and register or join a food safety professional group or network. Even if you lurk for a while, you can definitely learn something.

    * Be professional. Follow the community rules that have been set up. It is not a place to be placing SPAM or having a go at other members.

    * Answer questions. If you have extensive knowledge or experience in a particular area, take the opportunity to share the love by giving back to the community.



    Do you belong to any food safety professional groups?

    Share your favourite professional groups with the HACCP Mentor community by leaving a comment below. You can also let us know what you like most about being involved.

     Food safety professional groups are the easiest way to get both food safety, HACCP and quality knowledge and support. They are a great way to help you increase your own skill base while hanging out with like-minded people who generally understand the ups and downs of this type of work.

    Welcome to HACCP Chat where educational information and interviews are delivered to you in audio format. In this episode, I talk to Simon Timperley from the International Food Safety & Quality Network about the benefits of belonging to food safety professional group.

    HACCP Chat – Episode 2

    In this HACCP Chat, Simon and I discuss:



    * The origins of the IFSQN

    * How to get answers to your food safety questions

    * Etiquette for food safety professional groups

    * Putting the fun in food safety

    * The value of soft skills for food safety professionals

    * How to get people to do the right thing

    * Getting started with group support



    Links mentioned in this HACCP Chat

    The following links and resources were mentioned in this episode:



    * Wear your hair net photo competition

    * Food Safety Live 2016

    * Lynda.com

    * Sher Consulting – a href="https://www.youtube.com/watch?

    • 27 min
    How to deal with a difficult food auditor

    How to deal with a difficult food auditor

    The competency and attitude of your certification food auditor can mean the difference between you feeling like the process has been valuable and educational or leaving you being totally frustrated and questioning the validity of the entire audit process.

    Welcome to the first podcast episode of HACCP Chat where educational information and interviews are delivered to you in audio format. In our very first episode I chat with Peter Holtmann, President & CEO of Exemplar Global, about how to deal with difficult food auditors.

    HACCP Chat – Episode 1

    In this HACCP Chat Peter and I discuss:



    * What makes a good food auditor

    * What should you do if you don’t agree with the CARs that an auditor has given you during an audit

    * What is included in the food auditor code of conduct

    * The mechanism to report food auditors who do not comply with the Auditor Code of Conduct

    * What qualifications should your auditor have

    * How food auditors can keep their knowledge current

    * How to become a auditor



    Share your food auditor experience

    I reckon that we all have a food auditor horror story to report or how about a positive experience? Share with the HACCP Mentor community by leaving a comment below this episode.

    Level Up

    If you are looking to level up your food safety, HACCP and quality knowledge, join our private community at HACCP Business. Click here to find out more.

     

     

     

     The competency and attitude of your certification food auditor can mean the difference between you feeling like the process has been valuable and educational or leaving you being totally frustrated and questioning the validity of the entire audit process.

    Welcome to the first podcast episode of HACCP Chat where educational information and interviews are delivered to you in audio format. In our very first episode I chat with Peter Holtmann, President & CEO of Exemplar Global, about how to deal with difficult food auditors.

    HACCP Chat – Episode 1

    In this HACCP Chat Peter and I discuss:



    * What makes a good food auditor

    * What should you do if you don’t agree with the CARs that an auditor has given you during an audit

    * What is included in the food auditor code of conduct

    * The mechanism to report food auditors who do not comply with the Auditor Code of Conduct

    * What qualifications should your auditor have

    * How food auditors can keep their knowledge current

    * How to become a auditor



    Share your food auditor experience

    I reckon that we all have a food auditor horror story to report or how about a positive experience? Share with the HACCP Mentor community by leaving a comment below this episode.

    Level Up

    If you are looking to level up your food safety, HACCP and quality knowledge, join our private community at HACCP Business. Click here to find out more.

     

     

     

     

    • 26 min

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