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Blog posts tagged in Risk Management


Introduction to HACCP Training
 


To request our highly-rated HACCP training courses, call us now on 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.


haccp 

An introduction to HACCP (Hazard Analysis Critical Control Point)

HACCP has its origins in the US space programme and was further developed by the Codex Alimentarius Commission as a methodology and food safety risk management system. It is used to identify, prevent, and proactively control food safety hazards. 

What are some of the basic definitions?

Hazard: 

A biological, chemical or physical agent in, or condition of, food with the potential to cause an adverse health effect. 

Food safety hazard analysis: 

A food safety hazard analysis is done in order to determine which potential hazards need to be controlled, how much control is needed, and which combination of control measures should be used in order to make sure that food is safe.

Supporting Programmes / Good Manufacturing Practice (GMP): 

A production and testing practice that helps to ensure a quality product. Basic preventive guidelines for plant and facility operations. Guidelines aimed at food processors aim to include all HACCP methods and procedures and typically address (1) plant design and construction material, (2) water supply, (3) plumbing and toilet facilities, (4) equipment and utensils, (4) raw food handling and testing practices, (5) personal hygiene, (6) pest control, and (7) waste disposal.

 

The slides explain how GMP and Supporting Programmes support HACCP:  

 

Risk analysis: 

A process consisting of three interconnected components: risk assessment, risk management and risk communication.

Risk assessment: 

A scientifically based process consisting of four steps (i) hazard identification (ii) hazard characterisation, exposure assessment (iii) and (iv) risk characterisation.

Verification: 

Act or process of establishing (confirming) the accuracy or existence of something; in the quality field, verification is a systematic, objective, and documented process of confirming that a product or service conforms to various requirements (customer, regulatory, etc.). A process that uses objective evidence to confirm that specified requirements have been met. 

HACCP management systems consist of seven principles and use a logical methodology. What are these seven principles? 

What are the seven principles of HACCP are: 

1. Hazard Analysis

Identify any Physical (P), Chemical (C), Allergenic (A) or Microbiological (M) hazards that might occur at each stage 

2. Critical Control Points (CCP’s)

CCP’s are the stages of your process where the hazards must be controlled for the food to be safe to consume. Example: Cooking, metal detection or pasteurisation 

3. Critical Limit

Critical limits are specified safety limits at your CCP’s, which separates acceptable (safe food) from unacceptable (unsafe food). Critical limits are usually measurable values based on scientific finding.

Example: Critical limit for cooking: 80C; Critical limit for pasteurisation = 75.5 C / 15 Seconds / Flow 17000L.

4. Monitoring

Monitoring procedures would need to be established to ensure hazards are controlled at CCP’s. Such monitoring activity may involve temperature checks, visual inspection and time recording

Example:  Checking with a probe thermometer the internal temperature of cooked food; Automatic temperature recording with a probe (within +/- 0.05 C) / filter checks and identifying who is responsible for this (Operators & management)

5. Corrective Action

Corrective actions are procedures to be taken when monitoring (at CCP’s) has identified that the critical limit has been or is likely to be exceeded.

Example:  The act of returning cooked undercooked food to oven (65C) to continue to cook till 80C; Immediate correction: automatic flow divert / RCA: 5 Why / Ishikawa.

6. Verification

This involves taking an overview of your HACCP based system to ensure it is working effectively. It is checking that the checks already done are true and effective at controlling your hazards. Refer to company heat treatment plan (MPI HTST tables).

Example:  Checking the checker activity ; internal audits; Activity (Check such as: temperature, holding time, filters) / Frequency (how often? Daily, weekly or monthly) / Responsibility (who? Operators & management) Verification includes, pasteuriser checks, daily log sheets checks, calibration checks, flow & valve checks and internal audits.

7. Documentation and record keeping requirements

A HACCP based system must have appropriate documentation to demonstrate it is working effectively. These will usually incorporate HACCP charts, work instructions, written procedures/policies.

Example: Food safety (cooking) records; Pasteuriser records, daily log sheets, calibration records both soft and hard, training records, annual flow & valve checks, internal audits and third party audits.

 

Review To ensure the HACCP is working effectively, it is important to review the food safety system at regular intervals. This may be when there is a change of process, flow rate, HACCP plan or a non-compliance related to the current plan.

 

The slides explain how 7 HACCP principles are applied in a simple, pie preparation & retail example:  

 

 

This video below explains how HACCP is used to make products safe - Part 1 

 

 

This video below explains how HACCP is used to make products safe - Part 2

 


Companies We've Worked With

We have collaborated and delivered training at a number of performance-fuelled organizations and global brands, some of which are outlined below. 

Food Safe food safety training clients

 



To request our highly rated HACCP training courses, call us now 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 I have heard about the 14 codex Alimentarius steps and now know the 7 principles to HACCP (above), how do the two align?

 

 

Is there a simple example of a HACCP flow chart? 

 

HACCP Process Flow Sample

 

Is there an example of a HACCP table?

 

  

Is there a simple example of the microbiological limits and time / temperature combinations? 

 

Sample of regulatory limits - Time Temperatures

 

 

Are there case studies about how HACCP training is successfully applied in companies by Food Safe?

 

Medium sized food company case study below

 

 

Large food company case study below

 

 

Click on THIS LINK to get a better understanding about the different options at Food Safe for HACCP Training? 

  

Click on THIS LINK to get a better understanding about the new MPI approved NZQA unit standards for HACCP?  

 



To request our highly rated HACCP training courses, call us now 0800 003097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

 

 

 

 

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Posted by on in Food Safety Training

Food Safety Training

 

Food Safe has been busy this year. We are very proud to have trained the QA team at AFFCO, Morewa. On this occasion, we focused on Advanced HACCP and Risk Control training.

The team came out tops and celebrated afterwared with a well-deserved round of icecreams from their Compliance Manager's Mr Whippy's truck. We are already thinking about how to develop trainees further in 2019.

 

Food Safe offers Hazard Analysis Ctrical Control Point (HACCP) Training across New Zealand.

 

Food Safe has New Zealand’s highest and consistent trainee review ratings by both score and numbers.

  

Google Business (4.9 stars/5 from 104, year-on-year reviews) and

Facebook (4.8 stars/5 from 102, year-on-year reviews) 

 

Book your company's next HACCP training course by calling us in New Zealand on 0800 003 097 or +64 9 2814226 from overseas.

 

Here is a video about this HACCP training:

 

 

More about this training?

  

Training option 4 of 4: Advanced application of HACCP - Develop, implement and review a HACCP application for a food processing operation- Unit standard 28265 

Training can be used in All food sectors (MPI approved)

 

(This new MPI approved standard replaces Food Safe's current programme 16667 in the Dairy and 12626 in the Meat and 12316 Seafood sectors)

Programme Overview: Two-day course + submission of HACCP Plan assessment + follow-up on-job verification

 

Suitable for: Quality Managers, supervisors, quality coordinators, HACCP plan review team members, facilities maintenance leaders, senior supply chain team members, senior warehouse team members, managers, business owners.

 

Course content:

  • Case study review of recent food safety break-downs and learning (The WHY we are in training)
  • Introduction to legislative requirements for HACCP plans and their importance (the WHY auditors insist on training)
  • How best practice food companies operate - FSSC 22000. (The HOW we implement our learning as a company)
  • Introduction to food safety hazards (Physical / foreign matter-P; Chemical & Allergenic-C) (The WHAT risks to be aware of)
  • Introduction Microbiology - M risks (Pathogenic bacteria, toxins, moulds and yeast) - Simplified, detailed and VISUAL (The WHAT risks to be aware of)
  • Codex Alimentarius 14 step methodology applied in simple picture format
  • HACCP as a tool for identifying and controlling potential hazards (The HOW we implement our learning)
  • Group exercises to work on site HACCP flow charts and HACCP plan
  • CCPs and critical limits relevant to workplace and department requirements
  • How CCPs, critical limits and controls are applied - Multi sector testing of learning
  • Group exercises to practically implement critical limit knowledge learned
  • Corrective actions to be taken if limits are exceeded (The WHEN further control is applied)
  • Introduction to best practice risk control techniques such as: preventative actions, problem-solving, root-cause-analysis (RCA), minimising the risks from confirmation bias, how to implement human factors learning in the workplace, food safety culture and why measuring it matters (The WHEN training must kick-in).
  • Visual application of HACCP with videos and practical examples
  • Individual coaching towards how to develop, implement and review a HACCP plan

NZQA Level 5; 20 Credits

 

This Food Safe training is available on request for groups as small as 4 or more.

 

This video explains how Food Safe successfully collaborates with companies to deliver food safety training: 

 

 

 

To request a HACCP course, call us in New Zealand on 0800 003 097 or email This email address is being protected from spambots. You need JavaScript enabled to view it.

 

For Mandarin readers:

 

Food Safe非常自豪能够在Morewa的​​AFFCO培训QA团队。在这个场合,我们专注于高级HACCP和风险控制培训。该团队在他们的合规经理的Whippy先生的卡车上获得了当之无愧的冰淇淋。我们已经在考虑如何在2019年进一步发展AFFCO的受训人员。

 

For Hindi readers:

 

एएफएफसीओ, मोरेवा में क्यूए टीम को प्रशिक्षित करने के लिए खाद्य सुरक्षा बहुत गर्व है। इस अवसर पर, हमने उन्नत एचएसीसीपी और जोखिम नियंत्रण प्रशिक्षण पर ध्यान केंद्रित किया। टीम शीर्ष पर आई और उसके अनुपालन प्रबंधक के श्री व्हाइपी के ट्रक से आइसक्रीम के एक अच्छी तरह से योग्य दौर के साथ मनाया गया। हम पहले ही सोच रहे हैं कि 201 9 में एएफएफसीओ के प्रशिक्षुओं को कैसे विकसित किया जाए। 

 

Food Safe offers Hazard Analysis Critical Control Point (HACCP) Training across New Zealand.

Don't miss out! Book your next HACCP training course by calling us in New Zealand on 0800 003097 or +64 9 2814226 Globally

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How and Why Training Minimises Contingency Liability Costs

What is Food Safety Culture?

In simple terms culture is about How, Why and When operators practice Food Safety 

 

Why focus on Food Safety Culture?

Several global food safety investigations and reports, that have followed food safety break-downs, such as the Listeria outbreak in USA that killed close to 33 people in 2011 to the E-coli 0104-04 outbreak that killed over 20 people in Germany and the New Zealand's 'Whey Protein Concentrate Contamination Incident Report' have recommended that food companies consider tracking and improving Food Safety Culture in addition to other risk control measures. 

Many of these deaths, food safety scares, food re-calls, losses were preventable if Food Safety Culture was a meaningful focus of food companies and senior managers. 

 

So what is the challenge when it comes to objective measurement of culture?

The challenge for management and food companies in addition to knowledge is, finding an easy-to-use tool to effectively measure Food Safety Culture, so this can be tracked and acted upon.

 

So what influences Food Safety Culture and how can a company measure it? 

Here is a presentation about Food Safe's innovative analysis tool that helps explain what culture means and how a company can and should measure Food Safety Culture.

 

 

 

Analysis 

 

What makes Food Safe's tool unique? 

 

 

 

 

  1. The tool is mobile friendly, a relatively quick quiz to take. It can be completed before or after a class or remotely on computer by email link.
  2. The quality of the operator feedforward is superior because of the rapport the Food Safe trainer builds with operators in the classroom.
  3. It has been well tested and has received good feedback from senior management about the meaningful insight it provides.

 

charging 

 

How and why this report boosts management of the team? 

 

 

 

 

  1. The final report is jargon free, pinpoints gaps with clarity and presented as visual dials, bar and spider graphs.
  2. The tool allows for benchmarking between departments / sites (nationally and globally), multiple times for regular reporting.
  3. The reports are solutions focused with quantifiable NZQA unit standards competency suggestions that Food Safe and the ITO can assist train.

 

loss 

 

  What is contingency liability and how does training minimise this cost while also targeting culture?     

 

  

 

 

 

 

Eager to know more?

Give us a ring on 0800 003 097 or email us at  This email address is being protected from spambots. You need JavaScript enabled to view it.  and we’ll show you how you too can benefit from our world leading tool that can measure Food Safety Culture.

 

Want to know more? Here are two videos about our How we collaborate with companies and our highly rated HACCP Training that targets risk management. 

  

 

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Listeria - Food Safety Training www.foodsafe.net.nz

 

What is Listeria?

Listeria is a foodborne bacteria which can make you sick. Infection with listeria bacteria is called listeriosis. In healthy adults and children listeria usually causes few or no symptoms, but some vulnerable people with a low immunity are more at risk of severe illness.

 

What kinds of food pose the most risk?

Food that poses the most risk are:

Uncooked, smoked or ready-to-eat fish or seafood, including oysters, prawns, smoked ready-to-eat fish, sashimi or sushi paté, hummus-based dips and spreads cold pre-cooked chicken ham and all other chilled pre-cooked meat products including chicken, salami and other fermented or dried sausages* pre-prepared or stored salads (including fruit salads) and coleslaws raw (unpasteurised) milk and any food that contains unpasteurised milk* soft-serve ice creams soft, semi-soft or surface-ripened soft cheese (eg, brie, camembert, feta, ricotta, roquefort)*

*Note that the foods on this list are safe to eat if heated thoroughly to steaming hot (ie, above 72°C) where appropriate

Source: Ministry of Health 

 

What are the scientific facts about Listeria?

  

 MPI Guidelines For Ready-To-Eat (RTE) Food Manufacture 

 

 Codex Alimentarius Guidelines For Food Manufacture

 

Hepatitis A and managing the risk to Food Safety  

b2ap3_thumbnail_What-is-Hepatitis-A.jpg

 

What causes Hepatitis A?

The Hepatitis A virus (HAV) causes hepatitis A.

Hepatitis A is a severe food and waterborne disease that is primarily transmitted by the faecal-oral route. In simple terms a food handler with bad personal hygiene, cross-contaminates the food.

 

What kinds of food pose the most risk?

Food that poses the most risk are:

Contaminated bivalve shellfish, salads, fresh fruits and vegetables, frozen fruit, water and any manually prepared or ready-to-eat food products where a food handler with bad personal hygiene cross contaminated the food. HAV has been known to survive in crème-filled cookies for >1 day at 21ºC.

Poor hygiene practices and poor sanitation are major risk factors. Presymptomatic foodhandlers excreting HAV pose a risk.

In general, food is rarely available for analysis because of the long incubation period. 

 

What are the scientific facts about Hepatitis A?

 

 Codex Alimentarius Guidelines For Hepatitis A Virus (HAV) in Food Manufacture 

 

All Food Safe's Basic and Advanced Food Safety Training programmes include training on pathogens including bacteria such as Listeria and viruses, how to control, monitor the safety of food and record this. Our trainees understand why this is important and get practice in class actually filling out helpful verification records towards these goals.

所有的食品安全的基础食品安全 培训项目包括在新的食品控制计划和日记,如何监督食品安全,并记录了此次培训。作为一名实习生,你就会明白,为什么这些都是重要的并得到实践类实际上填补了这些记录


Eager to minimise the risk with best practice food safety training?

Give us a ring on 0800 003 097 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it. and we will show you how you too can benefit from our highly rated training programmes.

 

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Scroll down for all training option details:

Unit Standard 28263: Monitor a HACCP system in own work area in a food processing operation

 

 

Unit Standard 28264: Demonstrate understanding of a HACCP application in a food processing operation

 

 

Unit Standard 28265: Develop, implement and review a HACCP application for a food processing operation

 

 

All Food Safe's Basic and Advanced Food Safety Training programmes include a detailed understanding of food safety hazards, risk assessment and risk control. Our trainees understand why this is important and get practice in class actually testing this understanding.

所有的食品安全的基础食品安全 培训项目包括在新的食品控制计划和日记,如何监督食品安全,并记录了此次培训。作为一名实习生,你就会明白,为什么这些都是重要的并得到实践类实际上填补了这些记录


Eager to minimise the risk with best practice food safety training?

Book a course online here. Give us a ring on 0800 003 097 or email us at This email address is being protected from spambots. You need JavaScript enabled to view it. and we will show you how you too can benefit from our highly rated training programmes.

 

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