5. Product safety plan

HACCP alone won’t cut it anymore. Learn why food, packaging, and distribution businesses need a broader Product Safety Plan — and how Techni-K training makes it practical, not just paperwork.

The importance of combining the HACCP principles with the FDAs HARPC requirements.

In this article we look at the inputs and outputs of risk assessment and how to make it ‘robust’.

What’s HACCP validation and verification.

The purpose of the CCP metal detection requires that you understand how your detector works so in this issue we help you learn more about it.

The requirements around defining and documenting which risk-based zones (low risk, ambient high care, high care, high risk) your site uses.

In this article we look at the 4 main types of microbiology and how they affect food.

In this article we look at how to manage this for compliance.

You don’t need to validate all PRP’s in your HACCP for BRC. We resolve some of the misunderstandings for this topic.

What is HARPC and how will it affect you as a BRC site?

In this article we go through the requirements for both HACCP and HARPC – the similarities, the differences and how to comply with both.