As an auditor, plant quality manager and sanitation manager over the years, my quest was to be always audit-ready and have a facility and equipment considered “food safe” at all times. Let’s define ...

With all of the inputs, processes and procedures that make up the food supply chain, managing product safety for the end user is an incredibly complex, yet crucial, necessity. Consumers want to trust ...

HACCP training based on the Principles of Codex Alimentarius from a recognized institution with a minimum duration of 16 hours, taken within the last 5 years. Working in a fresh produce operation that ...