Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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Rendering Facilities - there’s legislation for cleaning the back end?
Most rendering plants are considered the orphan of the abattoir – a place where angels fear to tread. During a recent HACCP audit in one such facility, I was surprised to discover a very comprehensive regulation dealing specifically with this often-forgotten department. Even if y
A guide to health and safety in the manufacturing sector
Whether you are processing milk into cheese or manufacturing chocolate pudding, your work environment includes a host of hazardous equipment such as man eating mixers, finger chopping bowl cutters and more knives than a second grade karate movie. The Department of labour’s views
Key performance indicators for your suppliers
They tell me you can’t manage what you can’t measure! So what about implementing a supplier scorecard for supplier performance measurement? In this article we discuss some key measurements based on best practice.
Starting the Journey to ISO 9001 Certification Part 3
In the third part of this series, Chris explains process management. This is an area where many food companies go wrong as process management is much more than production processes. How to define the process, how to develop the top level of documentation, what can you exclude fro
Starting the Journey to ISO 9001 Certification Part 2
In Part 2 of this series, Chris continues with the Foundation Phase of the setting up your ISO 9001 quality management system. What does “context mean in ISO 9001, why must the requirements of interested parties be defined, how should communication be addressed? These requirement
Starting the Journey to ISO 9001 Certification Part 1
Creating ISO 9001:2015 Quality Management Systems (QMS) that fulfills the requirements of the ISO Standard can seem like a daunting task. But it doesn’t have to be. Creating an ISO 9001-based QMS should be done like all projects. Priorities need to be established, responsibilitie
Surprise surprise…it has to taste good.
There has been increasing focus on food safety is the past decade and rightly so. But what about the quality of the product? If we are only doing micro testing but no taste testing we are going to start experiencing problems according to the experts.
Practical allergen control measures – we ask the expert - Part 2
Allergen management is not just about sticking a “may contain…” label on products. A formal documented control system should be in place addressing each step in the process from receiving through to dispatch. There are some tricky areas that needs more in-depth discussion. We ask
What the HLS actually means to you? Less is more
We constantly complain about the number of standards we have to comply with. It’s an international problem. So finally we have a solution on the horizon for some standard. It’s the ISO HLS. We explain the acronym and what it means to you in practice.
5 tips for making the most of safety posters
They say a picture says a thousand words. Safety posters are a great way to communicate a message and reach a large number of people without actually having to speak to each individual person on a daily basis. But make sure you use them in the right way. Here are some key tips yo
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