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Tips for Building a Successful HACCP Plan

HACCP Systems are business critical and more often than not, demanded by regulators. HACCP is the cornerstone of a food safety management plan. There are many cautionary tales in the news of late that highlight the consequences of a failed HACCP system. Its value is widely known among the food industry, however, the reality is that it’s often underutilized.

Dr. Bob Strong, Senior Consultant for SAI Global, presents:

  • Hazard Analysis challenges – how to make it easier
  • Where can I get information?
  • Severity and Probability
  • Prevent, Eliminate or Control – what is best?
  • How can I maximize my Supplier relationships?
  • What works and what does not work well
  • Q&A

Learn more about the our HACCP Food Safety programs or, contact us to see how SAI Global has helped organizations like yours.

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Safeguarding your food operations against listeria

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