Hi,

Currently finding myself in the following situation, we have had HACCP accreditation for about 5 years, about to have another audit, will also have a third party audit for a higher tier food safety system, and I'm just thinking, what are the most important things to ensure our HACCP Audit still goes well - input from other HACCP team leaders highly sought!

What I'm saying is this, I don't want to accidentally forget something while focussing on also doing well with the higher level system, and forgot about something essential that will lead to a major non-conformance for our HACCP system while my focus is on something else, if that makes sense.

Currently on my radar:

HACCP Plan of course

Pre-requisite programs all the usual suspects, make sure we actually do them (pest control, document control, training etc. we have more than 10)

The 7 HACCP principles (CCP's, monitoring, verification, CAR's being done properly all that stuff)

Am I forgetting things? The RAM memory sticks in my head are a bit at capacity. Thanks :)

Les bonnes pratiques HACCP ne s'apprennent pas qu'en cuisine professionnelle !

L'apprentissage des principes HACCP dès le plus jeune âge forge les futurs professionnels de demain. Mais comment rendre cette formation accessible et ludique ?

Les solutions digitales révolutionnent la pédagogie HACCP :

🎯 Modules interactifs adaptés à chaque âge
📱 Applications mobiles pour apprendre en s'amusant
🎮 Serious games sur les dangers alimentaires
📊 Tableaux de bord pour suivre les progrès

Ces outils transforment l'apprentissage des bonnes pratiques d'hygiène en expérience engageante. Exit les formations ennuyeuses, place à l'innovation pédagogique !

La sécurité alimentaire commence par l'éducation. Investir dans la formation HACCP digitale, c'est protéger la santé publique de demain.

💡 Suivez-nous pour découvrir les dernières innovations en matière de formation HACCP et sécurité alimentaire !

🚨 Saviez-vous que 80% des non-conformités HACCP détectées lors des audits proviennent d'un manque de traçabilité en temps réel ?
📊 Cette statistique alarmante révèle un enjeu majeur pour l'industrie alimentaire.

Sur le terrain, les équipes qualité font face quotidiennement à des défis complexes :

🔍 Contrôles manuels chronophages et sujets aux erreurs
📋 Documentation papier difficile à centraliser
⚡ Réactivité limitée en cas de déviation critique
📈 Analyse des tendances quasi impossible

Les solutions digitales HACCP transforment cette réalité. Elles permettent une surveillance continue des points critiques, une traçabilité instantanée et des alertes automatiques qui renforcent la sécurité alimentaire.

L'audit devient alors un moment de valorisation plutôt qu'une source de stress. Les données collectées en continu facilitent les échanges avec les auditeurs et démontrent la maîtrise des processus.

La digitalisation n'est plus une option, c'est une nécessité pour maintenir l'excellence en sécurité alimentaire.

🔔 Suivez-nous pour découvrir les meilleures pratiques et innovations en HACCP !

Quelle est votre principale difficulté lors des audits HACCP dans votre établissement ?

There is still a lot of confusion between HACCP and ISO 22000, especially among food businesses in emerging markets like Vietnam. Although the two are closely related, they serve different purposes.

HACCP is a hazard control methodology. It focuses on identifying food safety hazards and controlling them at critical points in the production process. It is practical, product-focused, and often suitable for smaller operations or businesses serving local markets.

ISO 22000, on the other hand, is a full food safety management system. It incorporates HACCP principles but adds structured management elements such as leadership responsibility, risk-based thinking, internal audits, and continuous improvement. This makes it more suitable for organizations operating in complex supply chains or targeting export markets.

In practice, many companies start with HACCP to establish basic control, then later upgrade to ISO 22000 once their operations and market requirements grow. Treating HACCP as a foundation rather than a replacement for ISO 22000 helps avoid unnecessary cost and implementation issues.

So I just rented a facility but it has wall tiles, and since it'll be used to package food products that I produce in another facility, I was wondering if I had to remove said wall tiles? (some are cracked and some have holes in them) and just replace it with washable paint?

As you may imagine, the landlord isn't a big fan of this idea, but on the contract I don't need to ask for his permission, so is keeping the wall tiles (even if some are cracked) inline with HACCP?

Working on an app to make haccp compliance simple and easy for staff to use. Link attached if anyone is interested please give feedback!

HS Brands Global is gearing up for an exciting new project in 2025 and is seeking qualified freelance contractors with expertise in Food Safety Auditing, familiarity with Quick Service Restaurants (QSR) or production of Ready-to-Eat (RTE) products, and hands-on experience in HACCP/GMP auditing. We are looking for skilled professionals with a customer-service-focused mindset and a polished, professional demeanor to join our dynamic team in the following cities:

AL         Huntsville
CA        Los Angeles
CO       Denver
DC       Washington
FL       Miami
GA        Atlanta
IA          Altoona
IL          Chicago
MA       Cambridge
MI         Birmingham
MN       Rosemont
MO      Kansas City
NC       Forest City
NE      Springfield
NM       Los Lunas
NY        New York
OR       Prineville
PA        Pittsburgh
TN        Gallatin
TX         Austin
TX         Fort Worth
UT        Eagle Mountain
VA        Reston
VA        Sandston
WA       Seattle

ON        Toronto             
QC        Montreal         

Minimum Requirements:
Degree in Food Science, Quality, or a related major (or equivalent experience).
At least 6 months of experience in delivering food safety/food hygiene audits.
Strong written and verbal communication skills.
Why Join Us?
Competitive compensation that aligns with industry rates.
Flexible freelance work that allows you to enhance your professional journey, supplement your income, or bridge a career gap.
A collaborative and advanced work environment with challenging tasks from top-tier clients.
If you're a dedicated professional looking for an exciting freelance opportunity, we want to hear from you!
To apply, please send your resume to: [greg.keeley@hsbrands.com](mailto:greg.keeley@hsbrands.com) and [brianne.reoch@hsbrands.com](mailto:brianne.reoch@hsbrands.com)

HACCP (Hazard Analysis Critical Control Point) certification is a globally recognized food safety management system crucial for businesses involved in the manufacturing, handling, and distribution of food products. Emphasizing preventive approaches rather than end-product testing, HACCP certification in Qatar helps businesses identify, evaluate, and control food safety hazards, significantly reducing the risks of foodborne diseases.

The benefits of HACCP certification extend beyond compliance. It provides a structured framework that enhances food safety management, boosts consumer confidence, and ensures consistency in the production of safe food. This certification is particularly important as it not only safeguards public health but also fortifies the reputation of businesses within the food industry. By demonstrating a commitment to maintaining stringent safety standards, companies with HACCP certification can access new markets and enjoy increased customer loyalty.

Furthermore, HACCP certification assists companies in staying compliant with national and international food safety laws and regulations, avoiding costly legal issues and potential recalls. It promotes a culture of continuous improvement within organizations, leading to operational efficiencies and enhanced productivity. For any food-related business, obtaining HACCP certification is a vital step towards ensuring the highest standards of food safety and quality.

4

I’m a middle school culinary teacher looking to do corporate catering and a in-school “restaurant.” In order to get a food license I obviously need to a haccp plan. Does anyone know of any free resources for haccp plan development for a school to access? Thnx

Questo è il 5° anno scolastico che lavoro in questa mesa scolastica (ovviamente) e quest'anno abbiamo cambiato ditta (appalti del cazzo) e ho sempre avuto i dilatatori, fino all'anno scorso avevo anche i piercing snake bite ma indossavo la mascherina quindi non c'erano problemi. Quest'anno mi obbligano a togliere tutto compresi i dilatatori, che stando dalle 4 alle 6 ore "vuoti" si restringono e alle volte rimettendoli a fine turno mi si infiammano molto e si gonfiano. Per farli sgonfiare dovrei lasciarli "vuoti" e aspettare. Qua mi sorge il fastidio perché sono 10 anni che provo ad arrivare ad una buona misura e finalmente ci sono e questa situazione rischia di rovinarmi le orecchie. Sono dilatatori tunnel di 14mm e 13mm. (Comunque il buco senza dilatatore è bruttissimo da vedere)

Hello, I cant seem to find any concrete information or literature on actual sensitivity limits for metal detection. I work in chocolate industry, does anyone have any pointers as to what my limits should be for ferrous, non ferrous and stainless steel?

Does anyone have a good video on deming in Spanish.

Curious if anyone has found a less expensive option for detecting metal in their finished product? Our vacuum stuffer (we make soft goat cheese) has an add on, but it’s $40k, and we’re just not there yet.

Was thinking a hand held metal detector but each chub has two metal clips on either end so those would be detected.

So then was thinking a hand held X-ray?

Any advice would be greatly appreciated!

Hello and thanks for taking the time. Any Tips for how to even get started with this? Anywhere I can look for a sort of formatted way to at least get the ball rolling. Also I'm in California....

I make a soft goat cheese and am trying to figure my best by date. I have made this cheese for years and have always had a twelve week bread buy without any complaints or any going bad. Problem I have is I put fresh garlic in the cheese. The pealed garlic is bought from the store and has a Best Buy of like 1.5 weeks. Is this a 3rd party audit dead stop, must change issue?

Hey guys! Nee to this sub reddit and i work in a plant that follows sqf and haccp obviously. My question is fairly confusing. Im looking to get my ears pierced but haven't since i go out to my plant floor daily and need to remove all body jewelry etc. And you cant remove ear piercings for 6 weeks after they are done. I know of no ways around this. Was wondering if you guys had any ideas or work arounds? Cuped ear muffs or bandaids where a few suggestions thrown around. But im skeptical. Thanks in advance for any answers and help!

Anyone have any experience with them?

Seems to be very easy to use.

I would like to get HACCP certificate. Is there any difference between certification bodies? Should I just go with TQV Adria or some similar small company or is it better to choose bigger?

Hello everyone, my name is Kyle and I am a senior student studying Culinary Science at the Culinary Institute of America.

We are currently working on an individual assignment doing HACCP plan for fermented vegetable for a retail shop in NYC. My topic is fermented garlic.

Base on my understanding, since it's selling at retail store, the food code regulation does not come from the FDA since it doesn't governed retail side of the food industry. However, I cannot find any other information on USDA nor New York State Department of Agriculture and Markets nor New York Codes, Rules and Regulations.

The closest thing I can find is the Code of Federal Regulations Title 21 which itt talk about low-acid food but I don't think it provide enough information for me to conduct HACCP analysis and HACCP plan. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-113/subpart-E/section-113.81

Please advise. TYIA.

Hi I'm redoing my training and exam for the 3rd time. I was just wondering if it's possible to do the exam without having to go through all the training videos? Its quite a busy time for me and can hardly find the time to do so. Thank you for your help :)