Woolworths Quality Assurance Version 7

Friday 1st April 2011 will the see the commencement of the Woolworths Quality Assurance Standard Version 7 (unfortunately not an April fool’s Joke). This standard is for food companies that supply fresh food into Woolworths or manufacture for their house brands.

When it is no longer personal

Personal hygiene is of critical importance to the production of safe food. It doesn’t matter if you have the best constructed premises, if the food handler sneezes on the finished product it is almost certain the food will be deemed unsafe.

Reacting to Customer Accusations

Today I find myself having extra work generated for me due to a customer accusation made against one of my clients. The basis of the story is - customer buys product, customer gets sick (alleged), customer wants a response or some type of “reimbursement” or they threaten to go to the Health Department.

Food Safety Hazards

The identification of food hazards forms an integral part of reducing the overall liability that your food business may be faced with. It is through this identification that we can ensure that adequate controls are in place to reduce or eliminate the hazards to support a safe food product.
Food safety hazards can be categorised as being microbiological, chemical and physical. At a minimum, the HACCP (hazard analysis critical control point) concept requires the identification and control of food safety hazards.