Investing in HACCP training for team personnel

With safety paramount in the food industry, Mustard Foods has invested in HACCP training to ensure that we are constantly working to reduce risks.

Hazard Analysis and Critical Control Points, HACCP, is the systematic preventative approach to food safety in the production process ranging from allergenic, biological, chemical and physical hazards.

It is important that at least one member of each department has a thorough understanding of the HACCP principles and their applications in order to supervise and advise other members of their team.

This allows us to identify hazards at each stage in our process and prioritise ways to reduce the probability during production.

Sally Fowler, a Technical Consultant with 20 years’ experience in the food industry, gave the lecture for the Level 3 HACCP course with supervisors, managers and HACCP team members in attendance.

Team members who attended:
Purchasing: Karolina Lenkiewicz – Purchasing Planner
Production: Bruno Alcino, Edgar Solis & James Flockhart – Production Supervisors
Technical & Quality: Berta Mune – Technical & Quality Assistant
Staff Food: Carlos Montoya – Staff Food Chef