How to approve a food supplier in seven steps
A seven-step supplier approval procedure that holds up at audit, from risk rating to review.
HACCP & PRPs
For Consultants
Supporting a client through a recall
The consultant’s role in a client’s recall or withdrawal: the first hours, the agencies, the records, and what comes after.
HACCP & PRPs
CCP deviations: what to do in the first hour
What to do in the first hour after a critical limit is missed, and the record an auditor expects to see.
Certification
How long SQF takes, and what it costs
What SQF certification really costs an Australian manufacturer, and a realistic month-by-month timeline.
For Consultants
Your client’s first GFSI audit: a 90-day plan
A 13-week plan for consultants taking a client to their first SQF, BRCGS or FSSC 22000 audit, with who does what each week.
For Consultants
How to become a food safety consultant in Australia
The skills, training and experience clients look for, how consulting differs from auditing, and how to win your first clients.
For Consultants
Corrective action responses auditors accept
Worked examples of weak and strong corrective action responses, and a structure auditors accept first time.
For Consultants
Spreadsheets, shared drives or software: running client records
A fair comparison of three ways consultants run client records, including when spreadsheets are enough.
For Consultants
Remote verification: what you can check from your desk
What a consultant can verify from their desk, what still needs boots on the floor, and how to split the two.
For Consultants
Handing over a HACCP system so it doesn’t fall apart
What a consultant should leave behind so a client’s HACCP system keeps running after the project ends.