This week we ask a very interesting question; “How is it possible to look, but not see?”.
We find that this is happening more and more in food processing facilities – staff miss defects during sorting fruit or trimming fish, labels and/or expiry dates are checked and are still wrong and where specific customer instructions are missed.
This week we have decided to review the Food Safety Culture requirements as defined by the various GFSI standards. BRCGS was the first standard owner to introduce the concept of a food safety and quality culture and recent updates to the GFSI requirements have triggered other standard owners to align.
With the first month of the year almost done and dusted, we thought now would be a great time to share some helpful advice on food safety audits – how can you turn them into a painless, pleasant learning process?
At the time of this post South Africa is facing a dire 2nd wave of the devastating COVID-19 pandemic and everyone knows someone who has either faced a terrible battle for their life or someone who sadly, has lost the battle… Our hearts go out to every single person who is currently dealing with a loss.
As human beings we all want to be valued and appreciated for our contributions – whether it is in our capacity as individuals or as a team. In a recent research study, employers were asked to rank, in order of importance, what they think employees wanted from their jobs.