What is HACCP? The 7 principles explained
A clear, practical explanation of HACCP and its 7 principles — written for food business operators who need to build a working, audit-ready plan.
CCPs vs OPRPs: what's the difference and why it matters
Operational prerequisite programmes (OPRPs) are often confused with CCPs. Here's how to tell them apart, with worked examples.
Metal detection: validation, verification and the records auditors want
How to validate sensitivity, verify performance throughout the shift, and document a metal detection programme that holds up at audit.
How to write a HACCP plan for a central production kitchen
A practical guide to building a HACCP plan for a central production kitchen feeding multiple sites — including chill-chain control and onward distribution.
Validation vs verification in food safety: stop confusing them
Validation proves your control measure works; verification proves it's still working. Here's how to design both into your HACCP plan.
Microbiological criteria: when and how to sample
How to design a microbiological sampling plan that actually informs decisions — covering process hygiene criteria, food safety criteria and shelf-life testing.
Environmental monitoring for Listeria: a programme that works
How to design a zoned environmental monitoring programme that finds Listeria before it finds product — without burying you in swabs.