Food Safety Plans
Preventive Control Plans, HACCP, and hazard analysis for small manufacturers.
CCPs vs process controls: what's the difference for small food manufacturers?
CCPs and process controls are related but not the same thing. Here's what each term means, where they differ, and why it matters for your food safety program.
How to Run a Mock Recall — and Build a Program Around It
A mock recall tests your traceability before a real event does. Here’s how to run one in about two hours, and how to turn a once-a-year exercise into a program that actually finds problems.
Why spreadsheets fail food safety audits (and what to use instead)
Spreadsheets feel like a reasonable solution until an auditor arrives. Here's where they break down in food safety programs — and what to use instead.
What is a hazard analysis in food manufacturing, and how do you complete one?
Every food safety program starts with a hazard analysis. Here's what one actually involves, how to work through it systematically, and what the finished document needs to show — for both Canadian and US regulatory frameworks.