Back in 2006, when the ‘HACCP’ requirement was being implemented in the UK/Europe, I led a series of FSA/CIEH workshops on the new requirements, including introducing the infamous SFBB, now firmly embedded in the small food business psyche.
As part of that training, we developed the HACCP continuum, a graphic showing the flexibility of compliance, dependent on the complexity/risk of the setting.
I was recently reminded by a very good colleague that this was still not only relevant, but highly effective in explaining that HAACP solutions vary and there is no ‘right’ answer.
I am now preparing a webcast on this for release in the new year. Do have a look at the graphic and provide any comments to help flesh it out.