Rethinking HACCP: Why label approval and application should be a CCP in Food and Beverage Production

Rethinking HACCP: Why label approval and application should be a CCP in Food and Beverage Production

A systematic approach to risk and due diligence is used to argue why labelling requirements designed to address food safety risks should be viewed as a critical control point. This includes looking at how systems can be used to demonstrate due diligence in New Zealand and each Australian jurisdiction and practical examples.

Our presenter: 

Alan Edwards

Senior Food Incident Response & Complaints Coordinator, NSW Food Authority

Alan Edwards is the Senior Food Incident Response and Complaints Coordinator within the NSW Food Authority. He is one of two food incident contact officers for NSW under the National Food Incident Response Protocol and one of the food recall action officers for NSW under the National Food Recall Strategy. Alan coordinates a team that responds to food hazards, including outbreaks of foodborne disease, to ensure they are managed effectively to prevent harm to consumers and limit damage to the food industry. Alan has over 20 years’ experience as an investigator and lawyer.