Five steps to better business

31 March, 2006

Business improvement and a well-developed HACCP (Hazard Analysis Critical Control Point) plan go hand in hand when striving for bigger margins.

This was the message from RMIF Operations Manager Paul Jose and the Meat Training Council's David Grailey at last week's Foodex-Meatex. A HACCP plan is a minimum requirement for all red meat companies but, with little extra effort, it can add significant value to a business.

Five ways in which HACCP and improvement activity can help business are: better organisation in the workplace, a clearer understanding of which processes add value to the business, enhanced visual management, implementing standard operating procedures and good data analysis.





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