In this episode, host Jess sits down with Sandra Chalhoub, a food safety expert specialising in ISO 22000, to explore the international standard for food safety management systems.
What You'll Learn:
What ISO 22000 is and why it matters in today's global food supply chainHow climate change and globalisation are creating new food safety challengesThe difference between ISO 22000, FSSC 22000, BRC, and SALSA standardsHow small businesses vs. large manufacturers implement the standard differentlyWhy ISO 22000 is the foundation for FSSC 22000 certificationHow the standard integrates HACCP principles into a complete management systemCommon implementation mistakes and how to avoid themPractical first steps for organisations starting their ISO 22000 journeyKey Takeaway: ISO 22000 is flexible, scalable, and internationally recognised, making it ideal for organisations of all sizes across the entire food supply chain, from farming to catering.
Whether you're in food manufacturing, catering, logistics, or quality management, this episode offers valuable insights into building a robust food safety culture.
About Sandra: Sandra is a quality and food safety professional specialising in ISO 22000, HACCP, and Food Safety Management Systems. With extensive experience working as a QA/QC professional across different types of food businesses, Sandra transitioned into consulting to help organisations implement effective food safety standards. She currently works as a self-employed ISO 22000 consultant in the UK, bringing her practical expertise to businesses of all sizes across the food supply chain.
Connect with Sandra:
LinkedIn - https://www.linkedin.com/in/sandra-chalhoub-40726874
Email - [email protected]
Connect with Assent:
LinkedIn: https://www.linkedin.com/company/associate-enterprises-ltd-t-a-assent/
Facebook: https://www.facebook.com/assentuk
Youtube: https://www.youtube.com/channel/UCWw6ny-YyfkxdGm7ig4yFoQ
Instagram: @assentriskmanagement
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