Lisa Lupo and Lacey Keesee discuss HACCP and food safety plans. These two plans are similar in some ways, including some of the same information. Information from HACCP can be utilized in forming food safety plans.
The post <a rel="nofollow" href="https://achesonfoodsafetyconsulting.com/podcast/making-haccp-a-part-of-your-fsp/">Making HACCP a Part of Your FSP</a> appeared first on <a rel="nofollow" href="https://achesonfoodsafetyconsulting.com"></a>.

Lisa Lupo and Lacey Keesee discuss HACCP and food safety plans. These two plans are similar in some ways, including some of the same information. Information from HACCP can be utilized in forming food safety plans. The post Making HACCP a Part of Your FSP appeared first on .

Lisa Lupo and Lacey Keesee discuss HACCP and food safety plans. These two plans are similar in some ways, including some of the same information. Information from HACCP can be utilized in forming food safety plans.
The post <a href="https://achesonfoodsafetyconsulting.com/podcast/making-haccp-a-part-of-your-fsp/" rel="noopener noreferrer">Making HACCP a Part of Your FSP</a> appeared first on <a href="https://achesonfoodsafetyconsulting.com" rel="noopener noreferrer"></a>.

Making HACCP a Part of Your FSP

What really keeps food safe? Are your food safety practices as good as they can be? Is good enough ever good enough? While essential to ensure against consumer harm, best practice food safety can be complex, and its intricacies are not always well understood – or well portrayed. In this semi-monthly TAG Talks Food Safety podcast, 35-year food industry veteran Lisa Lupo hosts discussions with Subject Matter Experts from The Acheson Group (TAG) global consultants on current and critical best practices in keeping food safe. Join us as we discuss today’s food trends, their realities, and the responsibilities of each link of the food chain – from grower through manufacturer and retail to consumer.

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Making HACCP a Part of Your FSP

Making HACCP a Part of Your FSP