Copyright © Global Coalition for Sustained Excellence in Food & Health Protection, 2011 and ALL subsequent years: Unauthorized use and/or duplication of this material without express and written permission from this blog’s authors and/or owners is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Global Coalition for Sustained Excellence in Food & Health Protection with appropriate and specific reference and/or link to the original content.

Friday 11 October 2013

Recall-Free versus Recall-Prone – A Tale of Three Companies



This blog post has been moved to the author's eBook.

Posted By Felix Amiri
____________________________________
Felix Amiri is the current Food Industry Chair of GCSE-Food & Health Protection

3 comments:

  1. The most likely to be a recall-free existence is the Company A which believes in and practices training its employees with the right resources and develops and enhances their skill set.
    Company C is would probably rank second as against Company A. They are small with not a huge bank account, but are funding their food safety systems (people process places) with whatever they can and more. They understand and do take Food Safety seriously.
    Company B, on the other hand, knows the seriousness of Food Safety but chooses to bypass the pains (which in the long run are only gains and very little pains ofcourse). They get a certificate for the sake of getting one, and will probably boast about holding one such certificate to get customers. Doesn't do good.

    ReplyDelete
  2. Ananiah, Thanks for your comments. What you said makes good sense.

    ReplyDelete
  3. Absolutely agree with Ananiah. Unfortunately, this is the state food industry is in right now.

    ReplyDelete