FOOD SAFETY
EPIA WEBINAR ISSUE Nº1
EPIA WEBINAR ISSUE Nº 2
ICE STANDARS (Issue Nº1)
The purpose of this document is to assist EPIA members without formal food safety certification, such as BRCGS, in developing a Hazard Analysis Critical Control Point (HACCP) plan.
There is additional information to help develop pre-requisite programmes (PRP) and general good manufacturing practices (GMP) on site that will help to support the HACCP plan.
For EPIA members with formal food safety certification the ICE Standards can be used as a reminder of best practice or as a reference guide if needed. This document could also be used for staff training.
The EPIA has a wide membership across many countries. Throughout the guide both EU and UK legislation is referred to where relevant.
Whilst HACCP is internationally recognised each EPIA member is responsible for ensuring that they are familiar and compliant with relevant legislation at a
national and local level.
This includes legislation pertaining to food safety, product labelling and water
quality standards.
EPIA WEBINAR ISSUE Nº3
Find below one of the monitored hygiene systems referenced during the webinar. The user manual is available in both languages English and Spanish.
EnSURE Touch Equipment
The Enviromental Swabbing webinar presented by Bill Message for EPIA members highligted the importance of using advanced hygiene monitoring solutions to enhance food safety and sanitation. Tools like this one will help you to ensure high standars of quality assurance with accurate and reliable monitoring.
Equipo EnSURE Touch
El Webinar sobre Hisopado Ambiental presentado por Bill Message para los miembros de EPIA, donde resalta la importancia de usar soluciones avanzadas de control de higiene para mejorar la seguridad alimentaria y el saneamiento mediante estos sistemas monitorizados.