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	<title>MQM Consulting &#187; HACCP</title>
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	<link>http://www.mqmconsulting.co.uk</link>
	<description>Delivering Food Safety and HACCP Solutions</description>
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		<title>Co-operative Consortium announced</title>
		<link>http://www.mqmconsulting.co.uk/announcements/co-operative-consortium-announced/</link>
		<comments>http://www.mqmconsulting.co.uk/announcements/co-operative-consortium-announced/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 12:50:36 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[Announcements]]></category>
		<category><![CDATA[Suppliers to the food industry]]></category>
		<category><![CDATA[BRC]]></category>
		<category><![CDATA[BRC Issue 6]]></category>
		<category><![CDATA[Food Hygiene Audit]]></category>
		<category><![CDATA[HACCP]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=732</guid>
		<description><![CDATA[MQM Consulting is absolutely delighted to announce that it has joined a Consortium of like minded professional organisation providing services to the food and related industries. The Consortium was set up by Peter and Nathan Reilly &#8211; the father and son founders of Cleaner Products &#8211; a company dedicated to the provision of UK produced cleaning chemicals and full technical [...]]]></description>
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		<title>No confirmed cause of Clostridium botulinum outbreak</title>
		<link>http://www.mqmconsulting.co.uk/haccp/no-confirmed-cause-of-clostridium-botulinum-outbreak/</link>
		<comments>http://www.mqmconsulting.co.uk/haccp/no-confirmed-cause-of-clostridium-botulinum-outbreak/#comments</comments>
		<pubDate>Fri, 16 Dec 2011 12:34:51 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[Food Safety News]]></category>
		<category><![CDATA[HACCP]]></category>
		<category><![CDATA[Outbreaks and related news]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Food Standards Agency]]></category>
		<category><![CDATA[Microbiology]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=729</guid>
		<description><![CDATA[Food Quality News reports that a spokesperson from the Food Standards Agency has said that no confirmed cause of the family outbreak from the Lloyd Grossman Korma sauce, produced by Premier Foods, has yet been found. Investigations are ongoing but it seems to us that this one may slip away. The fact that only one jar was implicated is something [...]]]></description>
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		<title>Public remain concerned about hygiene standards in restaurants</title>
		<link>http://www.mqmconsulting.co.uk/sanitation/public-remain-concerned-about-hygiene-standards-in-restaurants/</link>
		<comments>http://www.mqmconsulting.co.uk/sanitation/public-remain-concerned-about-hygiene-standards-in-restaurants/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 13:12:04 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[Food Hygiene]]></category>
		<category><![CDATA[Food Hygiene Audit]]></category>
		<category><![CDATA[Sanitation]]></category>
		<category><![CDATA[HACCP]]></category>
		<category><![CDATA[Training]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=712</guid>
		<description><![CDATA[The European Cleaning Journal contains an interesting article about consumer attitudes to staff hygiene in restaurants. It generally showed that there is still, overall, a low level of consumer confidence about food hygiene in restaurants and fast food outlets. Tork washroom products manufacturer SCA commissioned a survey of 4000 Europeans and found that 59% considered that restaurant and fast food premises should look clean [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>A point for debate &#8211; product recall</title>
		<link>http://www.mqmconsulting.co.uk/outbreaks-and-related-news/a-point-for-debate-product-recall/</link>
		<comments>http://www.mqmconsulting.co.uk/outbreaks-and-related-news/a-point-for-debate-product-recall/#comments</comments>
		<pubDate>Sat, 19 Nov 2011 09:30:04 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[Outbreaks and related news]]></category>
		<category><![CDATA[Food poisoning]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[HACCP]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=707</guid>
		<description><![CDATA[I wonder whether we are just possibly over-reacting to risk in this case? The recall of Lloyd Grossman sauce has, according to the latest from the FSA, affected only one jar of the entire batch. The toxin that causes the illness is very easily destroyed by normal cooking and again that can be verified by the a linked article issued [...]]]></description>
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		<title>British Sandwich Association adopts Food Hygiene Rating Scheme</title>
		<link>http://www.mqmconsulting.co.uk/haccp/british-sandwich-association-adopts-food-hygiene-rating-scheme/</link>
		<comments>http://www.mqmconsulting.co.uk/haccp/british-sandwich-association-adopts-food-hygiene-rating-scheme/#comments</comments>
		<pubDate>Thu, 17 Nov 2011 18:12:11 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[Food Hygiene]]></category>
		<category><![CDATA[Food Hygiene Audit]]></category>
		<category><![CDATA[HACCP]]></category>
		<category><![CDATA[Food Equipment]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Food Standards Agency]]></category>
		<category><![CDATA[scores on the doors]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=702</guid>
		<description><![CDATA[In a positive move forward, the British Sandwich Association, the trade association which runs a food safety certification scheme for sandwich and sandwich mix manufacturers, has adopted a minimum 3 out of 5 score as a mandatory requirement for its retail members. The scheme awards score of 0 to 5 where 5 is excellent and 0 indicates urgent attention to food safety controls [...]]]></description>
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		<title>US Canteloupe Listeria outbreak linked to packaging machinery</title>
		<link>http://www.mqmconsulting.co.uk/food-industry-suppliers/us-canteloupe-listeria-outbreak-linked-to-packaging-machinery/</link>
		<comments>http://www.mqmconsulting.co.uk/food-industry-suppliers/us-canteloupe-listeria-outbreak-linked-to-packaging-machinery/#comments</comments>
		<pubDate>Sun, 06 Nov 2011 20:27:43 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[Food Safety News]]></category>
		<category><![CDATA[HACCP]]></category>
		<category><![CDATA[Microbiology]]></category>
		<category><![CDATA[Outbreaks and related news]]></category>
		<category><![CDATA[Sanitation]]></category>
		<category><![CDATA[Suppliers to the food industry]]></category>
		<category><![CDATA[Food Equipment]]></category>
		<category><![CDATA[Food Factory]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[Hygienic Design]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=698</guid>
		<description><![CDATA[This recent and very serious Listeria outbreak in the US has been reported by Food Quality News as the worst in modern history with a death toll of 29. Listeria can, once it takes hold within the food area, be very difficult indeed to eliminate. The organism is associated with areas of wet and standing water, such as floors and drains. [...]]]></description>
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		<title>BRC Issue 6 Guidance Part 4</title>
		<link>http://www.mqmconsulting.co.uk/quality-management/brc-issue-6-guidance-part-4/</link>
		<comments>http://www.mqmconsulting.co.uk/quality-management/brc-issue-6-guidance-part-4/#comments</comments>
		<pubDate>Tue, 01 Nov 2011 18:11:18 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[BRC]]></category>
		<category><![CDATA[HACCP]]></category>
		<category><![CDATA[Quality Management]]></category>
		<category><![CDATA[BRC Issue 6]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=690</guid>
		<description><![CDATA[Continuing our guidance for those trying to upgrade their systems to be compliant with the new Issue 6 of the BRC Global Standard for Food Safety The HACCP Plan Hazard analysis There is, on the whole, relatively little change in Issue 6 concerning the way that hazard analysis should be executed. Some of the same rules apply &#8211; assess hazard [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Milan HOST exhibition</title>
		<link>http://www.mqmconsulting.co.uk/food-industry-suppliers/milan-host-exhibition/</link>
		<comments>http://www.mqmconsulting.co.uk/food-industry-suppliers/milan-host-exhibition/#comments</comments>
		<pubDate>Sun, 30 Oct 2011 18:26:49 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[Food Hygiene]]></category>
		<category><![CDATA[HACCP]]></category>
		<category><![CDATA[Suppliers to the food industry]]></category>
		<category><![CDATA[Food Equipment]]></category>
		<category><![CDATA[Hygienic Design]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=684</guid>
		<description><![CDATA[The HOST exhibition last week was simply huge! 18 halls of equipment for catering and hospitality and several hundred exhibitors. It was great to see such activity and such a positive outlook in the face of a gloomy economy. So many of the equipment manufacturers take hygienic design on board now. This is heartening. On many stands there was evidence [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>BRC Issue 6 Guidance Part 3</title>
		<link>http://www.mqmconsulting.co.uk/haccp/brc-issue-6-guidance-part-3/</link>
		<comments>http://www.mqmconsulting.co.uk/haccp/brc-issue-6-guidance-part-3/#comments</comments>
		<pubDate>Tue, 18 Oct 2011 17:41:56 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[BRC]]></category>
		<category><![CDATA[HACCP]]></category>
		<category><![CDATA[BRC Issue 6]]></category>
		<category><![CDATA[Food Safety]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=674</guid>
		<description><![CDATA[Following our last post we continue our guidance on implementing a BRC Global Standard Issue 6 compliant HACCP Plan. &#160; Section 2.3 Describing the Product I&#8217;m often asked about the &#8220;point&#8221; of this, in a HACCP Plan. The answer is simple. It makes the HACCP Team consider the impact of the attributes of the product on the credible food safety [...]]]></description>
		<wfw:commentRss>http://www.mqmconsulting.co.uk/haccp/brc-issue-6-guidance-part-3/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>BRC Issue 6 Guide Part 2</title>
		<link>http://www.mqmconsulting.co.uk/brc/brc-issue-6-guide-part-2/</link>
		<comments>http://www.mqmconsulting.co.uk/brc/brc-issue-6-guide-part-2/#comments</comments>
		<pubDate>Tue, 27 Sep 2011 07:56:51 +0000</pubDate>
		<dc:creator>Richard Mallett</dc:creator>
				<category><![CDATA[BRC]]></category>
		<category><![CDATA[Certification]]></category>
		<category><![CDATA[Food Safety]]></category>
		<category><![CDATA[HACCP]]></category>

		<guid isPermaLink="false">http://www.mqmconsulting.co.uk/?p=662</guid>
		<description><![CDATA[Last time we covered the extra requirements (over Issue 5) for section 1 &#8211; Senior Management Commitment This time we shall start to look at the BRC Global Food Standard Issue 6 section on HACCP. The mandatory requirements have been expanded somewhat over Issue 5. We going to start with the revised clauses on managing the pre-requisite programmes, a change [...]]]></description>
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