- Developing HACCP systems
- Reviewing HACCP systems
- Preparing self-review plans
- Reviewing self-review plans
- Drawing up a COVID-19 control regulation
- Preparing a cleaning plan and instruction
We would like to draw businesses’ attention to the improvement and certification of the food safety level.
Why is it necessary to change?
Because consumer habits and choice preferences are changing due to the conditions. Experiencing the fragility of our health makes us put a bigger emphasis on safety. While the pandemic-triggered consumer trust deficit may lessen with time, it will never disappear completely. As a result, consumers’ purchase considerations are changing: reliability is coming to the forefront as value.
Consequently, the authentic and certified safety will prove to be a major weapon in the ‘fight’ for customers’ trust.
The proposed change is not ‘paper-based’.
It is not meant to increase the administrative burden or to have another useless regulation or checklist you can throw away. Quite the opposite. The essence of the change is to escape the false sense of safety given by administration and to shed light on the actual food safety situation hiding behind documents.