Articles by Shingai Nyarugwe Ph.D.

Many organizations continue to approach food safety primarily as a compliance exercise rather than as an embedded part of everyday operations. This article considers an approach where HACCP is treated as an active and evolving management system rather than an annual event.

This article explores effective methods to assess food safety culture within an organization and communicate key findings for continuous improvement. Knowledge on fostering a culture of food safety and driving positive change within an organization is also shared.