Heidi Gough, Ph.D. is an independent food safety consultant and a Core Team Member at Cultivate SA. She has worked within the food industry for 25 years across food categories and organizations both large and small. Her experience in the food industry has driven her passion for making the complicated simple to apply within real-world settings.
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.
