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There’s a lot of people responsible for grower, packer or processor quality assurance and food safety who are not technically trained in QA and food safety. That’s just a fact of life that reflects the size, structure and necessities of many fresh produce businesses – small, family and tight. It’s also the reason why some QA standards and customers insist on a minimum level of training for the person(s) responsible for managing food safety in the business, with some now also providing the required training. If we respect the words of Tim York at our FPSC Conference in August – “You can’t have a successful business if it isn’t a safe food business first” – then we’d all accept that food safety training is a good thing.

New food safety & technology post by Richard Bennett on the PMA A-NZ Blog .

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