Insights

Analysis, guides and standards timelines for exporting manufacturers: GFSI, ISO, HACCP, training, ESG and audits.

HACCP and food safetyNovember 5, 2026Food Fraud Vulnerability Assessment in 7 Steps: Method and ChecklistA food fraud vulnerability assessment takes seven steps: a team and a written method, the list of raw materials, packaging and outsourced processes, horizon scanning, scoring against criteria, ranking, the mitigation plan and the review. The standards impose no scoring grid: they require the one you use to be written, applied and reviewed.
HACCP and food safetyNovember 5, 2026Food Defence Programme Cost, Food Fraud Included: Time and ResourcesA food defence and food fraud programme costs internal time first: a multidisciplinary team’s time for the two assessments, their annual review and training. Recurring authenticity testing comes on top and, only where the threat assessment justifies them, physical measures. The number of materials and suppliers makes the real difference.
HACCP and food safetyNovember 5, 2026Spice Exporter Food Fraud Case Study: From Morocco to a UK BuyerCase study: a spice exporter in the Casablanca region, certified to IFS Food Version 8, must send a British importer its food fraud vulnerability assessment and mitigation plan. What made the difference: a complete scope, written criteria, ground spices assessed separately from whole ones, and batch-by-batch evidence of origin.
HACCP and food safetyNovember 5, 2026Food Safety Culture Requirements: What Changes in 2026-2027Between 2024 and 2027, food safety culture requirements are converging. In 2024 the GFSI added a demonstrable commitment from all personnel and a culture assessment plan. IFS clarified its definition in April 2026, FSSC 22000 Version 7 requires sufficient resources, and BRCGS remains at Issue 9.
HACCP and food safetyNovember 5, 2026How to Measure Food Safety Culture: Survey, Interviews and PlanMeasuring food safety culture means combining four sources: an anonymous survey built on the five GFSI dimensions, interviews, shop-floor observations and existing indicators. No standard imposes a tool. The measurement is only worth something if it leads to a few dated actions, reviewed by senior management.
HACCP and food safetyNovember 5, 2026Food Safety Culture: A Practical Guide for Food Plants in MoroccoFood safety culture is the set of beliefs, behaviours, values and assumptions shared by all staff that shapes a plant’s food safety performance. BRCGS, IFS Food and FSSC 22000 require it in the form of objectives, a measured plan and a management review. Auditors check it mostly on the shop floor.
HACCP and food safetyNovember 5, 2026Food Safety Culture Programme Cost: Time, Resources, FundingA food safety culture programme costs time above all: the time of senior management, supervisors and operators, far more than tools. How much depends on headcount, shifts, languages, seasonal workers and the starting level. FSSC 22000 Version 7 and IFS require sufficient resources: budget for them and keep the evidence.
HACCP and food safetyNovember 5, 2026Food Safety Culture Plan Case Study: A Moroccan Industrial BakeryComposite case study: an industrial bakery in the Casablanca region, supplying a European retailer that requires IFS Food Version 8, builds its first food safety culture plan in nine months. Measurement in three languages across three shifts, four objectives, management in the front line: here is the approach and its evidence.
HACCP and food safetyNovember 5, 2026How to Build a HACCP Plan Step by Step: Method and ChecklistBuilding a HACCP plan means working through the twelve Codex steps on your real site: a trained team, product descriptions, flow diagrams confirmed on the line, a justified hazard analysis, CCPs with validated limits, then monitoring, corrective actions and verification that production actually applies.
HACCP and food safetyNovember 5, 2026HACCP Plan Cost: Team Time, Training, Equipment and MaintenanceA HACCP plan costs mostly internal time: the time of the team that carries out the study, then of the operators who monitor and the managers who verify. On top come training, measuring instruments and their calibration, validation of critical limits, testing and the annual review. There is no standard price: everything depends on the process.
HACCP and food safetyNovember 5, 2026Sardine Cannery HACCP Plan: A Case Study Before InspectionA Moroccan sardine cannery under ONSSA approval is expecting a sanitary inspection visit and an importer’s audit. Its HACCP plan is several years old. By reworking the sterilisation schedule, histamine control from receipt, seam checks and the sanitary file, the team turns a binder into a plan that production applies and can show.