PCQI is trained individual responsible for developing and implementing food safety plans. FSMA requires nearly all food companies to have PCQI for food safety plans. PCQI must have FDA-recognized standardized training or equivalent job experience. No specific PCQI certification exists, only training from FSPCA
A logo is crucial for food businesses to establish brand identity. A logo serves as the face of the company and influences marketing strategy. A well-designed logo can make a food business stand out in the industry
Improves F&B business profits by over 12% through smart ordering. Real-time COGS monitoring and ingredient price control. Supplier management and order approval capabilities. POS and accounting system integration
Prerequisite programs are essential for all food businesses. They create conditions to reduce food safety hazards. PRPs are part of HACCP plans and build solid foundation. They must be satisfied before implementing more complex safety plans
HACCP stands for Hazard Analysis Critical Control Point. Created in 1960 by NASA for space food safety. Now internationally recognized standard for food businesses
Guidance helps food businesses move agri-goods from GB to Northern Ireland. TRACES NT system required for pre-notification of goods entering NI. Guidance applies to food businesses, importers and exporters across UK