HACCP INTERNATIONAL NEWSLETTER

HACCP International showcases the best food safe equipment and hygiene practices

Industry Insight

Foreign Material Inspection: Mitigation Strategies for Your Product

Physical contamination remains one of the most common and costly risks in food manufacturing, and it can enter a product at almost any stage, from raw materials through to packaging. This article looks at where these vulnerabilities typically occur, how inspection technology can strengthen existing food safety programs, and what businesses can do to recover product and maintain customer confidence when an incident happens.

Industry Insight

Keeping It Clean: Designing Surfaces That Make Hygiene Easier

Grout lines and cracked tiles are a well known weak point in hygiene compliance, giving bacteria, mould and pests places to hide. Altro looks at how grout free, impact resistant walls and Easyclean flooring technology help commercial and industrial sites maintain safer, easier to clean environments, with minimal downtime during installation.

Research Spotlight

New Research Reveals How Biofilms May Help Bacteria Survive and Spread

Researchers studying Bacillus subtilis biofilms have identified a previously unknown escape mechanism, where a hydrogel produced within the biofilm creates enough pressure to eject motile cells, allowing them to disperse and form new bacterial communities elsewhere. While the study wasn't conducted in a food processing setting, it reinforces why preventing biofilm formation, through hygienic design, effective cleaning and regular verification, remains more effective than relying on removal once a biofilm has matured.

Professional Development

From Following the Plan to Leading It

HACCP Australia’s Advanced HACCP course is designed for people who want to deepen their understanding of HACCP and build the skills to develop, manage and oversee a HACCP-based Food Safety Programme.

The course takes participants through the practical process of developing a HACCP plan and applying it within a working food business.

In around five hours of self-paced online learning, you’ll gain the knowledge and confidence to take a more active role in your organisation’s food safety programme, along with a Certificate of Completion.

Industry Update

UK Food Safety Incidents Rose 14% in 2025–26

The UK Food Standards Agency has reported a 14% increase in food and feed safety incidents during 2025–26, managing 2,073 incidents across England, Wales and Northern Ireland over the period. The agency attributes the rise to growing complexity across global supply chains, cross-border distribution and online marketplaces, with a growing share of incidents now classified as high or medium priority. The findings are a reminder that robust hygiene and food safety systems matter more, not less, as supply chains become harder to trace and control.

Free Resource

Lighting in Food Premises: What You Need to Know

Lighting plays a critical role in food safety, but its impact goes well beyond simply illuminating a space.

Fixture materials, hygienic design, breakage protection, cleanability and pest ingress all influence whether a lighting solution is helping or hindering your food safety program.

This free HACCP International white paper explores lighting in food premises, including hygienic design principles, breakage and fragment-retention requirements, and key considerations for food businesses, facility managers and anyone specifying lighting for food-handling environments.

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