Frequently Asked Questions

Here are a few answers to our most common questions

WHAT IS FOOD SAFETY?


WHAT IS FOOD HYGIENE?


WHAT IS A WRITTEN FOOD SAFETY SYSTEM?


WHAT IS HACCP?


I’M A SMALL BUSINESS, AND THIS ALL SOUNDS VERY EXPENSIVE. I KNOW THAT MY PRODUCTS ARE MADE SAFELY, AND THEY AREN’T MAKING ANYONE SICK. WHY SHOULD I INVEST IN FOOD SAFETY TRAINING?


I’M IN A STATE WHERE MEDICINAL AND RECREATIONAL CANNABIS IS LEGAL. I’M INTERESTED IN MAKING CANNABIS EDIBLES AND INFUSED OILS. CAN YOU HELP ME DO THIS SAFELY?


WHAT ARE GAP AND GHP?


WHERE DOES THE FOOD SAFETY CONSULTANT FIT IN?


WHO DOES THE FDA REGULATE? HOW DO THEY DO IT?


WHAT IS THE FOOD SAFETY AND MODERNIZATION  ACT (FSMA)?


WHO DOES FSIS REGULATE? HOW DO THEY DO IT?


I’M A RESTAURANT REGULATED BY THE CITY HEALTH INSPECTOR, BUT I’M MAKING CHARCUTERIE AND/OR USING SOUS VIDE COOKING METHODS. WHO REGULATES ME?


WHY SHOULD MY BUSINESS BE HACCP CERTIFIED?


I TOOK A HACCP CLASS. IS THAT ENOUGH TO BE CONSIDERED HACCP CERTIFIED?


ONCE MY HACCP PLAN IS WRITTEN, THEN WHAT?


WHAT IS SQF?


MY BUSINESS IS HACCP CERTIFIED, BUT I WANT TO EXPAND MY MARKET. CAN YOU HELP ME WITH SQF?


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