News
HACCP Australia Technical Director featured in Inside FMCG food fraud article
HACCP Australia Technical Director Martin Stone has been featured in an Inside FMCG article examining food fraud, supplier assurance and the role of testing in protecting product integrity. The article follows recent ABC Four Corners reporting on food fraud and product authenticity in Australia, which has brought renewed attention to how food businesses verify claims made across complex supply Read more...
Can AI help food businesses spot risk before it becomes a recall?
Artificial intelligence (AI) may help food businesses identify patterns earlier, but strong HACCP systems, trained people and verified controls still do the heavy lifting. AI is becoming a larger part of business conversations as organisations look to automate, streamline and reduce costs. Food safety is not immune. Across the food industry, there is growing interest Read more...
Managing Product Recall Risk in the Food Industry
Martin Stone, Director of HACCP Australia, recently participated in expert panel discussions at Liberty Mutual Insurance Company’s Market Days events in Brisbane and Sydney. Martin Stone and members of Liberty Mutual Insurance Company Crisis Management team, Cameron Mactear, Underwriter, and Shelley Devane, Assistant Vice President. The sessions explored the increasing Read more...
Product Contact Surfaces and Food Safety: Why Equipment and Materials Still Matter in 2026
Food safety does not stop at ingredients. It is shaped by every surface, product and material used in a food environment, from processing equipment and utensils to cleaning tools, lubricants, food packaging and other operational materials. Each of these decisions can affect product integrity, consumer safety and, ultimately, public health. A drain that is difficult to clean. A bench surface that corrodes Read more...
Strengthening Environmental Control Between Scheduled Cleans in Refrigerated Food Environment
Effective food safety systems are built on structured hygiene programs, verification procedures and documented sanitation events. Within refrigerated food environments, these sanitation events are typically episodic, defined cleaning and sanitising interventions designed to reset environmental risk. However, refrigerated environments operate continuously, doors open and close, moisture condenses and reforms, air circulates through evaporator systems. While low temperature slows microbial activity, Read more...