Hands on
High customer satisfaction
Involved
Custom advice
Professional
Wide range of courses

The past, present and future of HACCP: Part 1 Food Safety Bow Tie

Do you also work daily to improve food safety? If so, here are three videos on important topics we would like to tell you more about. The videos are an initiative of Paul Besseling, consultant at Précon Consulting Group.

In the first video, Paul explains the principle of the Food Safety Bow Tie (FSBT). He shows how this approach is going to help you understand HACCP. The second video is about how the Food Safety Bow Tie connects to HACCP as per in ISO 22000. The third video is about the revision of the HACCP system in the General Principles of Food Hygiene.

Part 1: Food Safety Bow Tie

Part 2 will be posted online on April 15.

Who is Paul?

Paul has a Bachelor of Food Technology and has been working on applying HACCP and improving food safety since 1995. He participated in the working group for the revision of ISO 22000:2018. As an ISO officer, Paul is collaborating on the drafting of the upcoming fifth version of the Codex Alimentarius General Principles of Food Hygiene. An innovator of the HACCP approach, he studied various methods of risk management and since 2016 Paul is officially recognized as the inventor of the Food Safety Bow Tie.

Two international online courses

Registration will soon begin for two international online training courses. The first training is called "How to become an HACCP expert" and is intended for all those who are working in a professional way to improve food safety. So if you work as a quality manager, auditor or government inspector, this is the training to attend. The second training is the "Masterclass hazard- and risk management". This training is intended for participants who already have experience with the application of HACCP and would like to further develop their knowledge and skills. Want to know more about this topic? You can contact us at +31 (0)30 - 65 66 010 or email info@precongroup.com or check out our food safety expertise page....

Back to overview

Stay informed

Subscribe to our newsletter, our monthly look at food and non-food quality management.