Cream of the crop

Tasmanian Dairy Products production staff Dale Poke, Craig Blizzard, Cheryl Willie and Malcolm Flint with the company’s 2014 HACCP Conference award for food safety management. Picture: Bodey Dittloff.

Award. Tasmanian Dairy Products’ operations over the past 24 months have earned the company national recognition in the field of food safety.

TDP production supervisor Dale Poke and quality manager Sheridan Budsworth travelled to the 2014 Australian HACCP Conference in Sydney last month, accepting an award for ‘Outstanding company: single site’.

Mr Poke said the company held an important focus on food safety standards since opening in September 2012, with all levels of staff involved in the process.

“The most pleasing thing from our point of view is, it’s not an individual award,” he said.

“Unless the operators maintain them (standards), there’s no point having them. It’s a credit to everyone that works here.”

HACCP – Hazard Analysis and Critical Control Points – is a preventative food safety system where every step in the manufacture, storage and distribution of a food product is scientifically analysed for microbiological, physical and chemical hazards.

Within 12 months of operation, the Smithton-based site achieved the highest possible rating (A) from BRC Global Standards and HACCP certification.

“To get an A-rating first up is unheard of,” Mr Poke said.

“It was a green field site, there was nothing here. Everything had to be built from scratch.”

The 21st HACCP Conference was described as the “nation’s premier food safety event”, with various guest speakers presenting from backgrounds of business, risk management and food safety compliance.

TDP was among four others from across the country to receive awards, with Woolworths, SGS Australia, Golden State Foods and Produce Marketing Association also recognised on the night.

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