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Is your hazard analysis plan really up to date or collecting dust? In this session, Kate McInnes, Director of Food Safety at The Acheson Group, explores the hidden gaps commonly found within inherited HACCP plans and why now’s the time to re-evaluate. With updated PCQI training and increased customer scrutiny, outdated hazard analysis could be putting your food safety reputation at risk.

Key takeaways:

• Common blind spots in HACCP plans (and how to spot them)
• Why hazard planning should extend beyond the QA team
• What the new PCQI curriculum means for ingredient-level analysis
• How proactive evaluations strengthen food safety culture and customer trust