FHCS - “We Won’t Give Away Our Book For Quits!”

Released on = July 13, 2005, 4:25 am

Press Release Author = Nora James - Food Hazard Control Solutions

Industry = Food & Beverage

Press Release Summary = International - Food Hazard Control Solutions refuses offers to stop distributing copies of FHCS: FOOD SAFETY MANAGEMENT - The Comprehensive Food Safety Training and Management
Guide.

Press Release Body = Nearly 6000 copies of FHCS: FOOD SAFETY MANAGEMENT have been sold internationally since its release in February 2005. The book has become a phenomenon amongst a variety of differing food industry sectors around the globe because of its easy to use content of relevant and current food safety information, including example HACCP tables for the 8 most common critical control points. Managers, workers, food safety and quality specialists are now using the book as a guide for training, as well as for the management of existing food safety systems. The book was authored by Aron Malcolm, a specialist food safety consultant with over 15 years experience in international food industries. It was the distinct purpose of the book to create a current, relevant and easy to understand resource for everyone involved in
food industries, regardless of the skill and knowledge level of the reader. With the success of the book has come a myriad of offers from several large international food (consulting) groups to discontinue any further printing and distribution of the book. “It’s certainly
surprising what lengths these companies will go to, to ensure their share of food safety consulting revenue isn’t cut due to the use of our book”, says Aron Malcolm. “We had one offer from a large multi-national company to purchase our remaining stock of the book, as well as the publishing and distribution rights for it so they could control its effect on their lost revenue. It comes down to the fact that many people have already used our book to improve their existing food safety
systems, in lieu of their usual routine of hiring sometimes expensive food safety consultants to do the work for them”. “Food safety need not be an expensive or time consuming exercise - It’s simply a matter or relying on science based knowledge and using your resources to their full potential”, notes Aron.
“We had so much good feedback from the people who’ve used FOOD SAFETY MANAGEMENT (from all around the world). You’ve got executive chefs in 5 star hotels using it to implement HACCP into their operations, quality assurance managers using it to maintain and raise standards in FMGC operations and farmers using it to increase the food safety
awareness of their staff”. “It definitely wasn’t our intention to become a thorn in the side of the established food safety consulting businesses, but publishing this book was an opportunity to create a
resource for everyone to use, for creating a world of safer food”, adds Aron. Whilst the entire content of the book includes excellent information on GMP and
HACCP, a chapter detailing the 8 most common critical points has certainly struck a chord with many food safety consultants, including several international
groups. “It’s all about the content”, Aron says. As an experienced HACCP specialist, Aron decided to include materials that are usually only available through expensive food safety consultations in the book. Included in the chapter are complete hazard analysis tables and food safety requirements listings for
receival of goods, storage of goods, preparation of foodstuffs, cooking of foodstuffs, cooling of foodstuffs, reheating of foodstuffs, temperature holding and
food assembly and service. “It’s important to me as a food safety specialist, for people who read this book to get a sense of the moral and legal requirements of food safety, along with practical examples from which they can create sustainable outcomes for their own food safety management systems”, says Aron. “The materials contained within FHCS: FOOD SAFETY MANAGEMENT are a rare commodity on the open market. It’s the type of information you could literally pay 20 times the purchase price of the book for”, notes Aron. “Food Safety is a rapidly growing international industry, and sometimes this kind of information is only made available when excessive fees are involved. I’m far more interested in providing information that is accessible to everyone, no matter how small their
budget”, says Aron. “Food safety information shouldn’t be exclusive to those who can afford expensive consultancies - it should be available to everyone,
and that’s what FOOD SAFETY MANAGEMENT is all about”, says Aron. “We’re definitely not in the market of giving up our book, just because someone else
is missing out on their budgeted food safety consulting revenue, no matter how big their company is”, says Aron. “We will continue to distribute the book,
and we have a 2nd edition ie’re saving people time, effort and money, and helping to create food safety
outcomes that are genuinely obtainable”, says Aron.
Further information regarding FHCS: FOOD SAFETY MANAGEMENT can be viewed online at
www.foodhazardcontrol.com.
Web Site = http://www.foodhazardcontrol.com

Contact Details = 27 Cannon Street Manunda QLD 4870 Australia
P: +61 0407546816
F: +61 0740535709
E: info@foodhazardcontrol.com


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