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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