About Us

 

About Us

We're the two people behind this blog, one of us an industrial chemist, the other a food scientist, each with more than 10 years of professional experience.

William's career has spanned the entire food chain, from the garden to catering, and now focuses on food storage and distribution/logistics. That range means the advice here isn't theoretical; it's shaped by having actually worked the processes we write about.

When we moved into food storage and distribution, we ran into a problem: almost everything published on HACCP is written for food processing and manufacturing. Distribution centers and warehouses barely get a mention, even though they carry real, distinct food safety risks such as temperature abuse during storage, cross-contamination in shared space, pest control across large facilities, traceability during dispatch, and more. We had to piece together our own understanding from fragments, adapting general HACCP principles to a part of the supply chain most guidance skips over.

This blog exists to close that gap. Everything here is aimed specifically at warehouses and distribution centers, not manufacturing lines, and written by people who've actually had to build these programs from scratch, not just study them.

Who this is for: QA and food safety staff at warehouses and distribution centers, startups setting up their first HACCP program, and anyone in food logistics trying to make sense of how HACCP applies once product leaves the factory.

Got a question or a topic you want us to cover?
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