Julian Hodge
35 years working in and on the raw and cooked meat industry covering manufacturing, processing, abattoirs, charcuterie, retail. Change culture through management using a practical and pragmatic approach for HACCP, technical-microbiology, food law, food safety and legislation, risk assessment, inspection and audit, hygiene management, premise design, approvals, food standards.
35 years working in and on the raw and cooked meat industry covering manufacturing, processing, abattoirs, charcuterie, retail. Change culture through management using a practical and pragmatic approach for HACCP, technical-microbiology, food law, food safety and legislation, risk assessment, inspection and audit, hygiene management, premise design, approvals, food standards.