Director of Consultancy Services, Primority Ltd
Andy has over 25 years’ experience in food technology/quality and safety management in a wide range of food & non-food products; working in Europe, Middle East & Africa. He helps food companies (manufacturing or food-service) develop themselves & their products to meet customer demands of quality, safety & consistency.
Andy has contributed to 4 issues (4-7) of the BRC Global Food Standard as part of steering and working groups and know the standards well. He has experience of applying & auditing HACCP in a range of different manufacturing, distribution and food-service environments. He has contributed a section for 3rd edition of what is considered to be mandatory reading for those setting up/updating HACCP systems: “HACCP – A Practical Approach” ISBN 9781461450276. Andy is also a Preventive Controls Qualified Individual and helps a number of US importers with their supplier appraisals.