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What is root cause analysis?
Quality systems specialists Richard Leathers and Lorraine Green explain that it is the simplest and most effective way of analysing things that have gone wrong, and providing a way forward to prevent them from recurring.
About Richard Leathers
Richard Leathers joined Campden BRI in September 2011, and has worked in the food industry for 4 decades.
Richard started working with Dairy Crest and subsequently worked for both Heinz, Unilever, Best Foods and Kanes Foods. Working in the areas of HACCP and Quality Management Systems, Richard also has experience within the fresh produce sector, as well as analysis systems in the milling / baking areas, and is a BRCGS qualified lead auditor.
Richard has contributed to several publications and guidelines, including those for TACCP, VACCP and HACCP / Risk Evaluation and is also trained at advanced level by EHEDG (European Hygienic Engineering Design Group).