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  • Timer calibration

    Today, 03:21 AM

    Hi all, I seek your help to advice me on timer calibration. Can we do timer calibrate using comparison method between oven timer and mobile phone clock based on the nationa... more
  • Politely Decline Request for Customer Audit

    Yesterday, 09:27 PM

    Hi!  Looking for some ideas how to politely decline a request for a customer audit (actually, a potential customer).  We have been working with this potentia... more
  • Should Chilled Storage Of Pasteurised Liquid Egg Be A CCP

    Yesterday, 08:20 AM

    Hi All I work at a sauce and mayonnaise manufacturer and we have recently taken on Pasteurised Liquid Egg alongside our Pasteurised Egg powders.  Chilled storage is no... more
  • Introduction

    Aug 20 2017 01:18 PM

    Hi everyone! I am a student of food technology and very interested in food safety and quality. I hope I will be able to learn more from you guys and offer my knowledge as well.T... more
  • Enterobacteriaceae indicator- raw chicken

    Aug 19 2017 02:14 PM

    Hello, hope you can help with a quick query. i'm looking for microbial guideline limits for enterobactericeae levels in raw chicken? Does anyone have a reference for this? My un... more
  • Distribution o of microorganism in food/ dairy products

    Aug 19 2017 02:07 AM

    Hello, Recently we have observed a uneven distribution of coliform in the food product, The sample was drawn at every one hour interval   But result indicate  a u... more
  • 3.9 - Problems achieving item traceability during delivery

    Aug 10 2017 08:35 AM

    Hi , I work in packaging too.If I am understanding you correctly It does sound as if you will get a non conformance.You are relying on the customer to provide information to per... more
  • SQF Ed. 8 - 11.3.1.4 Risk Assessment for drinking water in processing

    Aug 11 2017 02:47 PM

    We had a water fountain in a designated area (painted section on the floor, with barriers) and conical paper cups so that they will not stand on a surface.  (dispensed from... more
  • Pasta Sauce HACCP - chilling stage

    Aug 03 2011 02:27 PM

    Hi All,  I stumbled on this old thread searching for some data and since it is a related question I figured I would see if I could find an answer. I am not an expert b... more
  • Food Fraud 2.7.2

    Jul 19 2017 07:46 PM

    David, We fit into the same category of 3PL as you. Planning to apply for exemption for Food Fraud alone (not food defense) with CB as well for the same reasons you quoted... more
  • Politely Decline Request for Customer Audit

    Yesterday, 09:27 PM

    It is a tricky dance for sure.  As pointed out earlier, it is certainly a matter that needs to be impressed with/through your sales team.  Couple of options... more

Food Safety Fridays - Next Live Webinar

Free Registration & Free Certificate of Attendance
Training Employees on Food Safety and Quality Upcoming Webinar

Taking Place: 08 September 2017 - 03:00 PM - 04:00 PM

Ensure that your entire team is on the same page when it involves Food Safety and Quality. Having a good training plan is essential to your overall operation. This webinar will review several food safety programs and make sure your QA technicians, maintenance crew, line workers, temporary workers, and hourly personnel are all... more

  Schedule Register  

Upcoming 4-Hour Live Training Webinar

Taking Place: 05 Sep 2017 - 02:00 PM - 05:00 PM

All organizations throughout the food supply chain have an obligation to human health and wellbeing. Nobody should ever become ill or injured from the food they eat. To fully realize this obligation. it is necessary to establish, implement and maintain a comprehensive, and preferably certified, Food safety... more

Food Safety Fridays - Last Live Webinar

18 August 2017 - 04:41 PM  |  Views: 152

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