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Introducing the Best Aquaculture Practices (BAP) standard

"We must plant the sea and herd its animals using the sea as farmers instead of hunters. That is what civilization is all about - farming replacing...

New Testing Solutions for the Detection of Agrisure Duracade™ Corn

Romer Labs, a leading supplier of food safety diagnostics solutions today announced the introduction of two new monitoring tools for the detection...

New water-based rapid test for Total Aflatoxin

Romer Labs®, a leading global food-safety diagnostic company, introduces its new AgraStrip® Total Aflatoxin Quantitative WATEX test kit. The new wa...

Trace Analytics launches The AirCheck Academy™

Have Compressed Air Quality Questions? The AirCheck Academy™ has the Answers.Let’s face it…compressed air testing for the food and beverage industr...

bioMérieux’s TEMPO® BC Assay Gains AOAC Approval

bioMérieux, a world leader in the field of in vitro diagnostics, has recently been granted AOAC Research Institute approval for its TEMPO® BC, an a...

New Discussion Topics

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    Neptune Tool, CIP Validation Program
    aesahaetr_eldest - Today, 02:02 AM

    Dear all,   Can anybody explain about Neptune Tool, my boss told me to use Neptune to CIP Validation Program, but i don't know about Neptune at all   Thank You   more

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    non-GMO labeling U.S.
    marti b - Today, 12:06 AM

    As I'm sure you know, it can be very difficult to get definitive documentation from ingredient suppliers to show non-GMO status of ingredients that are considered at risk for genetic modification.... more

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    Risk Assessment Justification
    deLeon - Yesterday, 11:00 PM

    I'm currently working on our company's HACCP hazard analysis.  I've looked through this forum and gotten various samples but hadn't seen anything that answered my question, which is:  How... more

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    Hola from Baja Mexico
    deLeon - Yesterday, 10:46 PM

    Hi Everyone.  I work for small family run business in Baja Mexico.  We had an NSF audit two years ago, got 0 on the HACCP part (we didn't have HACCP), but we're doing things differently t... more

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    Food Science Certificate
    Git-R-Done - Yesterday, 10:00 PM

    I'm interested in getting  Food Science Certification from WSU, its a 2 yr program and seems pretty robust. I moved from Biotech to the food industry and I don't have a food background. I rece... more

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    Setting Objectives for Integrated Management System
    hygienic - Yesterday, 04:48 PM

    Hi All;   I am planning to set objectives for our updating manual , actually the company is catering company and certified in three standards (integrated Management systems ) ISO22000,ISO 1400... more

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    Does chlorine effect the rate at which water cools?
    Git-R-Done - Yesterday, 03:18 PM

    For any chemists out there, does chlorine effect the rate at which water cools. My company recently started chlorinating our chill tanks and we have been having issues with product not reaching tem... more

Latest Comments

Latest Articles

  • Introducing the Best Aquaculture Practices (BAP) standard
    by baron - 21 October 2014 - 07:32 PM

    Personally I have not dealt directly with the Best Aquaculture Practices (BAP) standard but, as seafood commodities are over 90% of globally traded foodstuffs and BAP is GFSI benchmarked, I felt it... more

  • Compressed Air - How Clean is Yours?
    by Laura TG - 21 July 2014 - 09:32 AM

    Understanding compressed air contaminantsISO 8573-1 identifies the major contaminants of compressed air that can affect the quality in a manufacturing environment where products or machine operatio... more

  • Cornerstone of HACCP
    by Simon - 16 June 2014 - 08:32 AM

    The HACCP Plan is a document which is based upon the principles of HACCP and which delineates the procedures to be followed. The HACCP System is the result of the implementation of the HACCP Plan t... more

  • Food Safety Certification: A Necessary Investment
    by ggansner - 16 June 2014 - 08:33 AM

    Other issues driving U.S. retailers and manufacturers to focus more on food safety is the increasing complexity of the global supply chain and the large number of products that are sourced from hig... more

  • FSSC 22000 set to become the Global FSMS Standard
    by Tony-C - 16 June 2014 - 08:30 AM

    FSSC 22000 Accredited CertificationThe Foundation for Food Safety Certification announced late last year that accredited FS22000 certification will be allowed from January 1, 2011. All certificatio... more

  • A Ten Step Guide to the BRC Food Safety Standard
    by Tony-C - 16 June 2014 - 08:35 AM

    The 10 Fundamental requirements of BRC:Management Commitment and Continuous Improvement Clause 1 – Senior management need to demonstrate commitment to meeting the requirements of the BRC standard b... more

  • Implementing a Food Safety Management System
    by Tony-C - 16 June 2014 - 08:34 AM

    In order to set up an effective food safety management system the activities of key functions should be integrated into the system. Senior management should communicate policies and responsibilitie... more

Latest News

Upcoming Events

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    BRC Global Food Safety Standards

    Occurs on: Dec 09 2014 12:00 AM

    Background In 1998 the British Retail Consortium (BRC) developed and introduced the BRC technical standard and protocol for companies supplying retailer branded products i.e., BRC Global Standar... more

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    Food Allergen Control

    Occurs on: Nov 11 2014 12:00 AM

    Background The traditional concept of dividing all food hazards into three groups; biological, chemical or physical is in need of revision as a fourth category, Allergens is becoming more of a c... more

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    Validation of a Food Safety Management System (FSMS)

    Occurs on: Nov 12 2014 12:00 AM

    Background As Food Safety Management Systems/HACCP Systems have evolved over the past few years auditors are looking beyond the 12 Codex Alimentarius Steps and asking more challenging questions... more

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    Implementing SQF v.7.2 Systems Training and Internal Auditing

    Occurs on: Today, 04:00 PM

    When: Wednesday, October 22, 2014 to Friday, October 24, 2014 Cost: $750 per person (NWFPA Member) $1,150 per person (Non-member) Instructor: Dr. Richard Dougherty, Training Consultant, Foo... more

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    Instructor Skills for the Food Industry

    Occurs on: Nov 04 2014 12:00 AM

    (Also known as Train the Trainer) Background As an in-house trainer you will have to speak in front of staff and colleagues or make presentations to large audiences. To the inexperienced prese... more

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    HACCP Development, Implementation & Verification - FETAC Level 5

    Occurs on: Nov 18 2014 12:00 AM

    (Food Safety Management Systems including ISO 22000, ISO 22002, FSSC, BRC & Hygiene Packages) Also suitable for the Food Packaging Industry Background Food businesses are now required by... more

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    Food Standards Auditing (BRC, HACCP, ISO 22000 FSSC, Hygiene Packages)

    Occurs on: Nov 25 2014 12:00 AM

    Background With greater consumer awareness of food hygiene and safety issues the need is greater than ever for food processors to develop and maintain effective food safety management systems. T... more

Member Poll - July

Poll

Has the number of food safety audits decreased with the introduction of GSFI audits?

  1. Yes (10 votes)

    Percentage of vote: 20.00%

  2. No (33 votes)

    Percentage of vote: 66.00%

  3. About the same (7 votes)

    Percentage of vote: 14.00%

Vote
Guests cannot vote

Tony-C's Blog

  • Using Trend Analysis to Reduce Complaint levels Tony-C's Blog

    Tony-C - Oct 09 2014 05:51 AM

    I’d like to start off my latest blog by quoting an interesting section in SQF Guidance regarding complaints:‘Customer complaints provide an important measure of how well the SQF System is performing. By accurately recording customer complaint types, a supplier can objectively measure changes in their management system and show improvements in a process. Customer complaints may also show trends... more

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Food Defence, Biovigilance & Bioterrorism

12 September 2014 - 06:36 PM
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