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The next revision of ISO 22000 is due 2017

ISO 22000:2005 Food safety management systems -- for any organization in the food chain was first published some 10 years ago and reviewed without...

Mettler Toledo Vision Inspection System Combines Thorough inspection, Conveni...

The versatile METTLER TOLEDO CI-Vision V6300 vision inspection system combines thorough product inspection with maximum production throughput and...

International Paper Takes Extra Step to Safeguard Products

Demonstrating a strong commitment to the product safety needs of its customers, International Paper today announced its U.S. corrugated packaging...

New High Speed, Low Energy X-Ray Inspection System from Mettler Toledo

METTLER TOELDO developed the X36 Series of X-ray inspection systems to enable manufacturers of food and pharmaceutical products to inspect product...

Mettler Toledo’s New Profile Advantage Metal Detector Reduces False Rejects

Mettler Toledo has recently introduced a revolutionary breakthrough in metal detection sensitivity: the Profile Advantage metal detector. This ins...

New Discussion Topics

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    Sanitation and Allergen Verification Swabbing - Bakery Industry
    Cory Rasmussen - Yesterday, 09:27 PM

    Hi All,   I'm relatively new to this site but have been in the food manufacturing industry (QA) for eight years, and recently obtained B.S. in Food Science. I hope I can contribute as well as... more

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    Cook Chill Kettle-Black Film?
    therecipe - Yesterday, 07:59 PM

    We are coming up with a black film on out cook chill kettles.  By appearance they look clean but when wiped down a black film show on the cloth. No sanitation process have changed and no new p... more

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    This Week in Food History
    MWidra - Yesterday, 03:54 PM

    Food Manufacturing, an e-journal is starting a "This Week in Food History" weekly feature.  I think this will be cool, so I'm going to post the link to the week's article each week.   Thi... more

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    Co-packer / no raw or exposed food! HELP
    MKreiser87 - Yesterday, 03:06 PM

    I am writing this because we are trying to get SQF level 3 but from a co-packers point of view. Our auditor told us we are a rare breed and they are kind of unsure where/what category to put us in.... more

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    How to set up a thermal curve to validate pasteurization conditions?
    Sharila Kwang - Yesterday, 02:35 PM

    Dear All,               I have minor NC coming out of an external audit our company had for its Dairy Plant for FSSC 22000. The find... more

Latest Comments

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    Review the Haccp Plan
    Zia Tirmizi - 40 minutes ago

    Thanks Arya for sharing the the doc    Really its very nice n summarized  more

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    Counting and recording TPC Count
    Fuse_23 - Today, 01:22 AM

    Hi Charles,     Hi Fuse,   Offhand, from memory of the typical guidelines, you probably only have one directly, semi- valid/usable data set, viz."B"   Reason -   sets A,C... more

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    High count of molds in white sugar
    chebar - Today, 01:11 AM

    Hi Jelena,   Thank you for the help. We will do some trials based from your suggestions.   Regards,   Chebar more

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    HACCP Risk Assessment Review and Verification Procedure
    Zia Tirmizi - Today, 12:36 AM

    Hi,   I am working on HACCP prerequisite programmes    Any one can help me to develop the standard format, I will be very thankful for you. more

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    Cook Chill Kettle-Black Film?
    brianweber - Yesterday, 09:00 PM

    There is a lot of information here about stainless discoloration/corrosion:   http://www.mcnallyin...4-html/4-1.html   Hope it helps. more

Latest Articles

  • Introducing the Best Aquaculture Practices (BAP) standard
    by bacon - 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 i... more

  • Compressed Air - How Clean is Yours?
    by Trace Analytics - 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 operati... 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... 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 hi... 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 certificati... more

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Taking Place: 29 May 2015 - 03:00 PM - 04:00 PM

Food safety culture is being called an emerging risk in the food industry. Progress in the food safety arena has traditionally been led by research in the natural sciences – a comfortable field for most food safety and quality assurance professionals – but a food safety culture doesn’t grow in a lab. What is a culture of food... more

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Tony-C's Blog

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    GFSI Chicken or BRC Egg…which came first? Tony-C's Blog

    Tony-C - May 05 2015 06:56 PM

    This month marks the 15th anniversary of the Global Food Safety Initiative (GFSI) which was launched in May 2000.According to Wikipedia: “The Global Food Safety Initiative is a business driven initiative for the continuous improvement of food safety management systems to ensure confidence in the delivery of safe food to consumers worldwide. GFSI provides a platform for collaboration between som... more

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