Jump to content

  •  

Featured Content

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

  • Photo
    Labelling Ingredients
    Murae - 58 minutes ago

    Hi All,   Does anybody know what is any is the maximum percentage of ingredient change is allowed before labelling needs to change.   What I mean is ingredients are listed by weight in de... more

  • Photo
    Certified weights - How long are they certified for?
    jesmorea - Today, 01:15 PM

    Hi! We recently bought new certified weights. They came with a calibration certificate. However, there is no expiry date on this certificate. How often are they certified for? Thank you! Jessica M... more

  • Photo
    Decrease the rancidity problem in frying or roasting cashew nut?
    salwa - Today, 06:43 AM

    Hi,   anybody has any suggestion on how to decrease the rancidity problem in frying or roasting cashew nut? or the best method to decrease rancidity? instead of controlling FFA value. more

  • Photo
    For US Employers, 7.3.3 and the ADA
    MWidra - Yesterday, 09:55 PM

    This question is for those employers who are in the United States.   This section of the BRC standard talks about "procedures for employees, contractors and visitors relating to action to be t... more

  • Photo
    Thanks!
    scoot915 - Yesterday, 08:25 PM

    Just wanted to thank everyone on this site and especially  the people who answered my posts. Our GMP's audit was today and we passed!!   I know GMP's is just the tip of the iceberg but it... more

Latest Comments

  • Photo
    May 2015: Do You have a Functional Food Defense Plan?
    BigLou21972 - 20 minutes ago

    We use the FDA Plan Builder and we love it. Basically you just put in your info and it builds the plan for you. Very structured and detailed.              ... more

  • Photo
    For US Employers, 7.3.3 and the ADA
    mgourley - 22 minutes ago

    FWIW, here is the interpretation from Issue 7.   7.3.1 "Personnel need to receive, as part of their training, clear instructions on the potential risks of food borne disease and the site’s pro... more

  • Photo
    For US Employers, 7.3.3 and the ADA
    Charles.C - 23 minutes ago

    Hi Martha,   If you are starting BRC7 from scratch, the attachment below for BRC6 may be of some value. Obviously useless for new additions appearing in ver. BRC7 but perhaps of interest for "... more

  • Photo
    For US Employers, 7.3.3 and the ADA
    Charles.C - Today, 02:20 PM

    Martha,   I had a look around for the BRC interpretation of "due diligence".    due diligence legality.pdf   251.25KB   0 downloads   A somewhat more earthy... more

  • Photo
    Decrease the rancidity problem in frying or roasting cashew nut?
    Cory Rasmussen - Today, 01:46 PM

    Typically, peroxide values and T-bars can be used in conjunction to get an "overview" of lipid oxidation. I would recommend using both.   If oil production is your end goal this source could b... 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

Latest News

Upcoming Events

  • Photo
    Implementing SQF Systems

    Occurs on: Jun 24 2015 12:00 AM

    This course meets the training requirement for the SQF consultant and will provide the SQF practitioner with the knowledge to develop their in-house program. SQF consultants must also successfully... more

  • Photo
    BRC Global Standard for Food Safety, Issue 7 - Third Party Auditor Training

    Occurs on: Jul 13 2015 12:00 AM

    This new course for auditors has been extended to allow time for the inclusion of the soft skills that auditors will be tested for by GSFI. It will provide an understanding of the standard in terms... more

  • Photo
    BRC Global Standard for Food Safety, Issue 7 - Third Party Auditor Training

    Occurs on: Sep 21 2015 12:00 AM

    This new course for auditors has been extended to allow time for the inclusion of the soft skills that auditors will be tested for by GSFI. It will provide an understanding of the standard in terms... more

  • Photo
    BRC Global Standard for Food Safety, Issue 7 - Third Party Auditor Training

    Occurs on: Nov 02 2015 12:00 AM

    This new course for auditors has been extended to allow time for the inclusion of the soft skills that auditors will be tested for by GSFI. It will provide an understanding of the standard in terms... more

  • Photo
    Implementing SQF Systems

    Occurs on: Jun 03 2015 12:00 AM

    This 2 day course is designed to prepare an individual to meet the SQF Practitioner requirements by promoting an understanding of the SQF Code 7.2 Edition and providing a detailed knowledge base to... more

Upcoming Food Safety Fridays Webinars

Food Safety Fridays - Next Live Webinar

Free Registration & Free Certificate of Attendance
7 Best Practices to Improve Food Safety Culture upcoming

Taking Place: Today, 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

  Schedule Register  

Tony-C's Blog

  • Photo
    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

Member Poll

Poll

Do you have a Functional Food Defense Plan?

  1. Yes (7 votes)

    Percentage of vote: 33.33%

  2. No (14 votes)

    Percentage of vote: 66.67%

Vote
Guests cannot vote

Sponsor Message


Advertise

Featured Files

Quick Login

Sponsor Message


Advertise

Food Safety Fridays - Last Live Webinar

Training in the Workplace to Engage and Empower...

23 May 2015 - 10:29 AM
IFSQN Company Videos
Simon | 344 Views

Search for Food Safety Jobs

Food Safety System Manuals

IFSQN Website Statistics

360
31.1K
22.7K
62.7K
Online
Members
Topics
Replies

Sign Up for FREE News


Sponsor Message