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Webinar - GFSI for the Packaging Supply Chain

Food Seminars International, an organization specializing in technical webinars designed to provide information for food supply chain safety and q...

First cold press technology meeting EU hygiene standards

The Dutch companies JFPT/foodlife and Cool Wave Processing have joined forces and developed a new cold press technology. “The Cold Press No....

Romer Labs Listeria Test System Achieves AOAC Certification

Romer Labs today announced that its RapidChek® Listeria NextDay™ test system earned Performance-Tested MethodsSM (PTM) certification fro...

Feed Additives Needed to Combat Mycotoxins

The rationale for using feed additives to combat the multi-mycotoxin occurrence in animal feedstock emerged during the eighth World Mycotoxin Foru...

GFSI Announce Consultation for SQF Scope Extension for Storage and Distribution

The Global Food Safety Initiative (GFSI) recently announced the launch of its global stakeholder consultation for the SQF Extension of Scope for S...

New Discussion Topics

  • Photo
    Meat Grinder Set Up Knife Blade Insertion
    Ragga - Yesterday, 10:31 PM

    Hi All,   We are a meat processing plant. When staff are setting up the meat grinders in the morning they use a soft head hammer to insert the knife blade inserts into the knife blade holder (... more

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    Owners are not on board
    scampi - Yesterday, 03:56 PM

    I work for a relatively small company.....which was moved to a new located and I am the new HACCP coordinator. The job at the old location was done a bit here and a bit there so there was no unders... more

  • Photo
    First Time SQF Gap Assessment-Help Needed
    noahchris97 - Yesterday, 02:03 PM

    Morning All,    We have our first SQF gap assessment scheduled for next week ( small Food Contact Packaging ). I would like to know if I need to have a schedule laid out for him or he jus... more

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    Continuous Improvement, What? and How far?
    it_rains_inside - Yesterday, 01:49 PM

    So if anything, Im just throwing this out there to see what others are / are not doing, and how they are doing it.   Our company has been established for sometime (we've been in continuous pro... more

  • Photo
    HACCP Plan and CCPs
    Tom draper - Yesterday, 09:40 AM

    Hi All,    I just have a quick question.    In relation to a haccp plan for a meat plant - Is it ok to have a CCP for chilled storage on intake and call it CCP1 and then to have... more

Latest Comments

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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Upcoming Food Safety Fridays Webinars

Food Safety Fridays - Next Live Webinar

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Printing, Packaging, and Protecting Food upcoming

Taking Place: 06 February 2015 - 03:00 PM - 04:00 PM

Reacting to the market recall of millions of Euros worth of packaged goods, governments and industry in Europe have established frameworks for good manufacturing practices and chemical limitations that apply to formulating and printing inks used for food contact materials. These proactive efforts have stopped what seemed to b... more

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Tony-C's Blog

  • Decoding Food Safety Validation & Verification Tony-C's Blog

    Tony-C - Jan 21 2015 07:29 PM

    This subject of validation and verification is right up there in the list of food safety areas which cause the most confusion among members and the variety and often conflicting definitions and requirements in food safety certification standards as to what should be validated, what should be verified and what should be done to meet the criteria for validation and verification only adds to the c... more

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    Percentage of vote: 27.59%

  2. Food Fraud & Authenticity (19 votes)

    Percentage of vote: 32.76%

  3. Globalization of the Supply Chain (16 votes)

    Percentage of vote: 27.59%

  4. New & Emerging Foodborne Pathogens (5 votes)

    Percentage of vote: 8.62%

  5. Other (Please State) (2 votes)

    Percentage of vote: 3.45%

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Featured Files

  • What's New in Food Safety Engineering

    Jan 25 2015 11:02 AM

    Presentation slides from the Food Safety Fridays webinar conducted by Oscar Rodriguez-Gonzalez on January 23, 2015.You can watch the recorded webin...... more

  • Supply Chain Risk Management

    Jan 16 2015 06:21 PM

    Presentation slides from the Food Safety Fridays webinar conducted by Ruth Bell on January 09, 2015.You can watch the recorded webinar here... more

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Food Safety Fridays - January 16, 2015

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