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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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    Has anyone got experience with the storage of melted liquid butter?
    jkoratich712 - 53 minutes ago

    I was wondering if anyone has experience with butter storage, specifically storage of butter that has been melted, and then held in a liquid state? Looking for what you found to be a length of time... more

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    SQF main practitioner and backup
    enomis - Today, 08:09 PM

    Hi there,   I am new to this forum and I am not sure if it fits into this specific thread, so I apologize beforehand if it isn't. To begin our company just got certified for level 3 SQF. We ha... more

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    Preventive action regarding incorrectly filled records?
    cmarchand - Today, 03:39 PM

    Hi, During our SQF certification audit, we had a minor on records, because some of the records were filled out incorrectly (scribbles and no initial, that kind of ''usual" things).  We retrain... more

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    Testing For Dimethylpolysiloxane
    srose - Today, 03:18 PM

    Hi All,   Does anyone know of a laboratory in North America ( e.g. USA, Canada etc.) that can test for the level of Dimethylpolysiloxane, an anti-foaming agent used in refined vegetable oils?... more

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    Hello from Holland
    MB-bakeryingredients - Today, 09:14 AM

    Dear all,   I've been a IFSQN member for few months now. So far in only  by read interesting topics and discussion. I think it's time to be more active so first things first: let me... more

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    No food stored in staff lockers
    denise.vandenberg78 - Yesterday, 08:41 PM

    Hi All   I've always been familiar with the South African Good Manufacturing Practice requirement that no food is allowed to be stored in staff lockers and have always implemented this. Howeve... more

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    Dry mix cleaning procedures
    ganderson64 - Yesterday, 08:10 PM

    I have two dry mix tanks where there is residual dust left behind after processing. What is the industry standard for "cleaning" these? The introduction of water does not seem like the thing to do... more

Latest Comments

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    SQF Upgrade Requirement?
    SpursGirl - 46 minutes ago

    None of our customers are yet requesting level 3 but I expect this will come in time.   I want to move from level 2 to 3 but my VP and CEO dont want to make the change unless a customer makes... more

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    Testing For Dimethylpolysiloxane
    Snookie - Today, 08:27 PM

    If this test is really unusual then you may have to go to some of the bigger lab facilities in Hong Kong, but they are still run by BV, Intertek and UL.  more

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    Preventive action regarding incorrectly filled records?
    Snookie - Today, 08:22 PM

    This is one of those constant challenges that will drive you to drink, which surprisingly doesn't make the problem better.  I have often training and monitoring for consistency.  more

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    SQF Level 2 to SQF Level 3
    psunjka - Today, 08:18 PM

    Thank you all for the input, just wanted to toot our horn and say that we successfully passed SQF L3 audit.  Regarding natural claim, we have a few codes that we claim as "Natural" and we even... more

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    SQF Level 2 to SQF Level 3
    Keya Shah - Today, 08:00 PM

    Hello,   Yes I was almost sure natural flavors will not be considered as an IP food.. but since this was the first time my company is switching from level 2 to level 3.. I wanted to get this d... more

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    Does anyone have SOP for work-wear?
    Setanta - Today, 07:38 PM

    What Trubertq uses in her facility is probably not going to be the same as what you need to wear in your facility. It would be best to list what your people wear and in what order. more

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    Preventive action regarding incorrectly filled records?
    Mr. Incognito - Today, 06:58 PM

    A long time ago at a position in a factory far far away... (kinda)   Before I ever worked in a GFSI facility we used to send paperwork back to the operators via their supervisor to have them f... more

Latest Articles

  • Introducing the Best Aquaculture Practices (BAP) standard
    by baron - Today, 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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    HACCP Development, Implementation & Verification - FETAC Level 5

    Occurs on: Oct 22 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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    Implementing SQF v.7.2 Systems Training and Internal Auditing

    Occurs on: Oct 22 2014 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

Member Poll - July


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

  1. Yes (10 votes)

    Percentage of vote: 20.83%

  2. No (31 votes)

    Percentage of vote: 64.58%

  3. About the same (7 votes)

    Percentage of vote: 14.58%

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
IFSQN Company Videos
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