Jump to content

  • Quick Navigation

Featured Content

  • BRC v-7 Clause 1.2.2

    Today, 12:00 AM

    Good day everyone, First of all thanks for reading my topic and helping me out . You guys are awesome!  Can someone please help me out with BRC v-7 clause 1.2.2 -'' Th... more
  • Feeling the struggle

    Yesterday, 11:54 PM

    Hi everyone!  Just wanted to introduce myself.  I work for a small to medium sized coffee roastery that acquired level 3 SQF last fall and we are now looking at our re... more
  • Different bacterial count in two repeats of the same sample

    Yesterday, 12:52 PM

    Good day, everyone! My name is Agne, I am new in this forum, but really need your help. In our company we do some microbiological tests and when doing enterobacte... more
  • FSSC 22000 Internal Audit Checklist Example

    Yesterday, 04:09 AM

    Hi All, Do you have a FSSC 22000 Internal Audit Checklist Example? I need a checklist which cover of Additional FSSC 22000 requirement. Currently, only ISO22... more
  • JB Produce, inc

    Mar 20 2018 10:01 PM

    JB Produce,Inc is a fruit & vegetable wholesaler in Corpus Christi, Texas USA.   We are working to improve the operation of ourcompany more
  • Hazard analysis of foreign matter in raw material

    Mar 20 2018 08:32 PM

    Hi, I have a very basic question re hazard analysis.  If we evaluate a hazard in our raw material (e.g. foreign matter), do we assess its significance on the assumption tha... more
  • Photo
    Raw Material Specification Requirement

    Mar 20 2018 11:10 AM

     Question...are you conducting any treatment to reduce or remove microbial (pathogen risk)?  If so, are these ingredients added before that step?  This makes... more
  • Photo
    Entryway Sanitizer for Dry Environments?

    Mar 15 2018 03:49 PM

    We do the same in our dry storage area entrances.  Dry quat granules in a foot mat to keep them from being tracked everywhere.  Our target pathogen is listeria though... more
  • Photo
    Job hunting, but getting food product discrimination

    Mar 15 2018 07:25 PM

    So I'm not clear....what is your specific product experience?  In being in the dairy industry for more than 15 years it is very hard to break into as a QA supervisor or man... more
  • Photo
    Raw Material Specification Requirement

    Mar 20 2018 11:10 AM

    Question...are you conducting any treatment to reduce or remove microbial (pathogen risk)?  If so, are these ingredients added before that step?  This makes a big... more
  • Photo
    Pest Control Trend Analysis Samples

    Mar 20 2018 03:14 PM

    How complicated do you want to make it?  It really depends on how much of a rodent problem you have.  Honestly, I try and keep it as simple as possible...trend the ex... more

Food Safety Fridays - Next Live Webinar

Free Registration & Free Certificate of Attendance
Upgrades and optimizations of your flow diagrams Upcoming Webinar

Taking Place: 20 April 2018 - 03:00 PM - 04:00 PM

Time is now to upgrade your food safety system. This webinar will focus on concluded nonconformities during audits of food safety systems in previous 4 years. It will show what the most common mistakes of the system are, how they are made and how to solve and improve these mistakes. Through this webinar you will learn how to... more

  Schedule Register  

Upcoming 4-Hour Live Training Webinar

Taking Place: 23 Mar 2018 - 02:00 PM - 06:00 PM

This webinar can be used to train your food safety team in HACCP implementation and GMP best practices and will enable participants to develop practical knowledge of the principles of food safety and HACCP systems. The webinar provides instruction on how to implement a HACCP system from preliminary steps... more

Food Safety Fridays - Last Live Webinar


Member Poll


How would you rate the food safety culture in your workplace?

  1. -3 (Appalling) (23 votes)

    Percentage of vote: 4.26%

  2. -2 (43 votes)

    Percentage of vote: 7.96%

  3. -1 (63 votes)

    Percentage of vote: 11.67%

  4. 0 (64 votes)

    Percentage of vote: 11.85%

  5. +1 (181 votes)

    Percentage of vote: 33.52%

  6. +2 (141 votes)

    Percentage of vote: 26.11%

  7. +3 (Exceptional) (25 votes)

    Percentage of vote: 4.63%


Tony-C's Blog

Featured Files

Featured Implementation Packages

IFSQN Website Statistics


Sign Up for FREE News