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  • storage for freezer

    2 minutes ago

    Dear All, I have one doubt and please anyone make me clear.  Our bakery storage freezer is limited space. That is why we are keeping together with meat (but with... more
  • Plastic FM removal from tree nuts

    Yesterday, 10:50 PM

    I am looking for a bit of insight into an issue we have come across in our plant, we are a tree nut processor that handles large volumes of nuts and are looking at ways to remov... more
  • Food Fraud Vulnerability

    Yesterday, 08:13 PM

    Hello, Has anyone experienced an SQF Audit with the new version 8? I am having trouble getting started with a Food Fraud Vulnerability program. I understand that BRC starte... more
  • SQF 2.4.3 Food Safety Plan

    Yesterday, 06:23 PM

    I have an overview in our HACCP Plan already about how our HACCP Plan works and it being based on Codex (see attachment).How does SQF 2.4.3 differ from this? I also already have... more
  • VALIDATING PREREQUISITE PROGRAMS

    Yesterday, 03:18 PM

    I WORK FOR A FOOD PROCESSING COMPANY. WE HAVE AN UP AND RUNNING PREREQUISITE PROGRAM ON GROUND. WE WERE ONLY TOLD RECENTLY BY AN EXTERNAL AUDITOR THAT WE NEED TO VALIDATE ALL OU... more
  • 5.2.2 c. - How to make Quality Policy available to interested parties?

    Yesterday, 02:28 PM

    Dear All, Kindly advise in what ways can someone make quality policy available to the interested parties as per ISO 9001:2015 Clause 5.2.2 c. Regards, Maurice. more
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    Does the QA scale need to be certified?

    Yesterday, 12:19 PM

    As mentioned, the scales are being used for inhouse purposes only, the weighing stage is not a CCP and presumably calibration would be conducted daily with a "known mass",... more
  • Photo
    Using cleaned equipment after 3 days of cleaning

    Jul 19 2017 07:44 PM

    Dear all, indeed an interesting topic.I have never heard of these 3 day rules here, however, I must admit that I have never ever asked for machinery that is not in use duri... more
  • Photo
    Food Fraud Vulnerability

    Yesterday, 08:13 PM

    Hello, Has anyone experienced an SQF Audit with the new version 8? I am having trouble getting started with a Food Fraud Vulnerability program. I understand that BRC starte... more
  • Photo
    Do we need a disinfection procedure in an alcohol spirit plant?

    Jul 18 2017 09:11 PM

    Thank you Grade! for your answer and for the link. What you said is was I thoguht. I have even thought that spores in a spirit drink can be a risk if you are using that spi... more
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    Food Fraud 2.7.2

    Jul 19 2017 07:46 PM

    This is an interesting case. First let me say that I do not know no have experience with the standard you are discussing.However SQFconsultant, like David, I believe you ar... more

Food Safety Fridays - Next Live Webinar

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Food Safety and Employee Safety - a behavioral approach to create synergy by integrating two agendas Upcoming Webinar

Taking Place: Today, 03:00 PM - 04:00 PM

This basis for risk assessment is "Identify – Evaluate – Control" – this is true for any kind of risk, including food safety risks and risks associated with employee safety and health. In both cases catastrophe can occur due to technical failure or human error. A behavioral based risk management approach stipulates the human... more

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Upcoming 4-Hour Live Training Webinar

Taking Place: 28 Jul 2017 - 02:00 PM - 05:00 PM

Preventive controls, good manufacturing practices and prerequisite programmes are terms used to prescribe fundamental food safety requirements that create a sound base for food safety management. This webinar covers best practices in establishing fundamental food safety controls that are prescribed in legi... more

Food Safety Fridays - Last Live Webinar

14 July 2017 - 06:14 PM  |  Views: 253

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