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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 water-based method will allow fo...

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 industry is not easy to navigate. Wha...

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 automated quality indicator tes...

Romer Labs® Collaborates with Feed the Future Initiative

Romer Labs, a leading supplier of food safety diagnostics solutions has partnered with the Feed the Future Innovation Lab For the Reduction of Post-Harvest Loss based at Kansas...

Compressed Air - How Clean is Yours?

Compressed air is used widely in the food industry in devices such as pneumatic valves, and in product handling and packaging systems. Often it is an integral component of Clean...

New Discussion Topics

  • Photo
    Baking as CCP
    Konesh2002 - Yesterday, 06:57 PM

    Hi,  I need to validate baking as not CCP. My products are baked at 475 F for 15 minutes. I like to know the thermal death time of the following pathogens. Where can I get this info... more

  • Photo
    Link to US labelling requirements
    katjad - Yesterday, 05:19 PM

    Hello i am familiar with Canadian labeling requirements but cannot find clear US requirements.  I am looking for specification in regards to height requirements of company name, if there must... more

  • Photo
    4.2.3.1 Walls, Partitions, Doors and Ceilings
    PetBone - Yesterday, 04:57 PM

    I am curious to know if anyone can provide any insight to how SQF defines impervious? We produce pet treats and are working on a plant expansion as well as moving towards our SQF certification. We... more

  • Photo
    Incentives for personnel with new policies and procedures
    cosmos1 - Yesterday, 04:50 PM

    I am starting from the very basics with policies and procedures regarding HACCP & SQF.    Management is behind efforts but implementing change is never easy for personnel who have bee... more

  • Photo
    In Need of Distance Training or Learning
    Trust - Yesterday, 02:49 PM

    Hi guys, I am a Food Safety Officer with a baby food manufacturing company in Zambia Africa.I would like to as for any information as to which organisations if any can offer reputable long distance... more

Latest Comments

  • Photo
    Baking as CCP
    Charles.C - Yesterday, 08:16 PM

    Thanks Charles. In Cold spot of the oven, internal temperature of product is 88.0 oC. This particular product has hazardous ingredients like cheese and egg. It is baked at 455 F for 10 minut... more

  • Photo
    Baking as CCP
    Charles.C - Yesterday, 08:02 PM

    This one is going to be a tough one. It will be difficult to make baking a CCP because not all ovens cook the same and not every cake will cook the same and not every position in the oven will co... more

  • Photo
    Baking as CCP
    Konesh2002 - Yesterday, 07:58 PM

    Thanks Charles. In Cold spot of the oven, internal temperature of product is 88.0 oC. This particular product has hazardous ingredients like cheese and egg. It is baked at 455 F for 10 minutes... more

  • Photo
    Baking as CCP
    RG3 - Yesterday, 07:54 PM

    This one is going to be a tough one. It will be difficult to make baking a CCP because not all ovens cook the same and not every cake will cook the same and not every position in the oven will cook... more

  • Photo
    Baking as CCP
    Charles.C - Yesterday, 07:50 PM

    Hi,  I need to validate baking as not CCP. My products are baked at 475 F for 15 minutes. I like to know the thermal death time of the following pathogens. Where can I get this info... more

Latest Articles

  • 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

Latest News

Upcoming Events

  • Photo
    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

  • Photo
    Food Allergen Control

    Occurs on: Today, 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

  • Photo
    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

  • Photo
    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

  • Photo
    HACCP Development, Implementation & Verification - FETAC Level 5

    Occurs on: Sep 23 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

Recalls & Alerts

Member Poll - July

Poll

Do you feel supported by senior management?

  1. Yes (33 votes)

    Percentage of vote: 46.48%

  2. No (38 votes)

    Percentage of vote: 53.52%

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Tony-C's Blog

  • 2 Sisters Exposed in Chicken Cockup Tony-C's Blog

    Tony-C - Aug 22 2014 07:15 PM

    Last month saw a UK broadsheet, The Guardian, alleged a ‘catalogue’ of hygiene failings in the UK poultry industry. The allegations of malpractice related to 2 Sisters’ plants in Llangefni, Anglesey, Wales, and Scunthorpe, and a farm and abattoir operated by Faccenda.The newspaper claimed undercover footage, photographic evidence and information from whistleblowers revealed how strict industry... more

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Where the Heck’s My Chicken From? Understanding...

12 September 2014 - 06:06 PM
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