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Consultation launched for BRC Packaging Standard Issue 5

As part of the natural review cycle of the BRC Global Standards suite the BRC have recently released the BRC Global Standard for Packaging and Pack...

FSSC 22000 announces Quality Management Systems extension

Commencing early 2015 FSSC 22000 will be adding a separate module for the certification of Food Quality Management Systems (QMS), based on ISO 9001...

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 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...

New Discussion Topics

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    CO2 Testing of Flour
    Kathryn Solomons - Today, 04:26 AM

    Hi All I am very new to the Food safety business, we mill flour and package to both Suppliers and customers. Recently we have had a few complaints about the CO2 levels in our SR flour. Our supplier... more

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    Internal Auditor Training Package
    Aussie Jan - Today, 03:35 AM

    Hi I am chasing an Internal Auditor Training Package to train selected production operators to undertake basic GMP audits.  Any assistance would be greatly appreciated! Jan more

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    Example Validation/Verification SQF System audit vs. PRP audit
    kwenzel - Yesterday, 08:28 PM

    I know there are a lot of posts on this site regarding verification and validation.  Looking at the posts and schedules and examples has me very confused!    Can anyone share an exam... more

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    SQF Remote Desk Audit
    jweiman - Yesterday, 05:33 PM

    Has anyone experienced a remote desk audit for SQF Certification?  Did you have a deadline for turning in documentation to the auditor?  How much communication (phone calls, email, etc.)... more

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    Single Use Food Contact Glove Usage
    PetBone - Yesterday, 03:04 PM

    Good Morning -   I wanted to throw a topic out here for discussion on what everyone does inside their plants.   Do you allow your employees to wear their food contact single use glov... more

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    High Yeast Count in Cooked Bacon
    Siobhan123 - Yesterday, 12:04 PM

    Hi All    I have just received a micro report from our lab and it has come back clear for everything (yay) but the yeast is count is coming back at <100 when it should be <20 or... more

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    Warm greetings from Sunny South-Africa
    Orange Blossom - 29 October 2014 - 11:36 AM

    Good day!   So impress with the site and the forum!  Just started a new citrus pack house, and are going for BRC May 2015!   Interesting topics, and good advice are just a few things... more

Latest Comments

Latest Articles

  • Introducing the Best Aquaculture Practices (BAP) standard
    by baron - 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 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

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

  1. Yes (12 votes)

    Percentage of vote: 20.34%

  2. No (37 votes)

    Percentage of vote: 62.71%

  3. Voted About the same (10 votes)

    Percentage of vote: 16.95%

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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