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  • RSVP plan example

    Yesterday, 06:57 AM

    Hi all, Lighthouse Trade, Inc. is a cheese, seafood and meat/cured meats import company. Very interesting topics and posts here, useful too.We are dealing with RSVP, and we woul... more
  • Quality Assurance and Quality Control

    Yesterday, 04:03 AM

    Hi everyone! This is my first time to post in this forum. Any inputs on the difference between Quality Control and Quality Assurance? As far as I know from my research, QA is ba... more
  • Microfiber rags vs Paper Towels vs Wypall

    Sep 22 2017 11:27 PM

    What is the best option for cleaning food contact surfaces in a dry facility using a spray and wipe procedure? We process walnuts and all equipment is blown off and then sp... more
  • Food Processing clothing

    Sep 22 2017 08:12 PM

    I work for a small facility that manufactures sauces and fudge, I am fairly new here but have been in the big industry for over 15 years. The employees currently wear cotton apr... more
  • Hi Community

    Sep 22 2017 11:12 AM

    Hi,I am a Technical Manager for a Farming enterprise, just joined so saying Hi community! more
  • COOKED HAM : How to determine % of meat in final product

    Sep 22 2017 06:08 AM

    Hello all! First post!  I am doing a label review and I am trying to determine the % of meat declared on the labels and got stuck at cooked hams. I know the formu... more
  • Photo
    Is it possible to combine FSMA-HACCP and BRC-HACCP?

    Sep 14 2017 08:10 PM

    Hi Ryan, Thanks for pic. I now recall this is a published SQF matrix with non-linear, asymmetric scales. If I understand correctly the conclusion in column L of 1st pi... more
  • Compressed Air Sample Policy

    Sep 01 2017 02:24 PM

    Charles, That is correct, but your gap analysis or consultation will tell you that. For us as a contact food packaging manfacturer we maintain filter and compressor service rec... more
  • Cooler Floor Cleaning

    May 31 2017 01:30 PM

    Hello!  If my suggestion is beneficial for Carpet rug cleaning service you then give me feedback about it, please. more
  • How to prove that our foods are without GMO?

    Sep 17 2017 06:28 AM

    Dear Dinh key, I agree with Ryan M. "it depends" where to source or where to sell. We have for the US non-GMO verified certification due to the non existing law on GMO... more
  • RSVP plan example

    Yesterday, 06:57 AM

    Hi Charles, sorry I misspelled it, it's FSVP, Foreign Supplier Verification Programs. Thanks more

Food Safety Fridays - Next Live Webinar

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Compressed Air Testing: How to Pass Your Next Audit Upcoming Webinar

Taking Place: 29 September 2017 - 03:00 PM - 04:00 PM

Many food safety organizations (SQF, BRC, FSSC, primusGFS, IFS) are including compressed air monitoring as one of their requirements. Ruby Ochoa, President and Owner of Trace Analytics, will address what these requirements are, which compressed air standards you should be using, how to create a monitoring program, and how HAC... more

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Upcoming 4-Hour Live Training Webinar

Taking Place: 06 Oct 2017 - 02:00 PM - 06:00 PM

This webinar will enable participants to develop practical knowledge of the principles of internal auditing enabling them to participate as part of your internal audit team. The webinar provides instruction on how to implement an Internal Audit system and how to prepare, conduct and report on an internal a... more

Food Safety Fridays - Last Live Webinar

15 September 2017 - 04:10 PM  |  Views: 245


Member Poll


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

  1. -3 (Appalling) (16 votes)

    Percentage of vote: 3.81%

  2. -2 (35 votes)

    Percentage of vote: 8.33%

  3. -1 (47 votes)

    Percentage of vote: 11.19%

  4. 0 (54 votes)

    Percentage of vote: 12.86%

  5. +1 (142 votes)

    Percentage of vote: 33.81%

  6. +2 (106 votes)

    Percentage of vote: 25.24%

  7. +3 (Exceptional) (20 votes)

    Percentage of vote: 4.76%


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