Welcome Guest to the International Food Safety & Quality Network
The IFSQN is an international discussion group mainly for food safety professionals, but also for others who have questions about the topic. It connects those interested in food safety to each other, and to information. The purpose of the website is to share knowledge, experiences, and ideas to make food safer around the world. Feel free to browse the forums as a guest, however to participate and to take advantage of the Forum Software Features, you will need to register for an account...
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Recent Topics
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HACCP/Cryovac for a Full Service Restaurant
Started by Solare, 17 Apr 2014 In: Food Safety Topics → HACCP
HACCP, Cryovac, Restaurant and 6 more...
- 8 replies
- 197 views
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Microbiological specification for Sheep casings
Started by charu13, 18 Apr 2014 In: Food Safety Topics → HACCP HACCP FOOD SAFETY
- 1 reply
- 147 views
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Greetings from New Delhi, India
Started by BhardwajSneha, 19 Apr 2014 In: Welcome to the IFSQN → New Member Introductions- 0 replies
- 168 views
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Retort packaging of panjiri
Started by Zeeshan, 19 Apr 2014 In: Food Safety Topics → Food Technology- 0 replies
- 152 views
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The difference between calibration and verification of equipment?
Started by agnes, 08 Oct 2013 In: Food Safety Topics → Calibration- 3 replies
- 739 views
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Packaging specifications vs. MSDS
Started by ChocolatesMyGame, 16 Apr 2014 In: Global Food Safety Standards → SQF Food packaging, specifications
- 2 replies
- 132 views
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Non-GMO Certification Process? What Does this Mean?
Started by PremixBelle, 25 Feb 2014 In: Food Safety Topics → Specifications Management Non-GMO, Raw Material, Validation and 1 more...
- Hot 12 replies
- 395 views
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Poll AIB as BRC certification body - why or why not?
Started by upstateny, 25 May 2013 In: Global Food Safety Standards → BRC Global Standard - Food Safety AIB, BRC, audit, certification and 1 more...
- Hot 10 replies
- 754 views
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HACCP data logger feedback
Started by ChocolatesMyGame, 18 Apr 2014 In: Food Safety Topics → HACCP roasting, CCP, HACCP
- 1 reply
- 204 views
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SQF (L2) Facility requirements Raw/Finished product storage
Started by Riggio, 18 Apr 2014 In: Global Food Safety Standards → SQF Food SQF, Facility and 2 more...
- 0 replies
- 201 views
Toggle Welcome to the IFSQN Welcome to the IFSQN
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Information & SupportEverything you need to get the most out of the forums. |
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Toggle The IFSQN Products & Services The IFSQN Products & Services
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FSMS Certification PackagesIFSQN range of Food Safety Management System documentation packages designed for Certification to BRC, SQF, ISO 22000, FSSC 22000 and IFS Standards. |
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Pay As You Go e-ConsultancyIFSQN Pay As You Go e-Consultancy is a professional and cost effective solution for clients requiring flexible technical support on a wide range of food safety projects. |
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Packaging Food Safety TrainingIFSQN packaging hygiene training DVD's, booklets and posters are ideal for basic and refresher training. |
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Membership UpgradesUpgrade to Premium Membership for access to additional benefits and features. |
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Advertising PackagesA large and desirable demographic for providers of products and services to food safety practitioners. |
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Food Safety Live 2013The world's first online conference for food safety professionals. |
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Toggle Latest Resources Latest Resources
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Latest Blog PostsLatest blog posts from the IFSQN. |
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Files Library UploadsA 'Heads Up' on the latest documents added to the Files Library. |
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Video Library UploadsA 'Heads Up' on the latest videos added to the Video Library. |
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Toggle Global Food Safety Standards Global Food Safety Standards
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BRC Global Standard - Food SafetyDiscuss the latest version of the BRC “Global Standard for Food Safety”. |
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BRC/IOP Global Standard - Food PackagingDiscuss the “Global Standard for Packaging and Packaging Materials”. |
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BRC Global Standard - Storage & DistributionDiscuss the “Global Standard for Storage & Distribution. |
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SQF FoodDiscuss the SQF Code as it relates to Food Manufacturers and Producers. |
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SQF PackagingDiscuss the SQF Code as it relates to Food Packaging Manufacturers. |
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SQF Storage & DistributionDiscuss the SQF Code as it relates to Storage & Distribution. |
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IFS FoodDiscuss IFS Food. |
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IFS PACsecureDiscuss IFS PACsecure Standard. |
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IFS LogisticsDiscuss IFS Logistics Standard. |
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FSSC 22000 Food ManufacturingDiscuss the FSSC 22000 (Food Safety System Certification scheme) for Food Manufacturing. |
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FSSC 22000 Packaging Material ManufacturingDiscuss the FSSC 22000 (Food Safety System Certification scheme) for Packaging Material Manufacturing. |
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ISO 22000Discuss the ISO 22000 standard. |
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AIB Consolidated StandardsDiscuss the range of AIB Consolidated Standards. |
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Customer & Retailer Specific StandardsDiscuss Tesco TFMS and other Customer and Retailer Specific Standards. |
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General Food Safety StandardsDiscuss food safety standards including Global Aquaculture Alliance BAP, Global Red Meat Standard, Synergy 22000, PrimusGFS, CanadaGAP, GlobalGAP AIB, FDA, EFSIS. |
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The FDA Food Safety Modernization Act (FSMA)Signed into law on January 4, 2011 the FDA Food Safety Modernization Act (FSMA) is the most sweeping reform of U.S. food safety laws in more than 70 years. |
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Quality, Health, Safety & Environmental StandardsDiscuss ISO 9001, ISO 14001, ISO 18001 and related management system standards. |
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Toggle Food Safety Topics Food Safety Topics
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Food Safety TalkGeneral forum for food safety and quality news, views and discussion. |
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Food Safety NewsNews and product recall updates from FSIS, FDA and FSA. |
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Allergen ManagementDiscuss Food Allergen Management. |
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AuditingDiscuss Internal, Customer, Supplier, 3rd Party Audits and Auditing. |
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CalibrationDiscuss calibration and related topics. |
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Cleaning, Sanitation & Waste ManagementDiscuss cleaning, sanitation and waste management issues. |
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Customer Complaints & Customer RelationsDiscuss customer complaints, customer feedback, customer focus and customer relations management issues. |
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Documentation & Document ControlDiscuss reference materials, policies, manuals procedures, forms, work instructions and checklists. |
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Food Defense & SecurityDiscuss how to protect food products from intentional adulteration by biological, chemical, physical, or radiological agents. |
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Food MicrobiologyDiscuss food pathogens and food spoilage organisms as well as organisms involved in food production. |
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Food Safety Tools & EquipmentDiscuss food safety tools, equipment and services. |
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Food TechnologyDiscuss foods, ingredients, manufacturing processes and related technologies. |
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Foreign Body PreventionDiscuss issues relating to foreign body prevention and detection. |
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HACCPDiscuss the Hazard Analysis Critical Control Point (HACCP) system. |
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Health, Safety & Environmental ManagementDiscuss occupational safety, health and environmental management. |
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LabelingDiscussion and information on labeling rules and best practice. |
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Lab Management & TestingDiscuss lab management, product testing, test equipment and test methods. |
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MaintenanceDiscuss building and machine maintenance. |
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Metal Detection, X-ray Inspection & SievingDiscuss Metal Detection, X-ray Inspection and Sieving Systems, Standards and Procedures. |
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Nonconformance & Corrective ActionDiscuss your nonconformances and get help closing them. |
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Packaging TechnologyDiscuss packaging materials, machinery, manufacturing processes and related technologies. |
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Personal HygieneDiscussion issues relating to personal hygiene. |
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Pest ControlDiscuss Pest Management in the food industry. |
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Product Identification & TraceabilityDiscuss product identification & traceability issues. |
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Product Recall & WithdrawalDiscuss Product Recall & Withdrawal. |
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Quality Management & Continuous ImprovementDiscuss QA / QC and Continuous Improvement. |
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Senior Management CommitmentDiscuss issues relating to policy, senior management commitment and management review. |
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Specifications ManagementDiscuss customer, internal, supplier product and process specifications. |
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Training & DevelopmentDiscuss all aspects of Education, Training & Development. |
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Weight & Volume ControlDiscuss weight and volume control in the food industry. |
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Toggle Community General Discussion Community General Discussion
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Community General ChatGeneral and off-topic community chat and networking. |
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Employment & Personal DevelopmentDiscussion about Careers, Employment, Personal Development and Professional Certifications. |
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Student TalkNeed some ‘real life’ experience for a project? Feel free to ask your questions in this forum. |
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Safefood 360 - Food Safety Management Software Discussion and support forum for Safefood 360’s global community of users. |
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Upcoming Calendar Events
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IFSQN Events Calendar
3-hr Virtual Seminar: FDA's Regulation of Energy Drinks
Occurs on 04/22/2014
Recent Blog Entries
Latest Directory Listings
Latest Files
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Pest Awareness Training Presentation
Librarian - Apr 13 2014 03:36 PM
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HACCP SignsFlorence Reid - Apr 11 2014 01:44 PM
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Guidance on Allergen Management
Librarian - Apr 08 2014 07:16 PM
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Current Food Industry Good Manufacturing Practices
Librarian - Apr 08 2014 07:07 PM
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Allergen Policy and SOPBhavin Raval - Apr 03 2014 08:51 AM
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Cook-Chill Processes II - Food Service Applications
Simon - Mar 31 2014 09:03 PM
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Cook-Chill Processes I – General Design
Simon - Mar 31 2014 08:58 PM
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Product Recall Procedure
Simon - Mar 26 2014 06:46 AM
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Vendor Approval Matrix Draft
magenta_majors - Mar 20 2014 11:41 AM
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Ethical Trading Policy
Simon - Mar 18 2014 08:48 PM
