Jump to content

  • Quick Navigation

Highest Reputation Content

Tony-C's Blog > Using Trend Analysis to Reduce Complaint levels

Posted Tony-C on 09 October 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 proc...
  • 5

Tony-C's Blog > Decoding Food Safety Validation & Verification

Posted Tony-C on 21 January 2015 - 07:29 PM

This subject of validation and verification is right up there in the list of food safety areas which cause the most confusion among members and the variety and often conflicting definitions and requirements in food safety certification standards as to what should be validated, what should be verified and what should be done to meet the criteria for valida...
  • 3

Tony-C's Blog > FSSC 22000 on the attack in the GFSI Quality game

Posted Tony-C on 20 November 2014 - 07:24 AM

Last month FSSC 22000 announced its intention to add a module for the certification of Food Quality Management Systems based on ISO 9001. Certification should be available in the New Year.

In the announcement FSSC 22000 stated:

‘The addition will give organizations the possibility to be FSSC 22000 audited and certified for Food Safety and Quality Manag...
  • 3

Confessions of a Moron > My Mechanics are Superheros

Posted fgjuadi on 24 February 2015 - 03:25 PM

My mechanics are my factory super heroes.

When something is wrong, when I need a corrective action, they're always the ones to help.

When my pet died and I found a hair on my sweater, who stopped me when I'm sobbing in the hallway to see if I was okay?


When we evaluated the workstation and found poor ergonomic design, who fabricated a coo...
  • 2

MWidra's Blog > Using Tools from the Past

Posted MWidra on 25 February 2015 - 08:46 PM

So for the last 2 days I've been working on filling the gaps for attaining BRC certification. This will be an ongoing process for a little bit, I'm sure. What I have been doing is writing the documents, procedures, and finding the information that will be eventually be compiled into..

"The Tome"

In other words, the food safety and quality manual....
  • 1

Mr. Incognito's Blog > Paperwork: Why is it so hard for the operators to fill out correctly?

Posted Mr. Incognito on 26 January 2015 - 12:44 PM

So for 14 months, since I started at my position, I've had a very hard time getting our most important paperwork filled out correctly and completely. We discussed it over meetings, we changed documentation to make it easier, we talked with the operators many times about it and yet it never got better.

Documentation is something that is hard for quality...
  • 1

Mr. Incognito's Blog > Welcome to my nightmare.

Posted Mr. Incognito on 26 January 2015 - 12:42 PM

Good morning (or whatever time you find my blog):

I had something I was going to post as a message but decided to start a blog.

This post is only the introductory message to my blog and has no real useful information in it. Look at it as a forward to the posts that are to follow.

If you see something in one of my blogs and have questions please feel f...
  • 1

IFSQN Webinars & Training > Introducing the 'Food Safety Fridays' Webinar Series

Posted Simon on 22 December 2014 - 12:30 PM

The IFSQN are pleased to announce the launch of our new live weekly webinar series “Food Safety Fridays”.

Throughout 2015 we will be hosting 45 educational webinars; all of which will be Free-to-Attend with a Free Certificate of Attendance provided.

The first webinar is scheduled for Friday, January 09, 2015.

The webinar schedule is now available on th...
  • 1

IFSQN Webinars & Training > The most ‘Out of Date’ food product you ate and survived?

Posted Simon on 11 December 2014 - 07:00 AM

A lot of discussion in the press this week about ‘food waste’ and the fact that unrealistically short ‘Best Before’ dates are used on products to frighten consumers into throwing things away that are perfectly safe and edible. You can understand food producers who want to cover their backsides and also make sure that you don’t have their product hanging a...
  • 1

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

Posted Tony-C on 22 August 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 fro...
  • 1

IFSQN Webinars & Training > New Basic Food Hygiene Training Course for Food Handlers

Posted Simon on 05 May 2014 - 05:54 PM

The IFSQN are pleased to announce the opening of our new training academy and the launch of our first training module Food Hygiene Training for Food Handlers. The course is fully online and suitable for new starter induction training or as a refresher for all staff as part of an ongoing food safety training program.

You can read more about the traini...
  • 1

IFSQN Webinars & Training > Today's Free Webinar: Effective food safety management system auditing

Posted Simon on 16 May 2016 - 05:50 AM

Taking place:
Friday, July 01, 2016 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start Presenter:
David Rosenblatt, Director of Training and Veterinary Consultant, Sher Consulting and Training  Webinar Overview:
Some of the most notorious food safety tragedies happened at sites that had been audited by internal and externa...
  • 1

Tony-C's Blog > The Prerequisite Qualities of a Food Safety Leader

Posted Tony-C on 08 March 2015 - 03:38 PM

I want to start this month's blog by telling you a short story about a Technical role I was approached about a few years back. The offer was quite tempting and it was a similar role to the one I was in so shouldn’t have been too challenging (I thought to myself). I asked for more details regarding the role and I received a detailed job description. As I r...
  • 3