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Free Webinar: What Is Culture Excellence?

Posted by Simon in The Official IFSQN Blog, in IFSQN Company Blog 09 December 2016 - - - - - - · 194 views

Free Webinar: What Is Culture Excellence? What Is Culture Excellence?  Taking place:
Friday, January 20, 2017 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start

Presenter:
Dr Joanne Taylor, Training & Research Director, TSI

Webinar Overview:
Food manufacturers have been looking for 'Cultural Excellence' for a number of years now, with interest growing from large man...

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Seasons Greetings from the IFSQN

Posted by Simon in The Official IFSQN Blog, 21 December 2016 - - - - - - · 203 views

Seasons Greetings from the IFSQN This year has been a hugely enjoyable one for the IFSQN team; we’ve continued to grow; our discussion forums are thriving and our webinars have been a huge success. We appreciate it’s you our members who make the IFSQN what it is and we are so pleased that you are part of the IFSQN family. We’ll work hard to serve you in 2017 and hope you’ll be back to jo...

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New Revision of the Food Hygiene & Safety Gospel in the Pipeline

Posted by Tony-C in Tony-C's Blog, 15 October 2015 - - - - - - · 2,375 views
codexhaccp, food hygiene

New Revision of the Food Hygiene & Safety Gospel in the Pipeline In November 2014, the 46th committee session agreed to establish an EWG led by France and Thailand, to review the General Principles of Food Hygiene (GPFH) including the Annex on HACCP and identify any need for updating and review. The CODEX COMMITTEE ON FOOD HYGIENE 47th Session takes place in Boston, Massachusetts, United States of America on 9 -...

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Using Tools from the Past

Posted by MWidra in MWidra's Blog, 25 February 2015 - - - - - - · 1,297 views
BRC, science

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....

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Paperwork: Why is it so hard for the operators to fill out correctly?

Posted by Mr. Incognito in Mr. Incognito's Blog, 26 January 2015 - * * * * * · 2,100 views
paperwork, documentation, Mr I.

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...

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Managerial Rhymes

Posted by Zeeshan in Management Craft, 11 April 2014 - - - - - - · 1,346 views

Managerial decision Rhymes:

1- Don't trapped in Groove - Improve or Remove -

Do not blame on things and people. Either improve them or remove them. Missing a single stitch in time will destroy your nines. While blaming things and people not only waste time and resources but also down the moral of people. Most probably the things or peoples were...

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The basics of Halal Food Manufacturing.

Posted by Zeeshan in Halal Food Manufacturing, 11 April 2014 - * * * * * · 1,544 views

Round the world people have many confusions over halal food manufacturing. Even Muslim manufacturer and consumers have contradictory views. Regardless of these confusions and contradiction there are some basics which must be considered by food manufacturer intended to comply with halal assurance requirements.

1- Knowledge of fundamental terms and definit...

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International Forums

Posted by Jelena C in Quality and Food Safety from Serbia, 24 March 2013 - * * * * * · 1,651 views
Forum, ISO, Standard, System and 4 more...

There are so many International Forums all over the world but most of them are not of any use. Why something like this is happening? There are many of reasons but here I will give just some of them that are the most common by my opinion:

Companies are sending participants to Forums that are not experts and they deserved their place because they are just...

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What is ISO 21469 Certification and what does it mean for users of Food Grade Lubricants, Fluids, Oils and Greases?

Posted by Shaun Heys in ROCOL's Blog, 28 February 2013 - - - - - - · 1,782 views
Food Safety, Food Processing and 2 more...

All machinery requires lubrication in order to keep it in good working condition. The manufacture of food, beverages and pharmaceuticals adds an extra level of complexity due to the strict food safety regulations that govern the industry. Food Grade Lubricants  must therefore be used in place of standard lubricants to facilitate the auditing requirements...

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Implementing SQF

Posted by MQA in Janette's Blog, 17 December 2010 - - - - - - · 1,927 views

SQF is an international standard of food safety and quality management systems.  Recognised by the Global Food Standard Initiate, the standard is an investment in benchmarking your business against the leaders of your industry.

SQF entails management commitment to not only conduct safety  practices of your product or services but also to ensure quality...

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6 quality dimensions

Posted by AS NUR in AS NUR's Blog, 03 December 2010 - - - - - - · 3,611 views

six quality dimensions are used for the evaluation of quality concepts in order to quantify quality performance are :

1. Product quality
2. Availability
3. Cost
4. Fexibility
5. Reliability
6. Service

point 1 - 3 related to the quality of the product and 4-6 related to the quality of oragnisation.

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Can quality be an effective tool when searching for a job in today's economy?

Posted by vonsigler in vonsigler's Blog, 28 October 2010 - * * * * * · 1,096 views

The worldwide recession has plunged many people and organizations into the heart of despair and the unknown future. The industrial might of the capalistic system which grew to unbefore known heights during the last century, has within a decade dropped to the lowest level worldwide since the pre-world war two years. What history has taught us is when times...



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