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  • ngzhuangshu%s's Photo
    ngzhuangshu has updated their profile.
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  • carine%s's Photo
    carine has started Temperature Record on refrigerated lorry in SQF Storage & Distribution.
    Hi All,    Is it a MUST to record the temp on refrigerated lorry? How often the recording need to be done? 
  • carine%s's Photo
    carine has started BSFS Counter Sampling in Food Microbiology.
    Hi, Anyone know about BSFS counter sampling? I'm in the dark on this? how is the procedures like? 
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    bclement23 has been moved to group IFSQN Associate.
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    Ange has posted in 3rd Party Audit Bodies for sister companies in Auditing.
    Hello pHruit,   We have only been audited by SAI GLOBAL so far, and might continue with GFSI in the near future.    Thank you very much for your response. I understand that having th...
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    SQFconsultant has posted in SQF mock recall with company secret recipes in SQF Food.
    Simple solution - no need to make this complex...   Whatever the ingredients are - make each one a private code number and go from there.   2 Pounds - Secret Recipe Spice Code 1 1 Pound -...
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    petera has posted in What micro testing should be done on vacuum packed potatoes? in Food Microbiology.
    They are raw   
  • FSQA%s's Photo
    FSQA has posted in Customer complaint handling procedure in Customer Complaints & Customer Relations.
    Dear All, Please help me to upgrade the existing SOP for hanlding of customer complaints as it is very basic. If some one would like to share with me a advanced SOP for customer complaint handlin...
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  • Fishlady%s's Photo
    Fishlady has posted in Do foreign food ingredients need to do FSMA and HARPC? in FDA - U.S. Food and Drug Administration.
    I believe FDA is in the "educate ​while ​they regulate" phase.  If you are GFSI certified, you may have a lower chance of having FDA audit you, but it is not a guarantee.  And h...
  • Saida%s's Photo
    Saida has started barcodes and production date&time can be used as a serial/batch/lo in Product Identification & Traceability.
    Dear Members,   I have a question regarding serial/batch/lot numbers of products. I am working in governmental organization. Very often we meet with problem "how to identify imported products...
  • Sheilag%s's Photo
    Sheilag has posted in Unclear on Vulnerability Assessment in FSSC 22000 Food Manufacturing.
    [attachment=9645:Vulnerability-Assessment-Template.xlsx][attachment=9646:Vulnerability Assessment, 5x5,1.0a.xls][attachment=9647:vulnerability,vul1 - USP guidance on food fraud mitigation.pdf]...
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    Scampi has posted in Dietary Supplement label approval process in BRC/IOP Global Standard - Food Packaging.
    Purchasing usually attaches part numbers (usually tied to background financial information) and will assign vendors to make them    I have always created a binder that has an actual appro...
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    consultdebb has started Dietary Supplement label approval process in BRC/IOP Global Standard - Food Packaging.
    I'm helping a company get some processes defined and written down.  There seems to be a lot of disconnect from purchasing, design and actual use of labels.  Is there someone who has a pro...
    • Scampi

      Purchasing usually attaches part numbers (usually tied to background financial information) and will assign vendors to make them 

       

      I have always created a binder that has an actual approved label on a piece of paper with any other important info (vendor etc)

      Then you create an SOP for ship/receive and/or QA to verify labels against the master binder and record how many arrived

       

      The same binder can then be used for pulling labels for use, verify product code against label (binder should reference both) and enter that check on a production record

       

      This should hopefully eliminate errors

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  • Scampi%s's Photo
    Scampi has posted in SQF mock recall with company secret recipes in SQF Food.
    Have the owner pre-portion the spice blend, he can manage the lot numbers of the spices and attached "new" lot numbers to the blend   Alternativly----why doesn't he have a company prepare the...
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    emlcahayag has been moved to group IFSQN Associate.
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  • t3hpr0phet%s's Photo
    t3hpr0phet has posted in SQF mock recall with company secret recipes in SQF Food.
    Treat the seasoning as a single ingredient with its own in house lot number. Keep the same paperwork for that lot as you would for any other product but only involve the people trusted to know abou...
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  • Vonyaf%s's Photo
    Vonyaf

    how do i get a certificate of completion for webinar

    .
  • lentilheather%s's Photo
    lentilheather has posted in SQF mock recall with company secret recipes in SQF Food.
    What section of the SQF Code did they cite as a reason for needing to document the ingredient weights?
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  • MooneyQA%s's Photo
    MooneyQA has started SQF mock recall with company secret recipes in SQF Food.
    Hi everyone.   I currently work for a family company that produces pasta sauces. During our last audit we had a non-conformity relating to our mock recall procedure. The auditor said we must h...
    • Scampi

      Have the owner pre-portion the spice blend, he can manage the lot numbers of the spices and attached "new" lot numbers to the blend

       

      Alternativly----why doesn't he have a company prepare the blend for him.........then they can sign a confidentiality agreement and you receive the pre-blended secret spice?

    • SQFconsultant

      Simple solution - no need to make this complex...

       

      Whatever the ingredients are - make each one a private code number and go from there.

       

      2 Pounds - Secret Recipe Spice Code 1

      1 Pound - Secret Recipe Spice Code 3

       

      etc.

  • SQFconsultant%s's Photo
    SQFconsultant has posted in Hello in Welcome! Introduce Yourself.
    Welcome Venice
  • SQFconsultant%s's Photo
    SQFconsultant has posted in Handling of Potentially unsafe products Clause 7.10.3.2 in ISO 22000.
    "Is it possible to release a dry seasoning blend (past expiry date) back into production and rework into... "   Answer: NO!
  • mkclark88%s's Photo
    mkclark88 has posted in Hand dryers! microbes? in Food Safety Talk.
    If you conduct a risk assessment based on how you maintain/monitor the equipment/employee habits it could be done...but definitely NOT preferred. The best option is touch less hand towels so employ...
  • SQFconsultant%s's Photo
    SQFconsultant has posted in Hello! in Welcome! Introduce Yourself.
    Welcome Mare!
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    bmart has posted in Micro limits for animal feeds in Food Microbiology.
    Thank for the info Charles and Scampi. I am in the USA so I'll be dealing with the FDA for the time being   I was able to find stuff on Salmonellae but nothing definitive for E. coli or total...
  • mkclark88%s's Photo
    mkclark88 has posted in Hello in Welcome! Introduce Yourself.
    Welcome!
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  • mkclark88%s's Photo
    mkclark88 has started Hello! in Welcome! Introduce Yourself.
    Just saying HI! I am new to the community and looking forward to connecting with FS Professionals and sharing resources.   Best! Mare
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  • Heffer03%s's Photo
    Heffer03 has posted in Sanitizer....contaminated? in Cleaning, Sanitation & Waste Management.
    Hi Scampi,    I don't think so, only a couple of test were performed. But during the following investigation, we'll ask to test other containers from the same lot.   Thanks, ...