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  • Leak over finished product

    Today, 12:45 AM, Replies: 1

    I will start by saying this is a throw away account. I work at a place where ive had several issues, some i have posted here. While I am in the pro... more
  • Supplier Quality SOP - Requirement for communication timeframe

    Yesterday, 12:26 PM, Replies: 1

    We recently hired a new supplier quality specialist, and we are working on our companies Supplier Quality SOP. We are a contract manufacturer for d... more
  • wall clearance

    Yesterday, 11:32 AM, Replies: 6

    hey! so I am aware of the 18" around the walls but we have desks and our sanitation station on the walls in the yellow areas is that okay? more
  • Permitted Preservative

    Yesterday, 06:34 AM

    Hello, Can anyone help me share the maximum permitted limit of 450(vi) Dicalcium diphosphate in beverages as anticaking agent? Thanks. more
  • Risk Assessments for SQF 9

    Jun 23 2024 10:47 PM, Replies: 1

    Hello All,I am looking for some help/advice on how to conduct risk assessments for :11.7.4.2 Detection of Foreign Objects 11.6.1.5 Receip... more
  • Point 7.1.5 Externally developed elements of the FSMS

    Today, 06:03 AM

    A person who provide the services for developing Food Safety Manual, FSMS etc. comes under this. more
  • Leak over finished product

    Today, 03:06 AM

    Recall your thoughts and actions, write down everything (just in case.)  And that is about all you can do right now. You could of course... more
  • wall clearance

    Today, 02:25 AM

    I remember walking thru a blending facility while an Auditor and I asked what the 18 inch band of yellow on floor coming out from the walls meant a... more
  • wall clearance

    Yesterday, 08:57 PM

    The alternative would be to segregate the office space into a non-production area.  more
  • Internal temperature of Steamed Dumpling

    Yesterday, 04:02 PM

    Does "standard temperature in food quality"  = food safety / pathogen elimination / reduction.   Ill assume this - as quality is far... more

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