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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 : Detection of Foreign Objects 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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  • Through the FDA’s standardized curriculum for PCQI training, the Preventive Controls Qualified Individual becomes knowledgeable and skilled at developing, implementing, and overseeing the food safety plan as required under FSMA’s Preventive Controls for Human Food Rule (PCHF). In this role, the PCQI training supports and complements the BRCGS certificatio... more