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  • Version Changes

    Yesterday, 09:41 PM, Replies: 1

    Hello All,  I read the SQF code but it doesn't say anything about when document versions should be changed. Would it be up to us to decid... more

    Yesterday, 04:23 PM, Replies: 1

    Hi,  Is anyone working at version 9, which has already executed validation work for full HACCP (Principle 6 of codex) and can share some... more
  • Difference between Extract VS Flavour?

    Yesterday, 03:14 PM, Replies: 3

    Hi, Trying to understand the differences between [name] extract and [name] flavour under Canada's FDR rules. I was reading Division 10 and sti... more
  • Food grade or food safe cloth tape... any such thing?

    Yesterday, 05:23 AM, Replies: 1

    Hey guys, (the all inclusive form of "guys") Does anyone know of such a product that is adhesive tape but made of like a fabric/cloth that is... more
  • Traceability and the Put-Away Process

    Yesterday, 03:11 AM, Replies: 1

    I am a manager in a distribution center that stores items such as canned goods, cereals, candy, cookies, pasta among other things. Everything is pa... more
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Digital Maturity in Product Inspection Upcoming Webinar

Taking Place: 16 December 2022 - 03:00 PM - 04:00 PM

Speaker Photo Unless you are living under a rock, no doubt you have heard all the buzz around Digitalization of Food Safety. How we monitor and share information has gone through a transformation in the last few decades, and that change is accelerating exponentially every moment. In this session we will discuss the digital maturity of Prod... more

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  • It is well known that food facilities shall do a food fraud mitigation assessment. Several standards have their own guidelines, started by BRCGS already in its version 7. This version emphasized that the vulnerability assessment is a specialized form of risk assessment. Today it is used by most of the facilities to assess and evaluate the food fraud mitig... more