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  • Vice President, SQFI Sales

     |  United States
    The Food Marketing Institute (FMI) is a dynamic national trade association, representing the supermarket industry on the cutting-edge of... more
  • Manager, SQFI Compliance

     |  United States
    We are seeking a Compliance Manager to work with our Safe Quality Food Institute (SQFI). more
  • Frosty surface on frozen raw fish & seafood

    Today, 09:06 AM

    Dear all May I know is frosty surface on fish and seafood is a sign of cold chain breakdown? Any documents I can refer to? Thanks in advance for all guidance. Rgds Sent from... more
  • Allergens in USFDA

    Yesterday, 04:35 PM

    Dear friends We are implementing FSMA rules in an organisation and I request for an information. Is coconut considered as allergen in USFDA rules? Thank youPoulami more
  • CFIA SFCR inspection, anyone done one yet?

    May 24 2019 10:52 PM

    Hey all, Has anyone been through the inspection process yet?just received notice so wondering how it compares to SQF? Thanks, James more
  • Photo
    Is this Cod raw or cooked but refrigerated?

    May 24 2019 09:59 PM

    I microwaved this cod (attached picture) my friend gave me, for a few minutes, but it only dawned on me that I never asked him if it was pre-cooked or not. I put the cod in my... more
  • Risk Analysis for Ingredients in HACCP Plan

    May 24 2019 05:35 PM

    Hello Everyone, I've recently started as a restaurant consultant after 20 years on the culinary side of the passe.  Just received a contract for a Commissary in need o... more
  • Employee GMP Violation Form

    May 24 2019 03:14 PM

    Does anyone have an example of a GMP violation form that works well for them? I currently have a form for this, however it is not the most user friendly form. I would like to ha... more
  • Blow moulding of Preforms

    May 22 2019 08:24 PM

    Ok but apart from what has been identifed : I am still stuck on how to do the hazard analysis more
  • Photo
    Frosty surface on frozen raw fish & seafood

    Today, 09:06 AM

    I can not point you to exact documents only to say that a frosty surface appearance for seafood, such as fin fish could be the result of blast freezing as well as a breakdown in... more
  • Reference sources for determining radiological hazards

    Jan 29 2016 06:07 PM

    Focus should be done on really radiological isotopes which may be present in water or soil (either from a naturally occurring source or resulting from a man-made disaster )... more
  • Photo
    Allergens in USFDA

    Yesterday, 04:35 PM

    The EU doesn't define coconut as an allergen under 'tree nuts' or otherwise, which I guess could potentially add to the confusion in a global discussion. In a recent training co... more
  • Photo
    Allergens in USFDA

    Yesterday, 04:35 PM

    Thanks for the correction. Guess I should have dug a little deeper. Hi Slab, Indeed the US allergen  "list" is somewhat "nested" and global lists are geographical... more

Food Safety Fridays - Next Live Webinar

Free Registration & Free Certificate of Attendance
Statistical Process Control (SPC) and Food Safety Management Upcoming Webinar

Taking Place: 07 June 2019 - 03:00 PM - 04:00 PM

Following recent updates to certain food safety standards SPC as a tool is now required to ensure certain processes, CCP's, and oPRP's are maintained in Statistical Control. This session will discuss some of the higher level implications of meeting this requirement before going in to detail on practical application of SPC tec... more

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Upcoming 4-Hour Live Training Webinar

Taking Place: 31 May 2019 - 02:00 PM - 06:00 PM

This 4 hour webinar will demonstrate the practical use of tools for risk analyzing, root cause identification and problem solving in every day food safety. Through the webinar four practical tools are presented: PARETO Analysis - The basic underlying rule behind the Pareto principle is that in almost eve... more

Food Safety Fridays - Last Live Webinar

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FurFarmandFork's Blog

  • When I first arrived at my current role, I had come from a 19-person QA department with at least one or two people dedicated each to a portion of our program. Now I was a one-man crew, but the SQF code hadn’t changed. I had to reexamine my interpretation of the code to focus on the basic requirements and how I would be able to meet them with whatever... more

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