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  • Determining growth of Clostridium perfringens and Bacillus cereus

    Yesterday, 10:17 PM, Replies: 1

    Hello,  Clostridium perfringens and b. cereus are the two organisms of concern for products we manufacture, vegetable & meat soups an... more
  • Adding spices post lethality

    Yesterday, 10:03 PM, Replies: 1

    Has anyone ever added spices to a product post lethality?  If so, what method did you use and is there any supporting evidence to back it? more
  • Mixed up Bacon

    Yesterday, 09:40 PM, Replies: 3

    Hoping somebody may have some answers to this situation.We injected some pork bellies.  Some of them were cured with pink cure and some were u... more
  • Hello

    Yesterday, 08:39 PM, Replies: 3

    I am the 2nd generation owner of a food manufacturing facility in Bedford, Virginia.  We are having our annual SQF Audit today and tomorrow.... more
  • Shelf life of product

    Yesterday, 07:18 PM, Replies: 4

    Hello, Is it possible to extend the shelf life of a product solely based on customer requests, or is it necessary to conduct a formal shelf li... more
  • Hello

    43 minutes ago

    Southern Flavorings has a line similar to Watkins, only better. Best on the audit - over the hump now! more
  • Mixed up Bacon

    Today, 01:02 AM

    Time for a company bbq, otherwise it's a dumpster event. more
  • Determining growth of Clostridium perfringens and Bacillus cereus

    Yesterday, 10:41 PM

    Explain the risk to them clearly.  If some executive wants to accept that risk in order to meet customer satisfaction goals or whatever, get t... more
  • Adding spices post lethality

    Yesterday, 10:28 PM

    A few times.  The topical material needs to be able to pass as RTE independently of what you're applying it to.  Basically: RTE+RTE = RTE more
  • Mixed up Bacon

    Yesterday, 10:21 PM

    If they're blended together there are some options, but you'll need to get approval from your inspector, and you might need a new label too.... more
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Speaker Photo This webinar can be used to train your food safety team in HACCP implementation and GMP best practices and will enable participants to develop practical knowledge of the principles of food safety and HACCP systems. The webinar provides instruction on how to implement a HACCP system from preliminary steps... 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

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