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  • deep fried products

    3 minutes ago

    Hi folks,we want to produce a surimi based product, deep fried, not pasteurized and refrigerated. The packaging is consisted of a foam tray wrapped... more
  • US and Canada Labeling, Added Sugars

    Today, 06:20 PM, Replies: 2

    Hello everyone,  For quick background, I am creating a dual label for a product with Class 1 caramel color meant for US and Canadian dist... more
  • Allergen Testing

    Yesterday, 05:34 PM, Replies: 5

    What is everyone doing for allergen testing? Are you testing in-house? Or sending a sample to a lab?  more
  • Switch from SQF to haccp - organic, vegan facility.

    Yesterday, 05:00 PM, Replies: 8

    hi everyone, i wanted to ask how to i make the switch from sqf to haccp. Furthermore, we have a survaillance audit due in may/june. Lastl... more
  • freezing time and temperature stability

    Yesterday, 10:00 AM, Replies: 5

    Hello all, Please i need help i want to validate a new freezer in our factory and i have as criteria, freezing temperature -18°C based in... 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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