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Featured Content

  • Sampling Point

    Today, 06:28 AM, Replies: 2

    Dear all,  We are ice manufacturer and our process started fr receiving water, go through filtration, uv light treatment then flow into m... more
  • Transportation Temperature for Food Products

    Today, 04:39 AM

    Hi!  I have a question regarding the transportation temperature in container during sea freight.  We have a food product that n... more
  • Change Management

    Today, 04:30 AM

    Hi all, I have a few questions regarding change management. Firstly I am new to FSSC 22000, is this a requirement of the standard? S... more
  • Disposition on Non-Conforming Products

    Today, 12:43 AM, Replies: 2

    Good day!  I would like to seek your opinion on this .We are auditing the non conforming products and found out that 6 tons of Miso powde... more
  • Red Yeast Rice used in canned food as food colourant

    Yesterday, 10:29 AM

    Hi everyone, I want to ask about red yeast rice as food colourant in canned food. Does anyone know the risks of using it in canned food especially... more
  • Emergency preparedness testing

    17 minutes ago

    please help, you can as an example reduce the procedure Emergency Preparedness and response to emergency situations. Thank you so muchHi Yulia; You... more
  • Emergency preparedness testing

    Today, 12:48 PM

    please help, you can as an example reduce the procedure Emergency Preparedness and response to emergency situations. Thank you so much more
  • BRC GL Storage and Distribution Version 4

    Today, 12:37 PM

    I would add that I purchased a copy of the interpretation guidelines yesterday (£125 for a digital pdf???) and it did help to clarify some of the c... more
  • BRC GL Storage and Distribution Version 4

    Today, 12:34 PM

    There's a simliar issue with the fruit and veg as you would normally trace back to your supplier but the new wording requires that traceability has... more
  • Sampling Point

    Today, 12:15 PM

    Why not point of use (end of process)? Freezing doesn't kill coliforms (at least not E. coli) and would also prove ice machine is hygienically main... more

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    Food Safety Net Services (FSNS) is the leader in food safety and testing. The FSNS national network of ISO-accredited laboratories offers... more

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Upcoming 4-Hour Live Training Webinar

Taking Place: 22 Jan 2021 - 02:00 PM - 06:00 PM

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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Best Practice in Operational and GMP Auditing Upcoming Webinar

Taking Place: 04 December 2020 - 03:00 PM - 04:00 PM

Speaker Photo Following hygienic practices is a primary requirement for regulatory and commercial compliance frameworks globally and is critical in the production of safe food. This webinar will look at how modern food businesses can implement a 'Due Diligence' defense to ensure they meet required hygienic conditions for their manufacturi... more

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Food Safety Fridays - Last Live Webinar

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Customer Product Reviews

  • Practical Internal Auditor Training for Food Operations

      by jbleasdale   12 Jun 2019
    The course was very knowledgeable and gave me a lot of information that is useful to me as an auditor. It also helped to fill in the gaps on some issues I was having during some of our items. The only thing that lost my focus were the breaks in between.

  • Lifetime Premium Membership

      by helen89   01 Jun 2019
    Love the community of sharing and learning I have looked up so many things and found answers I need

  • Practical HACCP Training for Food Safety Teams

      by elva   12 Jun 2019
    Very thorough and detailed material. Very helpful to brush up our knowledge and give food for thought to improve.

  • Annual Premium Membership

      by Jo Deakin   04 Jun 2019
    I really like being a member of this site, it's really useful to read and find food safety / quality management and other relevant information related to the flexible food packaging industry. I have been a member for a number of years and I visit the site on average four times a week. I enjoy the......more

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Latest Guest Blog

  • If SPC is not a term used by your quality department, it should be! SPC, or Statistical Process Control, is a data-based methodology for monitoring and adjusting operations in real-time to meet control standards. Not only is it a useful tool for optimizing your process, but it can also be the difference between success or failure in many of today’s audits... more

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