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  • Regional Sales Manager - Food Safety

    Rutherford, NJ 07070, USA  |  United States
    SGS is the world's leading inspection, verification, testing and certification company. SGS is recognized as the global benchmark for... more
  • Food Technical Manager

    Tottenham Lane, London N8 9DJ, UK  |  United Kingdom
    Be responsible for food safety and compliance in one of the UK's leading specialist online food retailers. more
  • Changing Room

    15 minutes ago

    I am working to get my plant audited in SQF, I only need to confirm if a changing room is a requirement. We are providing t-shirts to all employees and they are responsible to c... more
  • Frozen shelf life validation of Soup samples

    Yesterday, 08:16 PM

    Hello, My employer wants to sell our vegetable soups as Frozen. Currently, we sell them refrigerated with 28 days shelf life. Our micro data has been pretty good. We have s... more
  • Manufactured by vs Distributed by

    Yesterday, 07:23 PM

    Our company is introducing a new product under the alternate trade name. They do not want to associate it to our current brand (main FFR name) but want to manufacture it under t... more
  • BRC 7.2.3 & 7.2.4 - Plasters/bandages

    Yesterday, 05:42 PM

    I know that the requirements regarding monitoring of plasters/bandages under BRC has been addressed before. However, I am not familiar enough with navigating the forums to find... more
  • BowTie diagrams

    Yesterday, 03:36 PM

    Dear all, does anyone use BowTie-diagrams as an extension for risk assessments in food industry?I would like to learn from your experience? I am working for a bakery and lo... more
  • SQF certification extension

    Yesterday, 03:10 PM

    We have an SQF re-certification audit coming up and had just noticed the SQF certification extension for COVID-19 was available.  I contacted our CB, and they told me that... more

Food Safety Fridays - Next Live Webinar

Free Registration & Free Certificate of Attendance
Integrating Management Systems for food businesses Upcoming Webinar

Taking Place: 14 August 2020 - 03:00 PM - 04:00 PM

ISO Annex L requires individual management systems to require a High Level Structure. In response, more often modern businesses are seeking to create a seamless compliance management framework that unifies disparate compliance Management Systems from Food Safety, Quality, and Environmental Management to Occupational Health... more

  Schedule Register  

Upcoming 4-Hour Live Training Webinar

Taking Place: 28 Aug 2020 - 02:00 PM - 06:00 PM

This Supplier Auditor Online Training webinar is suitable for those wishing to conduct audits of suppliers either to evaluate a new supplier’s ability to meet your contractual/food safety & quality requirements or to re-evaluate an existing supplier’s performance. In the first part of the training par... more

Food Safety Fridays - Last Live Webinar

31 July 2020 - 05:22 PM  |  Views: 433

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Member Poll

Poll

What criteria does your training program cover?

  1. Cleaning and Sanitation (43 votes)

    Percentage of vote: 6.87%

  2. Contamination, Adulteration, and Tampering (35 votes)

    Percentage of vote: 5.59%

  3. Environmental Monitoring (18 votes)

    Percentage of vote: 2.88%

  4. Food Allergens (43 votes)

    Percentage of vote: 6.87%

  5. Food Defense and Site Security (39 votes)

    Percentage of vote: 6.23%

  6. Food Fraud (27 votes)

    Percentage of vote: 4.31%

  7. Food Safety Standards such as BRC/SQF/FSSC (24 votes)

    Percentage of vote: 3.83%

  8. Regulations such as FSMA (14 votes)

    Percentage of vote: 2.24%

  9. Foodborne Illness and Employee Reporting (35 votes)

    Percentage of vote: 5.59%

  10. Foreign Body Detection and Prevention (34 votes)

    Percentage of vote: 5.43%

  11. GMP (47 votes)

    Percentage of vote: 7.51%

  12. HACCP / CCPs (43 votes)

    Percentage of vote: 6.87%

  13. Maintenance (22 votes)

    Percentage of vote: 3.51%

  14. Microorganisms (22 votes)

    Percentage of vote: 3.51%

  15. Personal Hygiene (45 votes)

    Percentage of vote: 7.19%

  16. Pest Control (40 votes)

    Percentage of vote: 6.39%

  17. Record Keeping (37 votes)

    Percentage of vote: 5.91%

  18. Waste Management (21 votes)

    Percentage of vote: 3.35%

  19. Process or role specific food safety training (32 votes)

    Percentage of vote: 5.11%

  20. Other (please state) (5 votes)

    Percentage of vote: 0.80%

How often do you conduct training?

  1. Daily (3 votes)

    Percentage of vote: 4.17%

  2. Weekly (8 votes)

    Percentage of vote: 11.11%

  3. Monthly (14 votes)

    Percentage of vote: 19.44%

  4. Quarterly (9 votes)

    Percentage of vote: 12.50%

  5. Bi-annually (10 votes)

    Percentage of vote: 13.89%

  6. Annually (28 votes)

    Percentage of vote: 38.89%

Who delivers your training?

  1. In house (26 votes)

    Percentage of vote: 54.17%

  2. Outsourced (2 votes)

    Percentage of vote: 4.17%

  3. Both (20 votes)

    Percentage of vote: 41.67%

How is training delivered?

  1. Classroom Based (27 votes)

    Percentage of vote: 56.25%

  2. Online (1 votes)

    Percentage of vote: 2.08%

  3. E-Learning (1 votes)

    Percentage of vote: 2.08%

  4. Mixture (19 votes)

    Percentage of vote: 39.58%

How many hours training does each employee receive yearly?

  1. <5 (12 votes)

    Percentage of vote: 25.00%

  2. 6-10 (16 votes)

    Percentage of vote: 33.33%

  3. 11-15 (11 votes)

    Percentage of vote: 22.92%

  4. 16-20 (6 votes)

    Percentage of vote: 12.50%

  5. >21 (3 votes)

    Percentage of vote: 6.25%

Do you believe your training program is effective?

  1. Definitely (12 votes)

    Percentage of vote: 25.00%

  2. Somewhat (34 votes)

    Percentage of vote: 70.83%

  3. Not at all (2 votes)

    Percentage of vote: 4.17%

Vote
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Latest Guest Blog

  • Taking place: Monday July 13, 2020 - 03:00 PM - 04:00 PM (UK Time Zone). 10 AM EST Start. Presenters: Sofia Dias, Food Safety & Quality Assurance Manager, Marley Spoon Harry Hamilton, Product Manager, SafetyCulture Webinar Overview: When you’re working with fresh produce, a few degrees can be the difference between thousands of meals, and... more

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