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  • HACCP TO SQF OR FSSC22000?

    Today, 12:03 AM, Replies: 1

    Hi People We are a juice manufacturing small - medium industry who is looking to upgrade from HACCP to GFSI. I never worked with any of the GFSI st... more
  • Introducing Myself

    Yesterday, 09:24 PM, Replies: 3

    Hello, all! I am new to the industry, with just 3 years in snack food manufacturing and 2 years in Food Safety/Quality. I am based in the US a... more
  • Organic or wholesome foods vs regular food at supermarkets

    Yesterday, 03:32 PM, Replies: 8

    Hey guys,What do you all think of foods at "Sprouts" or other high-end stores that sell organic, keto, paleo stuff? Is is it really worth the price... more
  • Training out issue 7 from issue 6

    Yesterday, 02:11 PM, Replies: 8

    Hi, We have been Issue 6 certified for 5 years now. Moving onto Issue 7, would it be ok to issue people PAPER copies of updated policies/... more
  • Advice on Foreign Body Complaint

    Yesterday, 06:25 AM, Replies: 3

    Hi everyone, I recently received a customer complaint about a 1 cm metal fragment found in one of our finished products. My investigation revealed... more
  • Introducing Myself

    4 minutes ago

    Hi QRFSChampion,   Welcome to the IFSQN forums. Links to the two main forums with topics that might be of interest posted below.... more
  • HACCP TO SQF OR FSSC22000?

    23 minutes ago

    Hi Bhanu Teja,   Welcome to the IFSQN forums The FSSC 22000 Certification Scheme includes the requirements of ISO 22000 Food safety... more
  • Advice on Foreign Body Complaint

    Today, 04:01 AM

     A working metal detection system would've ejected this product from the line and the first thing I would ask if I was auditing your business... more
  • Training out issue 7 from issue 6

    Today, 03:58 AM

    Gwen from BRCGS says several times in early Issue-7 introduction webminars that a training specifically for the Issue-7 standard isn't mandatory, i... more
  • Training out issue 7 from issue 6

    Today, 03:03 AM

    So you're going to give them the whole standard to sign off against? Oh god no. Don't do that. No auditor will believe it and as SHQ says, how do y... more
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Member Poll

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What’s the hardest part of building a strong food safety culture?

  1. Training people (41 votes)

    Percentage of vote: 24.55%

  2. Management commitment (70 votes)

    Percentage of vote: 41.92%

  3. Documentation overload (18 votes)

    Percentage of vote: 10.78%

  4. Frontline compliance (38 votes)

    Percentage of vote: 22.75%

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  • Food Safety Essentials is a free monthly webinar where members can participate in an interactive question-and-answer session on food safety management. Each session includes a concise presentation on a specific food safety topic, followed by an open Q&A discussion. When: Wednesday, November 26, 2025 - 2 PM UK | 10 AM EST (1-hour session)  Th... more

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