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  • Testing Results

    Today, 03:21 PM, Replies: 8

    Good morning! This is going to sound dumb, but I'd rather ask a dumb question than try to assume something on my own. When it comes to interpreting... more
  • Shelf-Life Testing

    Today, 03:13 PM, Replies: 2

    Good morning! I have several questions regarding shelf-life and can use any help/advice you can give me. My predecessor conducted shelf-life testin... more
  • Introduction

    Today, 12:06 PM, Replies: 2

    Hello everyone, my name is Lorenzo. I have over 6 years of experience in the food and beverage industry, along with several years working in qualit... more
  • Food Defense/Appeals Question

    Yesterday, 10:18 PM, Replies: 7

    We recently had our annual SQF Fundamentals Edition 1 Manufacturing - Intermediate audit and received a non-conformance for Food Defense.  2.7... more
  • HACCP Plan

    Jan 15 2026 09:27 PM, Replies: 1

    Anyone willing to share their cold storage distribution HACCP plan hazard analysis that includes frozen, refrigeration, and ambient products and pa... more
  • Food Defense/Appeals Question

    21 minutes ago

    I get the small business attitude.  I also get food defense is a serious topic to many auditors, especially if they're having a hard time find... more
  • Testing Results

    29 minutes ago

    Your link is for 'ready-to-eat' foods placed on the market. My facilities products are raw beef. Would this still apply? Limits are based very... more
  • Testing Results

    29 minutes ago

    Oh I see. Then there is a special calculation for carcass. When doing Pre and Post, pres could be that high.  more
  • Testing Results

    32 minutes ago

    It is a generic e. coli sample. A sponge used on a carcass, specifically raw beef. It depends on some things. Is this an env sample you are ta... more
  • Request example of environmental monitoring

    38 minutes ago

    You would generally conduct the risk assessment to factor in the type of material, the ease of cleaning, the method of cleaning (can it be removed,... more
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2022 schedule will be published soon.

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Food Safety Fridays - Next Live Webinar

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

  1. Training people (46 votes)

    Percentage of vote: 23.35%

  2. Management commitment (85 votes)

    Percentage of vote: 43.15%

  3. Documentation overload (21 votes)

    Percentage of vote: 10.66%

  4. Frontline compliance (45 votes)

    Percentage of vote: 22.84%

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  • Food Safety Essentials is a free monthly webinar where members can join a live question-and-answer session focused on practical food safety management. Each session begins with a short presentation on a topical food safety issue, followed by an open Q&A.  When: Wednesday, January 14, 2026 - 2 PM UK | 9 AM EST (1-hour session)  This month’s p... more

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  1. International Food Safety and Quality Network