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  • HACCP Plan

    Yesterday, 09:27 PM

    Anyone willing to share their cold storage distribution HACCP plan hazard analysis that includes frozen, refrigeration, and ambient products and pa... more
  • Docket No. FSIS-2025-0179

    Yesterday, 06:17 PM, Replies: 1

    The meeting over Docket No. FSIS-2025-0179 concluded about an hour early yesterday but generate a productive discussion. Several key themes emerged... more
  • BRGCS 5.4.5 Variety claim

    Yesterday, 11:40 AM, Replies: 1

    Hi All  We are using basmati rice in our products and working towards our BRC audit. As we only use basmati rice and no other rice do we... more
  • Introducing Cross-Docking - a few questions

    Yesterday, 09:31 AM

    There may be a possibility that cross-docking is to be implemented within a business which operates a group of sites. Each site is individually acc... more
  • Food Safety Review 2025

    Jan 14 2026 06:47 PM

    File Name : Food Safety Review 2025File Submitter : Simon File Submitted : 14 Jan 2026File Category : Food Safety Essentials Presentation Slides... more
  • BRGCS 5.4.5 Variety claim

    Today, 02:38 AM

    Hi Laura, You will need to verify that you are indeed purchasing Basmati rice. BRCGS Guidance: 'It is the responsibility of the site to m... more
  • Ride-on scrubber for warehouse floors

    Yesterday, 08:49 PM

    Brilliant catch. Any floor scrubber with a tank and your auditor will be looking at that tank to make sure it's not a source of contamination or lo... more
  • Docket No. FSIS-2025-0179

    Yesterday, 08:09 PM

    Curious and curiouser In poultry in Canada, testing (CFIA mandated protocol) requires testing for salmonella spp ONLY, and lay out what is req... more
  • Salting As A CCP

    Yesterday, 04:39 PM

    We product all seafood, we don't identify salting as a CCP.  As for the temperature, depending on the product the curing process may not... more
  • Charcuterie Meat (pre-sliced- cold cuts) Mix - Different HACCP Cateories

    Yesterday, 02:06 PM

    I just really don't get why anyone would merchandise these on a shelf not in a chiller.  Same reason meat sticks and beef jerky aren't... more
2022 schedule will be published soon.
2022 schedule will be published soon.

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Food Safety Fridays - Next Live Webinar

Food Safety Fridays - Last Live Webinar

21 November 2025 - 06:23 PM  |  Views: 639

Member Poll

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

  1. Training people (46 votes)

    Percentage of vote: 23.47%

  2. Management commitment (85 votes)

    Percentage of vote: 43.37%

  3. Documentation overload (21 votes)

    Percentage of vote: 10.71%

  4. Frontline compliance (44 votes)

    Percentage of vote: 22.45%

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Latest Guest Blog

  • 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