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  • Transport mapping

    Today, 03:01 PM

    Hello allBit of advicewe were picked up recently on a customer audit for'the site have not formally risk assessed the risk of foreign body material... more
  • Storage distance from wall requirements

    Yesterday, 10:01 PM, Replies: 5

    Hi Everyone, We are setting up a new facility for food production and found out that a storage room within the warehouse was built slightly smaller... more
  • PPE Vending Machines

    Yesterday, 08:01 PM, Replies: 5

    My company is planning to install PPE vending machines for latex gloves. Has anyone had any issues with this or previous experience? more
  • FSQA Manager

    Yesterday, 06:00 PM, Replies: 3

    Hello! I am fairly new to all of this. I was only a QA for about six months before being promoted to FSQA manager. I've been doing this for about s... more
  • Fake fingernails

    Yesterday, 05:40 PM, Replies: 6

    So, I know that BRC says no fake fingernails/nail polish. However, does this still apply if they wear gloves over them? If my plant has a documente... more
  • How to Control Knives and Cutting Instruments Under SQF

    Today, 08:49 PM

    I have a question. Would this type of box cutter in our warehouse need to be controlled on a log as well? It is a Martor safety knife.We are switch... more
  • Fake fingernails

    Today, 08:02 PM

    We have a risk assessment allowing them when covered by gloves. The only time we really see them is when quinceaneras pop up, especially in the sum... more
  • Updating SQF certification

    Today, 07:32 PM

    Thank you all for sharing the information more
  • Unusual R&D Liquid Appearance

    Today, 06:46 PM

    It's a certified organic dietary supplement. I am not aware of any emulsifier in the product. Theoretically, it could include something amphiphilic... more
  • Introduction

    Today, 06:31 PM

    Enjoy your stay!  What part of NC? I am in the BOONE, NC area right now. more

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Speaker Photo Allergens are now considered as one of the significant hazards. Steps in production need to be assessed for potential cross-contamination and verification methods need to be developed. All this needs to comply with legislation and food safety standard requirements which brings additional pressure for food... more

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

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  2. Management commitment (36 votes)

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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, October 01, 2025 - 2 PM UK | 9 AM EST (1-hour session)  T... more

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