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  • HACCP PLAN VS HACCP PROCESS

    Yesterday, 11:25 PM, Replies: 3

    HI THERE, WHEN AN AUDITOR ASKS HOW MANY HACCP PLANS ARE IN PLACE? WHAT WOULD BE THE CORRECT ANSWER.   I work for the almond industry... more
  • Food Safety Reading List and Recommendations

    Yesterday, 12:19 PM

    What books would you recommend for someone starting out in the food industry?  I'm interested in reading material from other parts of the worl... more
  • Environmental Monitoring Program

    Yesterday, 09:03 AM, Replies: 2

    Hello, i need your guys help do we need to input Pathogen, Spoilage, or Indicator organisme in each sampling point on the program example... more
  • Reading list

    Yesterday, 08:39 AM

    Hi everyone.The site I work at (UK based) is looking into moving from manufacturing non-direct food contact labels (logistics labels and the like)... more
  • Why do you have the rules and standards you have?

    Yesterday, 05:47 AM, Replies: 1

    The post about jewellery / jewelry and FDA rules got me thinking.  Why do you have the rules you have? At many of the sites I've worked... more
  • Environmental Monitoring Program

    Today, 09:24 AM

    Hi Utama, As FSSC requirements are for the program to include pathogens, spoilage, and indicator organisms I prefer:Sampling point = Floor Fil... more
  • HACCP PLAN VS HACCP PROCESS

    Today, 08:53 AM

     Ah, I wrote a long answer and the system crashed... Basically as far as I understand it, the number of plans is used as part of the audi... more
  • HACCP PLAN VS HACCP PROCESS

    Today, 03:20 AM

    Hi mdel888,   Welcome to the IFSQN forums As per Glenn’s post, the truth is the only answer and I never known an auditor not look at... more
  • Environmental Monitoring Program

    Today, 02:43 AM

    Hi Utama, As FSSC requirements are for the program to include pathogens, spoilage, and indicator organisms I prefer:Sampling point = Floor Fil... more
  • HACCP PLAN VS HACCP PROCESS

    Today, 12:08 AM

    I vote for the truth - when asked we tell the number. Now you may have one for raw, unprocessed (unpasturied) etc and another for pasturied -... more

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Best Practices in CCP Documentation Upcoming Webinar

Taking Place: 26 September 2025 - 03:00 PM - 04:00 PM

Speaker Photo Join our live webinar featuring industry experts who will share best practices for documenting Critical Control Points (CCP). Learn how to meet compliance standards, enhance food safety, and streamline your documentation processes. Explore key strategies to effectively manage control point records, minimize errors, and boost... more

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Upcoming 4-Hour Live Training Webinar

Taking Place: 17 Oct 2025 - 02:00 PM - 06:00 PM

Speaker Photo This webinar can be used to train your food safety team in HACCP implementation and GMP best practices and will enable participants to develop practical knowledge of the principles of food safety and HACCP systems. The webinar provides instruction on how to implement a HACCP system from preliminary steps... more

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

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    Percentage of vote: 19.44%

  2. Management commitment (14 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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