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Pinned  SQF from Scratch: 2.3.2.6 Finished Product Labels

Jan 26 2021 11:01 AM | Simon in

This article series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.

 

Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule:

 

Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.



Read story →    0 comments    *****    SQF, SQF 2.3.2.6 and 1 more...

Sources of Contamination in Food Grade Compressed Air

Sep 21 2021 02:23 PM | Simon in

By Jenny Palkowitsh | Business Development Director | Trace Analytics, LLC

 

Dynamic, fluid, and critical, compressed air systems can be an overlooked source of contamination in food, beverage, and packaging manufacturing. Contaminated compressed air can be detrimental to end-products, ultimately affecting bottom line numbers and company reputation. Many facilities establish monitoring plans and programs but neglect a vital part of that process: testing. Compressed air testing allows users to identify and remediate contamination in the system before it affects products. Regular testing ensures that maintenance schedules and programs are adequate and working as expected. But how does contamination enter a compressed air system? There are a wide range of sources that contamination can come from including the compressor itself, the distribution piping, the intake, and regular maintenance activities. One of the benefits of regular testing is the ability to troubleshoot the sources of contamination.



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Uncovering the Strategies to Establish Food Safety Culture in Food Service Facilities

Apr 05 2021 05:44 PM | Simon in

Food safety culture is critical to wellness of food and overall success of a restaurant's food safety control system and given the significance, Codex Alimentarius and HACCP has embraced food safety culture as a point of focus in the current revision. This article will help food service leaders in establishing food safety culture and knowing why it is necessary and how it can benefit the organization.



Read story →    0 comments    -----    food safety, food safety culture and 4 more...


SQF Edition 9 Updates and Compressed Air Monitoring - what you need to know

Apr 05 2021 04:00 PM | Simon in

Safe Quality Foods (SQF) has released Edition 9 Codes with improvements and updates that will be implemented May 24th, 2021. According to a SafetyChain poll, just 3% of respondents were completely ready for the SQF Edition 9 changes as of January 2021 (Chuboff, 2021). Though there are a number of changes, this article will focus specifically on the compressed air requirements that have been added and updated to provide definitions and additional clarification. SQF has also defined “compressed air monitoring” in the appendix. For many, these modifications alleviate the worry of misunderstanding or misrepresenting the requirements. Edition 9 provides clarifications that are helpful to manufacturers who are trying to meet standards, maintain a level of quality, and understand the safety requirements for their compressed air systems.



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SQF-2.3.2 Raw and Packaging Materials

Oct 26 2020 12:21 PM | Simon in

This article series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.

 

Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule:

 

Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.



Read story →    0 comments    -----    SQF, 2.3.2, raw materials and 1 more...


SQF from Scratch: 2.3.1 Product Development and Realization

Aug 30 2020 05:22 PM | Simon in

This article series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.

 

Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule:

 

Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.



Read story →    0 comments    *****    SQF, SQF 2.3.1 and 1 more...

SQF from Scratch: 2.2.1 Food Safety Management System, 2.2.2 Document Control, 2.2.3 Records

Jun 09 2020 07:20 PM | Simon in

This article series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.

 

Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule:

 

Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.



Read story →    0 comments    *****    SQF 2.2.1, SQF 2.2.2, SQF 2.2.3 and 3 more...


Outside, In: Mapping Food Processing’s Pest Hot Spots

Apr 29 2020 01:35 PM | Simon in

Due to their abundance of food, shelter and water, food processing facilities are an ideal place for pests to live and breed. Unfortunately, the presence of pests in your facility threatens the safety and quality of your product. These pesky intruders can slow your operations by contaminating food, causing equipment damage and potential disease transmission.

 

Knowing your site’s pest hot spots and taking a proactive approach to pest management can help prevent pests from chewing away at your reputation and bottom line.

 

An Integrated Pest Management (IPM) program is one of the most effective ways to be proactive with your program. Not only does this help defend the facility against pests, an IPM approach ensures you are meeting essential government, industry and audit requirements. Knowing the hot spots and responding appropriately around your facility is critical to pest prevention.



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SQF from Scratch: 2.1.5 Crisis Management Planning

Apr 14 2020 05:10 PM | Simon in

This article series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.

 

Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule:

 

Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.



Read story →    1 comments    *****    SQF, 2.1.5 and 1 more...


Managing the risks of COVID-19 in the Food Industry

Apr 01 2020 12:45 PM | Simon in

At the end of 2019 as people were making their New Year’s resolutions and plans for 2020; nobody imagined the equilibrium of life would be affected so dramatically by a virus outbreak that began in Wuhan, a place in Hubei province, China.

 

What started as an epidemic in China, has now become a truly global pandemic. WHO declared it a pandemic on March 11 and so far, it has affected more than 200 countries. Currently the pandemic is still spreading and the best visual of this is presented by John Hopkins University Covid-19 dashboard, which collates information from national and international health authorities.



Read story →    0 comments    *****    Coronavirus, COVID-19

SQF from Scratch: 2.1.4 Complaint Management

Mar 08 2020 02:39 PM | Simon in

This article series is a deep dive into each individual SQF element. Not just what the code says but what’s actually being asked, how it makes our products safer, and how that element looks in practice both inside and outside the audit. Personnel new to SQF seeking implementation and those reviewing existing systems should both benefit from a methodical study of each element, and how we can truly embrace the code and share it with internal and external customers.

 

Remember, the goal is not “Audit ready 365”, it’s to know that our facility embraces globally recognized best practices to maintain food safety. Because of this, as we dive into each element, we must always remember the quality management system golden rule:

 

Never make systems to “pass audits”. Make systems that work for your company that help it make safer/higher quality products more efficiently.



Read story →    0 comments    *****    SQF, 2.1.4, Complaint Management