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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.



Read story →    0 comments    ****-    pest management, pest control and 3 more...


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

SQF from Scratch: 2.1.3 Management Review

Jan 30 2020 06:45 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, 2.1.3, management review


SQF from Scratch: 2.1.2 Management Responsibility

Jan 12 2020 06:15 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.



Read story →    4 comments    *****    SQF, 2.1.2 and 1 more...

SQF from Scratch: 2.1 Management Commitment, 2.1.1 Food Safety Policy

Jan 10 2020 07:02 PM | FurFarmandFork 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.



Read story →    9 comments    *****    SQF, 2.1 Management Commitment and 1 more...


Particle Contamination in Compressed Air: Choosing the right analytical method per ISO 8573

Nov 28 2019 07:49 PM | Simon in

By Jenny Palkowitsh and Stephanie Suarez of Trace Analytics, LLC

 

Food and beverage manufacturers must carefully monitor their compressed air systems to ensure that contamination will not impact their end products. Particle contamination is of great concern to food and beverage manufacturers, and is discussed at length in the ISO 8573 standard. ISO 8573 specifies purity classes with varying limits of particle contamination. Manufacturers can use these classes along with a risk assessment to determine which purity classes will meet their specific needs. Once this is decided, part 4 of the standard can be used to determine which method of particle analysis is most appropriate for their use. Depending on the purity levels required for the system, either gravimetry, microscopy, laser particle counters (LPC), or a scanning electron microscope (SEM) can be employed. This article will cover the differences between these analytical methods and help manufacturers determine which type of analysis is appropriate to meet their standards and to ensure product safety.



Read story →    0 comments    -----    compressed air testing

Working towards smarter food safety objectives

Oct 07 2019 10:08 AM | Simon in

My name is Jean-Guy Cormier, P.Eng., Lead Auditor. I am a professional engineer and a management system Lead Auditor for 30 years, the last 10 years with DNV GL Business Assurance, one of the top certification bodies in the world. As a professional auditor, I have done over a thousand audits in food safety, quality management, environmental and health and safety management system.

 

This article discusses the establishment of measurable targets to help management teams to focus their resources within the required areas and timeframes. Also, it is a platform for continuous improvement initiatives either at the plant-level or process-specific levels.

 

This article addresses three fundamental questions:

  • How and why does management establish measurable quality and food safety objectives?
  • How does management establish continuous improvement initiatives that are directly linked to measurable objectives? And
  • How and why management should establish proactive food safety objectives?
Comments are based on observations that I have collected and discussed with management teams over the years, regardless of the size and complexity of the company operations. For some, especially larger companies, with adequate knowledge, management understands the relevancy of established measurable objectives.

 

Unfortunately, too many companies still struggle because of several factors, such as lack of knowledge and understanding, not fully grasping the benefits and added value, lack of discipline and structured approach.



Read story →    7 comments    *****    objectives, SMART and 2 more...