Latest Articles

SQF from Scratch: 2.3.2.6 Finished Product Labels

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.

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SQF from Scratch: 2.3.1 Product Development and Realization

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...

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

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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Managing the risks of COVID-19 in the Food Industry

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.

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SQF from Scratch: 2.1.3 Management Review

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