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#60958 Micro. Guidelines for Food Contact Surfaces

Posted by Charles.C on 30 April 2013 - 03:03 PM

Dear All,

I previously posted a table of various micro. guidelines for food contact surfaces which were mostly issued pre-2000 at this link –


To update the earlier info., the attached excel file presents guideline data I have accumulated for 12 countries issued in the period 2000 – 2012. The compilation demonstrates that for a range of food-related scenarios, some “average” opinions for various (just) cleaned surfaces are –

(a) For Aerobic Plate Count (APC) - the majority of data suggests that, for routine cleaning/sanitising, surfaces typically have maximum APC counts in the range 10-100cfu/cm2 .
(b) For factors like Coliform, (generic) E.coli, Enterobacteriaceae, S.aureus, the expected maxima are, predictably, low, eg 1-10 cfu/cm2, or undetected. The latter requirement also invariably applies for “zero-tolerance” pathogenic microbial species.

Hopefully of some interest. Further input / comments welcome as usual.

Attached File  Compilation of International Micro. Guidelines for food contact surfaces, 2000 onwards.xls   993KB   4376 downloads

Rgds / Charles.C

#91342 2.5.1 Responsibility, Frequency, and Methods

Posted by ChocoTiger on 14 July 2015 - 08:37 PM



Here are generic examples of what is needed for,,, and  The programs I included in this are the prerequisite programs required by SQF.


Let me know if you need any additional help.



#87813 Are you happy with your job?

Posted by Nancy@Masser's on 14 April 2015 - 12:23 PM

I have been actively job searching for several months.  While I believe in our products and love my co-workers; the top management in my company does not support food safety.  A food safety culture has to come from the top.  And if a vice-president of the company won't take the gum out of his mouth when he walks through the facility how am I supposed to tell the workers they can't chew gum??  And that's just one tiny example of how what I try to do gets sabotaged.  I could go on and on.  It's laughable. 



#83519 BRC v 7 Gap analysis

Posted by agnes on 13 January 2015 - 02:47 PM

Hi there,


I am known to be impatient and I have done gap analysis between v6 and 7. Please help yourself to it. if any mistakes are found please let me know.



Attached Files

#134918 Happy Christmas Everyone!

Posted by Simon on 14 December 2018 - 06:55 PM

Wishing all IFSQN members and lurkers a wonderful Christmas and a Happy & Peaceful New Year.  2018 has been a fantastic year for IFSQN and next year we are planning more webinars, networking events and of course developing our thriving discussion forums further.  


Thanks to you all and best wishes.


Simon :santa:

#90966 Does anyone know what PIGS stand for?

Posted by Wine Gum on 07 July 2015 - 07:22 AM

The PIGS diagram can be used to formulate hazards comprehensively:


P- presence (qualitative and/or quantitative evaluation of presence of hazards)

I-Introduction (Likely occurrence of hazards and severity of their adverse health effects)

G - Growth (Production or persistence of foods of toxins, chemicals or physical agents)

S- Survival (Survival or multiplication of micro-organisms of concern)


Hope this helps!


Wine Gum

#77905 Waste Management Program

Posted by RG3 on 15 September 2014 - 08:07 PM

  1. Purpose:

The purpose of the Waste Disposal Procedure is to ensure that ________ products are produced, processed and handled in a safe and hygienic manner with appropriate waste disposal accommodations.


  1. Responsibilities:
    1. ___________ department is responsible for the execution of this procedure.


  1. The ________ is responsible for responding to events which generate extra waste and which will require an extra pick up by the trash removal service through _______company.


  1. ________is responsible to verify this procedure is executed as outlined through daily pre-operational form xxxxx and GMP operational audit form xxxxx.


  1. Procedures:

11.9.1 DRY AND LIQUID WASTE DISPOSAL Methods and Responsibility to Collect and Handle:

Sanitation ensures that both organic waste and regular trash generated in equipment washing process, food processing, and premises surroundings are effectively removed.  

 Waste Removal:

A. Daily sanitation cleaning procedures involves checking to ensure regular trash and organic wastes are adequately removed from processing areas, both pre-operations and during operations. All regular trash is to be collected in designated trash containers and organic waste is to be collected in designated organic waste containers. (For details please see xxxx Food Container and Cleaning Utensil Color Code).


B. Dry waste such as processing waste, disused packaging materials are to be disposed in the trash compactor located at the _____ and ____ area. Trash disposal area should be maintained clean and organized at all times and  verified daily to ensure it is not overflowing or leaking, and that litter or trash is not spilled or piled around it, which could pose a pest attraction, harborage or other contamination issue.


    Trash compactor is to be empty _(Frequency)_____by “_______ Company”.

  Container for Handling Waste Materials:

All plastic trash and organic waste containers are to be maintained in good conditions. Trash compactor and Trash Disposal Containers are to be maintained serviceable, organized and clean condition as not to attract flies and other vermin. Waste Effectively Removed from Surroundings:

Management ensures that waste is effectively removed from wash-down, processing, and premises. Daily sanitation inspection involves checking to ensure trash is adequately removed from processing areas, both pre-operationally and during operations.  The trash compactor area is verified daily to ensure it is clean and not overflowing or leaking, and that litter or trash is not spilled or piled around it, which could pose a pest attraction, harborage or other contamination issue. 


Trash compactor door must be kept closed at all times, except when they are being loaded or dumped. Liquid Waste

C. Liquid from ________ will be stored in Organic waste bins:

Reviews of the effectiveness of waste management will form part of daily hygiene inspections and the results of these inspections shall be included in the relevant GMP and Pre-operational reports.



Ongoing verification that the requirements in the Waste Disposal SOP are met is achieved through the internal inspection program.     




How's that for generic???

#142291 How do you manage your food safety management system?

Posted by HokeyPokey on 16 May 2019 - 07:31 PM

I have a Excel spreadsheet that got everything link to this. I call it "GBRE" 



"Great Big Register of Everything"


This work real well. 

#141710 Free of allergen claim

Posted by SQFconsultant on 07 May 2019 - 05:05 PM

So, your basic question is why would someone put gluten-free on a package of fruit?  -- It's a marketing thing.


This was also a marketing thing:  All corn used for popcorn in the US is Non-GMO.  One company that packages popcorn decided to get their product certified as non-gmo and everybody at all the other popcorn companies started screaming!  It's a marketing thing.


As to how someone can put a nutritional label for instance on a fruit in a country that does not require labeling - again, it's a marketing thing based on averages.


Actually I see that as pretty much being pretty effective in the marketplace, would most certainly standout.


Another one - when it comes to Gluten-Free, there are some packaging companies that use glue strips in their boxes and packaging with a certain amount of gluten in the strips and now we see packaging companies coming out with gluten-free certifications, makes sense actually and heightens the publics awareness that there is packaging that could contain gluten- nil chance of it transferring to product, but again a great marketing thing.

#139306 1,000 Visitors Online

Posted by Simon on 19 March 2019 - 03:06 PM

I was just doing a bit of admin on the forums and noticed (for the first time ever) 1,000 visitors online in the past 60 minutes.  I think that's a record! :yay:


Thanks everyone.







Attached File  1,000 online.PNG   641.25KB   2 downloads

#98575 Comparison between ISO 22000 & BRC V7

Posted by Tony-C on 16 February 2016 - 02:56 PM

Hi Charice & Charles.


As you say Charles the two standards are inherently different with ISO 22000 generic in many ways.


I have drawn up a table of clauses that offers a rough comparison:


Attached File  Comparison of ISO 22000 and BRC Food Issue 7.pdf   298.07KB   875 downloads


Kind regards,



#91444 VACCP Risk Assessment

Posted by trubertq on 16 July 2015 - 03:39 PM

Since Storage and distribution is not my area I don't feel qualified to answer however I'm sure some one on here can help him.


I'd imagine his customers are looking for verification that his goods haven't been tampered with or substituted, as well as trying to pass the buck of VACCP onto him.....


I'd suggest going to his suppliers and requesting THEIR VACCP risk assessment and then add in his steps in the chain with his risk assessment.

#87819 Are you happy with your job?

Posted by Miss Tammy on 14 April 2015 - 01:59 PM

At times I really love my job, and other times I want to run away and never come back!  We are a small company and all managers wear many hats.  I get very overwhelmed with all of the work I have to do and no matter how many hours I put in it is never enough.  My biggest issue is my support staff.  We are in a rural area and the employee pool is very limited.  We started offering a much better benefit package and increased our starting salary in an attempt to attract better people, but it has not worked.  I try to delegate, but it seems no one can think for themselves.  I get calls all hours where I have to do the thinking for them!  Anyone else have these same issues?  How do you handle it?  I am a quality manager, but this seems to be the case in all departments. 

#85923 Supplier Approval of Contract Service Providers

Posted by trubertq on 26 February 2015 - 03:57 PM

Make up a code of practice for them to sign , something simple not full of jargon, what you expect from them, what your Hygiene rules are etc.. I have attached a template

#83199 Apology to Mr I from Mr IFSQN

Posted by Simon on 07 January 2015 - 09:44 PM

Over the last couple of day's it has become clear to me that I have made an almighty cock-up on MOTM and caused Mr I a huge injustice.


Mr I received the most reputation points in December (by a distance), but I did not award him MOTM because I (mistakenly) thought that once a member had won MOTM they could not win it again. When I checked the rules yesterday I realised I was wrong and a member can win it once per calendar year. I thought that was just an unfortunate, but simple mistake I had made.


However, (to my horror) I have now realized that MR I has NEVER won MOTM...I would have put my mortgage on that he had previously won it. To make matters worse it is likely that in previous months Mr I has scored the highest reputation points and won MOTM and I have overlooked him.


The upshot is I have dealt Mr I a real injustice and I am totally at fault and I have passed on my sincere apologies.  Thankfully Mr I has graciously accepted my apology.


For the record Mr I did not want me to publish this apology, but I want to because it is right to do so. We have some great members around here and Mr I is one of them.


To this end MR I is the first ever recipient of the annual Member of the Year award.   Apart from the title there will be some sort of badge of honour, but I’m working on that…ideas?




#79737 BRC Global Standard for Packaging V5

Posted by cazyncymru on 23 October 2014 - 01:33 PM

Just released for draft consultation


Caz x

#66541 Looking for examples of facility self inspection documents

Posted by mgourley on 21 November 2013 - 06:46 PM

Sample Program attached.


As far as documentation goes, anything from simple lists to checklists are fine with AIB, as long as the self inspections are meeting the intent of the Standard.


One of each attached


Attached Files

#142724 How do you manage your food safety management system?

Posted by Setanta on 23 May 2019 - 06:58 PM

Supplemented with adult beverages

#135181 My Boss says all I need is to copy and paste the SQF requirements

Posted by Charles.C on 19 December 2018 - 04:28 PM

My boss said that to developed a SQF food safety plan all I need is to copy and paste the requirements.
What do you guys think about his point of view??????????


Refer yr Boss to -




Then ask for a budget.

#128718 Are you a good auditor? How many hazards you can spot?

Posted by Simon on 24 July 2018 - 10:39 AM


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