What's New Unreplied Topics Membership About Us Contact Us Privacy Policy
[Ad]

Q & A - Food Safety Fridays

Started by , Dec 22 2014 02:32 PM
5 Replies

Food Safety Fridays is the IFSQN’s live weekly webinar program.

 

Throughout 2015 we will be hosting 45 educational webinars; all of which will be Free-to-Attend with a Free Certificate of Attendance provided.

 

The webinar schedule is available on the website and you are invited to register:
http://www.ifsqn.com...ar-schedule.php

 

If you have a question related to the Food Safety Fridays Webinar Program please ask in this thread.

 

There is an individual forum topic for each webinar to enable pre and post webinar questions.

 

Regards,

Simon

1 Thank
Share this Topic
Topics you might be interested in
Is Epoxidized Soybean Oil (ESBO) an Allergen in Food Packaging? Examples of TACCP Exercises for Food Defense Training No food from China Are argentine peanuts a food safety risk ? Audit Culture vs. Food Safety Culture
[Ad]

Food safety comes under international standard of food safety management system IFSQN it's free to attent weekly on series.

Hi Simon,  Is there any updated spreadsheet with links to each of the Video Recordings? I had a file saved from last year (11.21.21) and am curious if it is still being updated? Thanks!

Check the pinned blog post right at the top of the forum, latest can always be found there

 

Free Food Safety Training Videos

https://www.ifsqn.com/forum/

Hi Simon. Do you have any update regarding the status of the food safety fridays schedule for the remainder of 2023?

It will be released soon.


Similar Discussion Topics
Is Epoxidized Soybean Oil (ESBO) an Allergen in Food Packaging? Examples of TACCP Exercises for Food Defense Training No food from China Are argentine peanuts a food safety risk ? Audit Culture vs. Food Safety Culture Why do you have a food safety culture plan? Food GMP Facility Audit Number – What Is It? California AB660 Food Date Labeling Rule – B2B Exempt? SQF 2.1.2 - Food Safety Culture Performance – What Metrics Actually Show Progress? How would you rate the food safety culture in your workplace?