Hi Food safety & quality professionals!
Started by mambo, Nov 20 2015 03:03 AM
Hi colleagues,
I am profoundly honored and humbled to be on this forum. Looking forward to insightful and informative trends in the field of food safety, quality and continuous improvement.
Thank you all.
Kind regards,
Mambo
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
World Quality Month November 2025
How to Prevent Physical Contamination in Food Production
GFSI going back to the drawing board - is it about the food science degree rule?
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Hi Mambo,
:welcome:
Regards,
Tony
Hi colleagues,
I am profoundly honored and humbled to be on this forum. Looking forward to insightful and informative trends in the field of food safety, quality and continuous improvement.
Thank you all.
Kind regards,
Mambo
And we are delighted you joined us Mambo. Please feel free to join the discussions.
:welcome:
Regards,
Simon
What’s the hardest part of building a strong food safety culture?
ISO 22002 2025 Change Summary - Food Manufacturing
World Quality Month November 2025
How to Prevent Physical Contamination in Food Production
GFSI going back to the drawing board - is it about the food science degree rule?
Restricting access to a small sanitation chemical dispenser/station to comply with food defense
What is your Food Safety Consultant Charging?
Why do you have a food safety culture plan?
Reading List for Transition to Food Contact Labels
US FDA Facility Registration for Food Testing Laboratories