Jump to content

  • Quick Navigation
- - - - -

Hello everyone

  • You cannot start a new topic
  • Please log in to reply
4 replies to this topic


    Grade - Active

  • IFSQN Active
  • 1 posts
  • 0 thanks

  • Canada

Posted 06 February 2019 - 04:50 PM

Hello everyone,


i am Chef by profession, 

dealing with food all my life, i can not stress enough on food safety,

i am so happy to find a forum dedicated to food safety. 

i am currently looking to do HACCP certification

anyone who already has it and can advice me on something would be great.


i am all ears people ...


    Grade - Active

  • IFSQN Associate
  • 11 posts
  • 3 thanks

  • United States
    United States
  • Gender:Female
  • Location:Buffalo

Posted 06 February 2019 - 09:47 PM

Welcome ChefChet, you will find a wealth of information here. 



    Grade - FIFSQN

  • IFSQN Moderator
  • 19,080 posts
  • 5312 thanks

  • Earth
  • Gender:Male
  • Interests:SF

Posted 06 February 2019 - 11:11 PM

Hi chefChet,


Maybe have a look at the links/files in this short thread -



Kind Regards,




    Grade - AIFSQN

  • IFSQN Associate
  • 31 posts
  • 5 thanks

  • United States
    United States

Posted 13 February 2019 - 03:18 PM

Hi and Welcome.


I too am a chef by trade, and over the last three years have taught myself the HACCP program and implemented it in my kitchen.

It can be tricky, if you want to reach out with questions be my guest. Sometimes its a challenge for Chefs, as our industry is similar to food manufacturing but also very different in several important HACCP related ways.


We just received our SQF and HACCP Certification, it's been a long but rewarding learning experience.


best of luck!


    Grade - AIFSQN

  • IFSQN Associate
  • 31 posts
  • 4 thanks

  • Canada
  • Gender:Female
  • Location:Rigaud

Posted 16 February 2019 - 03:53 PM

Hey Chef.

I'm up here in snowy Quebec.

As you will have very quickly noticed, the moderators in this forum are GODS. I worship them. They are so benevolent and all-knowing! <3 You'll find a wealth of info without even having to ask, there is so much GOLDEN info in this forum already, it will blow you away.

I have a small hand-batch custom manufacturing kitchen near Montreal, 3 employees. We're currently limited to processed products, but we're hoping to expand our offerings to include all small batch food manufacturing, which includes a fresh/ready meal line, fish and meat. I'm not sure how big your kitchen is, but I've installed (sloppily) the vestiges of FSSC 22000:2005 in our small kitchen in the middle of BF nowhere. 22000's not yet certifiable, although we are so close I can taste it. We regularly pass both Organic and Fair Trade standards faster than anyone in the region, though. Our next - and hopefully final - mock audit is in June.

We started in 2015, It's a ton of work, we have now run 4 mock audits, mostly passing the fourth, (feeling smug). It's not an easy thing to implement but this forum, has been really helpful.

My husband is our chef, I'm the resident geek, so we are working together on putting the whole program into place. Feel welcome to reach out to me, as well. I'm no expert, by a long-shot, but I can, at least commiserate. This has been like taking the library of Congress and squishing it into a bookmobile. Use the KISS principle) and with your focus on food safety, and you'll rock it out.

Hi to FlotoYo, I look forward to seeing your posts as well, as ISO 22002 is our next target standard.

0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users