Jump to content

  • View Unreplied Topics
  • Quick Navigation
  1. International Food Safety and Quality Network
  2. 2292Online Users

Featured Content

  • Where is everyone?

    Today, 06:53 PM

    I have my theories which I'll share further down.  But I'm not sure if anyone else is in the same boat but where are the Technical people?... more
  • Food loss and waste policy

    Today, 06:42 PM

    Hello everyone, We are a food manufacturing company certified for FSSC 22000 v5.1. We will have our transition audit against v6 and I'm lookin... more
  • Flow Charts and Hazard Analysis

    Today, 05:24 PM, Replies: 1

    We make many, many different meat products at our plant.  Our current HACCP Flow Charts and Hazard Analysis documents group products into cate... more
  • Importing Frozen Japanese Tamago (omelette)

    Today, 04:24 PM, Replies: 1

    Hi everyone, Our company plans to import frozen Japanese egg omelette, and I am wondering if there are any requirements/ restrictions when imp... more
  • Regulatory certification

    Today, 03:26 PM, Replies: 2

    We promoted a QC lab tech to a regulatory tech. Can anyone advice where can I find certification for the regulatory tech.  more
  • Hygenia Indicator Organism Testing

    46 minutes ago

    Hello, I do not test for pathogens on Zone 1 but I am looking at the Hygenia MicroSnap for zone 1 and Zone 2 sanitation verification.  Sw... more
  • Preventive control forms

    Today, 07:29 PM

    Moving forward i may have to take this approach, what would be the best course of action for everything prior? This is where I am getting stuck today. more
  • Is it possible to have no OPRP if we can control through PRPs?

    Today, 06:43 PM

    I'm old enough to remember HACCP before oPRPs and HACCP with multiple CCPs which shouldn't have been.  I still maintain that oPRPs are for HAC... more
  • Flow Charts and Hazard Analysis

    Today, 05:40 PM

    You need to have a separate plan for product TYPES cook / cool times are managed by individual procedures and batch records So for exampl... more
  • Preventive control forms

    Today, 05:23 PM

    I agree with JFREY. You don't wanna hang with my food safety stuffs? Cool. I will not release batches for shipment. Wanna fire me?  He... more

Latest Jobs

Food Safety Fridays - Next Live Webinar

Free Registration & Free Certificate of Attendance
See Beyond Contaminants with X-Ray Inspection Technology Upcoming Webinar

Taking Place: 17 May 2024 - 03:00 PM - 04:00 PM

Speaker Photo Learn the hidden power of x-ray product inspection and its full capabilities! Find out how x-ray inspection works, the technology that puts it in motion and the numerous quality control checks it can perform beyond just contaminant detection. Join this live webcast with Ken Falk, our industry expert, as he walks you through t... more

  Schedule Register  

Upcoming 4-Hour Live Training Webinar

Taking Place: 10 May 2024 - 02:00 PM - 06:00 PM

Speaker Photo This webinar will enable participants to develop practical knowledge of the principles of internal auditing enabling them to participate as part of your internal audit team. The webinar provides instruction on how to implement an Internal Audit system and how to prepare, conduct and report on an internal a... more

Food Safety Fridays - Last Live Webinar

03 May 2024 - 04:37 PM  |  Views: 218

Member Poll

Poll

Do you spend enough time on improvement?

  1. Yes (532 votes)

    Percentage of vote: 48.99%

  2. No (554 votes)

    Percentage of vote: 51.01%

Customer Product Reviews

Featured Implementation Packages

Latest Guest Blog

  • Through the FDA’s standardized curriculum for PCQI training, the Preventive Controls Qualified Individual becomes knowledgeable and skilled at developing, implementing, and overseeing the food safety plan as required under FSMA’s Preventive Controls for Human Food Rule (PCHF). In this role, the PCQI training supports and complements the BRCGS certificatio... more

Advertisement

Advertisement

  1. International Food Safety and Quality Network