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Regulations are essential in protecting the quality of foods everywhere. But they can only go so far. Food safety can only truly be effective when it’s part of a mature food safety culture. Part of that culture involves understanding who is responsible for food safety and why it’s important. Some frontline workers might say it’s […]
Intertek Alchemy is excited to announce a new online food safety culture training program for food industry leaders that builds and maintains an informed culture coalition within their organizations. The unique solution includes GFSI-based food safety culture instruction, complimented with a best practice case study and a food safety culture gauge that provides custom action […]
When you look at it from the perspective of ISO 19011 – the guidelines for auditing management system – an internal audit can be defined as a systematic, independent, and documented process for obtaining audit evidence and evaluating it objectively to determine the extent to which the audit criteria is fulfilled.
Hazard Analysis and Critical Control Points (HACCP) plans are the backbone of any food safety program. They prioritize and control potential hazards in food production for the entire food supply chain.
Most consumers are generally confident food manufacturers are taking every possible precaution to ensure the safety of the food they put on their tables. Inspections, regulations, and best practices can go a long way to keeping foods safe. But one of the biggest threats remains from within.
America benefits from one of the safest food sources in the world. But what does it take to keep it that way? At the end of the day, it all comes down to people, especially the certified Preventive Controls Qualified Individual (PCQI).
Intentional adulteration is only carried out after careful study and preparation by an attacker – is your food defense program equally prepared to address such acts?
Under the Safe Quality Food (SQF) Code, Edition 9, substitute practitioners are now a mandatory component of your organization’s regulatory compliance. According to 2.1.1.4, Part B of the new SQF Code , site managers must designate a primary and at least one substitute practitioner for every site.
HACCP plans are the backbone of your food safety system. Built from the seven HACCP principles, these plans are mandated by regulatory bodies for the meat industry, the juice industry, and the seafood industry.
Audits play an integral role in the successful production or manufacturing of food and beverages at a fundamental level.
Taking a proactive approach with an OHS program is crucial to prevention of incidents in your facility. Not sure where to begin? By following OSHA recommended safety practices it’s easy to break down the process into manageable stages.
In kosher production, there are special circumstances that warrant extra concerns and requirements. One of these is Passover. Passover spans eight days each spring and is one of the most widely celebrated Jewish holidays. During Passover, kosher consumers do not eat or possess any “chametz” or leavened grain (or its derivatives).
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