Food Safety & Quality Management System Insights
Backflow Preventers in Food Industry Facilities
What is a Backflow Preventer and Where are They Needed? Backflow preventers…
Food Facility Handwashing Requirements
What is required by the FDA? The Food and Drug Administration’s 21…
Food Facility Restrooms: Requirements and Best Practices
What are the Restroom Requirements for GFSI Facilities? Several GFSI schemes (i.e….
Top 12 Grocery Stores & Retailers Requiring Food Safety Audits for Suppliers
Albertsons Food Safety Audit Expectations According to Albertsons, all food and food-contact…
Whole Foods Market Suppliers Need Food Safety Certification
Six Steps to Prepare for Your Whole Foods Market Food Safety Certification…
What is HACCP Compliance vs. a HACCP Certificate vs. HACCP Certification?
HACCP Compliance HACCP Compliance is a requirement for facilities that are inspected…
Ep 8: Validation & Verification in Quality & Safety Certification Programs
ISO 9001 quality management requirements and GFSI programs operate on many similar…
Changes to Costco Food Safety Audit Expectations
All Costco Food Safety Audits are moving to unannounced except: Small supplier…
Mastering CAPA for QA Managers Webinar
It’s important that you are able to identify control and it is…
Episode 6: Preventive Maintenance and Repair in Quality and Safety Certification Programs
ISO 9001 quality management requirements and GFSI programs operate on many similar…
Episode 5: Worker Safety and Chemical Control
When determining if maintenance and repair activities meet regulatory standards in a…
How to Choose the Right GFSI Certification Scheme for Your Business
What is the Global Food Safety Initiative (GFSI)? The Global Food Safety…
Do you Need a Global Food Safety Initiative (GFSI) Benchmarked Certification to Sell Your Product?
If you are a food manufacturer, food storage and distribution company, food…
Episode 4: Ongoing Repair
The first type of repairs, those stemming from normal wear of the…
Episode 3: Ongoing Preventive Maintenance
The challenges with preventive maintenance mainly have to do with when those…
Episode 2: Maintenance and Repair for New Equipment
Integrating new equipment into a quality and safety management system involves several…
Episode 1: Introduction to Preventive Maintenance
Throughout these episodes, we emphasize where maintenance can be part of continuous…
Episode 5: Allergen Programs in GFSI
Allergen controls are mandatory or fundamental requirements for each of the GFSI…
Episode 4: Allergens in HACCP Plans and Preventive Controls Food Safety Plans
As we look at programs requiring Hazard Analysis and Critical Control Points…
Episode 3: Monitoring Allergens in Operation
In our last episode we discussed locating and labeling allergens in the…
3 Key Updates for BRCGS Issue 9
Behaviors in Quality Culture BRCGS has placed an emphasis on measuring behaviors…
Episode 2: How Allergens Are Controlled in Food Facilities
When a facility is performing these tasks consistently and effectively, allergen management…
Episode 6: Internal Auditing in Quality and Safety Certification Programs
Internal auditing is a mandatory or fundamental requirement for each of the…
Episode #5: Software Solutions for Internal Audits
That means for organizations conducting ISO audit against 9001 or other ISO…
Episode 1: Allergen Risk in Food Facilities
Once we look at the varying risks allergens pose, we will explore…
Episode 4: Corrective Action and Preventive Actions for Audits
In this episode we are going to look at how to properly…
Episode 3: Performing the Audit
Get those flashlights and notepads ready! In order to understand how to…
Episode 2: Setting Up an Internal Audit
Planning and preparation must occur prior to any internal audit in order…
Episode 9: Environmental Monitoring in GFSI Programs
Each of the major GFSI programs, SQF, BRC, FSSC 22000 and PrimusGFS…
Episode 1: What an Internal Audit Is and Why You Should Perform Them
As part of this series we are going to examine what an…
Episode 8: Quality Issues In EMP programs
Since indicator organisms such as Aerobic bacteria and coliforms are allowable in…
Episode 7: How to Handle the Discovery of Pathogens in the Facility
Included in our discussion of a response to these positive results are…
Episode 6: Environmental Swabbing in Meat and Poultry Facilities (FSIS)
In an FSIS regulated facility, and specifically those that process ready-to-eat products…
Episode 5: Complex Swabbing Patterns
An effective environmental monitoring program should have a strategic and at least…
Episode 4: Swabbing Drains in Environmental Monitoring
For operations with drains, and that should be most food and food…
Episode 3: Conducting Environmental Monitoring
Environmental monitoring is intended to mainly monitor non-food contact surfaces near food…
Episode 2: Deciding How often to Perform Environmental Monitoring
The most important issue in determining the frequency of swabbing in a…
Episode 1: An Introduction to Environmental Monitoring Programs
Let’s begin with the basics of implementing and operating an environmental monitoring…
Episode 5: Risk Assessments in GFSI Programs
Facilities preparing for a certification or recertification audit, review of existing risk…
Episode 4: Risk Assessments as part of the food safety program
As a part of this review, we will be looking at how…
Episode 3: Leadership in Risk Assessment
We will be building on the concepts of how to write a…
Episode 2: Risk Assessments in the Food Facility
First let’s take a look at the parts of operations we want…
Episode 1: Foundations of Risk
We will also address where risk assessments may be useful for business…
Episode #7: Supplier Approval in GFSI
There are many software solutions that make organization much simpler and aid…
Episode #6: Software Solutions in Supplier Assessment Programs
There are many software solutions that make organization much simpler and aid…
Episode #5: Documentation Assessments and Supplier Reassessments
The type of finished product produced at your facility, as well as…
Episode #4: Foreign Supplier Verification Programs for Importers
FSVP is fairly straightforward, but the difficulty with it often stems from…
Episode #3: Regulatory Requirements for Supplier Approval Programs
Regardless of what type of facility we are discussing, the supplier assessments…
Episode #2: Understanding the Types of Suppliers
Each step in the supply chain presents a chance to create a…
Episode 1: Foundations of Supplier Approval
We address who should be leading assessment and approval activities, and how…
Episode 6: Traceability in GFSI
In facilities operating under an SQF program, traceability exercises are required to…
Episode 5: Tests of the Traceability System and Recall Program
A traceability exercise is a test of a site’s entire traceability system…
Episode 4: Traceability During Work-in-Process and Rework
Documenting the use of materials in production can be accomplished by using…
Episode 3: Traceability During Receiving and Stock Rotation Practices
To ensure traceability of materials throughout an operation, a company must document…
Episode 2: Traceability During the Supplier Approval Process
Food businesses should be prepared to collect important food safety and quality…
Episode 1: The Importance of a Traceability Program
Traceability is the ability to follow, or trace, a finished product or…
Episode 7: CAPA Programs in GFSI
In facilities operating under an SQF program, the SQF Practitioner (or substitute…
Episode 6: Management and Auditing of the CAPA Program
An internal audit of a program focuses on the review of documentation…
Episode 5: Impunity and Disciplinary Actions in CAPA Programs
Nonconformances caused by employee errors are to be expected in a food…
Episode 4: Deviations Involving Key Metrics
When a deviation or nonconformance event involving a key metric occurs, all…
Episode 3: Documenting Non-Conformances, Root Cause Analyses, Corrections, Corrective Actions, and Preventive Actions
When documenting the details of a deviation or nonconformance, begin by capturing…
Episode 2: Root Cause Analysis, Corrective Actions and Preventive Actions
Corrections in a food facility can be described as immediate responses to…
Episode 1: Problematic Events in the Facility
Problematic events in a food facility can be categorized by process deviations…
Episode 6: Culture of Food Safety in GFSI
SQF is the newest GFSI program to adopt the Culture of Food…
Episode 5: The Walk-Through
What you will get out of this video is a how-to for…
Episode 4: Transforming Your Meetings
Site leadership should be involved in all Culture of Food Safety meetings….
Episode 3: Key Metrics
A key metric or performance indicator is something we measure within operations…
Episode 2: Structure and Delegation
This video describes how to properly set up organizational structure, and emphasizes…
Episode 1: Accountability & Core Values
We will discuss how it’s important to watch out for a sense…
14 Questions To Ask When Hiring A Food Safety Consultant
Hiring a consultant that can deliver is critical. Over the years we’ve…
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