Food safety and the supply chain are two crucial components in delivering food to customers. While they are not the sole factors in management, analyzing each is essential to establish a potential relationship between them.   A supply chain constitutes a network encompassing the entire structure of your resources. It involves the journey of materials

An “organization” can be initially defined as a person or a group of people with specific functions, responsibilities, authorities, and relationships working together to achieve their objectives. This can encompass independent workers, associations, corporations, companies, or firms (ISO 9000:2015 3.2.1).   On the other hand, a “process” is characterized as a set of interconnected activities

The scope of registration and certification will need to reflect precisely and clearly the activities covered by your organization’s management system; any exclusion to non-applicable requirements of the standards should be documented and justified in the manual. No single business-related activity should exist outside of the scope. You should discuss the scope of registration prior

Labeling food correctly and in accordance with national regulations is essential to meet SQF Edition 9 requirements. A failure to meet mandatory requirements can have serious consequences, including non-conformances, certificate suspension or withdrawal as well as withdrawal of products from sale. 4 Ways a Food Safety Labeling Service can ensure SQF Edition 9 Requirements are

Since 1947, the International Organization for Standardization (ISO) has been creating quality control standards to ensure the safety of products and services worldwide. With more than 22,000 quality standards in industries ranging from healthcare to food and beverages, ISO is committed to creating a safe and consistent user experience across countries and cultures. In addition,

SQFI has introduced four code amendments to be implemented and audited with the applicable Edition 9 codes:   Medical screening applies to Personnel Hygiene and Welfare, 3.3.1.1; 4.3.1.1; 9.3.1.1; 10.4.1.1; 11.3.1.1; 12.4.1.1; 13.3.1.1; 17.3.1.1. These elements shall include a medical screening procedure for all employees, visitors and contractors who handle exposed product or food contact

Azzule Systems has made its new version of PrimusGFS – v3.2 – currently available to auditees, it will be the mandatory version for audits scheduled after March 1, 2022.   PrimusGFS v3.2 aligns with the GFSI’s v2020.1 benchmarking requirements and offers both GAP (Farm, Indoor Agriculture, and Harvest Crew) and GMP (Cooling & Cold Storage,

Keeping food safe involves the combined effort of every single player in the food production chain, from farm to fork. This means everyone needs to speak the same language and adhere to the same rules. ISO 22000 is an internationally recognized scheme in the food industry, and now a new guidance has just been published to help

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of the finished product. For the successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept.

Every year, the International Organization for Standardization (ISO) introduced an ISO Survey showing an overall view of ISO standards certification for management systems. According to the 2019 survey results, the total number of valid certificates was less than 2017; the reason is associated with the involvement of certification bodies and changes in data, provided by