QUALITY IS ALL
It is well known that there is no unified and agreed definition of quality, but in general, the term quality refers to how good something is compared to other similar things. In other words, its degree of excellence. When used to describe people, it refers to a distinctive characteristic or attribute that they possess. In this sense, we can also use the term for things. If I think that Mary’s best
Best Practices for Remote Food Audits
Audits provide an essential tool for improving and verifying compliance performance. Audits may be used to capture regulatory compliance status; certification system conformance (e.g., FSSC 22000, SQF, IFS, BRC); and adequacy of internal controls, potential risks, and best practices. Most regulations, standards, and certification programs require audits to be conducted with some established frequency. For many food companies, figuring out how to meet these audit requirements among travel restrictions.
GFSI Survey: Food Fraud Annual Update on Compliance Confidence
A new survey from the Food Fraud Prevention Think Tank addresses understanding on several subjects: “What is food fraud?”, “How can fraud be detected?”, and the practical steps of “What to do?” and “How much fraud prevention is enough?” The survey focuses on the evolving compliance requirements and effective best practices.
HOW GMP Refresher Training can be Fun
A general perspective is that compliance training like Good Manufacturing Practices (GMPs) must be serious. The reality is that we are all human, and we learn well when we feel open-minded and even better when we are having fun.
Beyond HACCP and Preventive Controls: Promoting True Risk-Based Thinking Tied to Public Health Outcomes
“Does this step require a preventive control?” This single box, found in most template hazard analyses, requires a yes or no answer. For all the food safety benefits that Hazard Analysis and Critical Control Points (HACCP) and preventive controls have brought us, maybe thinking of risk in a binary yes/no fashion has done us a disservice.
HACCP vs. HARPC: A Comparison
HACCP (Hazard Analysis and Critical Control Points) and HARPC (Hazard Analysis and Risk-Based Preventive Controls) share more than just four letters. They’re both food safety standards based on prevention, but they do differ on execution. Their differences and the similarities aren’t as important as the way they fit together for most food processors.