Food Safety & Quality Discussion

Hello colleagues -

So, I work for a medium sized bakery - we produce crackers. We mix our dough in large 1600# batches and store them in large metal troughs. As they are very heavy, the corners of the bins do hit other bins and railings, as it's hard to stop them while they are in motion.

Over time (these bins are about 20+ years old), the c...

Hello everyone,

I’m Emily. I work with public records to understand what can be independently established about manufacturers—registrations, regulatory filings, enforcement actions and similar records.

Much of my work involves Asian manufacturers, where useful information may exist only in the local language or outside the usual certification d...

It appears that most of the information online referencing the Herbs of Commerce was written between when the FDA published its direct final rule proposing adopting the 2nd edition and when they withdrew it, so there is a lot of irrelevant information out there.

When writing supplement labels, is it best to play it safe and include the Latin name of a botanica...

Hello everyone, my company has (3) facilities which are all individually audited and have their own SQF certification.

However, as a company, we would like to standardize our SQF Manuals/Programs. Would their be an issue with having a standardized "Corporate SQF Manual" that all facilities adopt? For example a procedure would say "Prepared By: Company SQF Team" or doe...

Hello,

I run a sausage production company and we are getting ready for a gmp audit in october. I want to make sure that we in fact need a Foreign Material Control program and a glass ceramic and hard plastic policy. Also confirm that they are not the same thing and the policy is a subset of the program.

Thanks !

Brian