The release of SQF Code Edition 9 will align the code with the latest GFSI benchmarking criteria when audits begin in May 2021. Taking pride of place at the recent SQF Global Conference, the freshly debuted Edition 9 unites the global SQF community of more than 10,000 sites in 40 countries to serve as an […]
About Annemarie Joyce
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Meanwhile lets just say that we are proud Annemarie Joyce contributed a whooping 5 entries.
One of the most common ways food manufacturers preserve and ensure the safety of food is through utilizing temperatures to reduce or destroy microbial and/or enzyme activity. In other instances, the application of temperatures can also be used to achieve physical or chemical changes to make food products reach a certain quality or standard. Pasteurization […]
It’s not uncommon to hear horror stories about pests in food, whether it’s dangerous spiders in bananas or rodents in finished products from chocolate bars to bread. Sadly, when such incidents happen, and things have gone so wrong, it’s not unusual for these individual cases to make headlines and quickly affect so much good work […]
If you are a food safety practitioner you will no doubt have heard of and may possibly even be confused by the terms PRP, oPRP and CCP. In this piece, we will attempt to demystify and clarify these terms. You would be familiar with Prerequisite Program (PRP) and Critical Control Point (CCP) which stems from […]
Enforcement of new legislation such as the Food Safety Modernization Act (FSMA), and new requirements from GFSI standards such as BRC, has placed increased pressure on food companies to fully know their supply chain. This means that supply chain risk management has become an area of increased attention for food companies in recent years. Other […]