John Kukoly of BRC Global Standards will talk in an upcoming webinar about what’s new with the BRC standard, changes expected in 2015, how you will be affected by these changes, and how you can start preparing today for tomorrow’s BRC. Here’s a preview.
The changes in the revised rule focuses on environmental monitoring, finished product testing, and supplier controls. What do you need to know?
In this interview, FSSC 22000’s Dr. Jacqueline Southee talks about what’s new for the scheme, what changes are expected in 2015 and beyond, how these changes will affect you, and why it’s important to embrace these changes to be better prepared for upcoming food safety regulations such as FSMA.
Start preparing today for FSMA compliance. And SQF can help, says Robert Garfield, Senior Vice President, Safe Quality Food Institute.
Greater visibility of your product, through the supply and processing chain is needed, says Katie Moore, global industry manager, Food & Beverage, GE Intelligent Platforms.
Robert Garfield, Senior Vice President of the Safe Quality Food Institute, will talk about what’s new with the SQF standard, unannounced audits and how companies can start preparing today for FSMA compliance in an upcoming webinar on August 22, 2014. We present excerpts from an interview with him.
The Safe Food Coalition wants the public to be given an opportunity to comment on the changes made to the proposal before the rule is finalized.
What are the latest updates with FSMA and how has FDA’s access to records changed? Dr. David Acheson of The Acheson Group gives us the latest.
Food safety audits – regulatory, internal and customer-driven – continue to be a huge challenge for food and beverage companies. And, the subjects of being audit ready – and audit readiness technology solutions – have become hot topics in the food safety industry. But what does audit readiness really mean? And how can technology help?
In this article, we present thoughts from an industry insider: Bob Savage, President and Founder of the HACCP Consulting Group, shares lessons learned from a career’s worth of HACCP implementations.
