Phosphine is an invisible, yet critical, test of a facility's responsibility and safety culture. It is a potent threat that endangers employee health and consumer trust if misused. Legislation mandates that post-fumigation aeration must be measured and recorded to ensure safety. Auditors must request official gas measurement logs from the certified operator. If these records are not provided, the application is deemed incomplete under the 'no record, no application' principle

How to Simplify Food Safety Management with ISO 22000: A Step-by-Step Guide for Quality Assurance Responsible and Food Business Owners

Discover FDERD’s cutting-edge digital tools designed to transform risk management, corrective actions, and audit processes. From real-time risk insights to automated workflows and mobile-friendly audit apps, this suite empowers organizations to achieve operational excellence and regulatory compliance. Step into the future of smart management systems with FDERD’s innovative solutions.

Cultural change is difficult because it challenges deeply rooted beliefs, perceptions, and behaviors within organizations. Even with training, many employees struggle to internalize new practices or even recall what they’ve learned. In food safety, this is especially critical: unconscious actions during production can lead to serious consequences for consumers.

Explores the evolution of risk analysis in food safety, from Codex HACCP to FSSC’s updated ISO 22000 guide. It reflects on global lessons from the COVID-19 pandemic and introduces the revised decision tree logic for identifying CCPs and OPRPs. Scientific rationale, monitoring criteria, and risk communication are emphasized as key pillars of modern food safety strategy.

“To Take Online Training?”  In our previous article, we tried to talk about education as best we could. Training cannot be given to someone who doesn’t want it. When it’s given to someone who truly wants it, it delivers results. Trying to train someone who isn’t focused on learning deeply or correctly is incredibly difficult! Imagine a trainer hearing, “Teacher, just help us pass the exam—we don’t need the details.” I was shocked the first time I heard this. My background in

Auditing isn’t about being liked—it’s about integrity, insight, and improvement. When audits are shaped by popularity or client comfort, real risks go unnoticed. ISO 19011 defines competence, but only independent, serious audits drive change. “Don’t audit” may sound trendy, but it undermines transparency and progress. Write what matters—not what pleases.

Explore the evolution of food safety management systems, HACCP’s global impact, and key standards like ISO 22000, FSSC, BRC, and IFS in food and packaging.

When I first meet the ISO standards, I heard mostly it was a lot of procedures, it was paperwork. Companies were taking this path by force of tender or client. The number of companies that say that we have been certified for years with an employee's handling of the document work or with the guidance of a consultant who carries out the certification work is not less all over the world. As we progress in business life, I have seen how standards are in our lives, and how compani

Auditor behavior shapes the credibility of audits. This post explores how ISO 17021, ISO 17065, and ISO 19011 define ethical, impartial, and professional conduct. It highlights how mismanaged complaints and appeals can damage certification trust, and why courage, diplomacy, and evidence-based auditing are essential—especially when real-world risks challenge documented systems.

We didn’t write this article for today’s trends. We wrote it to support a simple but powerful idea: that everyone should have equal access to learning. This belief became even more important during the pandemic. The rapid pace of technology and the rise of smartphones have placed visual tools in all our pockets. In the past, learning meant going to school, having a teacher, and sitting in a classroom. But learning tools have changed. First came television, then media, tablets

How does FSMA affect your BRC, IFS, ISO 22000, or FSSC 22000 certification? If you're exporting to the U.S. or advising on food safety standards, this post explains the shift from HACCP to HARPC, the role of PCQI, and how FSMA reshapes global compliance. Learn what FDA expects, how international standards align, and why preventive controls matter more than ever.

NOT THE GALLOWS, BUT THE DECISION TREE. Is HACCP only about eliminating hazards in food safety? The article discusses how to move risk assessment from being a "feared audit" to a scientific decision-making mechanism. It stresses that the true goal of HACCP is reducing probability and severity. Are your leaders aware of the actual risks being taken? Read on for insights.

PRODUCT WITHDRAWAL AND RECALL IN THE FOOD SAFETY CHAIN! One of the most critical situations encountered in the food chain is product withdrawal and recall. What are the legal requirements and essential demands of management systems (ISO 22000, BRCGS, FSSC) for these processes? This article series explores strategies for protecting consumer trust by taking accurate, fast, and transparent steps during a crisis.

Control measures in HACCP are like seatbelts—but are they scientifically proven to reduce risk? This article explores validation vs. verification in ISO 22000 systems

With the news that food safety inspections will be outsourced (transferred) by the Ministry of Agriculture and Rural Affairs, the Food Sector has become active. According to the standard titled ISO 17020 GENERAL CRITERIA FOR THE OPERATION OF VARIOUS TYPES OF INSPECTION BODIES , it is being discussed that accredited inspection bodies may be eligible to take over this responsibility. In the ISO 17020 standard, Inspection is defined as the examination of product design, the prod

Companies in the food sector know that their product formulations are often the result of years of meticulous work. That’s why they strive to establish dedicated R&D departments. If we say that food safety requires R&D, and R&D itself requires a food safety management system, would that confuse you? Or what if we simply blended quality control with quality assurance? When food factories are established, the initial focus is on setting up production infrastructure and operatio

Laboratories in food factories play a vital role as verification centers in ISO 22000 systems. This post highlights how Good Laboratory Practices (GLP) guide reliable testing, support HACCP validation, and transform labs into strategic units for safer production and smarter process control. Poorly managed labs pose risks—well-analyzed results drive innovation.

STANDARD TRAFFIC IN THE FOOD CHAIN: Why are organizations forced to manage multiple standards (ISO, BRCGS, FSSC, etc.) simultaneously? How does the endless audit burden and overlapping requirements reduce your operational efficiency? We discuss how to overcome audit fatigue and integrate your systems to find solutions to this complex "standard traffic" problem. Read our most-read article series for the answers.

Many food companies invest in management systems, but struggle to keep them active beyond certification. Integrating ISO standards with digital tools like ERP and quality modules can transform compliance into strategic growth. Smart adaptation enables better process control, timely decisions, and fewer resources. FDERD supports firms in aligning systems with real operational value.