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In 2026, choosing a Food Safety Standard is a strategic vision, not just a technical choice. With SQF’s official FDA recognition, the launch of FSSC 22000 v7, and AI’s impact on change management, the industry is reaching a crossroads. From the site reality of unannounced audits to the new frontier of "Cyber-Food Safety," explore our comprehensive guide on maintaining operational discipline and human integrity within a digital data flow. Stay ahead in the global standards rac

The world of food and quality safety is dynamic, making instant access to accurate and reliable resources a necessity. For 2026, FDERD introduces its new "AI Chat" button, which integrates artificial intelligence directly into FDERD's 17 years of accumulated, verified knowledge. This means you can now chat with artificial intelligence in the field of Quality and Food safety, and instantly access the information you're looking for about standards and our services in seconds.

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.