Food Safety Technical

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

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.

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 produ

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.