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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