Processors & Manufacturers
Make sure you comply with the latest legal and customer requirements
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Raw Materials: Selection, Specifications, Certificate of Analysis Part 1
Raw materials (ingredients, processing aids, and packaging materials) are the foundation of finished food products. As such, they must meet regulatory requirements (safe and legal for your intended use) and your specifications (contribute to the functionality and quality of your
Safety Maturity: 3 Crucial Elements of Best-in-Class Safety - Part 1
Find out how your company measures up when it comes to safety.The human cost of occupational accidents is vast. Worker safety is a fundamental human need and requirement in industrial settings. It protects workers, prevents unnecessary downtime and satisfies standards compliance.
Small supplier special – Getting to grips with the CGCSA-GFSI Global markets programme
The Global Markets Programme, an initiative of the Global Food Safety Initiative (GFSI), is a capacity building programme specifically designed for small and/or less developed businesses. This programme was also adopted by the CGCSA in collaboration with participating South Afric
What are Ten Common Ways to Improve Your QMS
For any QMS to improve, it is essential that everyone is committed to seeking problems, evaluating efficiency and effectiveness of processes and implementing better and improved ideas. Management should be the first to make this commitment and if management “walks the talk” then
What should a Quality Control Manager be doing?
A recent discussion prompted a thorough investigation of the differences between quality control and quality assurance. According to the American Society for Quality, Quality assurance and quality control are two aspects of quality management
Personal Hygiene: A Basic Prerequisite Program for Ensuring Food Safety
Personal hygiene is (or should be) an integral part of the food quality and safety for each and every food processor.
Equipment breakdowns seem to happen at the worst of times, usually delaying customer orders. When they do occur, there is a rush to be back in production quickly, sometimes with temporary repairs. But without downtime, cleaning of food-contact surfaces is just not possible and cr
Exploring Quality Control and Quality Assurance
Quality Control and Quality Assurance are both aspects of an organization’s quality management system (QMS), and even though they are closely related concepts, they are different in many ways. Understanding their differences is fundamental for any organization to effectively mana
The Cost of Pollution: 1.7 Million Children Dead Each Year
Every year, environmental risks – such as indoor and outdoor air pollution, secondhand smoke, unsafe water, lack of sanitation and inadequate hygiene – take the lives of 1.7 million children under age 5, say two new reports from the World Health Organization (WHO)
The do’s and don’ts of food plant personal hygiene practices
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials
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