Processors & Manufacturers

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132 Articles Found
Displaying Page 4 - Records 31 to 40

Safety Maturity: 3 Crucial Elements of Best-in-Class Safety - Part 3

By EHS Today on 10 July 2017

In part 3 of this article we look at one of the significant challenges for manufacturers - determining how to bridge the disconnect between engineering and EHS. Often, the larger the company, the larger the gulf is between these two groups.

Raw Materials: Selection, Specifications, Certificate of Analysis Part 2

By Quality Assurance & Food Safety Mag on 07 July 2017

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

Factors to Consider in Choosing a Testing Laboratory

By Quality Assurance & Food Safety Mag on 03 July 2017

Choosing an analytical testing laboratory or the type of test methods to confirm or identify the condition of a food or beverage product is not an easy task. Decisions need to be made on the types of testing that are appropriate or necessary; whether to perform the testing onesel

Raw Materials: Selection, Specifications, Certificate of Analysis Part 1

By Quality Assurance & Food Safety Mag on 30 June 2017

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

By EHS Today on 27 June 2017

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

By Linda Jackson on 21 June 2017

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

By ISO Update on 19 June 2017

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?

By Linda Jackson on 14 June 2017

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

By Food Safety Magazine on 09 June 2017

Personal hygiene is (or should be) an integral part of the food quality and safety for each and every food processor.

Scheduled downtime

By Quality Assurance & Food Safety Mag on 08 June 2017

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

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