By Luciareli Garcia, Global Standards Auditor   The FSSC 22000 scheme is made up of three elements, the base standard of ISO 22000, the prerequisites for each category of the food chain (based on technical specifications for the sector e.g. ISO/TS 22002-x; PAS xyz); and additional requirements set by GFSI stakeholders.   The additional requirements

IIA. Marlem Guadalupe Diaz Alvarado: Safety Coordinator, Global Standards   As time goes by, food safety and quality standards have become more demanding. An example of this is the FSSC Foundation: FSSC 22000, which has presented a new version to standardize the categories of the food chain according to the recently published one ISO 22003-1:2022

Food safety and the supply chain are two crucial components in delivering food to customers. While they are not the sole factors in management, analyzing each is essential to establish a potential relationship between them.   A supply chain constitutes a network encompassing the entire structure of your resources. It involves the journey of materials

SQFI has introduced four code amendments to be implemented and audited with the applicable Edition 9 codes:   Medical screening applies to Personnel Hygiene and Welfare, 3.3.1.1; 4.3.1.1; 9.3.1.1; 10.4.1.1; 11.3.1.1; 12.4.1.1; 13.3.1.1; 17.3.1.1. These elements shall include a medical screening procedure for all employees, visitors and contractors who handle exposed product or food contact

Keeping food safe involves the combined effort of every single player in the food production chain, from farm to fork. This means everyone needs to speak the same language and adhere to the same rules. ISO 22000 is an internationally recognized scheme in the food industry, and now a new guidance has just been published to help

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution, and consumption of the finished product. For the successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept.