Why SQF? SQF is a food safety certification standard managed and controlled by the SQFI (Safe Quality Food Institute). Worldwide Recognition. Promotes Confidence in Food Safety & Quality. Current SQF Code, Key Changes and Updates The SQF codes are designed to meet industry, customer, and regulatory requirements for all sectors of the food supply chain.…
As food manufacturers are actively implementing the SQF code Edition 9, here is a review of the most important changes and how to prepare for them. Most of the key changes concern the certification process and the system element requirements which are common to all certified facilities. As the resident SQF practitioner(s) for your business,…
When I was first asked to write a blog about the basics of how to prepare for importing food products into Canada, I was having a matcha mochi (a green tea ice cream wrapped by paper-thin glutinous rice sheet). Matcha mochi is a product of Japan, and I was enjoying it in an Indian restaurant…
In the food and beverage industry, the sensory properties of food are critical in establishing market success. From wine to sodas, chocolate, or coffee, sensory evaluation has been used to assess product qualities such as bitterness, sweetness, aroma or texture. Sensory information plays an important part in the new product development cycle. Combined with consumer…
On July 13, 2020, the US FDA released the New Era of Smarter Food Safety Blueprint, an initiative introduced by Deputy Commissioner for Food Policy and Response Frank Yiannas. Frank Yiannas is an acclaimed food safety expert and the author of Food Safety Culture: Creating a Behavior-Based Food Safety Management System (2008). The FDA’s new…
SQF Edition 9 was published and launched during the SQFI Conference from October 27 to 29, 2020. Implementation is slated for May 2021. With the new edition, SQFI aligns the SQF code with the latest GFSI benchmarking requirements. It also ensures that the standard is evolving to meet the requirements of a global food supply…
Amid COVID-19, we have seen the global pandemic’s impact on our food supply. Empty shelves, excess /shortage of supplies all happened at the same time. The food prices index has risen significantly since the global pandemic1. The report “Household Organic Food Waste ‑ COVID‑19” by Dr. Charlebois et al. indicates that an average Canadian household…
Back in March, when many of us made the shift to working from home and social distancing, consumers rushed to the grocery stores and stocked up on food and essentials. With this surge in demand came increased pressure on food manufacturing plants to provide goods quickly and safely. But when it comes to safety protocols…
This year, due to the Covid-19 pandemic, the SQF Institute will be hosting its annual SQF Conference online. The food safety event which will be held from October 27 to 29, 2020, will be able to reach SQF practitioners in 40 countries. This is a great opportunity for students to participate (a ticket costs 99…
What is Traceability? The Codex Alimentarius Commission defines traceability as “the ability to follow the movement of a food through specified stage(s) of production, processing and distribution”.1 For the Canadian Food Inspection agency, traceability is the ability to follow an item or a group of items - be it animal, plant, food product or ingredient…