Read more on What is Codex HACCP?
TagsFood Safety, SQF

What is Codex HACCP?

On September 25, 2020, the Codex Alimentarius Commission adopted the revised Code of Practice (General Principles of Food Hygiene and its HACCP annex). The Codex Alimentarius regroups internationally recognized standards, codes of practice, recommendations, and guidelines published by the Food and Agriculture Organization (FAO) and World Health Organization (WHO). Generally referred to as “Codex HACCP”…

Read more on SQF Compliance: How Root Cause Analysis and CAPA Can Improve Your Certification Audit Scores
TagsFood Safety, SQF

SQF Compliance: How Root Cause Analysis and CAPA Can Improve Your Certification Audit Scores

Root cause analysis (RCA) and Corrective and Preventative Action (CAPA) are known quality management processes that drive continuous improvement and help your site correct audit non-conformities. When deviations from SQF requirements are identified, a systematic process must be followed to determine the root cause of a deviation so that corrections can be applied to prevent…

Read more on [Updated] The New Generation of Paperless Food Safety Systems – Introducing Provision Software
TagsFood Safety, SQF

[Updated] The New Generation of Paperless Food Safety Systems – Introducing Provision Software

Food safety specialists working in the industry know that developing and maintaining a food safety management system requires a significant amount of administrative paperwork. With pressures to go paperless, coupled with increasing regulatory and industry requirements, more and more food manufacturers and importers are turning to computer software to manage food safety and automate document…

Read more on Tastelweb© 2022 White paper – The Pivot© Profile Test
TagsConsumer Research, Food Safety, Sensory Evaluation

Tastelweb© 2022 White paper – The Pivot© Profile Test

Sensory Research Context How to describe the sensory profile of food, beverages, and cosmetics quickly and intuitively. Sensory methodology created and designed by Dr. Thuillier (ABT Informatique) White paper authored by Dr. Thuillier Translated by Karine Lawrence (Sirocco Consulting) 1. How to Describe the Sensory Profile of Complex Food, Beverages and Cosmetics How to describe…

Read more on SQF Code Ed 9.0 – Amendment Updates
TagsFood Safety, News, SQF

SQF Code Ed 9.0 – Amendment Updates

SQFI Program is globally recognized as a food safety certification program that covers the food supply chain from primary production to foodservice. For SQF Code Edition 9.0, there have been significant changes to GMP module sections and elements, more focus on prevention of cross-contamination, requirements for maintaining air hygiene in high-risk zones such as RTE…

Read more on Sensory Profiling of Triple-SEC and Amaro Liqueurs Using Pivot® Profile Test
TagsSensory Evaluation

Sensory Profiling of Triple-SEC and Amaro Liqueurs Using Pivot® Profile Test

Description of Project This project consisted of profiling four commercial orange liqueurs (Triple-sec and Amaro) and one prototype to capture qualitative and quantitative sensory descriptors. The R&D team was interested in locating a new product prototype in the sensory space for the Triple-sec/Amaro product category. Based on the sensory results, the prototype may be re-formulated…