Getting Started with GFSI: The Roadmap to GFSI Certification

When it comes to pathogens, we’ve all seen the headlines: E.Coli in leafy greens, salmonella in eggs and peanut butter, listeria in dairy. It is our job as food manufacturers
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Are you ready for the new SQF code? Join us to discuss challenges, strategies, and the biggest changes in edition 9. What You Get From This Webinar Learn about the
In October 2020, SQF released the final version of their updated food safety standards, edition 9.0. You may recall that when edition 8.0 was released, the changes were somewhat minor.
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Vector Swabbing 101

You have just finished your swabbing, and now you wait with anticipation for the results to come back from the lab. You receive the results, and you’ve gotten mostly negative
Are you new to food safety or need a refresher? Has a retailer told you that you need a program in place but don’t know where to begin? Your food
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Not sure where to get started with Food Safety? We’ve got you covered. To help you begin your food safety journey, we’ve compiled articles that will be particularly useful as
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Enjoy this free webinar where you will gain the skills you need to start sampling your product correctly. With all the new rules and regulations coming out for water sampling,
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Are you looking to sell your product overseas or import a key ingredient? Food manufacturing is a global enterprise. When selling abroad, companies have the potential to greatly increase their
If you produce food, you’ve probably heard of the Food Safety Modernization Act. In this webinar we take a look at the upcoming requirement for the testing of agricultural water
Written by Jon Kimble and Kyla Ihde, Safe Food Alliance Is it an FDA requirement or a strong recommendation for environmental monitoring for RTE foods? In areas where your company
The importance of a sound environmental monitoring program cannot be overstated, both as a verification of sanitation effectiveness, and to prevent contamination of your company’s products. This webinar is intended
Pesticides can be confusing. Companies create new ones every day, the rules are ever-changing, and to top it all off, every country has its own set of standards. That is
When it comes to producing a safe product, not only do we have to consider the product itself, but also the area in which it is produced. This template will
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Mycotoxins, the highly toxic secondary metabolites of certain molds, are a significant food safety concern. The Food and Agriculture Organization estimates that as much as a quarter of the world’s
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In the premier video in Safe Food Alliance’s Lab 101 series, Thomas Jones, dives into the most essential question in Food Safety. What causes food borne illness?
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Written by Shawnil Guiles, Food Safety Auditor Do you have anxiety about the Food and Drug Administration (FDA) coming into your facility and finding little organisms that could potentially lead
“More than 90% of Americans have pesticides or their byproducts in their bodies.” -Environment Working Group We’ve collected some of our best articles on pesticides to showcase the knowledge you
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Food safety is always evolving. With that, so do your food safety programs. Here at Safe Food Alliance, we regularly receive questions about HACCP or Hazard Analysis Critical Control Points.
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USDA Agricultural Marketing Service sent this bulletin at 05/19/2020 01:07 PM EDT WASHINGTON, May 19, 2020 – As part of the Coronavirus Farm Assistance Program, the U.S. Department of Agriculture
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Over the past 6 months, we have been through a lot together as an industry, as a nation, and as a global community. The COVID crisis has caused us to
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