Successful QA-career
Investing in Professional Development for Success QA-career in a New Role Embracing the Journey Transitioning to a new job is both exciting and daunting. As you embark on this professional journey, you'll encounter unfamiliar challenges. And...
Hygiene Indicator Organisms
How to Monitor the Hygiene Indicator and Microbial Contamination in Food Production? Maintaining the highest standards of hygiene in food production facilities holds utmost importance in safeguarding consumer health and well-being. Strict adherence to hygiene...
Challenges of Microbiological Sampling Plans
Microbiological Sampling Plans In the food industry, safety and quality are paramount. They require our constant attention and proactive measures. Among the tools available, a robust Microbiological Sampling Plan serves as a linchpin of success. It empowers food...
Surviving the Regulatory Maze
Surviving the Regulatory Maze: Challenges and Solutions for Quality Managers in the Food Industry Ensuring the safety and quality of food products is paramount in the food industry. A single bad batch of contaminated food could cause severe consequences for...
Why Effective Allergen Management is Critical
How to Convince Your Management about the Importance of Implementing Allergen Management As a food safety professional, you understand the importance of allergen management in ensuring the safety of food products for consumers with food allergies. However, convincing...
Overcoming the Challenges of Cleaning and Disinfection
Hygiene Hazards in the Food Industry: Overcoming the Challenges of Cleaning and Disinfection Cleaning and disinfection are essential processes in the food industry to ensure the safety and quality of food products. However, these processes pose various challenges that...
Defining RASCI in Food Safety Procedures
RASCI Tips for Ensuring Clarity and Accountability In the food industry, safety is paramount. From growers and producers to processors and retailers, everyone has a role to play in ensuring that the food we eat is safe and of high quality. Defining RASCI - that is,...
WHY HACCP is a Challenge for the QA-department
WHY HACCP is a Challenge for the QA department Hazard Analysis and Critical Control Points (HACCP) is a food safety management system that has become an industry standard for ensuring the safety of food products. The HACCP system involves identifying and controlling...
How to start with Your QA Work
HOW to start with Your QA Work Many of us work with great enthusiasm in the food industry. The food industry is one of the industries where there are plenty of challenges. In my experience, many QA and QC employees love a challenge. As a result, this work certainly...
What Does CAPA Stand For?
CAPA, What Does CAPA Stand For? One of the questions I often get is: " WHAT does CAPA stand for?". CAPA is the short name for Corrective and Preventive Actions. Many of us are focused on the CA-part to implement corrective actions. However, the PA-part to implement...
The Challenge With Reaching Your Goals
Food Safety And The Challenge of Goals Time flies when you are having fun and time flies when you are busy solving issues. How did you experience your last few months? Where you very busy with appraisal meetings with your staff? Secondly, did you and your staff make a...
The Right QA-Person
The Right QA-Person To Perform The Right Task In the last couple of years many things have changed. A lot of companies had to pivot. We saw issues with not having enough staff to perform the job, ingredients that were not available, energy and transportation costs...