7 Steps to be IMPACTFUL as a Quality Manager
Inleiding hoe manager het probleem kan oplossen. Heeft u het gevoel dat u de kwaliteit van uw organisatie alleen al om redenen van compliance beheert, alleen maar om een certificaat aan de muur te hebben? Dit gebeurt in veel organisaties. Wat mensen niet zien, is dat echte, impactvolle...
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...
The Challenge with Allergen Cross-Contamination
What is the biggest challenge with Allergens? According to a poll I created many of us find the following challenging: What is Cross-Contamination? The definition of Cross-Contamination is according to the Cambridge Dictionary 'the process by which a substance...
The Challenge with Allergen Management
What are the Challenges with Allergen Management? You probably know someone who has an intolerance or an allergy for something. Let’s focus on allergens in the food industry. Although all foods have the potential to cause an allergic reaction, most food allergies are...
Foreign Body in Products
New Equipment to Prevent Foreign Bodies Do you recognize the following? ‘I am so excited. You know we received this non-conformity that we haven’t our foreign bodies under control. Well, I just signed off the budget to buy a new X-ray. So, this will solve our problem....
The Reasons why the Quality Manual doesn’t work well in many organizations
The life of a Quality Manual In recent years, many topics have been added to existing Quality and Food Safety Management Systems (- I’ll mention QFSMS where I mean Quality and Food Safety Management Systems, to keep it a bit shorter😉). While most of us didn’t create...