Hi, I am pretty new to the QA field, no degree in food science, HACCP and PCQI trained. I've scoured google to find an answer to this question from my most recent SQF audit. our facility produces masa flour, so dry product, we got hit on 2.4.8.3, due to a presumptive positive for salmonella .spp that was retested and came back negative, our procedure does not have any directi...

Good afternoon !

We have different products with different allergens. One of them is Wheat.

It is not located in every product, but I am trying to find a way to validate our cleaning process that it does remove wheat.

Surface swabs are not available. Gluten ones do exist but they would not work completely as there may be whea...

Recommendations for an inventory software program for a wholesale distribution center that receives multiple lot numbers of various items per shipment that can be used to scan items from receiving thru shipping, and track inventory.

Ideally not a complicated set up & user friendly. Please include estimated cost of the program and equipment it includes.

Hello,

Does anyone have experience with T.O.C (Total Organic Carbon)? According to our customer, our packaging has been showing high readings. This is new to us and would like to know if anyone has specific cleaning and sanitizing procedures to reduce T.O.C readings? Thank you!

Hi everyone.

I am Claudia from Chile. I'm Food engineer with more than 20 years of experience in Foods's companies mainly in Quality assurance area.

I am glad to be part of this community.

Now, I'm working implementing HACCP in a company that manufacture ingredients (raw materials) for Plastic Industry.

I will appreciate any information about GMP a...