Originally published by Food Safety News, available online here. By Dan Flynn Plant-based diet advocates known as the Physicians Committee for Responsible Medicine failed to persuade USDA’s Food Safety and…
The public comment period for the SQF Codes Edition 9 has begun. Your feedback is important to us and to the continuous improvement of the SQF Program. We have been updating…
Join us on Sunday, June 7, 2020 as we celebrate the profession with global colleagues. We are pleased to be on the agenda for this Sharing Knowledge Group to discuss How…
April 22, 2002 FEMA Fact Sheet Coronavirus (COVID-19) Pandemic: Addressing PPE Needs in Non-Healthcare Setting This guidance summarizes how organizations should consider and manage their personal protective equipment (PPE) needs…
We have an important update for you on the Use of Face Coverings in Food Production and Retail Food Establishments Updated April 3rd, the US Center for Disease Control (CDC)…
Across America, we are being confronted with the challenges of coping with COVID-19, commonly known as coronavirus. As we seek ways to deal with the uncertainties around us, the nation’s…
Dear SQF Stakeholder: We are deeply concerned by the impact of COVID-19, commonly known as coronavirus, and its potential effect on our SQF community. We understand that continuing restrictions on…
Coronavirus Resources and Preparedness Resources CDC is working across the Department of Health and Human Services and across the U.S. government in the public health response to COVID-19, commonly known…
SQFI has created a Quality Program for those sites who desire to go above and beyond food safety. The Quality Program is designed to monitor and control food quality related…
SQFI has developed the Fundamentals Program for Food Manufacturing and the Fundamentals Program for Primary Producers, just for business owners like yourself. The goal of the SQF Fundamentals Program is…