Home » PSSI Chemical Innovations Earns Excellent SQF Quality Certification For Third Year in a Row

PSSI Chemical Innovations Earns Excellent SQF Quality Certification For Third Year in a Row

January 15, 2021

PSSI has announced their chemical division, PSSI Chemical Innovations, has earned its SQF Quality Certification for its third year in a row.

The Safe Quality Food (SQF) Program is one of the most rigorous and comprehensive food safety and quality standards in the world. It is recognized by the Global Food Safety Initiative as designed to meet specific food safety and quality codes for all sectors of the food supply chain.

Achieving SQF certification requires a thorough in-house process with detailed documentation to ensure that food safety hazards are monitored and controlled to prevent contamination.

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August 18, 2022

ATP Depletion – An Overlooked Concern of Rapid Hygiene Assessments

LIVE: August 18, 2022 at 2:00 pm EDT: This webinar will present recent research from the University of Wisconsin–Madison demonstrating this ATP-depletion phenomenon and how processors can guard against such false negative assessments.

August 23, 2022

Pathogen Control in a Low-Moisture Environment

LIVE: August 23, 2022 at 2:00 pm EDT: From this webinar, attendees will learn best practices for low-moisture/dry sanitation programs, environmental monitoring, hygienic design, and how to establish and enforce controls for Salmonella and Cronobacter.

August 30, 2022

One Size Fits…How to Adapt Your Food Safety Culture Efforts to Functional Ways of Working

LIVE: August 30, 2022 at 1 pm EDT: We will look into how company culture influences biases and hear from leaders at Arla, Blue Apron, and Birchwood Foods who have actively worked to understand and change their functions and biases to improve food safety through their company cultures.

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Trends in Food Safety and Protection explores the recent developments and ongoing research in the field of food safety and protection. The book covers improvements in the existing techniques and implementation of novel analytical methods for detecting and characterizing foodborne pathogens.

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