Audits/Certification/GFSI

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Playbook is intended to streamline the creation and management of documentation required for food safety programs and audits, including HACCP, SOPs, GMPs, and other records.

This article discusses high audit scores, catastrophic failures, and the new rule that would disqualify the person cleaning up the mess.

This article shares best practices for using existing organizational momentum to drive food safety culture improvement and keep SQF scores high. It also suggests ways to cast a wide net to gather ideas for continual improvement that will reduce risk and better protect public health. 

The accreditation from COFRAC, France’s sole national accreditation body, covers inspections to assess food safety and quality practices at food retail establishments.

Each food processor, ingredient manufacturer, beverage manufacturer, or food hander should develop, document, implement, and maintain a program that focuses on how to prepare for and deal with an audit.  

Elizabeth Andoh-Kesson, Interim Director of GFSI, says that as climate-related food risks grow, businesses cannot simply rely on a reactive approach to food safety.

SuppCo’s mobile application evaluates dietary supplements using its TrustScore methodology. Eurofins Supplement Testing and the Eurofins Assurance provide testing services and certification programs for dietary supplements and ingredients.

The second edition seeks to bridge the gap between food safety culture in theory and in practice by equipping the global food industry with a multidimensional model that can be used to transform cultural intention into consistent, measurable food safety performance.

Proposed certification scheme updates, such as SQF Edition 10 and ISO 9001:2026, are shifting the focus from compliance to proactive, integrated food safety management. For quality assurance teams, this represents both a challenge and an opportunity: ensuring safe, compliant operations while influencing broader operational performance and workforce capability.

In this episode of Food Safety Matters, Richard Stier, M.S., a consulting food scientist and longtime Food Safety Magazine contributor, recalls lessons from decades in food processing facilities, discussing crisis preparedness, internal audits, facility sanitation and employee hygiene, HACCP, and why strong food safety programs must be continuously improved to remain effective.