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Practical guides to the standards we build toolkits for, written by auditors. Learn what each standard requires and how to get certified.
88 guides · filtered by Food Safety
Food Safety guides
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Walk the Plant Backwards: What Professional Food Inspection Actually Looks Like
There is a sentence in the inspection procedure that turns the whole discipline around: the inspector walks the premises backwards, from finished product to raw material...
Designed to Kill Its Own Test: The Triple Standard Behind Safe Cosmetics
A cosmetic is the only consumer product formulated to kill the organisms used to test it — its preservatives keep working inside the sample jar. That...
Closest to the Consumer: Nine Rulebooks for the Foods People Actually Eat
The nearer food gets to the person eating it, the stranger its rules become — and the higher the stakes. A shawarma cone is raw and...
What is IFS PACsecure? A Guide to Packaging Safety and Quality Certification
Packaging is the last line of defence between a product and the world — and sometimes, when things go wrong, it is the source of the...
Thirty Centimetres From Disaster: The Science of Food Storage
Nothing in a warehouse fails suddenly. Stock spoils slowly, quietly, in the dark corner the lighting never reached and the stack nobody has walked behind since...
Before the Sector Codes: The Three Standards Everything Else Assumes
Open almost any sector food standard — meat, dairy, canning, fish — and you will find the same quiet instruction: comply with the general hygiene rules....
Pasteurisation Is a Percentage: Why Dairy Safety Starts in the Parlour
Pasteurization does not remove a quantity of bacteria — it removes a proportion. A five-log process that receives clean milk delivers safe milk; the same process...
You Can't Test Your Way Out: Regulating GM Foods by Paper Trail
Here is the uncomfortable fact at the centre of GM regulation: you cannot test a bottle of refined maize oil to find out whether the rules...
A Complete Guide to IFS Logistics: Protecting Product Integrity in Transit and Storage
A perfectly manufactured product can still reach the customer damaged, thawed, contaminated, or lost — because everything that happens between the factory and the shelf matters....
Fresh, Dried or Canned: One Produce Chain, Three Sets of Rules
A tomato can reach the market fresh, sun-dried or in a can — and each route is governed by a completely different discipline. Graders argue tolerances...
The Clock Starts at the Rail: Fish Safety From Deck to Counter
Fish spoils faster than almost any other food, and the spoilage clock starts the moment the catch comes over the rail — miles from the nearest...
From Feed Lot to Butcher's Counter: Closing Every Gap in the Meat Chain
Meat is the most heavily regulated food there is — and the most fragmented. Feed rules sit in one standard, transport in another, Halal slaughter in...
From Tanker to Tap: The Standards That Keep Water Safe
Water is the one product every food business, utility and inspector touches daily — yet its rules are scattered across half a dozen standards written for...
pH 4.6 Is the Whole of It: The One Number That Makes Pickles Safe, or Doesn't
Pickling takes low-acid vegetables — the raw material of botulism — and makes them safe with acid. The entire safety case rests on one number: pH...
IFS HPC Version 3: Certifying Safety and Quality in Household and Personal Care Products
Detergents, cosmetics, cleaning sprays, toiletries — the products people rub into their skin, spray around their kitchens, and store under the sink. Consumers assume they are...
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