Monthly Archives: October 2021

The score everyone wants to achieve for any “test” we have taken (from grade school through post-secondary education) is 100%. One Hundred is also the score that any company involved with the Safe Quality Food (SQF) standard wants to achieve.

But…What does 100% mean in SQF?

Does it mean that your company is doing everything right? What is involved in getting that score? What does it take to maintain it?

First, congratulations on becoming SQF certified. Learning the SQF code and preparing your facility takes time. On average it’s about 6 months from the time a company opts into the program until the time they earn the certification. Much of this time is spent preparing for the audit through paperwork trails and training programs. The audit itself is a very short process in and of itself. The average audit is only 2-3 days; which means a company is preparing for the audit the other 362 days of the year.

Maxiren® XDS and Nelson-Jameson make a GOUDA couple!

You FETA BRIE-LIEVE IT!

And yes, we are together for the long haul.

Maxiren® XDS is a fermentation produced chymosin (FPC) that protects, preserves, and optimizes the required coagulant in the cheese process helping cheese reach its full potential of GRATE taste and big smiles. There is an increase of flexibility in the cheese production when Maxiren® XDS is involved. This extraordinary coagulant has a high specificity which lowers the amount of coagulant required, and aids in slowing the breakdown of cheese proteins, resulting in enhanced cheese textures. The enriched texture maintains a longer shelf life which allows shredding, slicing, and dicing to be smooth, natural, and more efficient through different cheese stages.

As most in the food industry know, looking clean isn't the same as actually being clean. Though a new cleaning tool may appear to be ready for use right away, especially those sealed in plastic pouches, they need to be prepped for their first use. Here are a few steps that should be taken to ensure all new tools are ready for use in food production facilities:

1. Remove Labels
   It is essential to completely remove any label and adhesive, as the sticky residue can
   be a trap for debris and bacteria. This task is most easily done when dry, but if there is residual stickiness, simply use a towel with warm soapy water, or a towel soaked in vinegar to remove anything left behind.
2. Clean the Tool
   Since most tools are not produced in factory settings with the same rigorous sanitation requirements as food manufacturing, it is highly recommended to put new tools through an industrial dishwasher, or hand wash them prior to their first