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Featured Sponsor

Safefood 360° helps food companies ensure their FSMA compliance

The Food Safety Modernization Act (FSMA) is the most significant change ever in US food regulation and has turned compliance framework on its head. Legislation is now at the forefront of food safety and the burden placed on food manufacturers and distributors has never been as intense as it is right now. Safefood 360° unraveled the complexities of the FSMA legislation and have created a Food Safety Management Software purpose-built to maintain compliance and tackle the challenges proposed by FSMA and other major standards such as the GFSI and BRC.

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chris

Craig Reeds

Upcoming Free Webinar

Cybersecurity Threats Affecting the Food & Beverage Industry

Taking place:
Thursday, July 19, 2018, at 1:00 PM CDT, 2.00 PM EDT

Presented by:
Craig Reeds, Cyber Security Consultant and NERC CIP Compliance, DNV GL - Digital Solutions

Webinar Overview:
During this session we will discuss the cyber security threats affecting the food and beverage industry and what can be done to mitigate the risks.

Topics include:

▪ Review of cases in the F&B industry.
▪ What could go wrong? Examples applicable to Food Manufacturing and Food Retail.
▪ The paradigm of Cybersecurity: itu2019s not only about the firewalls, IT systems, etc u2013 itu2019s also about the people, the processes and much more!
▪ How companies can protect themselves.
Review of cases in the F&B industry.
What could go wrong? Examples applicable to Food Manufacturing and Food Retail.
The paradigm of Cybersecurity: itu2019s not only about the firewalls, IT systems, etc u2013 itu2019s also about the people, the processes and much more!
How companies can protect themselves.

Register >>

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vladimir

Vladimir Surčinski

Upcoming Training Courses

Practical Supplier Auditor Training

Taking place:
Friday, July 20, 2018, at 8:00 AM CDT, 9.00 AM EDT

Presented by:
Vladimir Surčinski, Auditor and Trainer, IFSQN

Webinar Overview:
This Supplier Auditor Online Training webinar is suitable for those wishing to conduct audits of suppliers either to evaluate a new supplier’s ability to meet your contractual/food safety & quality requirements or to re-evaluate an existing supplier’s performance.

In the first part of the training participants will receive instruction on the implementation of different models for effective supplier evaluation; including evaluation of service providers with complete categorization of all suppliers.

In the second part of the training participants will receive instruction on developing an audit program, auditors, audit checklists and an audit plan.

All attendees will receive a copy of the training materials (Slides and Templates), personalized IFSQN Training Academy Certificate and 30 day access to the webinar recording.

Find Out More >>

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Previous Webinar Recording

Complete Glass in Glass Detection with X-Rays

Presentation Slides and Video Recording
Food manufacturers regularly use glass containers for a wide range of applications, including infant foods, cooking sauces, condiments, vegetables and pickles, beverages, and oils and dressings, to name just a few. Despite its popularity, glass packaging poses a significant safety risk and the effects of glass-in-glass contamination can be highly damaging. A tiny fragment of glass can cause serious injury to a consumer, and the subsequent adverse publicity (particularly if a baby or child was severely cut), combined with the high cost of product recalls, can have a devastating impact on a business. Selecting the right x-ray inspection system is fundamental to guaranteeing optimum glass-in-glass detection. X-ray inspection equipment cannot solve contamination problems unless each element – from beam angle to reject mechanism – has been chosen to fit the line and the product. We will discuss the factors affecting glass in glass detection capability and provide insight to selecting the proper solution.

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New Member Introductions

Introduce Yourself
Hi everyone am a QA and Production Supervisor in a dry goods (Porridge mixes, Flour, etc) manufacturing company in Jamaica; I came across this very informative forum when I was doing my own research on food safety. I decided to join so that I could actually post something and ask from some professional opinion from you guys if possible. Currently working on HACCP Policy, Allergen Policy and a few others; would appreciate your help. Thank you

Introduction
Good Day Food Scientist, Technologist etc.

Hello
Hi, I am Megha, I am Management system consultant in India providing consultancy in system implementation in food sectors like FSMS, FSSC, BRC, HACCP, cGMP and Organic certification.

New Member
Hi All, My name is Gill and I have been involved in wine training for around 20 years. I teach wine quality assurance and food safety to wine industry trainees from vineyard through to bottling. Interested to hear from other people with views / expertise in this area.

Cheers Gill

Stop by and say hello >>

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d

Topic of the Week

How to get carriers to comply with Sanitary Transportation Rule?

Hello all, How would you handle a situation where boxes of ingredient come in damaged, dirty, and nasty?

Aside from what we can see, which we fear would be only the 'tip of the iceberg,' we cannot guarantee that these boxes did not come into contact with various contaminants in sorting centers, on planes, trucks, etc.

In addition, some trucks have observably filthy floors, some floors wooden, some floors metal. Rarely are trucks swept completely clean.

We have really high standards, and unfortunately there are times when shipments arrive not to our liking. Our receiving department told me about times when we've seen visible footprints on top of boxes. Sometimes loads get stacked on top of other loads and this can cause wood fragments to get on everything underneath. I would say that there are times when our shipment has been downright desecrated by careless behavior.

Anyway, I know it's the law that shippers, loaders, and carriers must comply with the Sanitary Transportation Rule. They must use sanitary practices to ensure the safety of that food. How would we, as a practical matter, make shippers, loaders, and carriers comply with this requirement in light of what we have observed, as described above? Is a contract enough? It seems like so much depends on a person's attitude and how much they care, but sometimes people need to be forced into doing things responsibly.

We are manufacturing dietary supplements in the United States and comply with 21 CFR Part 111 and Part 117.

Thank you,
Matthew

Read More >>

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Latest Topics from the Forums

Do Groundhogs have to be removed from the property?
Do Groundhogs have to be removed from the property?

Restrictions for hungover employee
Hi everyone, I know employees must be sent home if they experienced vomiting within 24 hours. Would you still send an employee home or reassign duties If an employee vomited one time the morning after a company function (you saw employee drinking alcohol the night before) but otherwise feels fine?

Bats in production facility
If there is a bat flying around in the warehouse and there is a possibility it could get into the production room, would this be an automatic BRC failure? What food safety, employee safety steps should be taken? The ceilings in the warehouse are very high.

Requirement to provide recipe percentage to customers?
Is there is any requirements that we have to provide percentage of each ingredients in the recipe to our customer..?

Ingredient & Nutritional declaration- Language
I am wondering if there is any law regarding Multilanguage ingredient and nutritional declaration to be able to sell products in different EU countries.? basically wants to know if it is compulsory to have information of ingredient and nutrition on the packaging with language of the country where it is sold to.?

Thanks,
Nadim

Do I need to be certified to lead ISO 22000:2005 recertification?
Dear All, I am a Quality Assurance Officer in an oil company which is ISO 22000 certified. We are going for recertification for ISO 22000:2005. I am not a certified internal auditor and also not trained in the ISO 22000. However I have knowledge and experience working with the FSMS. Can I lead my team towards the recertification even though I am not certified in the ISO.

FSMA Animal Food - Feed Mill cGMP's
Does anyone have cGMP's for a feed mill (cattle and horse feed) that they could share? Thank you!

Need help with auditor test question
A tuna company has 15 site across the country with its headquarters being in the capital city. It has applied for an ISO 22000 certification and you have been appointed as Lead Auditor. Explain how you would decide which sites to include in your audit? Stats how you would decide the size of the audit team, the expertise needed and the duration of the stage two audit? I'm planning on taking a auditor course and reviewing questions.

Container Inversion For Sterilization of plastic film seal
Hi All, I'm wondering if anyone can point me in the right direction... We currently hot fill and flip our containers to sterilize the plastic film that seals the cups. I want to run a validation study that shows the steam from the product is enough to fill the small amount of headspace and sterilize the film. Any resources or processing techniques that you know would be helpful! We also discussed installing a UV light to sterilize the film but that doesn't necessarily cover the very top rim inside the cups that product does not touch...

Thanks in advance!

SQF Element 2.5.4.2 (Edition 8)
Hi Everyone, I have a question regarding this topic. The element reads as follows: 2.5.4.2 On-site personnel that conduct environmental or product testing shall participate in an applicable proficiency testing program at least annually to ensure accuracy of results.

One of the plants that I oversee, received a non-conformance against this element. I did not agree with the auditor and of course he did not even give me the opportunity to argue/debate the issue. Basically he said, that is what the code says, therefore we must comply.

The point I was trying to make: we are certified for the food safety part of the code and not quality. So, all of our testing, environmental, peanut testing, allergen verification is being tested by accredited external labs. The only testing we complete in house are: moisture and bricks. They are strictly for quality and not food safety. I should say the product is hard candy with a very low water activity.

This was not mentioned in any of our other plants because there are allergen tests that we actually do in house and they are being validated annually via proficiency test. I don't believe this should have been a non-conformance due to the fact it is a quality test and we were not going after the quality certification. Truth be told, to correct this non-conformance would have taken likely less time than it took me to write this message but it is the point and I am interested in other opinions.

Any insight anyone can provide would be appreciated.

Thank-you,
Frank

Do foreign food ingredients need to do FSMA and HARPC?
Hi, we are a non-US food ingredients manufacturer, we are supplying oil and fats to our customers, who in turn further use it as ingredients for making cookies, potato chips, etc. So its not intended as ready to eat product. We are certified for GFSI-FSSC 22k cert.

I'm curious to know, if we sells direct to US customers and the customers already in compliance with FSMA/HARPC requirement, do we need to be in compliance with FSMA/HARPC? and are we covered under FSVP?

Or does this linked to the 'who' is the importer status? in this case we deliver all the way to the customers facility.

Thanks!
CS

Adding Arabic Gum-Acacia Gum to products to prolong shelf life
Hi All, Do you know any new research or study with regards the using or benefits of adding the Acacia gum in some food products to prolong the shelf life?

Please share
Regards
Fadi

Micro Testing Secondary Packaging
Hi, good day. I work for a company that makes labels (secondary packaging) for the soft drink and beer industry. I just finished micro testing of machine surfaces, raw material surfaces and material on process. I am struggling as I have no references to check with.
Has anyone some reference values?

Thanks

Example of a parts and tools reconciliation sign out sheet
Does anyone have an example of a parts and tools reconciliation sign out sheet that they use? Thanks :)

PROP 65 Compliance letter
Got thrown a curve ball today regarding a customer who wants a signed PROP 65 Compliance letter.

We make printed folding boxes. Nothing in SQF is directed towards this regulation that goes into effect on August 30th.

Can anyone tell me how you addressed this in the manufacture of printed packaging?

Swabbing test standard for hands and food contact equipment
What is international standard?

Getting Management's Commitment
Hi, We are a flexible packaging printer and moving from AIB to SQF. We do not have any document control system and pretty much have to start from the ground up because management wasn't involved in any of the AIB implementation or sustaining the program. I am the new SQF Practitioner for our facility and was asked to put together a presentation for our executive leadership team regarding the leadership requirements, what we need from them to be successful, and what types of teams we need to have to implement and sustain SQF. I've also been asked to include the amount of hours required from our leadership team during the implementation and sustaining the program and amount of hours from our production team leads.

We would like to ask leadership team for a Steering Team, Food Safety Team, HACCP Team, and Food Defense Team. Not sure if all of those are really necessary for implementation.

Are there any resources regarding the management role in SQF? or if you have any insights from implementing a food safety system?

Thanks!

ISO 9001 vs ISO 22000 GAP analysis
Dear all, we are a labeling company, and we have already iso 9001:2015 in some of our plants but we want to obtain iso 22000:2018, can anyone help me with a comparison between both standards, or a gap analysis?

Thanks,
Soliman

BRC Clause 3.4.5. Specification Review Procedure
Hi everyone, can somebody give me a template for BRC Clause 3.4.5. "A specification review process shall be operated where product characteristics change or at an appropriate predetermined interval." . Your help will be much appreciated.

Many Thanks,
Donie

USDA FSIS Regulatory Sanitation Performance Standards
Hello, we have recently painted safety grids on our manufacturing floor for walking within the area. We used a Water-based epoxy floor coating that is listed as in compliance with USDA FSIS regulatory sanitation performance standards for food establishment facilities. It meets the Green Seal environmental standard for paints and coatings due to reduced volatile organic compounds.

I'm logging this in our chemical register and am wondering if this USDA FSIS standard is equivalent to a food cert of sort?

Any comments would be welcomed!

Thanks so much.

Evaporative Coolers for cooling in production area
Hello All, we are a baking company with low risk, low water activity product. We do have fans to cool the product and for employees working in production. But, it gets really hot in the production with the heat from ovens and the summer days.
My Company is planning to buy evaporative coolers , before that I need to know what are the contamination risks associated with them.

Any advice will be helpful.
Thanks

11.5.5.2 requirements for other gases
We recently got a non-conformance for not testing equipment that dispenses nitrogen into bottles for oxygen removal. With the update to Edition 8, "other gases" were added. Does anyone have any recommendations on how to comply with this? I have obtained a Certificate of Conformance from the supplier guaranteeing purity. Thanks in advance!

ISO 22000 2018 update
Hi, I see that there is an ISO 22000 update for 2018- does it have to be purchased? Can it be obtained anywhere other than the iso website

Thanks

Building Access Software
We have a small facility that at present, uses a sign in sheet for visitors. We would like to upgrade to a software system for both employees and visitor access.

I'm looking for some ideas. We have a couple of quotes from local sources but know there are plenty of options.

Last summer I visited a facility that had an iPad at the front door that allowed you to enter in your information and then sent a text to the employee you were there to visit. I didn't ask at the time what software suite that was, and now I regret it. It was very seamless and easy to use.

Thanks in advance for any suggestions.

Subcontractors for Direct Food Contact Packaging
We are the manufacturer for indirect food contact packaging and any direct food contact work is farmed out.

We are preparing for SQF initial certification and I assume the contract manufacturer we send direct contact work to would have to have some level of food safety certification to provide us with. Correct?

Does Anyone Have Experience Using a Used Plastic Pallet?
Hay colleagues all Can you give me input, about used plastic pallet? I was interested in trying a used plastic pallet, for my business in logistics. Ask for suggestions and views.

Produce sanitation using Chlorine tablets - Validation
Good afternoon, we recently had our FSSC stage 1 audit and was asked for validation for our identified CCP Produce sanitation. We are a catering facility and because many produce is eaten raw we have identified the sanitation procedure as a CCP. Problem is the Salad wash tablets containing Sodium dichloroisocyanurate only comes with Safety data sheets, Does anyone one have any helpful studies or references I can use for validation ?

Regulations with regards to air quality inside a facility
Hi, can someone help me with requirements/standard/legislation with regards to air quality inside a facility. I am unable to find any South African legislation.

Kind regards

HACCP corrective actions
Good morning all, I need some help with the corrective actions.

Herewith the findings i had:

It was evident that the procedure FS1170 did not indicate the trigger points regarding when NCR and when CAR must be raised. It was also evident that other procedures was also available regarding dealing with complaints and product deviation, these documents was not connected to each other to indicate controls.

The corrective action system shall, as a minimum, address the following:

1. customer and consumer complaints;
2. internal audit reports;
3. non-conformity reports;
4. outcome of management re-views;
5. outcome of HACCP plan reviews;
6. results from HACCP plan validations and verifications; and
7. failure of CCPs.
1. customer and consumer complaints;
2. internal audit reports;
3. non-conformity reports;
4. outcome of management re-views;
5. outcome of HACCP plan reviews;
6. results from HACCP plan validations and verifications; and
7. failure of CCPs.

Changes to Food Safety Manual - ISO22000:2005
Hi all, is there any major changes to be made to the FOOD safety manual based on ISO22000:2005 to update to the new version of 2018?

Thanks and regards
Suraj Subramanian

Use of gloves in manufacturing food contact packaging
We have had a glove use policy implemented for some time within our SQF certified packaging facility.

Individuals with our company have visited other certified food safety 'packaging' companies and have seen that the use of gloves had not been implemented.

What has been other members' experience been with the use of gloves in food contact packaging manufacturing? Has a strong hand washing program sufficed to not require the use of gloves? Has anyone performed a risk assessment on this subject?

What are thoughts on hand sanitizer replacing washing with appropriate soaps?

Our glove program is solid and well institutionalized. But we are also seeing a significant cost to this program.

Let me know your thoughts - thanks!!

Assessment risk & opportunity document for ISO 22000:2018
Hi all, do you has assessment risk & opportunity document of iso 22000:2018? Share for anyone.

Thank

Ideas on hiring a Food Safety Manager
Hi everyone, I work for a Bread company in South San Francisco, CA USA. We are looking to recruit another Food Safety Manager for our other division but we are having a struggle finding candidates for the job. I started with the company as a mixer and was promoted based on being a qualified Food safety specialist, when the opening came up so there was no need to use job boards/recruiting firms. One consultant told us indeed and the likes are of no use and that we should consider hiring recent graduates from schools but this has not yielded results. Please can anyone familiar with the process in the US help to shed more light on how we can put our adverts on job boards and list of job boards we can use or other ways to go about it?

Thank you very much for your anticipated input.

Allergen Validation Study Documentation
Hi all, I need to complete an allergen validation study, and I need to document it . Does anyone have a form or document they would be willing to share? also need a little direction. we are a bakery, and we have wheat as a common allergen as well as soy and dairy. ihave the neogen kits to swab, just need documentation and direction to get started.

Thank you,
Marv

Lactic Acid Bacteria Count in low pH foods
I know there are no standards when testing for lactic acid in foods especially since it's concerning spoilage. But has anyone come across limits for lactic acid in low pH foods.

Anyone have an allergen risk assessment template for office workers?
Anyone have an allergen risk assessment template to share for office workers

Pest repeller
I have an issue with mice that are not in my house but come to my property; I already have bait down done by a professional ; however I have purchased a sonic machine ( Pest stop pest repeller )that has an electromagnetic signal that covers the house through the wiring system ; but what exactly does that mean? How does it work? does size matter in this instance as I have a small house but this machine can cover a large house?

Any advise on these machines and how they work and if so safely will be welcome; my worry is when it says it uses the house wiring; what exactly does that mean ?

Many thanks for any help with this

Hazard Analysis vs Risk Assessment
Hi, Can you help me to understand different between hazard analysis and risk assessment?

Thank you

Environmental Monitoring - SQF 2.4.8.1 - Explanation
I am looking for some tips for Environmental Monitoring for a plant that produces plastic bags. I have read the other posts and thought I had a good handle on it until we had our audit and a minor was given for not having a plan in place. I had done a risk assessment and found a very low to non-existent risk. The auditor let me know that even if our raw materials and finished goods do not support microbial growth that does not mean it will not occur down the line. I don't understand that if a product does not support microbial growth how can it occur later? Has anyone else been working on this issue? How have you handled it? Any advice is much appreciated, I have hit a wall.

Nitrogen gas flushing as a preservative for vitamins/supplements
Hello. I am looking for information and/or regulations for using nitrogen gas to flush oxygen out of bottled supplements. Does anyone know where I might find something?

Shortening as ingredient list manner of declaration Canada
Hi everyone, we have shortening as ingredient list in our cookie. The shortening component is "Canola oil, palm oil and modified Palm oil". I would appreciate if you help me with the manner of declaration. should we declare as "Canola and palm and modified Palm oil shortening" or just "shortening" in our ingredient list

SQF 8 Mock Recall Investigation
Hello, does anyone have a sample of a mock recall investigation record/procedure that I could reference? I have a corrective action regarding root cause of mock recall. Currently we test traceability once per year, but we do not create a mock scenario where an issue is identified that triggers a withdrawal/recall.

How to close a nonconformity related to supplier assessment?
I would like someone to guide me on how to close a nonconformity related to Raw material supplier assessment.
Most of the times whenever I have an audit the AUDITOR wants to see how I assessed the RM supplier and the approval method used.
These materials are sometimes purchased from middle men and in most cases the best you can get is MSDS but it does not fulfill the criteria of approval not even assessment. those who are conversant with the process of evaluating suppliers please help me.

E.coli limit in Chocolate cream filling
Can you please tell me, what is the E.coli limit in chocolate cream filling??? One of our supplier has mentioned in their specification as <10 MPN/g. But according to my knowledge it should be "ABSENT".
please give me your comments with the reference.

Thanks

Help - HACCP requirements for BRC Storage and Distribution
I am working for a Logistics Operation that is main business is storage and distribution in a fully enclosed warehouse. The main products in this warehouse are full pallets of soft drinks.
We are looking to have the warehouse approved for BRC Global Standard - Storage and Distribution.

I need some help on HACCP. Where do I start ???, What documents do I need ???, What standard operating procedures????

I know some of physical hazards are Glass, Wood, metal fragments, stones and dust.
The main process in the warehouse are 1) Goods In , 2) Storage, 3) Picking customer orders, 4) Distribution.

Thanks
DG

Good practice on pallet storage
Hi All, I'm viswanath. Working as Sr. Executive in UPL limited. Now we are implementing safety ISO & I need to write the SOP. I need the details about the maximum height of the stack that can be maintained when material stored in HDPE bags in cold storage. Also I need the distance of pallet shall be maintained from the cold storage wall in side.

Thanks in advance
Regards,
Viswanath

Environmental Risk Assessment
Hallo, I just want to know what is the risk(s) associated with direct steam injection when coming into contact with product & how to monitor it.

ClO2 Monitoring
Does anyone have guidance on ClO2 levels in produce wash water? What is the regulation on the ideal range for PPM for produce washing/disinfecting?

Water Testing
Hi all, I've scoured the website looking for answers to some of my questions, but need to figure out how to put this all together.

Recently, I found out that we were using well water as a major source for our incoming water. We have city water, but apparently it's not enough to keep up with production. I wasn't informed of this until we did water testing and I was baffled as to why HPC/APC counts were high on our water tests.

Based on what I have read, a great many of you out there aren't actually testing HPC/APC frequently on your water testing. Most of you are focused on E.coli and Coliforms; which is fine, and we test for those as well. Those counts remain in specification (thankfully). Does anyone really test for HPC in their water? If so, what are your baselines? We've always been <100 on this count, so we have used it as a baseline for nearly 10 years. The reason why we use it is because we have many finished products that are micro tested, and we want to make sure that our source water isn't contaminating our finished product.

Secondly, we attempted to shock our water tanks over a weekend not too long ago using 100ppm chlorine, letting it sit for several hours, and then flushing out the entire system. At the time, we thought our tanks were the culprits (they were partly), and HPC results were better after the testing but still well over our baseline. We tested the source water at the well and it was good. The source water coming into the line to the building however, is bad. Therefore, there is some sort of contamination point after the well, and before the tanks.

We have UV lights on both tanks, and a UV light for the incoming water. We had a professional in the water industry come in, and they thought we should put a couple more UV lights on the incoming side (because we're using the water faster than the UV lights can treat it), and a couple UV lights on the outgoing side to our lines so that we can treat the water going to be used for production.

Apparently, we're not going to go the route of using UV lights. We've been told to actually shock the source water from the well, but that's not a route I would want to go. We don't know the water level, and we would need to know the exact water level at the time of shocking in order to know the amount to add. No commitment has been made to bring someone in to check the water level, so I'm stuck.

I know there isn't exactly a regulation for HPC amounts in water as it is not considered hazardous, but my concerns are that our counts are higher than our baseline and higher than any levels I've seen from results in the last 10 years. Also, just because HPC in itself doesn't mean we are going to have micro issues, it does strengthen the possibility (and we have seen some higher than normal counts in some areas).

Should we remove HPC as a target specification for water and hope the best for our micro tested products? We make low risk products, but still need to meet specifications. Shocking our tanks every quarter really won't mean a lot either, as conditions do change and we're just putting out an immediate fire instead of preventing it at that point.

Allergen Validation Study that is compliant with SQF 8?
Does anyone have a sample allergen validation study they would not mind sharing that is compliant with SQF 8? I have one, but I don't think it is robust enough and I would love to see what other people are doing.

Allergen Validation Study
Hi all, looking for a good form to conduct a validation study. We recently had our BRC Audit, and got a minor non conformance for not having a allergen validation study completed. I understand expectations, but do not have a good format to document the validation study. We use Neogen Allergen kits. Will someone please provide me with an example of a validation study for allergens.

Thank you,

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About the IFSQN

The IFSQN forums are a thriving community with more than 60,000 members from all over the world. A wide variety of topics are discussed daily on the forums including food safety management systems standards such as BRC, SQF, IFS, ISO 22000, FSSC 22000 as well as HACCP, Food Defense and Security, Pest Control, Food Testing, Microbiology, QA/QC, Continuous Improvement and much more.

The forums are a place where members can network, share knowledge and ideas to make food safer around the world - why not join us today!

▪ Forum Home Page
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▪ New Member Information - Helpful links to get you started
Forum Home Page
Today’s Active Content
Registration Page
Help Files
Contact Us
New Member Information - Helpful links to get you started
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Edition 347, July 19, 2018

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