This session will uncover the fundamental nature and core principle of food safety management. All too often food businesses and technical managers operate day to day with food safety systems which operate without any validated basis. This session will discuss the fundamental relationship between hazards, risk (significance) and control and how an insight into these elements can lead to the development and improvement in your food safety systems.

The international standard for food safety management systems, ISO 22000, dedicates a specific clause to employee competence. It simply says that the organization must identify the competence needed to get the job done properly and then to take action to effectively deliver that competence.

Interestingly enough, the standard dedicates a separate clause to the issue of awareness. This distinction between competence and awareness is crucial in order to achieve compliance.

In this lecture we will discuss the difference between competence and awareness and ways to provide both, in an age where computers have an overwhelming impact on the way we learn and millennials are gradually taking over positions formerly held by members of previous generations.

In many organizations, there is a growing concern with how to maintain a food safety culture - even those where food safety systems are already certified. Many efforts have been applied to the development of food safety culture, but, theoretically, there are gaps in these efforts, which reflect on the quality of programs developed and consequently, on the results achieved.

This webinar aims to present basic concepts about organizational culture and, specifically, on food safety culture, demonstrating the theoretical model from DNV GL. In this model, we understand culture as the aggregation of beliefs, practices and perceptions of an organization, which can be evaluated from seven attributes previously defined and understood through the existing culture in your organization.

Identification of each attribute and cultural stage, in which an organization currently is at, is essential to the definition of a program that seeks to develop the organizations’ food safety culture.

An environmental monitoring program (EMP) can be used to assess the effectiveness of the overall hygienic practices in a facility and to provide information needed to prevent possible microbial contamination of food products. An EMP provides valuable data (source and concentration) on indicator organisms, spoilage organisms, and pathogens of concern in a timely manner. An EMP is not designed to validate the effectiveness of cleaning and sanitizing methods; the focus is more on validating cleaning and sanitizing frequencies and other Good Manufacturing Practices (21 CFR 110). Gain insight into how effective EMP sampling zones can be implemented in a food-handling facility to reduce the risk of microbial contamination of finished products.

To be confirmed.

This session will look in detail at the new BRC Food Standard and how best to address the new requirements. Top tips to save you time and stress.

New version 4 of FSSC 22000 is active, and all companies are obliged to certify according to new version starting from beginning of this year. There are revised and new additional requirements of the FSSC, which are the core of this certification scheme. This webinar will show you additional requirements, but focus more on management of purchased services. Through this topic you will learn how to define specifications for services, how to evaluate the services, which criteria to use, how to monitor the effectiveness of services during the defined time period. At the end of webinar you will be able to implement or upgrade this additional requirement in any implemented food safety system.

An effective HACCP system is essential to ensure safe food. FSSC 22000 is one of the largest global food safety management systems certification schemes and we see in practice a lot of good practices but also opportunities to improve. These experiences will be shared in this session. This will include topics like Hazard and risk assesments, CCP's, OPRP's, PRP's. validation, verification, food fraud and food defense.

As companies are starting to realize that their products are only as good as the ingredients and materials they use, the need for supply chain audits is increasing. Larger companies are now looking into their supply chain and requiring customized audits for their suppliers, covering criteria that relates directly to their concerns on jeopardizing their overall brand image. So how do you know if you are ready to sell to the large Food and Beverage manufacturers or retailers? Join us for this webinar to understand, what are the common requirements of the larger brands in these supply chain audits and learn how you can be ready to work with the larger companies in the future.