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Food Safety Fridays is Sponsored by

Taking place: 20 Apr 2018 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Time is now to upgrade your food safety system. This webinar will focus on concluded nonconformities during audits of food safety systems in previous 4 years. It will show what the most common mistakes of the system are, how they are made and how to solve and improve these mistakes. Through this webinar you will learn how to improve your flow diagrams, how to optimize the same, how to implement all parts that will help you further to understand how your production operate and where are the critical points including outsource process and reworks. All this will include demands from different GFSI standards and upcoming changes of HACCP till 2020.

Cost of Attendance: Free

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Vladimir Surčinski
Auditor and Trainer for Food Standards

Taking place: 27 Apr 2018 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
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.

Cost of Attendance: Free

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George Howlett
Safefood 360

Taking place: 04 May 2018 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Research and Development is the start point for the creation of new products, the modification of existing products and the introduction/modification of new/existing packaging. The introduction of new ingredients and packaging can be disatrous for a food company if it is not done methodically as it can lead to the introduction of new hazards into the process. Therefore, the R&D Deparrment must be in continous communication with key stakeholders in the manufacturing side to ensure that he new introductions are not only compatible with existing processes but also that a hazard analysis is done to ensure food safety. On the other hand, keeping food safety and creativity in harmony can proof tricky as food safety considerations may change the original concept for what he development or modifications where conceived for may cahnge to keep the consumer out of harmsway . This seminar will focus of the role of R&D in the manufacturing process and will show a practical tool to ensure that all aspects from creation to launch are taken into account when introducting new concepts into existing operations.

Cost of Attendance: Free

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Radojka Barycki
Technical Training Manager
SCS Global Services

Taking place: 18 May 2018 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
How do you document intentional adulteration mitigation strategies in your facility? FDA’s Food Safety Modernization Act now requires that food facilities plan for intentional adulteration in a documented food defense plan. Although the requirements are similar to a food safety plan, there are distinct differences. Combining the food defense and food safety plans may create an opportunity to miss key elements in both. Learn the pitfalls of accounting for intentional adulteration in your facility’s food safety plan. We will discuss and compare industry best practices with regulatory requirements and make suggestions on how to prevent developed mitigation strategies from being compromised.

Cost of Attendance: Free

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Earl Arnold
Global Manager, QA Food Defense and FSMA
AIB International

Taking place: 01 Jun 2018 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
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.

Cost of Attendance: Free

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Caroline Benevenuti Passuello
Risk Management & Sustainability Manager
DNV GL Business Assurance

Taking place: 15 Jun 2018 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
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.

Cost of Attendance: Free

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David Rosenblatt
Director of Training and Veterinary Consultant
Sher Consulting and Training

Taking place: 29 Jun 2018 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
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.

Cost of Attendance: Free

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Kantha Channaiah
Director of Microbiology
AIB International

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