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Food Safety Fridays is Sponsored by

Taking place: 20 Jan 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Food manufacturers have been looking for 'Cultural Excellence' for a number of years now, with interest growing from large manufacturers through to retailers and global brands. The purpose of this webinar is to provide you with an overview of Cultural Excellence, the four key areas of focus and to cover the Food Safety Culture Excellence Assessment Module, for any organisation who is looking to measure and improve their culture, available exclusively from BRC Global Standards, in partnership with TSI

Cost of Attendance: $Free

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Dr Joanne Taylor
Training & Research Director

Taking place: 03 Feb 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Food fraud is a collective term used to encompass the deliberate and intentional substitution, addition, tampering, or misrepresentation of food, food ingredients, or food packaging; or false or misleading statements made about a product, for economic gain as defined by Spink, J. & Moyer D.C. This webinar will will help you to understand what food fraud is and how it fits in the big picture of risk for the food and beverage industry, gain overview related to food fraud in certification standards, as well as showcase risk mitigation activities, including vulnerability assessment and other risk assessment methodologies, control measures and assurance controls.

Cost of Attendance: $Free

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Kathleen Wybourn
Director Food & Beverage, USA & Canada
DNV GL - Business Assurance

Taking place: 10 Feb 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
This webinar will cover specific and practical knowledge on how to define clear goals for your company. Especially this webinar will give you inputs on definition of specific food safety goals for your production. Through the presentation you will learn to set key performance indicators for defined goals, how to analyze goals and track them on monthly and yearly basis. Additionally focus will be on setting the SMART goals – quotes, definition, and acrostic and reaching goals – check list.

Cost of Attendance: $Free

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Vladimir Surčinski Dipl. Sanit. Ing.
Project Manager
Quality Austria Center

Taking place: 24 Feb 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Validation is a requirement for any food safety program yet guidance as to how to validate is difficult to find particularly when it comes to validating metal detection systems. We will discuss different validation methods including  validating detection capability and validating system reject operation with this informative presentation.

Cost of Attendance: $Free

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Robert Rogers
Senior Advisor for Food Safety & Regulation
Mettler Toledo

Taking place: 03 Mar 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Food facilities have a variety of mechanisms for identifying food safety failures, including customer complaints, self-inspections, audits, and regulatory visits. The key to success is being able to take action to prevent recurrence of these failures, or at least reduce its likelihood, by identifying and addressing the root cause. During this webinar, you will learn several key methods to help you identify root cause analysis within your facility.

Cost of Attendance: $Free

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Mr. Len Steed
Food Safety Professional
AIB International

Taking place: 24 Mar 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
The food industry is expected to deliver food to the public that is free from any amount of Salmonella spp. or Listeria Monocytogenes bacteria. Considering the fact that these pathogens are naturally found in the environment and are potentially present in all raw animal or plant agricultural produce, this expectation can seem impossible to meet. Based on recent outbreaks and subsequent recalls it is clear that applying HACCP alone is not sufficient for meeting this challenge. In this webinar we will present a comprehensive approach including identifying and controlling relevant CCPs while managing those PRPs which are critical in preventing post-lethal recontamination. We will also discuss the value of sampling products and the environment for presence of pathogenic enteric bacteria.

Cost of Attendance: $Free

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

Taking place: 31 Mar 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Allergen labelling errors and allergen management issues causes the largest number of recalls in North America and the EU. The presentation will looks at the nature of the recalls and the components of the Food Safety Management System that may need attention or review to error proof the system and drive improvement in the number of recalls.

Cost of Attendance: $Free

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Iain Wright
Technical Manager, Training and Eduction Services, Global Food Division
NSF International

Taking place: 07 Apr 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
You’re committed to food safety but there’s only so much you can do alone. Who takes the lead, when and where? What can you do to support and motivate your bosses, peers and line workers? How will you know they really are committed? In this interactive webinar you’ll expand your knowledge about the people-side of food safety discussed in previous webinars on food safety culture, and identify what you can focus on to make a difference.

Cost of Attendance: $Free

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Brita Ball
Principal Consultant
Advancing Food Safety Culture, Brita Ball & Associates

Taking place: 21 Apr 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Statistical process control (SPC) is a method to improve or achieve quality control in a manufacturing process. Support productivity and quality improvement in your facility by designing and implementing a customized SPC program. This session will provide an overview of the SPC techniques and their application in the food industry, including process variation and how to measure it with SPC, control charts and basic concepts including types and uses. Additionally, this session will cover process capability, linking customer and internal specifications to process variations.

Cost of Attendance: $Free

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Frank Schreurs
Sr. Technical Trainer, Training and Education Services, Global Food Division
NSF International

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