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Food Safety Fridays is Sponsored by


Taking place: 01 Dec 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
The demands for safe quality foods is ever increasing and the need for improved efficiencies at increased production rates can pose challenges on today's manufacturers. We will discuss how implementing inline product quality inspection systems and connecting them into data collection and factory management systems ensures products are contamination free, properly labeled and properly documented to meet strict regulatory compliance.

Cost of Attendance: Free

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Robert Rogers
Senior Advisor for Food Safety & Regulation
Mettler Toledo

Taking place: 08 Dec 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
Your management system is in place. Training is completed regularly. People mostly do what they’re supposed to. What else can you do? In this webinar you’ll learn how breakthroughs in neuro-science are changing our understanding of engagement and commitment, and what you can do to apply this knowledge to support food safety initiatives in your workplace.    

Cost of Attendance: Free

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

Taking place: 15 Dec 2017 - 03:00 PM - 04:00 PM | View your timezone | Comments: 0
The philosophy of food safety and quality management is one of prevention, whereby the safety and quality of food products are assured via the use of processes such as HACCP, Vendor Assurance etc. However, on occasion it is necessary to respond reactively to an incident in order to ensure consumer and business protection. Although incidents are very varied in their causes and effects, a common process can be used to help the Incident Owner manage the incident professionally. We will give a brief on Product-related incidents that are identified in our supply chain or markets, which have the potential to damage brands or our business, or harm our consumers also PRIMP can be used to manage incidents from the point of acceptance of raws or packs into the factory up to the point of consumption.

Cost of Attendance: Free

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Yasser Mohamed
Quality & Food Safety Manager
MARS


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