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The Fundamental Principle of Food Safety – Understanding the link between Hazard – Risk – Control 25 May 2018 - 04:16 PM
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.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/303-the-fundamental-principle-of-food-safety-understanding-the-link-between-hazard-risk-control/
Pitfalls of Accounting for Intentional Adulteration in Your Food Safety Plan 18 May 2018 - 04:07 PM
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.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/302-pitfalls-of-accounting-for-intentional-adulteration-in-your-food-safety-plan/
Product Development – How Product Developers affect Food Safety 04 May 2018 - 05:39 PM
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 disastrous 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 continuous communication with key stakeholders in the manufacturing side to ensure that the 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 prove tricky as food safety considerations may change the original concept for what he development or modifications where conceived for may change to keep the consumer out of harmsway . This seminar will focus on 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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/301-product-development-%E2%80%93-how-product-developers-affect-food-safety/
Upgrades and Optimizations of Your HACCP Flow Diagrams 20 April 2018 - 05:50 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/300-upgrades-and-optimizations-of-your-haccp-flow-diagrams/
Passing your compressed air analysis: Tips and troubleshooting for successful compliance 16 March 2018 - 05:47 PM
This session will cover frequent pitfalls of compressed air testing. Often, systems are in compliance, and yet time and time again, the analysis will show failing results. The webinar will illustrate common failure modes, discuss the pros and cons of various types of testing technology, and help viewers create a plan that will ensure continuing compliance of their compressed air and gas systems.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/299-passing-your-compressed-air-analysis-tips-and-troubleshooting-for-successful-compliance/
Demonstrating Food Safety Culture and Meeting Audit Requirements 23 February 2018 - 10:34 PM
Food safety culture is recognized as a key factor to achieving sustained food safety success. The day-to-day behavior of an organization’s employees and management both defines and reflects a company’s food safety culture.
With a strong food safety culture, it is easier to meet audit requirements. Food safety culture eases your way to compliance. No one would argue that. Your team is invested in the same goal, personnel are confident in what they do, they are more proactive in their approach and confident in their knowledge of the programs, which they can demonstrate to the auditor.
Join us for this webinar to understand safety culture best practices and how food safety culture eases the process to achieve or maintain certification.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/298-demonstrating-food-safety-culture-and-meeting-audit-requirements
Reducing Waste & Improving Efficiencies In Product Inspection 16 February 2018 - 07:13 PM
Waste is a thorn in the side of food producers everywhere. It can be a problem during many stages of production and certain processes, such as product inspection, contribute to 'acceptable' levels of waste every day, but should it be acceptable? Wasted time or product equals wasted money. We will explore the benefits of inspection throughout the process, advancement in product inspection capabilities as well as development of best practices to reduce waste and improve efficiencies in you product inspection programs.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/297-reducing-waste-improving-efficiencies-in-product-inspection
Modifying Your HACCP Plan for FSMA Compliance 26 January 2018 - 06:48 PM
Today’s food safety professionals know that transitioning to a FSMA-compliant food safety plan is a must. With 9 out of 10 of Americans supporting more aggressive food safety and defense regulations and FSMA implementation in place, facilities must create effective ways to implement hazard analysis and risk-based preventive controls. But to modify your existing HACCP plan, you need the right understanding of how the FSMA ruling impacts your food safety system to address additional requirements. AIB International provides best practices as the go-to leader for food safety training and FSMA knowledge. We offer full service training solutions online and in person that meet the needs of the food and beverage industries. Sign up now to learn how to modify your HACCP plan for FSMA compliance.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/296-modifying-your-haccp-plan-for-fsma-compliance
Best Practices for Effectively Implementing an ATP Sanitation Verification System 12 January 2018 - 06:27 PM
Increasingly, the focus for food and beverage production facilities is on having a robust, formalized environmental monitoring program. One of the key components of any EMP is a structured ATP verification monitoring program. While the majority of food and beverage production facilities in the developed world utilize ATP sanitation monitoring systems, their employment is often unstructured and sub-optimal.
Neogen, in conjunction with industry experts, has developed a handbook titled, “Best practices for effectively implementing an ATP sanitation verification program”, that provides real-world guidance for facilities wishing to enhance their EMP through a more formalized and structured approach.
Topics covered will include:
- Validation Vs verification
- Cleaning to a validated standard
- Swabbing and establishing baselines
- RLU’s as an indication of cleanliness
- Migrating from validation to verification
- Using the results to improve cleaning
- Interpreting test results
- Complementary environmental testing
Download the presentation slides in the file library: http://www.ifsqn.com/forum/index.php/files/file/295-best-practices-for-effectively-implementing-an-atp-sanitation-verification-system/
Incident Management 21 December 2017 - 09:02 PM
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 food safety incidents that are identified in our supply chain or markets, which have the potential to damage brands or our business, or harm our consumers.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/294-incident-management
People-skills to support engagement and commitment to food safety 10 December 2017 - 06:41 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/293-people-skills-to-support-engagement-and-commitment-to-food-safety
Environmental Monitoring 17 November 2017 - 05:17 PM
Although we enjoy one of the safest food supplies in the world, foodborne illness remains common in the United States where foodborne illness outbreaks affect millions and kill thousands of people. These outbreaks also undermine consumer confidence in affected products, result in large recalls, and diminish market demand. A substantial number of foodborne illness outbreaks result from poor hygiene practices. Microorganisms can survive in food processing and handling environments. They are generally introduced into the food environment through raw materials, pests, air, water, and employees. During this webinar find out ways that we can identify these hazards and stop them in their tracks.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/292-environmental-monitoring
FSMA and Foreign Supplier Verification program (FSVP) 05 November 2017 - 05:31 PM
Are you a Broker or Agent? What about an Importer of Record from a foreign supplier? If you are, then understanding the rules around FDA's FSMA and Foreign Supplier Verification Program (FSVP) are critical to your business. Join DNV GL to understand the deeper impact of how this program affects your business and some of the methods to prepare your systems to meet FDA requirements.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/291-fsma-and-foreign-supplier-verification-program-fsvp
Determination of Preventive and Control measures in Food Safety 13 October 2017 - 05:58 PM
An essential presentation for any food safety manager who is responsible for risk assessment and determination of control measures within a food safety plan. The presentation will demystify much of the language and complex logic normally associated with risk assessment models and decision trees, which prevent many food companies from obtaining their objective of producing robust and appropriate control measures.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/290-determination-of-preventive-and-control-measures-in-food-safety
Compressed Air Testing: How to Pass Your Next Audit 29 September 2017 - 05:56 PM
Many food safety organizations (SQF, BRC, FSSC, primusGFS, IFS) are including compressed air monitoring as one of their requirements. Ruby Ochoa, President and Owner of Trace Analytics, will address what these requirements are, which compressed air standards you should be using, how to create a monitoring program, and how HACCP principles apply to your compressed air system. Come see what you should be doing to prepare for your next audit.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/289-compressed-air-testing-how-to-pass-your-next-audit
Developing a Supply Chain Program for Regulatory and GFSI Compliance 15 September 2017 - 04:10 PM
New food safety regulations and changes to international Food Safety Management schemes are placing more of the responsibility for supplier control directly on the customer. The supply chain program must provide assurance that hazards requiring a control (in the supply chain) are significantly reduced or eliminated. Does your supplier control/assurance program meet these new requirements? How can you align your current supplier program with the new preventive controls? This session will help you to identify steps you can take to bring your supply-chain control program into compliance. The session will identify some tips and tools for identifying any gaps or opportunities within your current Food Safety Management System to ensure that you are in conformance with both the regulations and your GFSI program requirements.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/288-developing-a-supply-chain-program-for-regulatory-and-gfsi-compliance
Training Employees on Food Safety and Quality 08 September 2017 - 06:28 PM
Ensure that your entire team is on the same page when it involves Food Safety and Quality. Having a good training plan is essential to your overall operation. This webinar will review several food safety programs and make sure your QA technicians, maintenance crew, line workers, temporary workers, and hourly personnel are all working together when it comes to safety and training in your workplace.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/287-training-employees-on-food-safety-and-quality/
FSSC 22000 – An updated Tool for Today’s Regulatory Environment 18 August 2017 - 04:41 PM
Food Safety System Certification 22000 (FSSC 22000) is a GFSI benchmarked certification program based on the ISO 22000 family of international standards. FSSC 22000 certification provides evidence of a company’s capacity to meet its food safety responsibilities with a robust, but flexible Food Safety Management System. A recent revision to the FSSC 22000 requirements has been completed to bring the international standard (ISO) in line with the updated benchmarking requirements of GFSI and to provide oversite to the 100+ Licensed Certification Bodies and 15.000+ certified organizations certified. The update will also help FSSC 22000 certified companies all over the world meet the challenges presented by recent regulatory changes including those presented by FSMA in the US. In this webinar, Jacqueline Southee, US Liaison for FSSC 22000 will outline how the revisions to FSSC 22000 have been incorporated into Version 4 and how the audit can help companies achieve compliance.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/286-fssc-22000-%E2%80%93-an-updated-tool-for-today%E2%80%99s-regulatory-environment
Food Safety and Employee Safety - a behavioral approach to create synergy by integrating two agendas 21 July 2017 - 04:47 PM
This basis for risk assessment is "Identify – Evaluate – Control" – this is true for any kind of risk, including food safety risks and risks associated with employee safety and health. In both cases catastrophe can occur due to technical failure or human error. A behavioral based risk management approach stipulates the human behavior is involved in all failure, even if it is classified as "technical". A behavioral based management system should not be separately implemented for food safety and employee safety. This redundancy prevents pooling of resources and lowers effectiveness. In this webinar we will focus on those areas that can and should be integrated and learn how to effectively implement an Integrated Management System.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/284-food-safety-and-employee-safety-a-behavioral-approach-to-create-synergy-by-integrating-two-agendas/
Compressed Air System Risk Assessment: Do I need to Test? 14 July 2017 - 06:14 PM
More than 70% of production facilities use compressed air in the manufacturing process. Experts like the Compressed Air & Gas Institute (CAGI) and the International Organization for Standardization (ISO) agree that the primary contaminants to monitor are particles, water, and oil (PWO). The primary sources of contamination in a compressed air supply include the intake air quality and the compressor itself. Other significant sources include distribution piping, storage receivers, and point-of-use items such as valves, gauges, flexible tubing, and fittings. Does your system filter these contaminants out? Where does your compressed air system add additional contaminants that need to be monitored or filtered? Are these contaminants detrimental to your product? Where are your HACCP critical control points, and are you monitoring them?
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/283-compressed-air-system-risk-assessment-do-i-need-to-test/