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Latest Videos Add Video
Ensuring Readable Date/Lot Code Information 20 May 2017 - 05:15 PM
Label-related defects are the most common cause of product recalls, and also happen to be the most preventable. One of the more challenging inspections is with expiration and date coding from ink jet printers. Products moving down an unstable line and improperly oriented to the printer head could result in unreadable information. This presentation will discuss some of the challenges in reading and verifying critical information such as date codes and highlight solutions to these issues.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/278-ensuring-readable-datelot-code-information
Validation of Cleaning Programs 05 May 2017 - 06:44 PM
Validation of Cleaning Programs is now a mandatory requirement under most GFSI food safety standards. Luckily, Safefood 360° has compiled everything you need to know to keep your external auditors more than happy.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/277-validation-of-cleaning-programs
How to Prepare for an Unannounced Food Safety Audit 28 April 2017 - 05:27 PM
Industry and trade associations have been buzzing for months about how FDA and state food regulatory agencies will implement FSMA’s rules, particularly with the new Good Manufacturing Practices (GMPs) and Preventive Controls rules effective in September of 2016. Some inspection activities may be truly different, but preventing and limiting the effects of foodborne disease will not change. During this webinar learn how to react and meet expectations for all of the rules and regulations for your facility.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/276-how-to-prepare-for-an-unannounced-food-safety-audit/
Overview of Statistical Process Control (SPC) for the Food Industry 21 April 2017 - 05:45 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/275-overview-of-statistical-process-control-spc-for-the-food-industry/
3 Requirements for Commitment to Food Safety 07 April 2017 - 05:24 PM
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.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/274-3-requirements-for-commitment-to-food-safety
Allergen Management 31 March 2017 - 06:29 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/273-allergen-management
CREEP – Comprehensive Risk Evaluation of Environmental Pathogens 24 March 2017 - 04:19 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/272-creep-%E2%80%93-comprehensive-risk-evaluation-of-environmental-pathogens/
FDA's Sanitary Transport Rule: Who it Applies to and its Impact on the Food Transportation Industry 09 March 2017 - 06:35 AM
The FSMA rule on Sanitary transport of human and animal food advances FDA’s effort to protect foods from farm to table by keeping product safe from contamination during transportation. This presentation will discuss the requirements and likely impact for all stakeholders including, brokers, loaders, transporters, and receivers.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/266-fdas-sanitary-transport-rule-who-it-applies-to-and-its-impact-on-the-food-transportation-industry/
Root Cause Analysis – How it Can Help Your Food Safety Plan 03 March 2017 - 07:54 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/calendar/event/461-root-cause-analysis-%E2%80%93-how-it-can-help-your-food-safety-plan/
Want to Validate Your Metal Detector, Now What? 24 February 2017 - 07:12 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/270-want-to-validate-your-metal-detector-now-what/
Defining SMART goals in food safety planning 10 February 2017 - 05:15 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/269-defining-smart-goals-in-food-safety-planning/
Understanding Food Fraud 07 February 2017 - 06:45 AM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/268-understanding-food-fraud/
What Is Culture Excellence? 20 January 2017 - 08:40 PM
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.
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/267-what-is-culture-excellence/
Conducting a vulnerability assessment for intentional contamination 16 December 2016 - 06:09 PM
Do you know what risks and weaknesses lie beneath the surface at your food facility? This webinar will help you identify security hazards throughout your operation – from structural flaws to program limitations – so that you can assign physical and procedural security countermeasures to mitigate the risk. Learn about common vulnerabilities in food facilities and integrate risk management planning at all levels to safeguard your plant against threats of intentional contamination. After the webinar, you’ll know more about how to:
• Identify hazards
• Assess the risks
• Analyze risk control measures
• Make risk control decisions
• Implement controls to eliminate the risk
• Integrate risk management planning at all levels
• Routinely review vulnerabilities
Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/265-conducting-a-vulnerability-assessment-for-intentional-contamination/
Training for FSMA’s Food Safety Preventive Controls Compliance: Is it working? 09 December 2016 - 04:54 PM
How effective is the training for FSMA’s Preventive Controls for Human Food training in motivating facilities to comply with the requirement for developing and implementing a Food Safety Plan? Based on Level II (follow up surveys with class participants) and Level III (follow up surveys with participants’ supervisors), the perceived effectiveness of the trainings presented for U.S. FDA’s Food Safety Modernization Act (FSMA) Preventive Controls for Human Food (PCHF) rule will be reviewed. Director of Training for California based SCS Global Services and a Lead Instructor for the PCHF, Margaret Kolk, will conduct surveys of course participants two months post training. Surveys will be sent to the supervisors of course participants three months post training. This webinar will present the results of these surveys for trainings beginning in January, 2016 and ending in July, 2016.
Download the presentation slides form the files library: http://www.ifsqn.com/forum/index.php/files/file/264-training-for-fsma%E2%80%99s-food-safety-preventive-controls-compliance-is-it-working/
Risk Assessment under BRC 14 October 2016 - 05:27 PM
Did you know that the BRC Food Standard refers to risk assessment nearly 100 times, but offers almost no advice on how these risk assessments should be carried out? This presentation offers an extensive analysis of risk assessment under BRC, and it provides you with a full breakdown of all areas where the BRC standard requires you to carry out a risk assessment. Up until now, there has been little guidance available on how to risk assess non-HACCP elements of your food safety management system; elements such as cleaning and auditing programs. To improve the situation, this presentation gives solid, easy-to-follow advice on how to carry out the risk assessment of these items in a systematic way.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/262-risk-assessment-under-brc
Root Cause Analysis, how science can help us with the investigations 24 September 2016 - 03:21 PM
It is commonly known that root-cause analysis can be done with tools like the 5 Whys or Cause-and-Effect Analysis. The advantage of using these tools is that we can organize the information found in the investigation more efficiently. But just identifying potential causes is not a guarantee of effective problem solving, because improper selection of preventions for the causes may result in re-occurrence. The objective of this webinar is to review the application of scientific methods to effectively investigate and identify the causes of food safety problems as well as using science to properly select and manage control methods.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/260-root-cause-analysis-how-science-can-help-us-with-the-investigations/
Assessing suppliers through routine and non-routine audits 02 September 2016 - 04:07 PM
Most companies have produced guidelines and specific codes of practice which detail the management control system that they expect to find in their suppliers of branded goods. They also define the conditions of the structure and equipment that is necessary to comply with legal requirements and ensure product safety consistently. Auditing is simply a check according to defined criteria to ensure that the supplier is complying with codes and guidelines. Audit is usually designed to provide the company with a due diligence defence. This webinar will show you simple steps how to assess your supplier through two types of audits – routine one and non-routine.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/249-assessing-suppliers-through-routine-and-non-routine-audits
Trending Root Cause Analysis for Continual Improvement 21 August 2016 - 07:05 PM
As part of the continual improvement of a system, root cause analysis is an essential tool. As part of this it is necessary to understand how well any root cause analysis conducted is performing, however, many cannot answer this question for a variety of reasons. This could be due to variability in RCA approach, variability in the definition of success or inability to correlate results from completed RCA’s. This webinar reinforces the importance of root cause analysis as a technique to prevent recurring non-conformances and introduces the concept of trending results to confirm that RCA’s conducted and completed have had a positive impact on the businesses bottom line.
Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/247-trending-root-cause-analysis-for-continual-improvement/
Food Safety Plans, doing the Hazard Analysis right 22 July 2016 - 04:13 PM
It is generally suggested that after implementing a list of Good Manufacturing Practices a Process-based food safety plan should be implemented to identify the potential hazards at the various steps, and to determine methods for control. To achieve an effective management of the hazards they need to be clearly understood, and this is not always achieved. The idea of this webinar is to review the various food safety hazards in more detail using a classification rationale, and to discuss tools that can assist in the completion of this task more effectively.
Download the presentation slides: http://www.ifsqn.com/forum/index.php/files/file/240-food-safety-plans-doing-the-hazard-analysis-right
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