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Basic Food Safety Economics

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#1 Simon

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Posted 21 June 2015 - 04:31 PM

Basic Food Safety Economics

Presented by:

Oscar Rodriguez-Gonzalez, PhD, LSSBB, PAg, CFS, CSP

 

Taking place:

Friday, June 26, 2015 (03:00 PM - 04:00 PM UK Time).  This is a 10 a.m. Eastern Start.
 
Assigning economic value to food safety projects can be challenging because there are little tangible returns on the investment. Most of the costs have not occurred before implementing a food safety project and the objective of implementing them is that these costs should never occur. From another perspective the value of food safety projects can be evaluated by the customers/markets gained because of their implementation, and this can be a motivator for business managers. The objective of this webinar is to review the various approaches that can be used to justify the economic value of food safety projects.


Best Regards,

Simon Timperley
IFSQN Administrator
 
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Need food safety advice?
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#2 Simon

Simon

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Posted 26 June 2015 - 06:41 PM

Unedited chat logs from today's webinar.

 

Noel: Hy there

ramila: Hello

Suellyn: hello

oluyemi Arosoye: Hello, From Nigeria

Dominic : Hi

Christine Lomo: hello,,, i  from manado indonesia

KRISHNAN: hi good evening everyone Krishnan, Goa India

azaam: hi

Cheryl: Good day from central California

Venice: HI evry one

Suellyn: from Walt Disney World / Florida

maria lynn yee francisco: hi lyn here

Paul: Hello from East Lansing Michigan

Esther: Hello from Spain

Julie: hello from North Carolina

Ingo: Hello from Germany

Cheryl: Paul are you associated with MSU?

Pradeep Kumar: Pradeep from Toronto - Good morning to all.

Michelle: Good Morning from Minnesota!

Constantine: Hi from Russia

maria lynn yee francisco: hi everyone

David Levy: Shalom everybody from Israel

maria lynn yee francisco: philippines

Carlos: Greetings from Portugal!

Nikos: Germany

Yehia: Hi

John: Reno, NV USA

Paul: Cherl, No I am an independent consultant.

duygu: Hi everyone from Turkey

Cristina: Selamat malam from Bitung, Indonesia!

Patrick: Hello from Robinson, IL

YOUSSEF: Hellow evry body

Cheryl: Well Paul nice to run into you here and what a great place

Paul: Cheryl, Did yo spend time at MSU. I know a number of folks teaching there.

Filiz: Hı form Turkey

Cristina: asa namo webinar mates? Chastine, Joven, Paolo, Harvey, Joseph, Marlon. Excuse are Estela, Bonbon.

Cheryl: I did Paul, I am finishing the Master's program and spent some time in East Lansing.  What is you specialty in consultation?

Marta V: Hi all from Birmingham, Al

maria lynn yee francisco: hi everyone

NKWELLE: Hi, I just came in from a meeting. Hope I am not too late?

YOUSSEF: Is it you Dr Cristina UY?

Paul: I work with both food service operators and small food processors. The small processors are worring about FSMA not because of the FDA but because national customers want them to be documented. I have been doing a lot of HACCP and Harp as well as training their staff to deal with it all.

Thies: It is gone....!

Adebola: HI, from Maryland, USA

NKWELLE: Hi, from Yaounde, Cameroon.

maria lynn yee francisco: may i ask from anyone if your line was stop.

victor: hello

Paul: Video has ot started here

maria lynn yee francisco: i was having disconnection

victor: experiencing some difficulty

David Levy: The presentation has stopped

maria lynn yee francisco: webinarmates i have some trouble i cant hear the speaker anymore

Vanessa: I have no audio or can see a presentation either

David Levy: Simon, Please give the youtube link

Simon Timperley: if you have problem try to close the webinar and restart it or use the youtube link at the top

Adebola: Both are blurred, one can only see the title

Vanessa: will the presentation be available after the webinar for those that are having issues?

Simon Timperley  (to Vanessa): yes

Simon Timperley  (to Adebola): it is your connection

KRISHNAN: audio is good but the slides are not clear at all

Amit Pandey : Namaste from India

Christine Lomo: hi, simon..audio os good but the slides/powerpoint are not good/clear for all slide

Gaganpreet Kaur Saini: Audio is good but slides not clear..can we get the soft copy for the same

r] Simon Timperley: slides will be available in two days with webinar recording

Gaganpreet Kaur Saini: thanks a lot

KRISHNAN: Mr. Simon, Can you please do something to make the slides clearly visible?

maria lynn yee francisco: i was wondering what simple surveillance system could you recommend for school teaching food subject particularly banquet to detect and respond to outbreak or possible  risk food borne  illness  and how to gather necessary data to prevent future outbreak.

r] Simon Timperley: I cannot do anything.  It is related to the speed of your connection, for me slides and sound are perfect.

chacha: Hello Chacha from Tanzania, hope everything is Ok

maria lynn yee francisco: i could no longer hear or see the presenter

Simon Timperley  (to maria lynn yee francisco): log out and back in again.

chacha: me too

Nikos: which slide do you see now? Cost categories one?

maria lynn yee francisco: thank you, now im hearing the presenter

Raymond Llanes Diaz: Good eve

Bria: For small establishments who are experiencing a lot of growth measuring and prevention becomes a toss up for me.

merry chastine: Gimingaw na si Vanessa Polli nimo Raymond Llanes Diaz

Cristina: di bawa namo Chastine?

Raymond Llanes Diaz: Good eve Ma'am. :)

merry chastine: sudah mam

duygu: Design

Raymond Llanes Diaz: Measuring

maria lynn yee francisco: what possible research title that can develop test to detect food borne pathogens and assess risk to food supply. Research for  an area where food course or subject is being provided for the student.

Thies: GFSI is not yet a Hygiene Factor, but is likely to become one. Please note that new elements should come in. 1 is food fraud (although not always food safety). I hope the standard will also in future get more focus on Food Safety Behaviour aspects

KRISHNAN: we have a no of street food vendors - doing brisk business.  Is there any suitable model for doing Cost Benefit analysis while implementing Food Safety improvements?

Nikos: which economic value of the business represents the value of production? Is it the turnover?

KRISHNAN: Is there any bench mark figure on how much percentage should be food safety costs on the total value of production - say for restaurants?

Nikos: what is the "total value of production" for a warehouse?

Shahzad Amjad Shahzad: Should we prioritize risk of financial loss than risk of threat to consumer health?

Raymond Llanes Diaz: Good day, the value of production identified here is base on the  sales or overhead of producing a certain product? thank you.

Harvey M. Donaldo: Regarding the quality costing categories, how do prevention costs differ from appraisal costs?

Esther: Could you gives us an example, a figure, a number, a percentage, ( quantify) of how much the quality costs can mean in a medium size food company?

Thies: all 3

Amit: Good morning from Kitchener. should we bring in the Lean (economics)  issue into food safety when globally there is a threat to public health? thank you

Constantine: Agree with Thies - all the 3

Raymond Llanes Diaz: Yes all of the 3 options are important.

Amit: food safety managers would be interested in safety issues primarily. The opportunities of improvement mentioned would be for operations. My answer is - None of the above, but that's my view.

Vu: all

Thies: ""troubleshooting"= completing a "risk assessment" after the disaster has hit.

Vu: thanks

Gaganpreet Kaur Saini: we have to write our name on certificate by ourself

YOUSSEF: Thanks Simon for kind efforts

David Levy: Thanks!

mikez: Nice Job!  Thank you.

Constantine: Thanks a lot!

Raymond Llanes Diaz: Thank you :)

Shahzad Amjad Shahzad: The presentation was not clear on my side. kindly sha

Shahzad Amjad Shahzad: re

Oscar Rodriguez-Gonzalez: Thanks all

merry chastine: bye raymond sayang - Essa

Amit: thanks .. very interesting

John: Thank you

KRISHNAN: Thank you very much for a very useful seminar

Cristina: terima kasih!


Best Regards,

Simon Timperley
IFSQN Administrator
 
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Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!






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