Unedited chat logs from today's webinar.
Noel: Hy there
oluyemi Arosoye: Hello, From Nigeria
Dominic : Hi
Christine Lomo: hello,,, i from manado indonesia
KRISHNAN: hi good evening everyone Krishnan, Goa India
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!
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: HÄ± 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.
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
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.
Thies: ""troubleshooting"= completing a "risk assessment" after the disaster has hit.
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!