Unedited chat logs from today's webinar:
Alda: hello from Albania, ALDA is here
Lina: Hello from Ohio USA
YOUSSEF: Hellow From Egypt
Yehia: Hi everybody
Mark: Hi from the UK
Linda: Hi from Birmingham UK
JosÃ©: Hi Everyone!
oneheata: hello Oneheata from Jamaica
William: Hello from Leeds, UK
Diana: hello from Estonia
Laura: Hello from Pa
reynaldo: good evening Reynaldo here from the Philippines
Mohammad: Hi! form IRAN
Laila: Hello from Latvia
Bev: good morning from So Cal
Cecile L: Hello from London UK
Lori: Hello from Austin, Txas
Rajinder: Hello , Rajinder from Canada
Firas Alkhyaat: Hi from Mississauga Canada
sharon: hello from st. louis
Hosam: Hi from Kuwait
Silvana Chaves: Hi from Brazil
Katie Freeman: HI from Wisconsin!
Margaret: Hi from Margaret and Sandra in Cork Ireland
Natalia: Hi, Natalia Russia
Samrat Mukherji: hello am Samrat from India
mohamed Haja: hi
Robin: Hi from Maryland
Luciana: Hello from Brazil
Michelle : Hello from phil
Ryan D: Hi from Iowa. Home of the top ranked Hawkeyes
Fedja Njegic: Hi from Serbia
Dan: Hello from Lancaster, Pennsylvania
lahcen: hello lahcen from montreal
Sue Howlett: Hello from Reading!
Firas Alkhyaat: Hi
Hosam: Hosam...Hi from Kuwait .
Miguel A.: Hi from California
Michelle: Good Morning from Minnesota!
Rajsekhar: Hi from Dubai
Carlito: Hi Lito from Talisay City, Cebu, Philippines.
Brandy: Has the presentation started? I always seem to have trouble with them
Rose Leah: Hi..from Marshall Islands
Craig Brown: Hello
houda: HI from morocco
Carrell: Good Morning from Carrell St Augustine Florida
Priyanka Oulkar: Priyanka from Canada
Wai ling Lee: hahahaha yes from UK
alyssa: good Friday morning to all from sunny New Mexico
Sheena Britton: HI all
Dilip: Hi everyone
CLAUDIA: Good Morning from Colombia
mel morris: HI
David: morning from Montreal
Pontus: Good afternoon from Sweden
Miguel Gamboa: Hello everyone from Las Vegas
Pati: Hello!! Pati from Los Angeles CA.
Mark: Hello from Kansas City, Rock Chalk!
Dawn Amundson: Hi from Minnesota
Frank: Good morning from Salton Sea!!!:)
Jenny: Hello from the UK
Marju: Hello from Finland
Lina: Did the presentation already started?
miguel: South Kansas City - fresh morning
Kobe Kobson: Hi all. Kobe in Botswana
sharon: my audio just cut out...
reynaldo: hi. Reynaldo frm Philippines
Mohammad: Hopefully we are presenting the whole world! thats amazing!
Millie: Can anyone see any presntation
mel morris: no
miguel: presentation working fine
Lina: nop I dont see anything
irfanudeen: gud evening to all
miguel: try reconnect
Bryan Hall: Hello Bryan from Logoplaste
teresa: Is there a phone number I can call in to listen?
Mark: You should be able to see and hear Simon
mel morris: no audio or video
miguel: voido and audio stream working fine - try reconnect
Samrat Mukherji: i see the vdo feeds clearly
mel morris: re connected audio and video now working
Vanessa Guest: Good morning from New Zealand
Aldi Juliansyah: hi... im aldi from sukabumi Indonesia
Neal: North Carolina here.
miguel: its a bit slow - out of sync but clear
Odette: Hi from Jamaica
Patricia: Good Morning, from Jamaica
shelendra singh: hello all
Deandra: Hello from Ohio
maria lynn yee francisco: hi everyone. maria lynn yee francisco, phi;
Sy: Hello to you all from Ghana, west Africa
Nayana: Hi! Am I doing something wrong? I cannot see anything on my screen!
Catarina: hello from Portugal :)
Simon Timperley: Poor audio/video could be your internet connection. You need good speed.
Chillida: Good Afternon ffrom Spain I don't hear anybody
Rajsekhar: Shelendra from Dubai ?
Edwarda: Hello from Poland :-)
William: Puerto Rico...present
Vladimir: Dobar dan / Good day to all from Serbia
Carlos Simoes: Greetings from Portugal...
Lupita: Hello from Mexico!
Mohammad: cannot see anything
Firas Alkhyaat: Hi Everyone from Mississauga Canada am I the only one who can't hear anything
morad: from egypt
Sara: Hello from Seattle! Sara
mo: from hk
Rajneesh: Hi guys
Rebecca: We cannot see or hear anything???
Toni-Ann Robinson: Hello
Vladimir: Everything is ok with my sound and video
sharon: No, i couldn't hear either...I hit reconnect about 4 times til it kicked in
Edwin: I can hear the presentation no problem
Deandra: I can see and hear no problem
John: John Reno, NV USA
mel morris: if you cannot hear or see click the reconnect button at the bottom
Samrat Mukherji: Samrat from India
Edwin: Worked upon connection
Samrat Mukherji: hi..
Tony Bain: Good Afternoon
Christie: Good mornng from California to my work group and to everyone around the world :)
Simon Timperley: If you cannot hear or see at all YouTube may be blocked in your organization
Martie: Sound is connected but very quiet.
Christi: Good Morning from Minnesota
Laura: HI from Canada!
Mohammad: still cannot see or hear anything. gotowebinar app is the best, I don't know why they are still using thsi!
James: Good Morning from Philadelphia
Sy: What i see on my screen is SIT TIGHT, The presenter hasnt started the broadcast yet
Sy: does you all see the same
Cynthia: Yes, I believe YouTube is blocked on my work computer. Should I just disconnect?
Amgad: Hello from United Arab Emirates
John: Will the presentation slides be made available
Simon Timperley: you cannot watch live if youtube is blocked
Rajneesh: from uk
Simon Timperley: Today's webinar is being recorded. Video and slides will be distributed to all attendees with 24 hours.
Flora: Hi from California
Silvana Chaves: Here is ok
David Levy: Shalom from ISRAEL!!
mel morris: you must have access to Youtube I had my IT guys set it up for me
lina: why I cant see the presentation
pavani: seems the slides are not clear
Jeannie: Hi from Cali
Rajneesh: Thanks Simon
alyssa: Chipotle still does not know the source of their outbreak.
mohamed Haja: Mohamed Haja from riyadh-SA
Mohammad: it simply doesn't work! I deeply ask admins to hold next webinars with gotowebinar, its really fast and easy for everybody to operate. I hope you send a recorded copy of this webinar to everyone cause I'm leaving
Nicolas: Hello from VA, having trouble as well
Joseph K Ngonzi: Hi All, attending from Goma- DRC
William: its fine
Carlito: So far the screen is goo
farid: for me all is ok
Firas Alkhyaat: I will be leaving also , I can't hear or see anything
oneheata: my video and audio is great :)
Simon Timperley: Mohammad, most people are able to watch, it is your connection or system.
Frank: Video and audio is excellent!!!!!!!!!!!:)
Anna Cigoli: no audio
Marju: No problems here either
Sigrid: Its fine
farid: perhaps the problem is du to your connextion
Joseph K Ngonzi: All is okay here, no problem
Silvana Chaves: Here video and audio ir running very well
Kobe Kobson: Everything fine in Botswana
pavani: the slides are not clear but audio is excellent
Michael Govender: video is excellent and sound
Edwin: All good here too
alyssa: "level" is a good word to use
Carrell: no problems here
Milynda: All good for me here
Syed Farhat Raza: Both cede and audio good
Luis Gomez: Hi Luis Gomez CumanÃ¡ Venezuela
Mohammad: food safety is more important for developing countries but we can't take advantage because your system doesn't work!.
Chris: whoever is speaking in the background please mute your mic!!!!!!
Mimi Belouettar: Hello from London, with me, I can hear and watch with no problem at all
barbara serra: Can I have the details of the book please
farid: food safety is important for alla countries
oneheata: food safety is for everyone whether developing or developed
saenath: hello all
Mohammad: yes if we could hear and watch!
Firas Alkhyaat: I solved the problem it is OK now
Rebeca Torres: Im attending at my cellphone and every thing is ok.
Simon Timperley: Mohammad, could it be you do you think?
Janice: Hello from Milan
Mohammad: I read many people have same problem and some left
James: Barbara Serra, the book details are: Food Safety = Behavior by Frank Yiannas â€¢ISBN 978-1-4939-2489-9
Staci: Right, but the majority of us are not having problems at all.
Mohammad: youtube doesn't work in many middle eastern country and you are using it for a webinar
sharon: Has anyone read the book..is it worth a read??
Carrell: Must be nice to be in Milan today
mel morris: Mohammed, most people are having no issue. You need to make sure you have the correct set up.
Elaine: in the uk all very clear not using utube just using internet
Mark: I have the book. It is OK - but expensive for the content you get
James: I enjoyed the book, most of it is social psychology and how it applies to food safety
Mohammad: okay. guess such venues are not meant to be for me
Nicolas: What would be the correct setup? They didn't give any specifications when signing up for webinar.
Kobe Kobson: How then can we define food quality and safety culture?
Mark: You need a VPN Mohammad and YouTube access
CLAUDIA: It seems knowledge management
Chris: right, quit your complaining and get a clue
Simon Timperley: In the confirmation you receive when you register is a link to download a document with how to get the best out of the webinar
Mark: Jonah Berger's Book "Contagious" is good
sharon: I haven't read Contagious...what is it about?
Mark: Social Marketing
Christi: We have issues with the Culture being the same across all 3 shifts.
Mark: There is a good short overview on YouTube
mel morris: poll was up
sharon: I'll check it out..thanks.
oneheata: like that defintion for food culture
Ryan D: Christi - good point. Perhaps a more revealing poll is how committed is each shift?
mel morris: except that this is a skewed audience
alyssa: i guess if we are measuring vs. our committment as QA professionals, we might score others lower.
mel morris: the fact we are supported in being on this webinar reflects our managements's piriorities
Edwin: Agree with RyAN
Edwin: Sorry meant Ryan
Jeremy Okwuosa: This is good information for the senior management
Ryan D: I've found most senior management very committed in spirit, but do not always understand what they need to do. Well-rounded management is a very good trait to have but it is rare.
Edwin: There are QA Professionals who are not committed as they should be. If you can relate how committed you are it doesn't inspire others to "buy in"
Manish: Hey everyone
: All Ok now perfect
oneheata: Agree with Ryan D
Angie Surtani: lkj
Gray: the other thing is financial budgeting- the spirit is there but the implementation of changes can be pretty expensive-
Brandy: I am so frustrated with this site or whatever the problem is... I ALWAYS have trouble connecting to this & end up missing the whole darn thing.
Simon Timperley: Good point Ryan. Actually they just need to be interested and concerned about it and it should be part of their daily KPI dashboard.
alyssa: various perspectives are so beneficial
lina: Brandy you may have youtube block in your brownser
Simon Timperley: Sorry Brandy, if you always have trouble it is your issue. We have 300+ people here watching ok.
Sheena Britton: From my experience food safety training tends to be around what to do, rather than why and the consequences of not following the training. Changing culture without this will be extremely hard
Cory: Simon, Often the company hase to brige the gap with upper managment, often this is due to cost accounting: drivning the preformance KPIs, any suggestions for a daily Food Safety KPI? For leadership to drive?
Cory: Cory Simon, Often the company hase to brige the gap with upper managment, often this is due to cost accounting: drivning the preformance KPIs, any suggestions for a daily Food Safety KPI? For leadership to drive?
Christi: Too often they only here their doing good at an anual review..
Edwin: Cory and All - Our organization has Food Safety Objectives (Targets & expectations) and the food safety group helps provide guidance to business units to meet their objectives. Most employee's have a degree of their performance incentive based on the compliance to the FS objectives.
Johnson: Useful seminar can I have soft copy of this slides
Simon Timperley: Cory, how about internal audits conducted and findings. Internal audits should be happening every week in all depts.
Mark: Any good FS KPIs?
Bruce: assuming training is done well, people still choose not to do what they have been trained and instructed to do. they do it for the same reason that we all speed on the roads - they make the assumption that the risk is outweighed by the reward. we need to make the compliance the 'easy' thing.
Cory: Yup, that is what I am starting Simon.
Edwin: Mark - QMS audit results, GOP audit results, 3rd party audit results, FS Trainng Complaince, Food Safety Meeting compliance (not just attendance but also content)
Alda: will we have the slides of this seminar, please
Sherrie: I post "grades" all departments from my internal audits. This created a huge improvement in employee GMPs and controllable findings for a couple of years. Sadly, it's not working its magic so much anymore, guess I need to kick it up a notch.
Robin: visual is blurry
Joai: Sherrie - interested in how you did grades and what was the scoring criteria? Looking to do something similar this year.
Simon Timperley: Today's webinar is being recorded. Video and slides will be distributed to all attendees with 24 hours.
Edwin: Sherrie - do you just post them or do you also review them with the leaders of the dept or work area and help them understand what the short comings are and what they need to do to get on track.
miguel: @ Bruce - RIGHT on - making compliance easy and "convenient" is the key....
Johnson: Thanks Simon
miguel: just like 5S
mel morris: need to remember that we are not all actual food manufacturers. We manufacutre food contact packaging
Alda: Thank you Simon
Bev: very clear sound and slides here....and no smoke detector beeping like last week! ;-)
mel morris: so our measures are somewhat different
alyssa: like preventive and reactive
Edwin: Mel - thanks for your conribution to food safety. your area is as key as the products themselves
Amgad: Hello from United Arab Emirates
Sherrie: Joai - I start with 100% and subtract 5% for things that I consider employe controllable - things I determined based on our process (hoses left on the floor, etc), then I deduct 3% for maintenance related issues (peeling paint, damaged floors). I also double the deduction for a repeat issue the next
rani gandha: 1
David Hernick: 2
Priyanka Oulkar: no
Angie Surtani: no
Jesus Lopez: 1
Mario Zardi: 1
Bryan Hall: 2
Sheena Britton: 1
Mary : 2
Craig Brown: 2
Ashley Sanga: 1
Priyanka Oulkar: 2
Miguel Gamboa: 1
Angie Surtani: 2
Sue Howlett: 1
Ray Lundy: 2
Carlos Simoes: 2
tammy mixon: 1
Firas Alkhyaat: 1
Rose Leah: 1
Jim Hartley: 1
Maciej Bartosz: 1
Vanessa Guest: 1
Irina Lyalina: 1
Lorraine Caffrey: 2
Azita: hi. slide are blurry for me. what can I do?
Irina Lyalina: Irina 1
mel morris: 2
: I'm interested on receiving the material
Silvana Chaves: 1
Joseph K Ngonzi: 1
Bryan : 2
Jeremy Okwuosa: 2
Toni-Ann Robinson: 1
mohamed Haja: 1
Luis Gomez: Luis 2
Wai ling Lee: 1
Jannet Murray: 1
Carol Dyck: 2
michael brown: brown 1
: Chillida 2
Dawn Amundson: 1
Claudia Villarreal M: 2
Andrew Norton: 2
Christi: We had an auditor that sat on a table in production. We had alot of people come and tell him he couldn't. They thought it was a test. So, Yes, they are watching!
Rebeca Torres: 1
Sheena Britton: Encouraging your workers to pull other people up if they are not following the food safety rules should be encouraged.
shelendra singh: 2
: Chillida 2
mel morris: GReat Christi, I tell all my guys, if you see me without my hair net, you better come up and tell me
Manahil: Hi from UAE
Wayne: GMP cpmplinace
Kelly: External audits / food safety observations
Firas Alkhyaat: Senior Management commitment
Bruce: i would measure what the CEO does
shelendra singh: me too want the material
Kobe Kobson: 1
Cory: Leadership is key, however, but a FS KPI to drive behavior. DAILY. like labor hrs and sales
ebenezer: internal audit
Jim Hartley: Survey results
Tammy: How many rejects related to food safety
n: conformity to PRPs
Anita: upper mamanegemnt providing the resources needed (i.e.: fund=ing for training etc.)
Michael Govender: Training, following personal hygiene policy
Angong: Food Safety Mission Statement
Ashley Sanga: GMP Compliance, Management Commitment
Jon: safety observation conversations - behaviours
Shahid: management commitment
Lori: Customer complaints,Micro, Quant and Qualitiative,..
pamela : measure by dress and wearing of proper attire
Patrick: training attendance rates
Brian: FS knowledge assessment
Ron: performance board for GMP
Paul: watch for peer to peer corrections
Barbara: Trended data from daily GMP checks and trended results from food safety quizzes
Linda: +ve feedback for operators with scoring on board weekly
mel morris: I would measure the number of times I have to tell someone to adjust their hairnet properly -
Miguel Gamboa: GMPS
Jeremy Okwuosa: employee activities, training
Kay: customer comp;aints, personell hygiene
Donnell: Training,educating and coach associates that everyonie is responsible for food safety and quality
Janice: GMP Compliance
Maciej Bartosz: behavioural audit and veryfication of training
Jeannie: GMP checks and internal audit
Daryl Littlejohns: Monitoring device on wash hand basin
Sy: environmental monitoring (PRP)
alyssa: I'll tell our peeps about that Christi, thanks
marco: filling records ontime
John: required staff training, daily required temp log responsibilities, discussion during standup daily production meetings
claire: general micro testing, 6 monthly performance meetings, day to day peer interacions
Edwin: We measure - QMS audit score, GOP audit score, 3rd Party Audit score, Food Safey Meeting compliance (not just attendance but more importantly content of meeting) and Training Compliance.
irfanudeen: temperature and relative humidity
Sheena Britton: Observing and speaking directly to the staff at the time, both good and bad feedback. Praise encourages others to do the right thing
mohamed Haja: food safety rule always equal to all in our organaization
Carlito: To measure the Quality of their output based on the safety standards and product specifications. Also compliance to GHP and GMP
Rajinder: number of non -compliance found internally vs. during 3 party audits, hours of training ,
Gina: environmental testing
Daryl Littlejohns: Task and finish or staff move away from task when raw meat handling
Vanessa: Employee interviews
David Hernick: would measure the retention of training by coduct iinterviews and monitoring behavior
Johnson: Internal audit
Cory: Yes yes, waw can have all these mesures but it has ro be communicated, and that data can be rather hard to disseminate,
Sue: audits - safe food handling - staff behvior
Silvana Chaves: Behaviors observation, 5S and GMP
Dawn Amundson: environmental testing, internal audits
Sheena Britton: Never under estimate the damage that can be done to culture when senior managers take short cuts round the rules.
Edwin: David - yes, not just take the training but have discussions with staff during internal audits. You can have some very nicely completed trainng records but not have any type of culture.
Bruce: right on Sheena - CEO behavior is critical
Ray Lundy: Would like to get a copy of the chat dialogue - lots of good info. that is no longer visible is that possible?
mohamedmabrouk: what the difference between 2nd&3rd audit please ?
Edwin: Tend to find those sites that have a food safety culture issue (lack of food safety compliance) they also lack in the the are of safety, etc.
Simon Timperley: The chat is posted on the IFSQN forum and we link to it in the follow up email.
Sherrie: Ray - I'm planning on a lot of pausing to read chat when I watch the recording.
Sara: Is that available online?
Simon Timperley: yes on the IFSQN forum later
Bruce: can't read the survey - will it be clearer or readable when the slides are sent out?
Kobe Kobson: Mohamed email me and I would give you the answer. email@example.com
Sheena Britton: You can use something like Survey Monkey to put a survey together to send to your staff. Can be very useful, even if you pick a small % of your staff.
houda: can you explain more those diagnostic tools???
Edwin: Our 3rd party audits are: Audtis completed by our registrar (NSF-ISR), Regulatory audits, Customer audits
Zelma: need to take it to the next level and asses
Mark: If we are measuring new ideas such as behavious - we need new tools - not just the same inspections and tests
sharon: WHat kind of questions would you put on Survey Monkey?
ebenezer: Simon, Please send me the previous handout of the Food Safety Culture. I cannot download it. Thanks
Brian: Are these FS Culture diagnostive tool kit available?
Staci Katkov: To measure behavior, I highly recommend looking into Alchemy Training Systems and their Alchemy Coach software
Edwin: Observerving staff and/or the process steps give a good indication of effectiveness of staff training.
Simon Timperley: if you have a query please email firstname.lastname@example.org
Sheena Britton: Sharon - Perhaps questions around your food safety training and procesures, maybe multiple choice, will show how well your training is as well as if they understand and are following the procedures
mel morris: we use alchemy for safety training
sharon: Sheena--that's a good idea. Thanks.
Tanya: Will these slides be available for printing?
Maciej Bartosz: 2
Edwin: Make sure your corporate IT systems are compatable with Alchemy
rani gandha: 1
Mark: IS it possible to be FS compliant - but have a poor FS culture?
Bruce: can those best in class folks tell us how they got there?
mel morris: 1
Edwin: Mark - I sadly say yes
Simon Timperley: Great question Mark. I doubt it 100% unless fully automated.
Kayleen Motos: 2
Kayleen Motos: 2
Jannet Murray: 0
Mark: I guess that is why good companies still have outbreaks
Kayleen Motos: 2
Becky: Definitely Mark - those are the companies that clean up for the auditors and then go back to normal the day after
James: Mark, absolutely! If the middle management does not care, then the employees will not focus on food safety
Luis Gomez: -1
James: but the senior management will only see "zero recalls, and no product failures"
David Hernick: We have workers providing feedback to each-other, but it is negative and there is not a feeling of open communication
Edwin: Becky / Mark - This is why unannounced audits are becoming more popular when you have a customer audit.
Rosemary: Is this tool available to view and print
maria lynn yee francisco: how could i encourage to implement and create a sound food saftety culture in our workplace?
Ryan D: Agree w/James&Becky. Employees do what is important to their bosses (not necessarily what the bosses say)
Edwin: Maria - Training and monitoring effectiveness is very important
James: If the middle managers are telling the senior managers that the food safety culture is healthy, and they are not seeing red flags they are oblivious to the issue
Mark: I think there is still a risk that plants become good at passing audits - even unnanounced - but don't put good culture in place
Becky: Maria - it starts with the first question asked today - management committment - and then direct supervisor education and committment
Christi: I don't think that the Auditors should audit their own shifts either. I think you would get a clearer picture where you are lackng.
Becky: Maria - without follow up and consequences you will have a difficult time changing the culture
Ryan D: Huge risk, Mark. It's not always the plant's fault. We align with the auditor's standards.
James: I think senior management should have presents on the production floor, be it a director of ops or even the CEO. Their presents will force the supervisors to comply
Edwin: We have a moto we use in our organization - "The food you handle today may be the food you or your family may consume tomorrow" which came from an employee when asked buy an auditor why food safety was important to him
Sherrie: Agree with the bosses influence. We introduced a production manager who came from a negative culture and he has become quite a roadblock in maintain a fairly positive culture.
Mark: Are we becoming too-focussed on audits and audit results?
Edwarda: Exactly! Leadership!
Edwin: CEO doesn't have to be involved to that extend but signing a Food Safety Policy statement is important
mel morris: Mark its inevitable, its all about downloading risk
Paul: Get management to offer regular training opportunities to all staff. This says loudly that safety is improtant to us and we beleive it has great value.
Ryan D: I think so, Mark. Sometimes we don't always know "how clean is clean" due to lack of expertise. Alignment with auditor's standards is the fallback (and I argue a cop out -intended or not)
Bruce: Edwin, just imagine how powerful it would be on the culture if the CEO was involved
Laetitia: who can support to review questions and who to analyze data?
Mark: Cost of Poor Quality is great for getting benefit case for CAPEX
Edwin: Appropriate staffing of the Food Safety Group within the organization is also very important
alyssa: Training usually comes down to QA in my experience but support from MNGT is key
Angong: External & Internal survey on food safety culture
Elaine: i started in pharma OTC manufacturing 20yrs ago and product safety was non negotiable as its a legal requirement and the culture from top to bottom was strong. if food company senior management adopted food safety as an internal 'legal' requirement and build a strong management system to support it
Melinda: Our culture is changing, but it's still a struggle sometimes regarding certain aspects of implementing food safety. Particulary when management is willing to bend in certain places and not take a stand that food safety should be enforced at all times not just when it's convenient.
Bruce: Edwin, you will get the staff you need if the CEO ins involved
Frank: Be a good, positive example!!!!!!:)
pamela : start with teaching and doing
ebenezer: thanks Execellent
mel morris: very good presentation today
oneheata: THANK BRITA GOOD PRESENTATION
maria lynn yee francisco: thanks simon
Shahid: Frequest trainings with the management
James: Training is all well and good, but if the employees do not care about what they are learning then it is hot air
Mark: We are focussing a lot on getting the GFSI standards across our plant but we have to look to what to do next
tammy mixon: great presentation! thank you
Toni-Ann Robinson: very good information
Toni-Ann Robinson: thank you
Bruce: yes it is possible
Carol Dyck: Very good presentation
Michelle: Excellent presentation
Gray: thank you very much
Teresa: Thank you Mrs Brita and Simon, it was very clear, informative and interesting the way that Mrs Brita talks and teach us.
Frank: LGMA is Best in class!!!!!!!!:)
Michelle: Thank you
Rose Leah: an informative presentation, thanks Brita
Deandra: Thank you!
Bruce: I would rather have a weak system and a strong culture than the reverse
Mark: Very thought provoking webinar. Thank you.Brita/SImon
oneheata: THUMBS UP
Miguel Gamboa: Thank You Brita
Yemi: lack of resources
CLAUDIA: Very good presentation, thanks
houda: Thanks Brita it was very interesting
sharon: Thanks Brita..alot to think about
marco: Thanks, you light up my mind
pamela : how do you have them do what they need to do without direct supervision. Teaching?
Christi: This was a great presentation. Thank you Brita and Simon!
Dan: Thank you!
Carlito: In your experience, how long it wll take to develop the Food Safety Culture in the company.
YOUSSEF: THanks and we need to rpeat the webinars issues in details
Kobe Kobson: Thought provoking presentation. Thanks folks.
Maaz: Thanks for that informative webinar
Mark: I agree Pamela - it has to be through education and motivation
Bruce: teaching is critical - the more you know the more you care
Declan : double loop learning and employee engagement - better than rule by fear -
john: Great information and discussion Brita. Thank you for your time!
Michael Govender: Brita you said Maple leaf VP is responsible for Operations and Food safety - how will he draw the line to ensure the importance of production going out that is food safe - my thinking is Operations and Food safety should be two seperate responsibilities - your thoughts
Mark: Or if you don't care - you don't beong in a food factory....
Gayan: Where the balance between food safety culture and food safety scinece? Eg. some pathogenic bacteria doesn't make any sense depend on the food product or intended use of the food product. So balnket level of understanding and measurement of pathogenic bateria has to be adopted to the product.
Dilip: Thank you so much, Mr. Simon, Ms. Brita, it was really good presentation .
James: One thing that I have begun is to do training on general food safety for the employees to take with them outside of work. Food Safety should not start and stop when they clock in and out each day
Miguel Gamboa: Could be better.
houda: James i agree with you
Jorge: Excellent presentation and great information, thanks
Christi: You can't just tell them "Because I said so" the more they know the more likely they are to follow the rules.
Elaine: look to the pharma otc manufacturing industry as its a legal requirement its product safety is top priority and the food industry could adopt a similar approach by adopting food safety as an internal 'legal' requirement
Mark: Great idea James.I ran a travel Food Safety session for our colleagues and Allergen awareness
Silvana Chaves: Brita, great presentation. I will contact you
Frank: It was excellent!!!!!!!!!:) Happy Friday from Sunny California!!!!!:)
mohamedmabrouk: please why good behavior does not mean food safetyculture is strong ?
Edwarda: Great webinar!!! Thanks!!!!
Michelle: Thank you
Angong: Food Fraud
Sherry Wright: Interested
Odette: Very good Webinar
mohamed Haja: thanks to Dr. Brita & Mr.Simon
Donnell: Thank you Brita
Linda: Great Webinar. Thank you for helping with an important topic.
Carlito: Thank you so much.
Alda: Thanks Brita
alyssa: TY Brita! Great!
James: Thank you Dr. Ball and Simon!
Adebola: Thank you
Sara: Thank you!
Javier: GRAZIE SIMON!
claire: thank you, very useful, great refresher
Tammy: Any resources for videos regarding people that have been affected by poor food safety habits?
Craig Brown: webpage not available
Rose Leah: scale calibration procedure
Ryan D: Thank you, Simon and Brita
Laura: Why i can not print this?
Deandra: Getting an error message for certificate download
Jelena: Thank you
Miguel Gamboa: Thank you again
Ron: cert not working
Carlos Simoes: An error occured with the SQL server:
Marju: error message
Becky: thanks - great job. A lot of valuable info here