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Food Safety Horizon Scanning

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#1 Simon

Simon

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Posted 25 April 2016 - 07:19 PM

Food Safety Horizon Scanning: Developments That Could Save Your Business!

Taking place:

Friday, 29 April 2016 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start

Presenter:

Iain Wright, B.Sc, Technical Manager, NSF Training and Education Services, NSF International

 

Webinar Overview:
If the food you produce is safe, your business is safe. In today’s environment it is critical that you identify and understand all food safety threats on the horizon. Only then can you establish the preventive controls that will keep your business safe. Join us for this provocative session where we explore the future trends, regulatory changes and global concerns to shape the food safety landscape in the coming years. It will give you a competitive edge and help you protect your brand from potential recalls or legal actions. Stay informed, stay ahead and stay safe!

 

Webinar Recording >>

 

Presentation Slides >>


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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:


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#2 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,391 posts
  • 1018 thanks
225
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 29 April 2016 - 04:15 PM

Unedited chat logs from today's webinar

 

 Imran Jamal: Hi All
 Timmy: Good evening from the Philippines.
 IRFAN: HI TO EVERYONE
 Benjie RL: Good Evening everyone from Indonesia
 Rick: Hello from Sunny Fremont, Michigan
 Anthony Sumallo: Good evening from the Philippines ! :)
 Sheena Britton: Hi from Sunny but cold Suffolk, UK
 Benjie RL: there is no sounds Sir Simon
 Martin King: Daventry Calling
 Carlos: Hello from Portugal
 Tadas Plauska: hi
 Benjie RL: it  is ok now
 Ana: Good morning from Chicago
 Danielle: Hello from Chicago!
 Stephanie: Hello from Tennessee!
 David Levy: Shalom everybody from ISRAEL!!!
 Arquelio: Good Morning from Puerto Rico and San Antonio Tx
 Mohamed Haja. S: Hi 
 Rickey: Hello everybody
 David Mc Gee: Hi David Warwick
 Iwona: Hi, from Poland
 Mohammed El Wakeel: hello every body
 Emma: Hello from the Cayman Islands
 Grisel Leon: Hello from PR
 Irina: Hello everybody!
 Macario pelaez : Hello everyone.
 Arquelio: Hola Boricuas
 francois Pujol: Hi from Utah
 Emma Fonseca: hi from Mexico
 meera: hello from Cape Town , South Africa
 sheetalp: Good Morning
 Rajneesh: hi
 Andrea: Does the PCQI require outside training, or if they have sufficient experience, is that enough?
 Chris: Hi everyone from Asheville, North Carolina, USA
 Mohammed El Wakeel: I have proplem with connection
 Andrea: How do you show compliance to FMSA on import?
 Anna-Karin: Whats the definition of high risk food
 George: Hello from Romania 
 Arquelio: RTE foods are High Risk Foods
 Gulnara: Hello fom Almaty Kazakhstan
 Ula: Hello from beautiful Jamaica
 George: Hello from Romania 
 Macario pelaez : Hello everyone.
 Ana Maria: hello from quebec city, canada
 David Mc Gee: What websites allow individual ingredient horizon scan searches
 indrana: hi all
 David Mc Gee: How can you group raw materials to reduce effort to carry out VACCPs?
 reggd houda: hi
 ALLIOUANE: hello everybody
 reggd houda: hi
 walaa: What is VACCPs
 Andrea: Vulnerability Assessment Critical Control Point
 suryakant kunte: vulnerability assesment ccp
 Miren: how can filleted fish be altered?
 Cory Baron: Better question is "Is your Supplier Approval Program efective?"
 suryakant kunte: used for fraud
 Greg: a great site to use is www.foodfraud.org
 Pauline R.: Miren => It is not about alteration it is about being easily mistaken for another (more expensive) specie
 Miren: I see, thanks!
 Stuart: Joined late, is chat working?
 Danielle: yes
 syed Raza: Hi This is Syed Farhat Raza here
 Stuart: ok, thanks, just was quiet for a while
 Anna-Karin: Thanks, Arquelio
 Purdey: Hi all, I am not hearing the presentor properly. The presentation is stopping at times
 Pauline R.: Purdey : check your itnernet connection
 Purdey: only loading
 Purdey: but once connected, i am hearing well
 Arquelio: You are welcome Anna
 Sonia: Hi I can't access the video mode
 Purdey: ok
 Simon Timperley: If youtube is blocked in your business you cannot view the webinar
 Sonia: restricted video mode activated is the message
 Danielle: Your company is then blocking you from vieing
 Sonia: but I'm in my home computer
 syed Raza: I can hear the voice clearly but slides are stagnant. At this moment we are at slide # 5
 Arquelio: Check Compatibility Settings of your Browser as Microsoft is migrating to MS Edge
 indrana: is food packaging (packaging contact product) need rapid test?how to test it?
 Danielle: I test food contact packaging but not rapid testing
 Tadas Plauska: whats is the testing method which is affordable to med size food business?
 Stuart: No inhouse, no rapid currently, all out of house
 Yemi: hi
 syed Raza: I think unannounced audit may be conducted for basic manufacturing conditions GMP, GHP etc.
 Christi: Yearly for FDA
 Tadas Plauska: i think all of the audits should be unnanounced this would become a norm and morally acceptable by consumers
 Mary Pat: Many customer unannounced audits far more rigorous than the GFSI, Regulatory or Internal
 Christi: Also quarterly for USDC
 Christi: Has anyone had an unannounced audit that they didn't pass?
 Sabina: I agree with making all audits unannounced. I think it would drive companies to develop great food safety culture. currently i see 2 standards/2 cultures and as the SQF practitioner it makes my things more difficult the way it stands currently 
 Kelly Warren: Sabina - I am in totally agreement with you.  We can't create the appropriate culture if there are 2 standards.
 Anthony Sumallo: Audits must be both internal and external.
 syed Raza: In general Internal Audits are being done for formality. Only a few organisations use it as management tool for imporvement.
 Greg: the challenge is around auditor competence - a good auditor will be able to investigate and find issues if practices are not occurring in the facility, whether announced or not. 
 Sabina: I currently don't do our internal audits but even with that the 2 cultures comes into play
 Sabina: i see it when i get the report and compare it with what i see day to day
 Kathy : If done well, the Internal audit Program can create the culture of continuous  improvement thereby reducing opportunities to find non-conformance with 3rd party audits. 
 Sabina: Yes Syed i see that happening
 meera: we conduct un-announced audit during night shift for some of our clients 
 syed Raza: It is good to do internal audit 50% by internal auditor and 50% by external consultants not certification body. In the next cycle they can do the other 50% part. So in a period of two years 100% audit by internal and 100% by external consultants.  
 Sabina: Kathy i have recently made my motto Audit Ready Everyday. i got many an eyebrow lift when i sent that out
 Felix: Hey all. Felix here from Kenya.
 sheetalp: Kathy I agree
 Christi: Managers, Supervisors and employees on the floor are paired together and do weekly, monthly and quarterly audits.
 Kathy : Audit ready is the atmosphere we are also striving for. 
 ALLIOUANE: I agree Kathy
 meera: Sabina that's awesome , how has that impacted on your audits and culture
 Kelly Warren: Sabina - 
 Kelly Warren: that is a great theme for the culture
 Christi: Has anyone found a good training program for employees on vulnerability and fraud. If the everyday person cannot recognize fraud, how do you train your employees too?
 Arquelio: Trianing Plataform; Alchemy System Training.Interactive. Check it out!
 Sabina: its been only a few week but we are implementing more training test to test knowledge as we used training alone but no confirmation that training is successfull
 Christine Erving: Does anyone know of a good program to translate from English to various dialects of Spanish?  We have a big issue with translating our signage and other documents for our non-English speaking employees, and there are a few different dialects spoken.
 Sabina: we are also using different platforms for our training be playing slide shows in the break room
 Arquelio: http://www.alchemysystems.com/ It is worth the money you pay. It is not cheap thought.
 ALLIOUANE: Sabina, Can you, please, give me an example training test. mostely  when I have the employee don't write and read!!!
 Tadas Plauska: Great session but I was expecting to hear a bit more on food fraud particulary about HorisonScan tool
 Sabina: I'm really moving towards using multiple platforms for training. the sit in class thing seems deficient for us
 Danielle: Yes an example would be nice 
 Miren: Christine, I´m an English-Spanish translator (food specialist), let me know if you need my help
 Tadas Plauska: How companies are developing in Supply chain vulnerability?
 ALLIOUANE: sabina , can you give me your email please?
 Purdey: what should a food safety and quailty training consist of?
 Arquelio: What Components the Food Fraud Program should have?
 Sabina: Post question on IFSQN I'll respond there
 Imran Jamal: how often we should be review our crisis management program/
 Purdey: what should the training plan consist of for food safety and quality
 Arquelio: What Components the Food Fraud Program should have?
 Chris: Christine Erving,  We've seen the same problems delivering food safety trainings for Spanish (Central American)speakers when delivering trainings in a more formal  Spanish.  We've had to look at hiring central american Spanish speakers to translate and develop materials.  Hope this helps.
 Imran Jamal: any guide books for food fraud and crisis management system/
 td: USP.org
 Kathy : please repeat European website that you referenced again
 Tadas Plauska: http://www.techni-k....d_defence_ebook great food fraud assessment methodology
 Arquelio: Christine Akchemy can deliver training SPanish English, and French  and othe languages aswell 
 syed Raza: It is important to cultivate food safety culture in the organisation. One of the ways is to go for a complete training cycle on food safety program. A team of internal trainers must e prepared. Later each trainer to training group of people on all CCPs and CPs and explain significance of each point.
 Anthony Sumallo: What are the biggest culprits in a food fraud?
 Arquelio: Thank you for the answer Mr Wright
 Debra: article on food fraud: http://www.foodengin...ting-food-fraud
 sheetalp: What are some criteria should we include for supplier risk assessment program for food fraud?
 syed Raza: In this way all people can be made familiar with all CCPs and CPs. We have have practiced it in one company where about 2400 people were trained on basic / intermediate level HACCP
 steve: many thanks Iain.
 sheetalp: Thank you very much.
 Imran Jamal: Thanks simon
 Jaime Servin: Thank you! 
 Aura: Thank you very much :)
 Javier: Hello all!
 sheetalp: This are the great information in this webinar
 Jennifer: Thank you so much. Very informative! 
 meera: thank you Ian and Simon very informative 
 Christi: THanks Simon and Iain
 Teresa: Thank you Ian and Simon, have a nice weekend
 Adebola ( Kemi ): Thank you
 Anthony Sumallo: Thank you!
 David Levy: Thanks!!
 Eduardo: thank you
 Miren: Thanks a lot!

  • 0

Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

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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