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Food Safety Plans, doing the Hazard Analysis right

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#1 Simon

Simon

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Posted 15 July 2016 - 06:24 PM

Taking place:

Friday, July 22, 2016 - 03:00 PM - 04:00 PM UK Time

This is a 10.00 AM Eastern US Start

 

Presenter:

Oscar Rodriguez-Gonzalez, PhD, PAg, CFS, ASQ-CQE, ISSP-SA, Rodriguez-Gonzalez Services Corp.

 

Webinar Overview:
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. 

 

Presentation Slides >>

 

Webinar Recording >>


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Best Regards,

Simon Timperley
IFSQN Administrator
 
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#2 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,391 posts
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225
Excellent

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

Posted 22 July 2016 - 05:30 PM

Unedited chat logs from today's webinar:

 

 
Ragy - I am here
Andre Kutassy - HELLO THERE
Rose Karuma - ready
Laura Higgins - Good Morning from Hartland Wisconsin
Sylwester - hello everyone
Niesha - Good morning All! Greetings from Jamaica
cedric - I'm here
Andre Kutassy - Good Morning From BRazil
Rosemarie Kwan - Hello from Manila, Philippines!
sonali - Hello everybody
Vasilis - Hello from Athens!
Dennis - Hello from Cerro Gordo, Illinois, USA
Angelina L. A. Samano - hello, everyone! angelina here from the philippines
Jennifer - Good morning and hello from Idaho  
Daniel - Good Morning everyone! Greetings from California
Saira - hi i;m here
Loni - Hello from Ohio 
Anthony Sumallo - Greetings from the Philippines !
Ken - Hello from OHIO
Benjie RL - Good evening to all who are here joining the IFSQN...
Ana - Hello, Ana Machuca from Dominican Republic
Sheila - Good Morning in here y good afternoon for you estimates. 
Rose Karuma - hi everyone.rose from kenya
Felix - Hi all. Felix from Kenya.
Mahmoud Hassan - Hello Everyone
Wayne Wang - Hi there. This is Wayne from Taiwan
Bryan - Good Day All from Ohio
Sudhakar - Hi everybody
Cristian - Hi! Cris from Mtl-Canada
super-tresmarias - nice evening from the philippines
Mike - Hello from Milwaukee, Wisconsin
Saira - from Pakistan
Niesha - Thanks Sponsors!!! Greatly appreciated!
ashique - haai
maria lynn yee francisco - hi everyone, maria lynn yee francisco, philippines.
Javier - Hola desde Spain
Lori - Good morning from Massachusetts!
Sudhakar - Good evening from Malaysia
Mathew - Hello from St. Louis
David Levy - Shalom Everybody from ISRAEL!!!
Adriana Pérez - good morning everybody
GUS - Gus
rachaneewan - Hi everyone
Andrés Klimpel - Hello: from the Uruguay
yoga - Hi from Runcorn Cheshire
Sussy - Shalom everyone
Pam - Hello from Dallas, TX
Wayne Wang - Hello Oscar
Christopher Chinapoo - Hello from Trinidad and Tobago....,,
Mark - Hello from Kansas City
Wayne Wang - Hello Hello Hello world
jem - hi from PT.RDPI Indonesia
sundus - hi from oman
David - morning from Montreal
Reggad houda - helo from morocco
Frank - Good morning from Gorgeous Pismo Beach, California
Jesus - Hi everyone
Paul - Hello,Kombe from Uganda
Muhammad Zeshan - Hi
Thiruvarangan - Hi Everyone, 
Muhammad Zeshan - Good evening
Anthony - Hello from Fayetteville, North Carolina 
Rick - Hello form sunny Fremont, Michigan
Afton - Good morning from Maine. :) 
Sheila - Hello From Rochester NY
Angelina L. A. Samano - by the way, @simon timperley, i did not receive the slides of last week's webinar. the cert's ok though.
Stuart - Hello from Wisconsin
Mahendra - hello everybody
Martin - Hello from Mississauga
Kellonia Mc Guire - Hello from Trinidad and Tobago all
Kate - Hello from Ukraine!!!
Michelle - Good Morning from Minnesota!
daniel - Hi from Jamaica
Joseph - hello everyone
Teresa - Hello from Porto, Portugal
Lorien - Hello World!
Violeta - Good evening from Bucharest/Romania
Susan - Hello from Aberdeen Scotland
Yusuf Lou bega - Hello from Massachussets, U.S.A
Anita - Hello Oscar, Anita from Leamington, Ontario
Naveen - hello from India
Egita Sproge - hello from Latvia 
Wayne Wang - what is ISSP-SA
Maatouk Imed - Hello from Tunisia
Niesha - I was wondering the same thing Wayne, lol
Agnieszka - Good afternoon from Poland
Marcelo - Hello from Argentina
Wayne Wang - Niesha, haha
Brent - Hello from Wisconsin!
Niesha - HI again global community
Javier - double eco?
MLChillida - Hi every body from Spain
enrique - Hello, from the windy city : )
ramesh - Hello from Nepal
Rajesh - Hello from Toronto, Canada
SILVIA - hello from Spain
Marikit - Hello from Philippines
Valéria - Hello! From Brazil
Loni - ISSP Beta Sustainability Associate 
Alyssa - Greetings from sunny New Mexico
Mary - Hello, from Texas
Georg - Hello everyone from Grenzach, Germany
ANDRESSA - Hello, from Brazil!
Simon Timperley - Welcome all and happy Friday!!!
MLChillida - Hi Silvia
Wayne Wang - Simon, nice to meet you again
Yusuf Lou bega - Please, let us have the sides up. With all due respect to Dr. Oscar Gonzalez, i can hardly understand him. My apologies if i sound rude.  
Filiz - Hı everyone form Turkey 
Elsa - .Hi from Portugal
Simon Timperley - If you roll with it you can tune in to Oscar.
Wayne Wang - how come the slide didn't change at all
Wayne Wang - is it normal
Wayne Wang - ?
Farida Hosein - hello
Loni - I agree with Yusuf Lou Bega
Jeremy - Hi from Rochester, NY
Yusuf Lou bega - Are the slides going to be up? I am having a hard time following Dr. Oscar Gonzalez.
Brian - Greetings from Minnesota
Wayne Wang - Yusuf, same here
Niesha - He is simply doing an introduction, be patient
Mary - I am still seeing the first slide as well
Wayne Wang - no change at all
Monica - Hello
sonali - why are the slides not changing 
Ana - The slide didnt change
Andre Kutassy - same here
Felix - Are the slides running? I really cannot understand what the good Dr. is really saying.
sonali - thank you simon 
Wayne Wang - Hello Simon, the slide didn't move
Paul - Hi everyone! Paul from Montreal-Canada
Rashmi - b
Lorien - All
Marikit - b
Johnny - b
Monica - B
MLChillida - b and a
Wayne Wang - I only knew HACCP
Loni - Thank you Simon :) 
Kellonia Mc Guire - b
Muhammad Zeshan - B
Kamorudeen - afternoon from nigeria
Kate - b
Adriana Pérez - B
Marcelo - A
Stephanie - HACCP
Andrés Klimpel - b
Mathew - b
Kamorudeen - b
Niesha - I know of B, heard of C but not indepthly
clifford - will we get a copy of the presentation?
Felicia - Good morning from Vancouver
lorraine leija - A
Kamorudeen - B
ashique - slides are not clear
rachaneewan - b
Christopher Chinapoo - All of above. Infood haccp
Joseph - B
Michael - a, b & c
Lori - Hi from NJ, USA
maria lynn yee francisco - nig shiii
CAVIT - hi karsıyaka izmir TURKEY
Kellonia Mc Guire - I know about HACCP but I was exposed tp HARCP LAST WEEK.
Anthony Sumallo - omg
Muhammad Zeshan - Thanks simon
Angelina L. A. Samano - the slides are kind of blurry. any other link we can look at?
Tim - Hi from Minnesota
ramesh - Has webinar started?
Mariana - Good morning from Santa Cruz California
Rose Karuma - slides and audio not clear
Wayne Wang - Kellonia, right. Last week we learn HARPC
MLChillida - slides can't be seen they are blurry
Mohamed Haja - Mohamed Haja fromm saudi arabia
Stephanie - If you view the presentation directly through youtube, the slides are much clearer.
Teresa - The slides are kind of blurry. 
Michael - Voice is shaky and picture is blurry
ashique - nothing can read other thanheader
clifford - slide is blurry
Michael - Stephanie, do you have the link?
Christopher Chinapoo - Aka Pre requisite programmes
Monica - All looks good on my side
Angelina L. A. Samano - sorry, but it was the same, blurry and there's an echo so it's very difficult to understand
Johnny - youtube is better
Sudhakar - Simon. the slides are not clearly visible to me, especially the diagrams/figures.
Vasilis - If slides are blurry visit Youtube (as Simon said) and change in Settings the quality in 720HD! There you are!
Simon Timperley - Thanks.
Caroline - Hi from Caroline in MN
Javier - Sorry but not possible to follow because bad quality images 
ashique - is he using screen shots ?
Simon Timperley - You can see the concept if you try, not necessary to read every word
crystal - hello everyone 
Caroline - Sorry its hard for me to understand Oscar , the slides are not clear
lorraine leija - Yusuf I agree. Dr. Gonzalez is rather difficult to understand. No disrespect intended
Joyce - Between the blurru/illegible slides and the echo/intelligible voice, this useful information is not useful.  The youtube video is not much clearer to me.  Perhaps next weeks' webinar will be improved.
Ana - The slide is blurry
Andre Kutassy - Im in doubt is this for hazard analysis or root cause analysis
fleurdeliz gatasi - sorry im late
Joseph - it 's ok
Stuart - Did only I lose a connection to the presenter?
Andre Kutassy - i mean root cause problem analysis
Brian - I agree with Joyce.  I was really looking forward to this presentation, and I'm sure that the good doctor is a brilliant mind when it comes to food safety...but this presentation is simply not of much use all around....hard to hear/understand, presentation is disjointed, and slides are blurry.
Manish - Hello manish from nepal
clifford - no
Kellonia Mc Guire - Yes they are
Sudhakar - Phages are certainly not.
rachaneewan - No
Gohar - Hello Gohar from canada
Niesha - Oh wait, irradiation treatment is a food safety hazard
Marikit - A
Sudhakar - done a lot of research on phages for food safety purpose
Simon Timperley - if anyone  is struggling, many apologies, but i suggest you wait for the slides and recording
Gohar - Hi
Muhammad Zeshan - A
Tadas Plauska - great Simon thanks
Adriana Pérez - A
sigmund - good day everybody
Sudhakar - if any one interested to know further please contact me further for phage applications in food safety
ramesh - i tried youtu.be site, nothing came there!
Charlie - FDA lumps Radiological under the umbrella of "Chemical"
Simon Timperley - Anyone on IFSQN Youtube please don't forget to subscribe
ramesh - i shall wait for the recordings!
Isabel - hello from portugal
Sussy - I have a question on yeast. If anyone is familiar with yeast standards in food, I'd love to talk to hem
Anthony Sumallo - Any food in particular Sussy?
Sussy - herring
Robert - Hello from Des Moines! Great Powerpoint
Ana - I wait the slide, because its dificult read the slide
Teresa - Hello isabel, I'm also from portugal, Porto
ramesh - THANKS, Sumallo!, it is there & i am in!
Simon Timperley - Congratulations to Portugal for Euro 2016
sigmund - hi from philippines
Charlie - There is not a regulatory standard for yeast.  It is normally considered a food quality issue as a spoilage organism, not a food safety issue.  See defined pathogens by FDA http://www.fda.gov/F...s/ucm094145.htm
Felix - It is practically impossible to follow this one. 
Simon Timperley - Apologies Felix, I suggest you wait for the slides and recording
Robert - Nice Charlie
Felix - Thanks Simon. I will do that. 
Sussy - Thanx Charlie, but it is in the hazard analysis as he pointed out now
Teresa - Thank you very much Simon
Sussy - what can take care or reduce yeast production?
Wayne Wang - As I know, the water activity is  an important factor for yeast
Ana - this information is very important, I am interesting, I would like to recive more information  about that
Sussy - Thanx Wayne, herring is in a brine...
Monica Seifert - it is not the water activity, it is the activity of the yeast, the raising power; the yeast n bakery is a leavening agent
Sussy - it makes my product blow in the container. I've done all bacteriological testing... it's tprobably the yeast
Emilia - Hello from Oradea, Romania
Stuart - Economic or other?
Muhammad Zeshan - Yes
Joyce - Sussy, I think you need to reduce the amount of yeast used
Sussy - i don't use any yeast
Sussy - its a result of something. can't figure out what
Mahmoud Hassan - Hello Simon, how do i subscribe to Lifetime Premium Membership, II've tried but no luck 
Christopher Chinapoo - Aa
Sussy - and it only happens with one out of 12 herring products
Claudia Paredes - It looks interesting but it is dificult to access to the slides. 
Christopher Chinapoo - Its risk based thinking
Mitsonie - Sussy, how is the filled container processed?
Sussy - herring is brined for 2 weeks, sliced, mixed with onions and oil and put into containers
Angelina L. A. Samano - But what if the metal present in the food is small, how can  you detect?
Mitsonie - are the containers air tight?
Sussy - no
sigmund - do you apply pasteurization process sussy?
Sussy - no
Anthony Sumallo - You can try adjusting the brine concentration. Conduct a study. Subject for microbiological testing after each adjustment and during storage.
Sussy - herring is raw
Christopher Chinapoo - How do you determine rankings ? How do you achieve consensus when members have differing perspective on consequences?
Thiruvarangan - Hi, anyone having experience in hazard analysis for warehousing?
Monica - I thought X-ray could not detect wood but the presentation says yes
Manish - Sussy do u clean the containers?
Muhammad Zeshan - Yes
Sussy - no we don't. 
Christopher Chinapoo - A eliminate 
Sussy - it's happening to 1 product only. same containers used for all the others
Cary - Yes
Monica - Yes
Joseph - yes
fleurdeliz gatasi - yes
Andrés Klimpel - yes
Manish - The container might be the source of yeast contamination
Manish - As you are using the same container for others also
Adrian - what are the thoughts about using compessed air to clean bottles prior to bottling?
Dennis - You should check your supplier verification
Monica - You can use compressed air it is safe we used it in our plant
Sudhakar - Yes, phage biocontrol is logical as it doesn't affect the food quality unlike heat treatment
Kitty - We use compressed air also
Monica - However we would use a funky filter to test for micros and ensure to change the filter on a weekly basis
Simon Timperley - But you must check that your compressed air system does not contaminate,water, oil, rust etc.
Manish - Sussy you guys must practice good manufacturing and good hygenic practices
sigmund - I agree with you manish
Manish - Thanks sigmund
Sussy - we do. we follow gfsi standard. all lab tests are good. it's a mystery
Adrian - Thanks. I have always worrried. But we are only bottling Olive OIl, liiting bacteria
Angelina L. A. Samano - what is the best sanitiser for washed cooking utensils, flatware, china, glassware, baking forms?
Mitsonie - Sussy, I am assuming the brine concentration is monitored before addition of the herring and after to ensure it remains concictent?
Manish - As u guys are using same containers for other products and herrings and also u guts don't clean the containers so yeast might have get access and contaminate the herring.
Mitsonie - consistent
Niesha - B I think because you know what u specifically want
Johnny - b
Johnny - a+b with different frequency
Niesha - A is more likely for when you are not sure I think
Angelina L. A. Samano - agree also with @johnny
Sabina - does anyone know where i can find limits for micro testing of compressed air we recently had our SQF audit and got a minor for not testing micro on compressed air. Im looking to start testing but cant seem to find ranges or criteria for acceptablity 
Muhammad Zeshan - A
Stuart - Niesha - I agree, but then why not limited spectrum on small sample(s) vs. big?
Simon Timperley - Contact Trace Analytics Sabina
Dennis - Sabina, check with Eurofins website
Loni - Sabina we test our air through a kit recveived through Trace Analytics 
Loni - we passed our SQF using this comapny 
Muhammad Zeshan - A&B
Stuart - We specifically process Soybeans for Animal Feed - Soybeans are an alergin, do we also need to test/monitor for other allergens when they are not ingredients or handled in plant? recent customer said yes 
Niesha - @Stuart, I believe a larger sample will identify more variables compared to a smaller sample that might not capture everything. If the small sample does not capture everything and you conduct a limited spectrum, the results would be based on only what is 
Muhammad Zeshan - Depends on situation
Daniel - We do ATP testing every week at work. Would you recommend microbiological testing instead?
Alma - I do not thin so, if you are handle only one ingredient
Niesha - And not take into account a variable found in the large sample but not in the small sample
Sabina - Thanks Simon. I got info for them but were we thinking of doing it ourselves an  also i need values for writing the Corrective Action Part of the SOP. Would they be able to give me that information?
Andre Kutassy - Atp are normally used to release equipment after cleaning
Simon Timperley - You need to check with them Sabina
Loni - sabina email me at lonib@rez-tech.com I can show you a smaple of the report we recevied from them it may help you if yuo wish to do your own testing 
Simon Timperley - Thanks Loni.
MLChillida - Good in You tube
Loni - Welcome! 
Sabina - Thanks Everyone. I'm going to take your input to my trending meeting today. see if i can sway the ""pockets" that way
Andre Kutassy - Daniel and for  more specific tests normaly used depends on the legislation requirements and if you want to have  a process environment hygiene quality standard
Mariana - Thank you.
Muhammad Zeshan - Thank you 
Sabina - thanks Loni i'll email you
Andrés Klimpel - Thank you
Vasilis - Thank you very much Simon and Oscar for the webinar!
Loni - Sabina its not a huge cost to rent the kit from them and have them anazliyze the results! I always use the line with my pockets "I never said Quality/Safet would be Cheap" gets them evertime 
Elsa - Thanks all!
Edward Chibindi - Very enlightening. Thank you
Sudhakar - Thanks Simon
Muhammad Zeshan - Thanks simon and Oscar
Emmanuel - Thanks 
Andre Kutassy - Oscar, is there a hazard vs probability matrix  officialy used nowadays?
Angelina L. A. Samano - @simon, what is the best sanitiser for washed utensils, flatware, chinaware, baking forms?
Sussy - if yeast is a quality issue, why is it part of the hazards?
Christopher Chinapoo - How 
rachaneewan - Thanks
Sabina - Thanks agasin everyone. heading to the trending meeting with all you've given me
Manish - Thank you simon and oscar
Anthony Sumallo - Thanks Oscar and Simon !
Marikit - Thanks Simon and Oscar.
Sabina - thanks Simon and Oscar
ANNE-MARIE GAJAR - b
Loren - Great presentation
Kenny - Thanks Oscar and Simon
super-tresmarias - thanks
Sudhakar - let us know the conference details, please
Rosemarie Kwan - thank you!
sigmund - thanks

  • 0

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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