Webinar chat logs:
David : Greetings from JAmaica
Jennifer : Good morning from Idaho
Pauline : Hello from Germany
Brian : Hellooo from St. Louis, MO
LAKSHMI : hello from UK
Amaia Tapuerca : Hello from Belgium
Mallika Thapa : Hello from China
Kyota : Hello from Japan
Shayla Cacchiotti : Hello from Rhode Island
Keith : Hello from Lakeland, FL.
Bob : Hello from Detroit...Opening Day!
Kimberly : Hi from Florida
Louie : hello from Seattle
Iwona : Greetings from Poland
Jennifer : Hello from Montreal
Danitza : Hello from Canada
Laura : Good morning from Cleveland
Christina : Good morning from Chicago!
Chi Samuel : hello from Cameroon
Jan Jackson : Greetings
Wendy : Good morning from Harrisburg PA
Perlita Saragena : hello from Cebu, Philippines
Luis : Hi from Florida Technical College, Kissimmee. FL
Eb : Hello from Brazil
Brian : Amen on the lonliness
Simone : Hy from Germany
Sheila : Hello from New York
vlad : hey there
Mark : Hello from Kansas!
Psyche kwok : Hello from Calgary!
Brian : Greetings from sunny southern Minnesota!
Jhon : hello
NINFA BUCKNER : Hi! From Chicago, IL.
Jessica Robinson : Good Morning from Atlanta Georgia!
enrique : Good morning from Alsip
Aurora : Hello from Mexico
Christi : Good Morning from Minnesota
enrique : Buenos dias desde Alsip
ramzy howait : hello from the warm egypt.
Bruce : Good morning from Green Bay Wi.
nkwekam : Hello from Cameroon
Bev : Good morning from SoCal!
Jamie : Good Morning from Indiana
Chillida : Hi fromSpain with a very nice day
Sue Howlett : Hello from Lyme Regis
Nickesha : Good morning from jamaica
Deborah Chan : Hello from Singapore
lum : Hi from Cameroon
Christian : Good Morning!!!
Ramon Vera : Good morning from Losa Angeles, CA
Stephanie : Good morning from Tennessee!
yoga : Hello
Dan : Hi from Lancaster, Pennsylvania
Stuart : Good Morning from Valders Wisconsin
Kelly : Good Day from Washington State
David Levy : SHALOM Everybody from ISRAEL!!!
Donna : Good morning from Jamaica
Kimberly Allison : Hello from South Carolina
Rajsekhar Chakradharan : Hello all
Shere- Dean : Good morning, Jamaica
Michelle : Good Morning from Minnesota
MarlÃ¨ne : Bonjour from snowy QuÃ©bec!
Kyota : I can hear ok , but has statics
Bertha : Good morning from sunny New Hampshire!
Janet : recalls
Michelle : Allergen Coctrol
Cristian : Recalls
Christian : Recalls
Bruce : Coca Cola Cans with feces
Brian : Recalls/Lysteria
Jon : Chipotle
laetitia : samsung ad
David : RECALLS!!!!!!
Cristian : Food fraud
Sheena : Large number of recalls
Keith : Chipolte
Stephanie : Emphasis on GMO and organic foods
NINFA BUCKNER : recalls
Nicole : recalls!
Kimberly Allison : gluten free
Tara : recalls
Robert : Operator by in to program
Jessy : pet food recalls
Chillida : Salmonella incidents
Farida Hosein : recalls
MarlÃ¨ne : food fraud
Rajsekhar Chakradharan : tranparecy
nkwekam : recalls
Sheena : AA* BRC
James : James Oliver AKA Randy GOOD MORNING
Matthew : Evening everyone
Cristian : Food fraud
Brian : I think Lysteria has been getting larger
Joyce : Environmental testing
Deborah Chan : hygiene standard
lum : GMO infoods
Jessy : importing/exporting
Brian : seems to be more and more recalls for it
Michelle : food borne illness and recall
Perlita Saragena : food recalls
Teresa : Food fraud the most important
David : SPOILT MEAT IN CANNED FOOD
Vic Johnson : foreign material
ZoÃ« Nugent : Food fraud
Christi : Non antibiotics in poultry
Shere- Dean : Has presentation began?
Rodica : Hello form Moldova!!!
James : Sound for the video is cracking constantly
Shere- Dean : No video no audio
Simon Timperley : it has started if you annot access youtube you cannot watch
Laura : a lady in CA just got a cow jaw in her taco
goodwin : Hallo from Malawi the warm heart of Africa
Shere- Dean : ok. Thank you
Ebenezer Mensah : hello
june : Good morning from Canada
enrique : too much noice pollution, cracks too often
Jacinthe : Helle, from Quebec
tamalika Saha : Hello from Toronto, Canada
Kimberly Allison : Sprouts!!!
george : Hi from Greece
JAMES : Greeting Rockwall TX
Stuart : am I the only person with "clicky" audio?
Brian : same here stuart
James : Stuart - Im getting it too.......if you drink enough coffee, it kind of balances it out though
Simon Timperley : you will just have to shut it out
James : Good morning from Chicago.
Michelle : Hello from somerset England
Stephanie : Static-y audio here too
Ruth : Hullo from University of Maryland, USA
Stuart : James ;-)
Michael Govender : i have the clicky audio too
tamalika Saha : same problem @Sturat
James : My audio is horrible...SNAP-CRACKLE-POP!!!
Abdelhamid : Hello
JAMES : Yes this way too, now it going out and in
Tina Brooks : I'm getting the rice krispie effect as well.
Jerry : Hello from Libertyville, Illinois.
Anne : Anne from MIddletown NY
Keith : Good point Kirsten!
Olamide : Hello from Hungary
Chillida : same problem with the audio
Edith : Edith from Uruguay
Kirsten : Keith its all about priorities - what do the managers put first? Production or safety? Managers can talk about safety in a meeting, but if they prioritize production, employees will follow that lead
nkwekam : I think the food safety culture can be improved with awareness trainings
Dennis : Hello, from Champaign , Illinois, USA
Jamie : I've found that no amount of awareness training will make a different if your floor management isn't demonstrating those values
Tina Brooks : Hey Dennis, my sister is in Champaign. :)
Terina : I grew up in champaign!
Jhon : the small lettes cannot be seen
Tina Brooks : I concur, Jamie. Any break in the chain of commitment is a break in the commitment.
Dennis : Small world Tina and Terina
Dennis : Our facility is just behind the mall by the FEDX building
Tina Brooks : teeny tiny.
nkwekam : After commitment from top management I strongly believe going downstream, the culture will be improved with systematic awareness trainings
suma : suma Ireland
What effect(s) do you expect FSMA
to have on food safety culture?
Stuart : If an organization is committed to a culture of food safety, that commitment should not end at the door! Organization must insist on and only work with like minded organizations, otherwise it is only window dressing
Gary : I agree with all that is being said, I find that everyone says that food safety is a priority, but then when production demands are high, food safety procedures take a backwards step in favour of getting production out. Operational procedures especially cleaning is quickened & this is a real problem
Bruce : How do you connect Corpoate promise with HARPC?
Laura : @Gary, Exactly right!
James : Kirsten.... triple the work load for all QA Managers
Brian : Gary, you nailed it. When push comes to shove, often times, management values the dollar over everything else.
Kimberly Allison : Do you think that companies will actually say NO to orders when food safety is an issue? What will make them say no to more money?
James : A high volume of MOLE oven temperature monitoring devices.
Tina Brooks : I've been noticing, as we implement new detail systems, that the tightening up of the notches make the food safety the key. The system forces the employee to maintain the levels required. I dunno how it works at the larger team levels, our company is 6 employees in close quarters.
JAMES : Brian, that is a true
nkwekam : @Gary : this means in this situation we do not do what we say ie we do not implement our culture
Dennis : QUALITY is not a ACT. It is a HABIT. -Aristotle-
Tina Brooks : Kimberly, our company says no to bad business... But then, $$$ isn't our corporate bottom line. I think THAT makes a difference. It's what I like about the enforcemnent of food safety requirements being implemented.
Michelle : Separate lines for allergens
Janet : frequent training
Jessy : continuous improvement by holding monthly meetings, attending food safety conferences and trainings
Robert : Quality policy and objectives
Shayla Cacchiotti : We are committed to provide easy to use instrumentation to ensure safety in the food industry
Kyota : training
Christian : We have a monthly topic of the month for food safety
Rajsekhar Chakradharan : Red or Green cards for a bad or good job
Kirsten : My COO and I try to speak with the same "voice"
Tina Brooks : Exactly, Michelle... or no allergens allowed. Then no possibility for cross contamination.
Rajsekhar Chakradharan : food safety champion of the month
Jessica Robinson : we don't allow peanut butter in employee lunches in case they go back to food storage area
Declan Blanchfield : explaining the why to associates why certain conditions are in place
Gary : we have over 200 employees & only a technical team of 3, so it is very difficult to ensure all employees & production managers are doing the right thing. Even the directors sometimes by pass food safety culture in order to get products out of the door.
Bruce : Cross-function mandate to establish and maintain the FS Plan including Monitoring and evolving the G PS Practices
Stuart : @Tina and @Kimberly - agree, so if management does not refuse to accept orders ($) and it falls to the line employee to be responsible, does that line employee have the authority to stop production in the interest of food safety?
nkwekam : training on food safety concepts and nouvel technologies
ramzy howait : training for f s culture
Joyce : Front line employees recognizing food safety danger signs
Chillida : New devices installed in production area for food safety requirements
Rajsekhar Chakradharan : newsletter
MikeZ : Training and Management buy-in
Kimberly Allison : Catch them doing something right!!
David : WE ahve Improved general Safety by restricting access to guests and visitors to our facility, and introduced inteligent scheduling in production
Terina : I think it is defintely habit based. The frequent meetings and departmental interaction by all is key
Tina Brooks : In our plant, it does, Stuart. If it's unsafe, they have the last call. It's their safety at that point.
Luis : I am a Chef Instructor, so by educating, training in Allergies I my future chefs are ready to be responsible in the food industry
Sheila : posting of quality KPI's
ramzy howait : GMPS requirements
Aurora : building maintenance
Michael Govender : let your teams take ownership of quality and food safety
Tina Brooks : David, we've done that as well. Although, we only allow "visitors" when not in production.
Christi : Employee GMP training Monthly
enrique : Food Safety and Quality continouos improvement and Swenior management and management in general living the example every day
lum : building capacity on food safety
Tina Brooks : Christi, yes, mandatory Salubrite courses for all.
Kimberly Allison : Stuart, I would hope so!! So much pressure... perhaps a program in place to work with high volume times would be appropriate for those who have $$ as a goal....
Iryna Dyachenko : quality and safety tool box talk for Direct Food handlers
Jhon : employees eat their manufactured final product
Chillida : training for me is not the most important tool is only a help
Tina Brooks : Enrique has it... When management fails to show the commitment, it gives the lower level employees permission to slack off. It has to be rock solid enforced.
Bruce : Train and adopt Hazard Analysis at strtigic functions which are embedded in job descriptions and monitored with KPIs
Brian : In my experience, tying incentives, especially money (bonuses, raises, etc.) to food safety and quality is one of the most effective ways to get worker commitment to consistent food safety/quality.
Chillida : the management image and culture is very important
Chillida : the idea of one integral team at all levels is important
nkwekam : I think food safety concept should never be seperated from food quality
Bruce : safe Design Qualification Practices
yoga : Greater than
Parker : depends on the manager
Declan Blanchfield : depends on production volumes
Bruce : It all works together
Rajsekhar Chakradharan : because worker will leave the company anytime
Ramon Vera : Greater
Kyota : Management has to come first
David : workers here dont care much.... just complain more work.
James : Rewarding good behavior
Hin Wai : agreed with david
Sumalee : Hi
nkwekam : its all about leadership
Brian : What would make the workers care more, David and Hin?
Sheila : the"same as" could be good or bad, depending on the collective commitment
Tina Brooks : We'd considered bonuses for faster, more efficient work, how does an employer compensate commitment to food safety to encourage it?
jackie : It comes from the top, then filters down
JAMES : Agree it start with the leadership
David : alllmotivated by cash, but that doesnt always work out
Lisa : I agree with Sheila- both levels are low
Stuart : do the workers have clear understanding of the job? Realistic job discriptions?
Kimberly Allison : spending more money on an expectation seems not quite right.... perhaps something that is associated with recognition, not pay raise or bonus for doing expectation.
greta : Tina - a suggestion was made to consider here to require a minimun time for line cleans to irritorate importance for cleaning for food safety between jobs, but the floor managers are too concerned about thosetimes
Bruce : Middle management manages food safety up and down the corporate structure
Kirsten : @Kimberly - YES setting expectations and holding people accountable
Brian : Tina, when I worked for Cargill Animal Nutrition, we had an annual bonus that was dependent on a couple of key performance indicators we called "World Class" - bottom line, it was about how the plant performed as a whole in terms of worker safety, production, etc. - very clear expectations.
Brian : IT was VERY effective!!
Stuart : If any $ incentive, it should not be for individuals but for all - must promote colaboration - all succeed or all fail
David : Training goes so far then most times workers lapse back into old habits, however there are those that are committed, but they are leveled as brown noses. doesnt help much.... just saying
Bruce : Principles: Safety, legal, Perform as advertised, perceived by consumers as quality...
Tina Brooks : So, as I understand it, the time structure is where the bottleneck that tosses safety aside occurs... have I got that idea right?
Rose : Hello from KL, Malaysia
Declan Blanchfield : well put Tina, I think so
JAMES : less than
Bob : Tina - Yes. All too often the pressure to return the facility to operations is tremendously high
Tina Brooks : Declan, I think having a teeny worksite makes it easier to ensure that we don't put that stricture into play. Not so easy for a large company. Ramping that up will be tricky.
nkwekam : most at time top management is the first to bridge the culture
Bruce : Clear expectations communicated in language that is responded too with conmmitment so that if you child or yourself would accept the safety of the food
Declan Blanchfield : yea sure Tina, bigger becomes more complex, but bad habits can happen in any size company
Declan Blanchfield : I think from todays chats I will include a consideration of increased volumes into training/ discussion, and breakdown the behaviors
Raylene : When senior management communicate the goals of the food safety and their expectation from the employees then the culture change happens more quickly
Ryan : Top Management IS the culture...that's why every GFSI scheme requires management commitment.
Bob : Agreed, and management has to walk the talk.
Declan Blanchfield : sub cultures can form quickly within orgs - snr mgt needs to monitor that
Kimberly Allison : i haveseen many companies talk the talk and not have it actually happen in the details.this is a good presentation for all of HR behavioral training.
Stuart : Ryan, does that work if Top management is not seen but only middle manangement to supervisors are those that are seen/heard?
Joyce : In my experience, larger companies have more concrete programs and verified training, so I have seen better employee compliance in a large company.
Stuart : Kimberly - agree, this is good for all HR, I am taking notes for other workplace safety issues beyond food safety. Some very good points about behavior change
Ryan : Yes Stuart because top management filters down to middle management in some fashion. Whether by hiring choices, interactions, and priorities.
Luis : People love to stay in their comfort zones
Kimberly Allison : Yes! Also, on the spot corrections are key to all this, I have seen. Dont let a bad thing go on.. people with think it is acceptable.
benhanifia mokhtar : HELLO
Simon Timperley : Good point Luis
Jacinthe : I agree with you Allison.
Kimberly Allison : reminds me of the story about the leaking roof, the tarp in the production area, the overheating unit on the roof, and the sprinkler set up to cool it off! Bad bad culture for food and safety in that place!
Simon Timperley : and agreed 100% Kimberly
Camille : Really enjoyed the section on non-compliance. I'm a firm believer in root cause analysis and not just "retraining" as the default.
diane : Post a sign 'you family will eat this'
David : DIANE THANK YOU PRINTING IT NOW
Tina Brooks : Implementation of a six sygma solution has been useful.
Tina Brooks : Great idea, Diane!
Christi : So maybe the person in charge of food safety should not have a direct stake in whether production goals are made.
Declan Blanchfield : Root Cause Analysis done properly does what it says on the tin.
Kimberly Allison : Camille, yes retraining is not a corrective action.
Tina Brooks : I agree, Christi
Ryan : Christi...ideally, yes. Also, production personnel/management should have quality and food safety goals.
Megan : Commitment banner: "I take food safe actions because I care about everyone that puts their trust in 'Your Company Name' products."
Stuart : Kimberly, you hit the nail on the head again. I would like all of my HR people to say it three times "retraining is not a corrective action."
Jessy : See, Say, Do concept
Cindy : communication
yoga : Commitment
Austin : Hmm, thinking about how to communicate to management that efficiency will drop
Kyota : Ideal top down and bottom up balance commitment
Shayla Cacchiotti : Moral Norms go a long way in getting people to commit to food safety
Keith : The need of management commitment!
nkwekam : refresher course
Bob : Communication
Declan Blanchfield : analyse behaviors during increased volumes. - well done Britta
MarlÃ¨ne : follow up after training, root-cause analysis
Kirsten : See - Say - Do
Bob : communication
Yusufu : Management commitment is crucial to a great food safety culture
Michelle : commitment
Bertha : Communication and management committment
Michelle : Do as you say!
Raylene : Communication is key
Michael : Communication both up and down organization is critical to success
Stuart : Goal is to support or change BEHAVIOR
Megan : providing feedback
Jorge : all levels have to be commited to food safety
Kimberly Allison : Food Safety is a result of company culture. Then it becomes the culture.
Sumalee : see say do
Vanda : Follow up
Kimberly Allison : SEE SAY DO, yes good one!
Kyota : Moral plays
Christi : More extensive training on Root Cause Analysis
june : Effective leadership and coaching.
lum : awareness and commitment
Benjamin Jiang : The purpose of training: making sure it is effective.
enrique : Contimous communication on same food safety and quality core values
Chi Samuel : engaging both the food safety managers and worker
Cindy : make food safety a habit
Kimberly Allison : follow up and communication
Luis : Coaching
James : Food Safety will become more crucial for the food industry than profit for all businesses.
ZoÃ« Nugent : Retraining doesn't always provide the answer - look for root cause
chris : Management commitment is key!!!
Joyce : Accountability at all levels.
Tina Brooks : My most valuable element... The behavioural and social environment of the employee is key to the implementation of the desired outcomes of the administration. The whole "team" needs to be on board.
Kimberly Allison : sincere engagement in producing good results.
sue : I would also like to see more on root cause analysis
Christi : Communication from Top to Bottom and Bottom to Top
Matthew : See, say, do; and top management drive or engagement
Teresa : Commitment
Louie : management commitment
ramzy howait : commetment is responsipility of all levels
Tina Brooks : I've lost audio
Iryna Dyachenko : organizational & individual factors
Keith : Attempting SQF certification level 2 next month.
Cindy : start visual management to drive for awareness
Kanwaljit Sokhi : Bevior and attitude change is very important
ZoÃ« Nugent : Communicate information from session to Management - start straight way!
Jessica Robinson : make sure management and worker commitments are on the same level- Today
Aurora : Change my behavior in the production line i will start right now
Vic Johnson : do more than retraining follow up
Bob : Key Action as a result of today? Be more engaged durning cleanups on the floor to drive leadership commitment to process success.
nkwekam : Increase awareness training with respect to our culture
Stuart : I will reevaluate our training to determine if it goes beyond informing and moves staff to change or support appropriate behaviors
Bertha : Behavior
Brita ball : any audio yet?
Camille : Get management to focus on root cause analysis
Patty : More visual reminders
chris : Good luck Keith!
Kyota : Use it for my next seminar to tell to people :)
Kirsten : Need to take a look at what resources we are providing and make sure they work for both company policy and the employees that have to use them -- starting now!
David : Driver, go for,Janitor, Food Safety Team Leader, HACCP team Leader, Tracking Personnel, Head Trainer, Supervisor, Stores and Stock Keeper, Pest Control person, and Liaison for Standards organization and the FDA all falls to one guy... so management commitment is pretty big if they helped
Teresa : Commitment and behavior and a lot a attitud must change
Megan : Discuss how to provide better feedback after training initiatives
Luis : SEE SAY DO
lum : drive awareness further
Declan Blanchfield : include analysis of behavior during increased production
Tina Brooks : I will be communicating this information to our management team and implement immediately.
James : Accountability and follow up.
Lisa : Update the training to focus more on "what does this mean to me." We have training scheduled for June.
suma : bottom level workers should take ownership of their own areas
Keith : Thanks Chris!
june : Sharing this training via senior management meeting
Jorge : Observe employee food safety behavior and act inmediately on finding the root cause of bad behaviour
Simon Timperley : can you her e
Simon Timperley : can you hear me
Brita ball : auido is goine
Christian : Continous improve the system. Add to the currently food safety monthly agenda. Follow up on the training to evaluate how effective it is.
Michael Govender : If you have not started already then you have a long road ahead to build your culture but excellent webinar and there is always room for improvement in quality and food safety culture
Yusufu : More communication
Yusufu : To start immediately.
nkwekam : make workers aware of the consequences of not complying to our food safety culture
Kimberly Allison : very good presentation!! Thank you!!
ramzy howait : training of all employees about f s culture
Michelle : Excellent - Thank you!
Luis : THANKS BRITA
Christian : Brita. Thank you
Tina Brooks : top to bottom comm is key. I'm glad to have this webinar today rather than many years from now. :) EAsier to implement in a small company.
Christi : Training needs to be in form of something every employee can relate to from upper management to the people on the floor
Brita ball : I'm hear....just can't get mic to work...
enrique : Thank you Brita
Jan Jackson : Emphasize need for refresher training
Jacinthe : The commitment of the management and its team is seen in their listening, their communication, their actions and the speed of each of these interventions and their continuous communication with their staff
Stuart : Thank you Brita and Simon for bringing this to us!!!!!
Aurora : Excellent i love friday webinars with you
Camille : Thanks Brita! Excellent presentation.
goodwin : thanks Brita and Simon
chris : Training, training and training...
Kyota : Thank you!
yoga : Thank you Brita and Simon
Kimberly Allison : Another great presentation from ISFQN. Gotta love it.
Jessica Robinson : Thank you!
Luis : Thanks Simon
Brian : Good presentation, thank you, Brita!
Jhon : Thank you, Britta. Nice material.
David Levy : Thanks Brita and Simon!!!
Vic Johnson : comunicATE AND MENTOR MORE
Christina : Thank you! Very informative. ;-)
James : Thank you for the webinar, great information!
Keith : Thank you for the webinar!
Francis : The importance for trainining in foodsafety at alllevels of organiisation
Christi : Thank you Brita and Simon! as usual very informative!
Jan Jackson : Great presentation
Camille : Simon, thanks for organizing. I really enjoyed the community chat as well!
nkwekam : Thanks Brita Thanks Simon
Michael Govender : Practice what you preach
Vic Johnson : ROOT CAUSE MORE FOLLWO UP
lum : Thank you Simon
lum : Good presentation Brita
Kirsten : thanks for the support IFSQN & Simon!
Teresa : Thnak you Simon and Mrs Britta it was excelent as usual. have a nice Weeken and a HAPPY EASTER SEASON!
Camille : Thanks again!
Jennifer : Thank you for a great webinar.
AISHA kulsoom : thank you