The word "inspection" is derived from the Latin verb "spectare" which means "to look", whereas the word "audit" comes from "audire", the Latin verb "to listen".

Many food safety incidents happen to organizations that were under the false impression that they had been effectively audited and found to be in compliance of the FSMS, where, in reality, they had merely passed a glorified inspection. In this Webinar we will emphasize the importance of inspections and audits in food safety and quality management systems and why it is so important not to confuse the two.

If your procedure is not clear your recall could financially effect more strongly your organisation than it should. With this webinar we will go through the fast way of recall/withdrawal procedures. Also you will learn how to test your procedure and to evaluate effectiveness of the same. These steps will help you in building of strong FSMS and to prevent financial losses.

Based on over 25 years of working with FSMS requirements, this webinar will provide guidance to ISO 22000:2018 requirements and how to develop a food safety and quality management system compliant with ISO 22000:2018. The webinar will be useful to organisations wishing to comply with ISO 22000:2018. There will be practical examples demonstrated and a question and answer session to discuss any difficulties that you may have with complying with the requirements of the standard.

This session will introduce participants to the ‘Five Moments of Need,’ which provides a training framework for helping employees achieve the desired level of competency both individually and as part of a team. Learn how to differentiate between each moment of training need and identify the best approach for providing the appropriate training or performance support. Take home valuable tips to enable you to integrate informal learning events into individual and company training programs.

With more demanding consumers and competitive marketplace, the lifetime of food and beverage products is becoming increasingly shorter. Food businesses are seeking opportunities to shorten their NPD cycle while avoiding the inherent risk to their business and product in the process. This session will focus on how PLM can be used to support this objective, including what good looks like.

This course will define Integrated Pest Management (IPM) and provide a practical approach on how to effectively manage pests in your facility. Learn the importance of pest biology and behaviors, as well as, the roles of the pest management professionals, facility staff, and third parties in the effective implementation of an IPM program. Learn how to identify common pests and understand the environmental conditions which support their existence. Discover how to apply IPM strategies, how to avoid, and how to overcome some of the common IPM pitfalls.

Do you know the last time you reviewed your sanitary design standards? Was it when a food safety failure occurred in your plant? A customer complaint? Or an audit/inspection finding was brought to your attention?

For food safety to evolve in your organization, sanitary design needs to be reviewed as a fundamental prerequisite equal to all other prerequisite programs. In this webinar, we’ll explore design principles that allow for effective cleaning and inspection of equipment and facilities. And we’ll discuss how sanitary design can minimize the potential for contaminants to be introduced to food products.

This webinar will define basic wet cleaning and CIP cleaning for food plants. Learn the importance of wet cleaning and CIP for an effective cleaning program based on equipment, processes, and products. Identify common cleaning issues and understand the environmental conditions that contribute to potential microbial risks. Discover sanitary procedures to allow for a clean environment.

Webinar will discuss methods and implementation of an allergen management program and now to ensure your system is achieving its intended outputs.