In many parts of the world we see the growing importance of small and medium sized organizations (SMEs) in the food supply chain. To support these organizations in working towards the supply of safe food, the Foundation FSSC 22000 offers the FSSC Development Program.

The FSSC Development Program offers a two level approach to support SMEs in developing and improving their food safety systems and enables to reach GFSI recognized FSSC 22000 certification. This Program is aligned with CODEX HACCP, GFSI Global Markets and fits into the FSSC 22000 structure. This webinar explains the content of the Program and how organizations can implement it. The webinar is of interest for organizations that want to develop and improve their Food Safety System, for food organizations that want to use this Program to support and develop their suppliers and also for Assessment Bodies and Training Organizations that want to deliver this Program.

Food safety professionals are expected to manage food safety teams. Establishing a multidisciplinary food safety team is one of the first steps to take before developing a HACCP plan. An ongoing team is useful for effective implementation of a food safety management system. Unfortunately, not all teams are effective. Some teams have members who get along, collaborate well and contribute to positive actions. But what if people don't show up? What if they don't pay attention when they're there or they argue about what's happening? What happens when a new member joins the team? In this webinar you'll learn the normal phases that teams go through,options for communicating the importance of food safety to people in different departments and  ways to engage team members by connecting at a different level. This can help optimize team effectiveness optimized and improve food safety culture.

New version of ISO 22000 is active and we have time to transfer our food safety management systems to new versions till June 2021. Those who started the transfer or implementation of new version noted that there are now hazards (operational ones connected with the production) and that there are risks connected with the process in the company and overall business. With this one hour webinar we will present and clarify demand of risks analysis in new ISO 22000:2018 and show you how to use several tools to analyse risks in your company and business. On one simple model we will also present how to connect risks with the financial aspects which would help you and top management in better understanding of risks levels and influences on your business and company.

The FDA expects that a company will make every effort to remove unsafe food from the marketplace in the shortest time possible. The completion of a successful recall requires disciplined execution using reliable information on the raw materials, distribution and retail contacts. The time to test your recall/traceability capability is not during a real recall. Has your recall and traceability program proven to be effective? Does it include all the FDA regulatory inputs such as reporting requirements, regional contacts, use of guidance documents, recommended forms and reporting contacts with the FDA and/or state agencies? These are fundamental requirements that require a gap analysis to demonstrate that an organization is prepared, personnel are trained, responsibilities are defined and that alternates can complete required actions in the absence of key personnel. A thorough review of your recall/traceability program and your ability to remove product efficiently from the marketplace will provide internal and external confidence that regulatory requirements will be met, and that legal risk has been effectively reduced.

We often rely on equipment within the production environment to identify and reject non-conforming products. Ensuring these rejected items are properly handled is a critical aspect of a good Product Inspection Program. Non-conforming items should be handled only by trained/authorized personnel. We will provide examples of risks involved when mishandling products as well as best practices around proper reject handling.

Hidden in the ocean of data collected by most food businesses, is a wealth of opportunity to control and improve processes. Food processes, like all other processes, are subject to variation. Whether we are talking about temperature, time, pressure, pH, or product composition, this variation, if not fully understood and controlled, can lead to product defects, operational inefficiency, financial loss, and product recalls. To unlock this, companies can utilize powerful statistical tools and techniques. These can provide valuable insight to drive decision making and improvement projects. Even with the minimum of training and application of simple SPC tools, companies can derive significant benefit. This session will take a look at some of these tools and provide practical examples of how they can be used in food processes and food safety systems such as CCP monitoring.

The FSSC Foundation published version 5 of their standard in May 2019. This new version of the scheme has been issued to primarily include the new ISO22000:2018 as well as to simplify and clarify some points from the previous version. A key change with the new ISO 22000:2018 scheme is the inclusion of 2 Plan-Do-Check-Act (PDCA) cycles within the FSSC 22000 scheme. This presentation will look at how these 2 PDCA Cycles are involved in looking at the organizational risk and operational risk in both a positive and negative manner.