This webinar will discuss significant industry consideration and concerns that may help shape the upcoming BRCGS Food Standard 9 rewrite.

Foundation FSSC offers a complete certification Scheme for the auditing and certification of Food Safety Management Systems (FSMS). FSSC 22000 uses ISO standards like ISO 22000 for FSMS and the ISO 22002 series for Prerequisite Programs (PRPs).

The Foundation also initiated the FSSC Development Program. This stepping stone program can be used by food organizations that are not able to achieve FSSC 22000 certification at once. The program can be used by the many SMEs that play a very important role in the provision of safe food. The scope of the program is manufacturing of food and food ingredients and it is recently extended to catering and retail.

This presentation explains the program and also how it can be used by food organizations in their vendor assurance programs. It also covers case studies of organizations that are assessed against the Development Program.

Every year, large numbers of humans are affected by foodborne helminthic parasites, many of them fatally. In this webinar we will learn about the most important worms threatening our food supply, such as Trichinella, Anisakis, Diphyllobothrium, Ascaris and more. The lecture will include case studies and relevant control measures. Not for the squeamish!

What matters to consumers when buying food & beverage products? The Viewpoint survey - a customer survey conducted every year - shows the primary focus is on what impacts them directly as individuals. When asked about top priorities across all categories, health-related issues stand out. Product content and ingredients origin top the list, followed by proper hygiene to prevent contamination and food safety from farm to fork. In addition, sustainable packaging and food waste are high on the agenda. In this webinar, Joy Laing, DNV Global Director Food & Beverage, will go over the details of the survey and reveal the latest customer interests and preferences, when purchasing food products.

Customer complaints can be painful and time-consuming sometimes. Especially when you as a producer start working for the big retailers. This could be the point when you start getting from one complaint to hundreds of complaints per year. To answer these complaints you will need to find the root causes and to build fast and quality responses. In this topic we are going to present about the easiest ways to collect complaints, to analyse them and to build quality responses to them. In this webinar, you will find out how to find root causes in your production and the most effective ways to implement corrective actions in order to prevent future complaints and to have consumer and retailer confidence.

In this webinar we will cover the basics of Integrated Pest Management, what it means for your site, and how to work with your pest management company to get the best results. IPM is about using all methods to not just combat pest issues, but to try to prevent them in the first place. There are many things a food facility can do and many items to ensure your pest control company is doing to ensure the best preventative program.

In an already-competitive environment, food and beverage manufacturers can ill afford a product recall that damages their reputation and bottom line. Given the fact that the average cost of a recall to a food company is around $10 million and foreign contamination is a leading cause of recalls, manufacturers need to do all they can to find and remove physical contaminants before they pose a hazard. In this webinar, learn how and where to deploy advanced inspection systems that detect a wide range of contaminants at critical control points as part of a rigorous HACCP program and risk reduction effort.

If you are a food safety practitioner you will no doubt have heard of and may even be confused by the terms PRP, PRP, and CCP.

In this webinar, we will demystify and clarify these terms by providing a factual and accessible account of the history of each and their role in the modern food safety system.