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Taking place: 24 Jan 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
FSMA requires food manufacturers to conduct a hazard analysis of their ingredients, process, and products. In addition, a formal supplier verification program also is a FSMA requirement. In times long past, ingredients of animal origin were thought to be the greatest risk; however, we now know that many ingredients can carry biological, chemical, or physical risks. Beyond pathogens, toxins, and foreign objects, ingredient risk can also include undeclared allergens, economic fraud substitutions, and consumer perception risk such as GMOs, organic, free range, etc. This session will provide an overview of ingredient risks that can be incorporated into a Food Safety Plan and into other brand protection activities.

Cost of Attendance: Free

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Dr. Doug Marshall
Chief Scientific Officer
Eurofins Food Safety Systems

Taking place: 31 Jan 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
Where a site handles product susceptible to pathogen contamination, it is vital to understand the risks and implement effective controls that minimise this potential contamination. The terms ‘high-risk’ and ‘high-care’ define areas where chilled or frozen foods, which are particularly vulnerable to microbiological contamination, are handled. ‘Ambient high-care’ areas to reflect the lessons learned from outbreaks associated with a range of ambient products that had not previously been considered a concern, such as chocolate. The guidelines for defining products to be considered for processing in high-risk, high-care or ambient high-care areas are principally based on:

• the ability of the finished product to support the growth of pathogens (e.g. Listeria species)
• the survival of pathogens on the finished product that could subsequently grow during the normal storage or use of the product
• the protection that a food may provide to a pathogen

Cost of Attendance: Free

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Dr. Andreas Souliotis
Consultant
TUV Hellas

Taking place: 07 Feb 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
This webinar will include the legal aspects of preparing food safety and quality documentation in the right way from the start. It will cover the proper progression of developing documented programs correctly and the related information management requirements (i.e. verification, validation, back-up and systems-based document control).

Cost of Attendance: Free

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Bill Bremer
Principal, Food Safety
Kestrel Tellevate LLC

Taking place: 21 Feb 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
TBC

Cost of Attendance: Free

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TBC
TBC
DNVGL Business Assurance

Taking place: 13 Mar 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
TBC

Cost of Attendance: Free

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Cor Groenveld
Market Development Manager
FSSC 22000

Taking place: 27 Mar 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
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.

Cost of Attendance: Free

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Brita Ball
CEO, Advancing Food Safety Culture
Brita Ball & Associates

Taking place: 17 Apr 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
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.

Cost of Attendance: Free

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Vladimir Surčinski
Food Safety Expert, Auditor and Trainer
IFSQN

Taking place: 01 May 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
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.

Cost of Attendance: Free

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Leonard L. Steed
HACCP Manager
AIB International


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