Jump to content

  • Quick Navigation

Food Safety Fridays is Sponsored by

Showing page no. 3


Taking place: 18 Sep 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
Food Safety Culture is the group of beliefs and values that a group of people has towards food safety. Food Safety Culture starts with the management team and ends with the employees. Food Safety Culture is a way of “living” the policies, programs and procedures established in the Food Safety Management System. However, establishing and environment where food safety is fostered and becomes a way of living throughout the food supply chain can be challenging. This webinar will go over a road map on how to foster a food safety culture after the implementation of Food Safety Management Systems is achieved.

Cost of Attendance: Free

- - - - -
Radojka Barycki
Technical Training Manager
SCS Global

Taking place: 02 Oct 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
Validation of control measures is a core requirement of the Current Good Manufacturing Practices, Hazard Analysis and Risk-Based Preventive Controls for Human Food (PC Rule, 21 CFR117 Subpart C) under the Food Safety Modernization Act (FSMA). However, in many applications the concept of validation as required by the PC Rule remains unclear and presents a serious challenge the food industry in its efforts to comply with the new regulations. This is particularly evident as it pertains to the validation of “kill-steps” intended to prevent or mitigate microbiological hazards. While validation of thermal processes such as pasteurization of milk products (under the Pasteurized Milk Ordinance) or canned, low-acid, shelf-stable products (under 21 CFR 113) enjoy the benefit of well-established validation protocols, other products/processes such as those involving low-moisture foods (e.g., dry pet foods, dry pasta, tree nuts, baked goods, etc.) often receive thermal processes which have not been fully validated but are claimed as “kill-steps” in existing HACCP programs.

This presentation aims to provide a clear definition of the concept of validation, distinguish it from the closely related requirement for verification and illustrate strategies to complete this regulatory requirement. Emphasis will be given to the interventions aimed to achieve the required reduction of microbial pathogens in relation to low-moisture products, acidified foods and novel technologies such as high pressure pasteurization.

Cost of Attendance: Free

- - - - -
Wilfredo Ocasio
Senior Director, Food Safety Research
Eurofins Advanced Microbiology

Taking place: 09 Oct 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
TBC

Cost of Attendance: Free

- - - - -
Elaine Meloan
Manager Food Labeling
AIB International

Taking place: 30 Oct 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
Part III of the GFSI Benchmarking Requirements defines the key elements required in a Certification Programme in relation to Hazard Analysis and Critical Control Points (HACCP) or HACCP based systems; Food Safety Management Systems; and Good Industry Practices, Good Manufacturing Practices, Good Agriculture Practices.

In this webinar we will cover Good Manufacturing Practice Requirements including: Facility environment, Local environment, Facility design, construction, layout and product flow, Fabrication (input and material handling, preparation, product handling, packing and storage areas), Equipment, Maintenance, Employee facilities, Physical, chemical and biological product contamination risk, Segregation and cross-contamination, Stock management, Housekeeping, cleaning and hygiene, Water quality and utility management (including Ice), Waste management, Pest control, Transport, Personal hygiene, protective clothing and medical screening, Training, Packing and storage of product.

Cost of Attendance: Free

- - - - -
Tony Connor
Chief Technical Advisor
IFSQN

Taking place: 06 Nov 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
In this webinar, we will discuss how ambient air becomes contaminated with microorganisms and the dangers that they pose to food and beverage products. Maria Sandoval, Trace Analytics' lab director and microbiologist will explain how best to sample ambient air and what options provide both qualitative and quantitative data. She will detail how chromogenic identification can further help food and beverage manufacturers to determine whether or not their food products are at risk for dangerous bacteria like Listeria and Salmonella.

Cost of Attendance: Free

- - - - -
Maria Sandoval
Lab Director
Trace Analytics LLC

Taking place: 13 Nov 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
Many organizations have made significant investments in Product Inspection solutions, the value of this investment can be quickly lost without a good culture. Product Inspection Culture does not happen by accident and if it does you are taking a huge risk. Just as important as the implementation of inspection devices themselves, implementation of a good Product Inspection Culture with your people and processes can have a large impact on the success of your Product Inspection Program. We will discuss why the culture is so important and provide examples of both good and bad practices.

Cost of Attendance: Free

- - - - -
Robert Rogers
Senior Advisor Food Safety & Regulation
Mettler-Toledo Product Inspection Division

Taking place: 04 Dec 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
In order for any food business to consistently produce legal, safe, and quality products they must first understand clearly what that product should be. This is typically articulated in a clear product specification, in which the the scope of the specification should be sufficient to cover all relevant attributes, including legality, composition, claims, formulation, declarations, and allergens to name a few. In this session, we will examine ‘what good looks like’ when it comes to designing a raw material and product specification to meet the needs of legislation, customers, and R&D.

Cost of Attendance: Free

- - - - -
George Howlett
CEO
Safefood 360°

Taking place: 11 Dec 2020 - 03:00 PM - 04:00 PM (UK Time Zone) | View your timezone | Comments: 0
Technology has made life a lot easier for all of us. We can provide fast and reliable information via email, we can FaceTime with love ones while on a business trip and we can shop online. E-Commerce is a fast-growing industry. In the last few years, the e-commerce for food has been growing very popular among shoppers. People can shop while at work and pick up on their way to work or have it delivered the same day, which is very convenient and a time saver. People can also buy shelf stable food items from popular sites such as Amazon and have it delivered to their footsteps. However, it represents a challenge for those that produce the products being sold because the method of distribution that was originally considered during their hazard analysis is changing. This presentation will go over the food safety challenges that e-commerce represents and how to overcome them.

Cost of Attendance: Free

- - - - -
Radojka Barycki
Technical Training Manager
SCS Global


Video Ads


Previous Webinar Recordings Browse All


Sign Up for FREE News

EV SSL Certificate