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Food Safety Live 2015

The International Food Safety & Quality Network Annual Conference

Conference Program – September 9th, 2015

Food Safety LIVE 2015 Comments: 3

Live Debate 1: HACCP 2020 – a 5 year modernization plan Comments: 3

Hazard analysis and critical control points or HACCP is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs control measures to reduce these risks to a safe level. HACCP helped to keep astronauts healthy in the early space missions of the 1960’s and since then has been adopted widely by the global food supply chain. In recent years little has changed with the HACCP methodology. This session examines the traditional HACCP methodology and discusses its strengths and weaknesses and presents ideas on where a modern, fully functioning HACCP plan should be heading over the next five years.
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Live Debate 2: How to win commitment and influence behavior Comments: 3

An effective Food Safety Management System requires the support of all employees in the organization from the boardroom to shop floor, but achieving this all-encompassing support can be challenging. Whether we need senior management ‘buy in’ or shop floor to follow the rules - the tools of the trade are the same. Food Safety managers must have an understanding of human psychology and use this knowledge skilfully in order to change attitudes and beliefs and stimulate the desired behavior change. This session discusses some of the problems food safety managers face getting “buy in” and presents tips and tools to help us to become more successful.
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Live Debate 3: How to get off the non-conformance merry-go-round Comments: 3

Zero defects is a myth, but it is a worthy goal! Every business experiences a degree of non-conformance by way of internal defects, customer complaints, audit findings etc. and this has a negative impact both on customer satisfaction and business performance. Where recurring or high levels of non-conformities exists the daily fire-fighting routine, ankle deep in defects can be both energy sapping and demotivating. In this session we discuss how we can take a proactive, structured and analytical approach to dealing with non-conformance in order to get to the root cause of our problems and drive down non-conformance.
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Live Debate 4: GFSI Certification...is it really worth it? Comments: 4

GFSI Certification is often referred to, but there is actually no such thing...there is however, certification to GFSI benchmarked standards such as BRC, FSSC, IFS and SQF. Driven by retailers and large food producers third party certification has proliferated in recent years throughout the breadth and depth of the global supply chain. Nobody can argue with the GFSI goals of “safe food for consumers everywhere” and “once certified, accepted everywhere” but is it really working? In recent years there has been a re-growth in private standards and audits increasing duplication and cost and food scares and recalls prevail. This session discusses how effectively the goals of GFSI are being met and how all interested parties are working to continually improve the process.
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  1. Food Safety Live 2015 Program