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  • Experiences with HACCP systems: strengths and weaknesses in practice 21 September 2018 - 03:54 PM   food safety fridays, webinar and 2 more...
    An effective HACCP system is essential to ensure safe food. FSSC 22000 is one of the largest global food safety management systems certification schemes and we see in practice a lot of good practices but also opportunities to improve. These experiences will be shared in this session. This will include topics like Hazard and risk assesments, CCP's, OPRP's, PRP's. validation, verification, food fraud and food defense.

    Download the presentation slides in the files library: https://www.ifsqn.com/forum/index.php/files/file/311-experiences-with-haccp-systems-strengths-and-weaknesses-in-practice/

  • BRC Issue 8 – Root and Branch Review and How to Address the Requirements 14 September 2018 - 04:48 PM   food safety fridays, webinar and 1 more...
    This session will look in detail at the new BRC Food Standard and how best to address the new requirements. Top tips to save you time and stress.

    Download the presentation slides in the files library: https://www.ifsqn.com/forum/index.php/files/file/310-brc-issue-8-%E2%80%93-root-and-branch-review-and-how-to-address-the-requirements/

  • FSSC 22000 version 4 - Management of Purchased Services 31 August 2018 - 04:44 PM   food safety fridays, webinar and 3 more...
    New version 4 of FSSC 22000 is active, and all companies are obliged to certify according to new version starting from beginning of this year. There are revised and new additional requirements of the FSSC, which are the core of this certification scheme. This webinar will show you additional requirements, but focus more on management of purchased services. Through this topic you will learn how to define specifications for services, how to evaluate the services, which criteria to use, how to monitor the effectiveness of services during the defined time period. At the end of webinar you will be able to implement or upgrade this additional requirement in any implemented food safety system.

    Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/309-fssc-22000-version-4-management-of-purchased-services

  • Effective food safety training in the digital age – we aren't robots yet 26 July 2018 - 05:42 PM   food safety fridays, webinars and 1 more...
    The international standard for food safety management systems, ISO 22000, dedicates a specific clause to employee competence. It simply says that the organization must identify the competence needed to get the job done properly and then to take action to effectively deliver that competence.

    Interestingly enough, the standard dedicates a separate clause to the issue of awareness. This distinction between competence and awareness is crucial in order to achieve compliance.

    In this lecture we will discuss the difference between competence and awareness and ways to provide both, in an age where computers have an overwhelming impact on the way we learn and millennials are gradually taking over positions formerly held by members of previous generations.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/307-effective-food-safety-training-in-the-digital-age-%E2%80%93-we-arent-robots-yet/

  • Complete Glass in Glass Detection with X-Rays 14 July 2018 - 07:05 AM   food safety fridays, webinar and 2 more...
    Food manufacturers regularly use glass containers for a wide range of applications, including infant foods, cooking sauces, condiments, vegetables and pickles, beverages, and oils and dressings, to name just a few. Despite its popularity, glass packaging poses a significant safety risk and the effects of glass-in-glass contamination can be highly damaging. A tiny fragment of glass can cause serious injury to a consumer, and the subsequent adverse publicity (particularly if a baby or child was severely cut), combined with the high cost of product recalls, can have a devastating impact on a business. Selecting the right x-ray inspection system is fundamental to guaranteeing optimum glass-in-glass detection. X-ray inspection equipment cannot solve contamination problems unless each element – from beam angle to reject mechanism – has been chosen to fit the line and the product. We will discuss the factors affecting glass in glass detection capability and provide insight to selecting the proper solution.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/306-complete-glass-in-glass-detection-with-x-rays

  • How to Set Up a Sampling Zone for an Environmental Monitoring Program 29 June 2018 - 04:02 PM   food safety fridays, webinars and 2 more...
    An environmental monitoring program (EMP) can be used to assess the effectiveness of the overall hygienic practices in a facility and to provide information needed to prevent possible microbial contamination of food products. An EMP provides valuable data (source and concentration) on indicator organisms, spoilage organisms, and pathogens of concern in a timely manner. An EMP is not designed to validate the effectiveness of cleaning and sanitizing methods; the focus is more on validating cleaning and sanitizing frequencies and other Good Manufacturing Practices (21 CFR 110). Gain insight into how effective EMP sampling zones can be implemented in a food-handling facility to reduce the risk of microbial contamination of finished products.

    Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/305-how-to-set-up-sampling-zone-for-an-environmental-monitoring-program/

  • Food Safety Culture Development 22 June 2018 - 05:57 PM   food safety fridays, webinars and 1 more...
    The concern with Food Safety Culture is growing in many organizations, even those with their Food Safety System already certified. Many efforts have been engaged for the development of Safety Culture, but there are theoretical gaps in these efforts, which reflect on the quality of programs developed and, consequently, on the results achieved.

    This webinar aims to present basic concepts about organizational culture and, more specifically, about Food Safety Culture, showing the theoretical model of DNV GL. In this model, we understand culture as aggregation of beliefs, practices and perceptions of an organization, which can be evaluated from seven attributes previously defined and understood in a continuum of existing levels of culture.

    The identification of each attributes and the stage of culture which this organization is established, it is essential to the definition of a program that seeks to develop the Food Safety Culture.

    Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/304-food-safety-culture-development/

  • The Fundamental Principle of Food Safety – Understanding the link between Hazard – Risk – Control 25 May 2018 - 04:16 PM   food safety fridays, webinars and 5 more...
    This session will uncover the fundamental nature and core principle of food safety management. All too often food businesses and technical managers operate day to day with food safety systems which operate without any validated basis. This session will discuss the fundamental relationship between hazards, risk (significance) and control and how an insight into these elements can lead to the development and improvement in your food safety systems.

    Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/303-the-fundamental-principle-of-food-safety-understanding-the-link-between-hazard-risk-control/

  • Pitfalls of Accounting for Intentional Adulteration in Your Food Safety Plan 18 May 2018 - 04:07 PM   food safety fridays, webinar and 2 more...
    How do you document intentional adulteration mitigation strategies in your facility? FDA’s Food Safety Modernization Act now requires that food facilities plan for intentional adulteration in a documented food defense plan. Although the requirements are similar to a food safety plan, there are distinct differences. Combining the food defense and food safety plans may create an opportunity to miss key elements in both. Learn the pitfalls of accounting for intentional adulteration in your facility’s food safety plan. We will discuss and compare industry best practices with regulatory requirements and make suggestions on how to prevent developed mitigation strategies from being compromised.

    Download the presentation slides from the files library: http://www.ifsqn.com/forum/index.php/files/file/302-pitfalls-of-accounting-for-intentional-adulteration-in-your-food-safety-plan/

  • Product Development – How Product Developers affect Food Safety 04 May 2018 - 05:39 PM   food safety fridays, webinars and 2 more...
    Research and Development is the start point for the creation of new products, the modification of existing products and the introduction/modification of new/existing packaging. The introduction of new ingredients and packaging can be disastrous for a food company if it is not done methodically as it can lead to the introduction of new hazards into the process. Therefore, the R&D Deparrment must be in continuous communication with key stakeholders in the manufacturing side to ensure that the new introductions are not only compatible with existing processes but also that a hazard analysis is done to ensure food safety. On the other hand, keeping food safety and creativity in harmony can prove tricky as food safety considerations may change the original concept for what he development or modifications where conceived for may change to keep the consumer out of harmsway . This seminar will focus on the role of R&D in the manufacturing process and will show a practical tool to ensure that all aspects from creation to launch are taken into account when introducting new concepts into existing operations.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/301-product-development-%E2%80%93-how-product-developers-affect-food-safety/

  • Upgrades and Optimizations of Your HACCP Flow Diagrams 20 April 2018 - 05:50 PM   food safety fridays, webinars and 3 more...
    Time is now to upgrade your food safety system. This webinar will focus on concluded nonconformities during audits of food safety systems in previous 4 years. It will show what the most common mistakes of the system are, how they are made and how to solve and improve these mistakes. Through this webinar you will learn how to improve your flow diagrams, how to optimize the same, how to implement all parts that will help you further to understand how your production operate and where are the critical points including outsource process and reworks. All this will include demands from different GFSI standards and upcoming changes of HACCP till 2020.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/300-upgrades-and-optimizations-of-your-haccp-flow-diagrams/

  • Passing your compressed air analysis: Tips and troubleshooting for successful compliance 16 March 2018 - 05:47 PM   food safety fridays, webinars and 2 more...
    This session will cover frequent pitfalls of compressed air testing. Often, systems are in compliance, and yet time and time again, the analysis will show failing results. The webinar will illustrate common failure modes, discuss the pros and cons of various types of testing technology, and help viewers create a plan that will ensure continuing compliance of their compressed air and gas systems.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/299-passing-your-compressed-air-analysis-tips-and-troubleshooting-for-successful-compliance/

  • Demonstrating Food Safety Culture and Meeting Audit Requirements 23 February 2018 - 10:34 PM   food safety fridays, webinar and 1 more...
    Food safety culture is recognized as a key factor to achieving sustained food safety success. The day-to-day behavior of an organization’s employees and management both defines and reflects a company’s food safety culture.

    With a strong food safety culture, it is easier to meet audit requirements. Food safety culture eases your way to compliance. No one would argue that. Your team is invested in the same goal, personnel are confident in what they do, they are more proactive in their approach and confident in their knowledge of the programs, which they can demonstrate to the auditor.

    Join us for this webinar to understand safety culture best practices and how food safety culture eases the process to achieve or maintain certification.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/298-demonstrating-food-safety-culture-and-meeting-audit-requirements

  • Reducing Waste & Improving Efficiencies In Product Inspection 16 February 2018 - 07:13 PM   food safety fridays, webinar and 2 more...
    Waste is a thorn in the side of food producers everywhere. It can be a problem during many stages of production and certain processes, such as product inspection, contribute to 'acceptable' levels of waste every day, but should it be acceptable? Wasted time or product equals wasted money. We will explore the benefits of inspection throughout the process, advancement in product inspection capabilities as well as development of best practices to reduce waste and improve efficiencies in you product inspection programs.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/297-reducing-waste-improving-efficiencies-in-product-inspection

  • Modifying Your HACCP Plan for FSMA Compliance 26 January 2018 - 06:48 PM   food safety fridays, webinar and 2 more...
    Today’s food safety professionals know that transitioning to a FSMA-compliant food safety plan is a must. With 9 out of 10 of Americans supporting more aggressive food safety and defense regulations and FSMA implementation in place, facilities must create effective ways to implement hazard analysis and risk-based preventive controls. But to modify your existing HACCP plan, you need the right understanding of how the FSMA ruling impacts your food safety system to address additional requirements. AIB International provides best practices as the go-to leader for food safety training and FSMA knowledge. We offer full service training solutions online and in person that meet the needs of the food and beverage industries. Sign up now to learn how to modify your HACCP plan for FSMA compliance.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/296-modifying-your-haccp-plan-for-fsma-compliance

  • Best Practices for Effectively Implementing an ATP Sanitation Verification System 12 January 2018 - 06:27 PM   food safety fridays, webinar, ATP and 1 more...
    Increasingly, the focus for food and beverage production facilities is on having a robust, formalized environmental monitoring program. One of the key components of any EMP is a structured ATP verification monitoring program. While the majority of food and beverage production facilities in the developed world utilize ATP sanitation monitoring systems, their employment is often unstructured and sub-optimal.

    Neogen, in conjunction with industry experts, has developed a handbook titled, “Best practices for effectively implementing an ATP sanitation verification program”, that provides real-world guidance for facilities wishing to enhance their EMP through a more formalized and structured approach.

    Topics covered will include:

    - Validation Vs verification
    - Cleaning to a validated standard
    - Swabbing and establishing baselines
    - RLU’s as an indication of cleanliness
    - Migrating from validation to verification
    - Using the results to improve cleaning
    - Interpreting test results
    - Complementary environmental testing

    Download the presentation slides in the file library: http://www.ifsqn.com/forum/index.php/files/file/295-best-practices-for-effectively-implementing-an-atp-sanitation-verification-system/

  • Incident Management 21 December 2017 - 09:02 PM   food safety fridays, webinar and 2 more...
    The philosophy of food safety and quality management is one of prevention, whereby the safety and quality of food products are assured via the use of processes such as HACCP, Vendor Assurance etc. However, on occasion it is necessary to respond reactively to an incident in order to ensure consumer and business protection. Although incidents are very varied in their causes and effects, a common process can be used to help the Incident Owner manage the incident professionally. We will give a brief on food safety incidents that are identified in our supply chain or markets, which have the potential to damage brands or our business, or harm our consumers.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/294-incident-management

  • People-skills to support engagement and commitment to food safety 10 December 2017 - 06:41 PM   food safety fridays, webinar and 2 more...
    Your management system is in place. Training is completed regularly. People mostly do what they’re supposed to. What else can you do? In this webinar you’ll learn how breakthroughs in neuro-science are changing our understanding of engagement and commitment, and what you can do to apply this knowledge to support food safety initiatives in your workplace.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/293-people-skills-to-support-engagement-and-commitment-to-food-safety

  • Environmental Monitoring 17 November 2017 - 05:17 PM   food safety fridays, webinar, EMP and 1 more...
    Although we enjoy one of the safest food supplies in the world, foodborne illness remains common in the United States where foodborne illness outbreaks affect millions and kill thousands of people. These outbreaks also undermine consumer confidence in affected products, result in large recalls, and diminish market demand. A substantial number of foodborne illness outbreaks result from poor hygiene practices. Microorganisms can survive in food processing and handling environments. They are generally introduced into the food environment through raw materials, pests, air, water, and employees. During this webinar find out ways that we can identify these hazards and stop them in their tracks.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/292-environmental-monitoring

  • FSMA and Foreign Supplier Verification program (FSVP) 05 November 2017 - 05:31 PM   food safety fridays, FSMA, FSVP
    Are you a Broker or Agent? What about an Importer of Record from a foreign supplier? If you are, then understanding the rules around FDA's FSMA and Foreign Supplier Verification Program (FSVP) are critical to your business. Join DNV GL to understand the deeper impact of how this program affects your business and some of the methods to prepare your systems to meet FDA requirements.

    Download the presentation slides in the files library: http://www.ifsqn.com/forum/index.php/files/file/291-fsma-and-foreign-supplier-verification-program-fsvp

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