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  • The Influence of Coronavirus (COVID-19) on the Food Industry 27 March 2020 - 06:42 PM   coronavirus, covid 19
    Due to the coronavirus COVID-19 pandemic the IFSQN team have prepared a special webinar for the food industry. In this webinar we will discuss known data about the virus, general steps of prevention and continuity of operations in your food production. The webinar will cover personnel and visitor health and hygiene, hygiene and sanitation in production and crisis management (analysis of the situation and operation continuity plan). This webinar will be partially in presentation form and partially open discussion with participants on best practices.

    Download the presentation slides from the files library: https://www.ifsqn.com/forum/index.php/files/file/385-the-influence-of-coronavirus-covid-19-on-the-food-industry/


  • Developing and Leading an Effective Food Safety Team 27 March 2020 - 05:10 PM   food safety fridays, webinar and 2 more...
    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 and improve food safety culture.

    Download the Presentation Slides and Certificate of Attendance in the files library:
    https://www.ifsqn.com/forum/index.php/files/file/386-developing-and-leading-an-effective-food-safety-team


  • FSSC Development Program for SMEs 13 March 2020 - 04:57 PM   food safety fridays, webinar and 1 more...
    In many parts of the world we see the growing importance of small and medium sized organizations (SMEs) in the food supply chain. To support these organizations in working towards the supply of safe food, the Foundation FSSC 22000 offers the FSSC Development Program.

    The FSSC Development Program offers a two level approach to support SMEs in developing and improving their food safety systems and enables to reach GFSI recognized FSSC 22000 certification. This Program is aligned with CODEX HACCP, GFSI Global Markets and fits into the FSSC 22000 structure. This webinar explains the content of the Program and how organizations can implement it. The webinar is of interest for organizations that want to develop and improve their Food Safety System, for food organizations that want to use this Program to support and develop their suppliers and also for Assessment Bodies and Training Organizations that want to deliver this Program.

    Download the Presentation Slides and Certificate of Attendance in the files library:
    https://www.ifsqn.com/forum/index.php/files/file/384-fssc-development-program-for-smes


  • Lowering costs through water and energy conservation for food and beverage manufacturers 21 February 2020 - 05:25 PM   food safety fridays, webinar and 2 more...
    Today, the questions of energy and water preservation and CO2 emissions are most vital as ever. Investors, pushed by public demand, are wary investing into companies that are not conscious about pollution and consumption of resources for production of their goods and services. This webinar is a learning hour on the topics of energy and water conservation for food and beverage manufacturers.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/383-lowering-costs-through-water-and-energy-conservation-for-food-and-beverage-manufacturers/


  • How to protect yourself with doing documentation right 07 February 2020 - 04:45 PM   food safety fridays, webinar and 1 more...
    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).

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/382-how-to-protect-yourself-with-doing-documentation-right


  • Understanding High Risk and High Care areas 31 January 2020 - 04:59 PM   food safety fridays, webinar and 3 more...
    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

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/381-understanding-high-risk-and-high-care-areas


  • What’s Really in Your Food 24 January 2020 - 04:55 PM   ingredients risk assessment and 5 more...
    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.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/379-what%E2%80%99s-really-in-your-food/


  • FDA Intentional Adulteration Inspections – What to Expect and How to Prepare 17 January 2020 - 05:23 PM   Food Safety Fridays, Webinar and 3 more...
    FDA plans to conduct inspections on the Intentional Adulteration requirements for larger food production facilities beginning in March 2020 and in the same manner they did with other FSMA requirements, educating as the regulate. Additionally, they say this will be reviewed as an add-on during routine inspections, reviewing food defense plans and asking questions to assist in determining compliance.

    To help you prepare for these early inspections, we will offer a brief overview of the regulatory requirements, followed by a review of the types of vulnerability assessments, typical mitigation strategies and training for qualified individuals. We will also discuss updated information from the FDA draft guidance and FDA’s Food Defense Plan Builder 2.0. Within the discussions, we will include best practices, tips, and ways to meet FDA and company expectations.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/378-fda-intentional-adulteration-inspections-what-to-expect-and-how-to-prepare/


  • Ensuring brands are protected when making consumer-facing plant-based claims 10 January 2020 - 04:47 PM   food safety fridays, webinar and 2 more...
    The popularity of plant-based foods is gathering momentum and reflects a change in eating habits in regard to environmental, ethical and health concerns among consumers. One in ten food products launched in 2018 in Europe had a vegan or plant-based claim. This webinar aims to address the risks associated with plant-based food production and ensure that your brand is protected when making a consumer-facing, plant-based claim.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/377-ensuring-brands-are-protected-when-making-consumer-facing-plant-based-claims/


  • Wet Cleaning and CIP 13 December 2019 - 05:04 PM   food safety fridays, webinar, CIP and 1 more...
    This webinar will define basic wet cleaning and CIP cleaning for food plants. Learn the importance of wet cleaning and CIP for an effective cleaning program based on equipment, processes, and products. Identify common cleaning issues and understand the environmental conditions that contribute to potential microbial risks. Discover sanitary procedures to allow for a clean environment.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/375-wet-cleaning-and-cip/


  • Conducting Internal Audits 07 December 2019 - 11:45 AM   food safety fridays, webinar and 2 more...
    Gain the upper hand when you understand significant differences between self-inspections and internal audits and can identify and correct potential non-conformances before your certification auditor finds them. During this webinar, we will touch on how to manage your Internal Audit Program in coordination with other management systems, such as corrective action and management review. This presentation will be helpful for all internal audit team members and management who support the internal audit protocol.

    Download the presentation slides and Certificate of Attendance in the files library: http://www.ifsqn.com/forum/index.php/files/file/279-conducting-internal-audits


  • Sanitary Design: A Proactive Approach to Food Safety 06 December 2019 - 05:02 PM   food safety fridays, webinar and 2 more...
    Do you know the last time you reviewed your sanitary design standards? Was it when a food safety failure occurred in your plant? A customer complaint? Or an audit/inspection finding was brought to your attention?

    For food safety to evolve in your organization, sanitary design needs to be reviewed as a fundamental prerequisite equal to all other prerequisite programs. In this webinar, we’ll explore design principles that allow for effective cleaning and inspection of equipment and facilities. And we’ll discuss how sanitary design can minimize the potential for contaminants to be introduced to food products.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/374-sanitary-design-a-proactive-approach-to-food-safety


  • Fast method to define and test recall and withdrawal procedures 06 December 2019 - 04:39 PM   product recall and 3 more...
    If your procedure is not clear your recall could financially effect more strongly your organisation than it should. With this webinar we will go through the fast way of recall/withdrawal procedures. Also you will learn how to test your procedure and to evaluate effectiveness of the same. These steps will help you in building of strong FSMS and to prevent financial losses.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/347-fast-method-to-define-and-test-recall-and-withdrawal-procedures/


  • Integrated Pest Management for Food Plants 22 November 2019 - 06:55 PM   food safety fridays, webinar and 3 more...
    This course will define Integrated Pest Management (IPM) and provide a practical approach on how to effectively manage pests in your facility. Learn the importance of pest biology and behaviors, as well as, the roles of the pest management professionals, facility staff, and third parties in the effective implementation of an IPM program. Learn how to identify common pests and understand the environmental conditions which support their existence. Discover how to apply IPM strategies, how to avoid, and how to overcome some of the common IPM pitfalls.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/373-integrated-pest-management-for-food-plants/


  • Supplier Approval Intelligence: The next evolution 01 November 2019 - 04:55 PM   food safety fridays, webinar and 3 more...
    Modern Supplier Approval programs have advanced with the requirements of FSMA and GFSI, and this webinar will look at some of the tools that you can apply to meet these demands. This will include a focused look at examples of Scorecarding, Auditing, Risk-Assessments, Pre-Assessments, and Supply Chain Mapping, which can be utilized to strengthen a businesses Supplier Approval Programs.

    Going further beyond this, we will also examine how the data gathered using these tools can provide you with a tremendous amount of Business Intelligence which can be drive real learnings and efficiencies in the practice of any organization and is fast becoming a necessary requirement in today’s environment.

    Download the Presentation Slides and Certificate of Attendance in the files library:
    https://www.ifsqn.com/forum/index.php/files/file/370-supplier-approval-intelligence-the-next-evolution


  • Training at the Moment of Need 20 September 2019 - 04:02 PM   food safety fridays, webinar and 2 more...
    This session will introduce participants to the ‘Five Moments of Need,’ which provides a training framework for helping employees achieve the desired level of competency both individually and as part of a team. Learn how to differentiate between each moment of training need and identify the best approach for providing the appropriate training or performance support. Take home valuable tips to enable you to integrate informal learning events into individual and company training programs.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/369-training-at-the-moment-of-need


  • Implementing an ISO 22000:2018 Compliant Food Safety Management System 13 September 2019 - 03:47 PM   food safety fridays, webinar and 3 more...
    Based on over 25 years of working with FSMS requirements, this webinar will provide guidance to ISO 22000:2018 requirements and how to develop a food safety and quality management system compliant with ISO 22000:2018. The webinar will be useful to organisations wishing to comply with ISO 22000:2018. There will be practical examples demonstrated and a question and answer session to discuss any difficulties that you may have with complying with the requirements of the standard.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/368-implementing-an-iso-220002018-compliant-food-safety-management-system/


  • Show me, tell me - effective food safety management system auditing 09 August 2019 - 04:23 PM   audit, inspection and 1 more...
    The word "inspection" is derived from the Latin verb "spectare" which means "to look", whereas the word "audit" comes from "audire", the Latin verb "to listen".

    Many food safety incidents happen to organizations that were under the false impression that they had been effectively audited and found to be in compliance of the FSMS, where, in reality, they had merely passed a glorified inspection. In this Webinar we will emphasize the importance of inspections and audits in food safety and quality management systems and why it is so important not to confuse the two.

    Download the Presentation Slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/346-show-me-tell-me-effective-food-safety-management-system-auditing/


  • Tips for an Effective Environmental Monitoring Program 28 June 2019 - 04:08 PM   Food safety fridays, webinar, EMP and 1 more...
    This webinar will give attendees the tools necessary to address four food safety issues in the processing environment:

    1) finding spoilage microorganisms in the environment before they affect product
    2) finding allergens in the environment before they cross contact product, 3) finding pathogens in the environment before they contaminate product, and 4) assessing effectiveness of cleaning, sanitation, and employee hygiene practices.

    Download the Presentation Slides and Certificate of Attendance in the files library:
    https://www.ifsqn.com/forum/index.php/files/file/344-tips-for-an-effective-environmental-monitoring-program/


  • Statistical Process Control (SPC) and Food Safety Management 07 June 2019 - 05:50 PM   SPC, Statistical Process Control and 3 more...
    Following recent updates to certain food safety standards SPC as a tool is now required to ensure certain processes, CCP's, and oPRP's are maintained in Statistical Control. This session will discuss some of the higher level implications of meeting this requirement before going in to detail on practical application of SPC techniques.

    Download the presentation slides and Certificate of Attendance in the files library: https://www.ifsqn.com/forum/index.php/files/file/343-statistical-process-control-spc-and-food-safety-management/


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