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Food Safety Live 2015

in IFSQN Events Calendar
Added by Simon, 06 Jun 2015

Taking place 09 Sep 2015 01:00 PM - 07:00 PM (Single Day Event)


Logo URL
Event Organizer IFSQN
Contact Name Simon Timperley
Contact Number 0044 1204 887168
Contact Email team@ifsqn.com
Event Category Conference
Event State/City Online
Event Country Global
Cost of Attendance Free to Attend
Event/Registration URL http://app.webinarjam.net/register/1976/790cc7e601

Event Description

The International Food Safety & Quality Network Annual Conference

20 Expert Speakers...converge for 6 Hours of Live Debate...on 4 Engaging Topics!

Join us for free to participate in this live online event.


• Simon Timperley, International Food Safety & Quality Network
• Tony Connor, International Food Safety & Quality Network
• George Gansner, IFS
• LeAnn Chuboff, SQF
• Cornelie Glerum, FSSC 22000
• Jelena Cice, Quality Austria Center
• Ruth Bell, AF Associates
• Amanda Evans, HACCP Mentor
• Dr. D.R. Waghmare, Allied Blenders and distillers Pvt Ltd.
• Esther Vázquez Carracedo, EV Consultoría Alimentaria
• Theresa G. Schaefer, Paramount Mills (Pty) Ltd.
• Supun N Jayasinghe, Control Union Inspections (Pvt) Ltd.
• Ramon Salguero, Cargill
• Gary Smith, Eurofins Scientific
• Liz Sharpe, Plated
• Dr. Brita Ball, Brita Ball & Associates
• Patrick Bele, Bureau Veritas Certification
• Yasser Mostafa, Al Yasra Food Co.
• Juliane Dias, Flavor Food Consulting Consultoria em Alimentos Ltda
• Ana Claudia, Consultant
• Ellen Lopes, Food Design Consultants
• Karine Mafra, Firmare Consultoria


Debate 1: HACCP 2020 – a 5 year modernization plan
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.

​Debate 2: How to win commitment and influence behavior
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.

Debate 3: How to get off the non-conformance merry-go-round
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.

Debate 4: GFSI Certification...is it really worth it?
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.

Register for Free >>

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