Unedited chat logs from today's webinar.
Cornelius will be providing answers to the questions we did not get to...watch this space.
Wayne Chen: hello from Taiwan
Rosemarie Kwan: hello from Quezon City, Philippines
Joven: Hello from Indonesia!
Sue Howlett: Hello from Reading!
Maciej Bartosz: Hello from London
Nives: hello from Canada!!!
Cheryl: Hi from sunny Barbados
Brian: Hello from (nearly) tropical Minnesota
Jeremy: Hi everyone
Gary: Greetings from rainy Eugene, Oregon
Fei: Hello from Minnesota!
jacqueline Scott-Brown: Hello from Jamaica
Derrick Bargher: Helloooooooooo from Virginia Beach, VA USA
Rajinder: Hi from Canada
Sabina: Hi from Texas.
ashley: hello from Chicago, US!
Tamieka Sewell: Hello from Jamaica
Janice Mabey: hi all! from Canada
Symeon: Hello from Greece
SHARON: Hello from Trinidad
Michelle: Good Morning from Minneapolis USA
Tatiana M: Good Morning from California!
Chillida: Hello i'm Chillida
maria lynn yee francisco: greetings, maria lynn yee francisco.Philippines.
Brittany DeShazo: Hello from Arizona, US
Mahalet: Maryland
Mahalet: Hello
Angela: Hello from Minnesota
James: Good morning from Nova Scotia, Canada
Alicia: Good morning from New York
Gwynne: Hello from Stellenbosch, South Africa
Danilo: Hola! From Argentina!! A Nice day for all of you!
Miguel Gamboa: Hello every one, from Las Vegas
Gurpreet: hello
Sue: Hello from Appleton, WI
Adebola: hello from maryland, USA
Wendy: Also from Maryland.Hi Mahalet, my lab mate! Also from
David Levy: SHALOM everybody from ISRAEL!!!
Lance Cranford: Good Morning From LAs Vegas
IRFAN: hi to all
Alda: Hello from Albania
farah: hi
Mohamed Haja: Hello
Karm Elwany: Hello all karma from Egypt
Hmd: Good eve!
Ana Maria: hello everybody,ana from quebec city, canada
Jane: Good morning from San Diego
Mohamed Haja: Mohamed From Saudi Arabia
Janice Mabey: simon- I had a question about the training course I took Jan 22 from IFSQN
Lina: hello from Ohio US
André: Hello from Lisbon/Portugal
Lupita: Hello from Mexico
Simon Timperley (to Janice Mabey): please send me an email team@ifsqn.com
Luis Gomez: Hello Luis Gomez fron Cumana Venezuela
Ngonzi: Hi attending from Goma
Larbi: Hello everyone
Kyla Boudreau: Will these slides be avail after the webinar?
javier: Hello everyone
anthony chan: this is Anthony Chan from Havi logistics
miguel: New Century , Kansas = Sunny warm :)
Amelia: Hello from Nottingham, UK
peter: Hello from zambia
Milynda: Hello Milynda from Jamaica
Julie: Hello from Co.Wicklow, Ireland
jacqueline Scott-Brown: Hello from Jamaica
Simon Timperley: Hello everyone wherever you are
Alda: hello Simon
irene: hello from cyprus
kaveh: hello
Hmd: Hi...joven..janice..mam chastine...marlon..paolo..rico..benjie...jemelyn..harvey...warnito..listen carefully..define fsvp
Aileen Asejo: Hello from California
SHARON: has the webinar started? I am still getting the 'sit tight' message.
Simon Timperley: sharon refresh your screen or try a different browser
Alicia: Hi Sharon. Yes, it started several minutes ago
Joanna Martin: I had to turn off audio; it is jumbled
kaveh: there is a problem
SHARON: Thanks. I will try reconnecting
Teresa: Hello Simon, Guest and everybody from Portugal
Kyla Boudreau: Few of them
Epitacio: Glad to attend thi seminar with Hugo whom I know since more than 45 years there down in Mexico in the Feed industry. Congratulations.
Gary: Few of them
sara: Good Morning from Seattle
kaveh: hello every one
Larbi: foreign food safety agency are responsible for the verification of exporters
Ernesto: What is the answer?
Karm Elwany: Some of them are aware
Ernesto: ty Karm
Janice Mabey: so seafood is still subject to the same rules as before?
Laura: what about further processing? what is the defintion of this exception
Klodian: what about the cans and acidified foods, are those exempted?
Edwin: If a grain such as wheat, canola, beans, peas, lentils, soybeans are shipped into the US for further processing (cleaning, packaging) is it exempt?
anika: are suppliers from foreign suppliers expected to follow HARPC or FSMA as well? We are exported to U.S. Are our suppliers expected to be HARPC compliant as well?
Edwin: What is the difference between HARPC and HACCP?
: Hello, I'm ML Chillida
Demo: You can Google a lot of these questions
Wayne Chen: Hazard Analysis and Risk-based Preventive Controls =HARPC
Jeff: hazard analysis exceptions - what about frozen vegetables?
Teresa: The FDA required hazard analysis critical control point (HACCP) for juice and seafood, and the USDA for meat and poultry. The Food Safety Modernization Act’s (FSMA) proposed Preventive Controls rule for Human Food requires a written Food Safety Plan (FSP) be developed using the hazard analysis risk-
Alicia: Interesting to hear that it now requires evaluation for economically motivated adulteration. I've lived in China 6.5+ years, where that is a major problem.
Teresa: FSP) be developed using the hazard analysis risk-based preventive control (HARPC) approach. A preventive approach to food safety is nothing new
kaveh: what is the answer?
Simon Timperley: answer to what kaveh?
Pamela: if my supplier is SQF certified, does it comply with the FSVP?
anika: who or what certifying body 'qualifies' an individual?
Christopher: Pamela: Not necessarily...there are different requirements under FSVP than a risk analysis within SQF may contain.
Karm Elwany: Do you have hazard analysis guidelines fix for fresh fruits and juices or examples how to conduct
Sabina: would like to know the answer to Pamela's Question
Smita: Can a questionnaire be sent that covers food safety issues to answer and return for evaluation? do US importer need to go and do facility audit?
MUHAMMAD HASSAN SHAHZAD: Hi whether I as third party auditor in mi country could help clients I meeting the fsma Rae by audit services or only fda auditor cn do this.
Narongchai: Pamela, I think now FDA does not recognize any 3rd certification.
Epitacio: Awareness is growing a rapid pace nowadays.
Fei: Are there Are there some third-party companies certified to do risk-base hazard analysis for impliers?some third-party companies certified to do risk-base hazard analysis for importers?
Vickie: If a supplier is on an Import Alert "Green List", such as soft cheese from France, can that serve as proof of a supplier evaluation and of that supplier as being compliant?
anika: what is the diference between FSVP and VQIP?
Sabina: Thanks Christopher
Teresa: The FSP using the HARPC approach is a new preventive framework designed to identify specific hazards in addition to traditional HACCP critical control points (CCPs) for processing and take appropriate steps to counter the hazard before a food-safety event occurs.
Gary: We have a LOT of suppliers. We will need to utilize third party auditors in some cases. What auditing companies are approved by the FDA?
jacqueline Scott-Brown: Few of them, they will have to subcontract this function
Christopher: But they all aren't yet because the rules aren't all finalized
Emma Fonseca: Hello
Klodian: in a certain way they should comply, SQF 2.4.1
Emma Fonseca: From México
MUHAMMAD HASSAN SHAHZAD: Fssc to launch comparison with fsma guidance doc on its web soon. Regards hassan from Pakistan
Karm Elwany: Tessa do you have guidelines for hapc
Sabina: SQF should be coming out with editiod 8 this year to cover FSVP as per a friend at Eurofins
Harry: In EU, BRC (and also IFS, ISO 22000), set ip to fulfuill all relevant EU food regulations,. is NOT recognised by the EU food autorities.
Brian: SQF has issued a comparison w/FSMA guidance document, too
Christopher: SQF 7.2 2.3 deals with it a little more, with a risk analysis, but it's not clear cut.
christine: Does FSVP apply to food contacts substances (i.e. resins/films used to manufacture flexible/plastic packaging?)
Joven: Are GFSI recognized scheme comply on the requirements of the FSMA?
Christopher: See the white paper conducted by the Acheson Group on SQFI.com
Harry: As Mr Hans Bueger, top official of the Dutch NVWA wrote me: certificates from third countries... untrustworthy till even.. FRAUD
Teresa: No Karm I Don't have but I have some aricles that explain it.
Karm Elwany: Teresa please let me know the link or forward copy
Gary: He's breaking up a bit...
Teresa: Karm try http://www.harpc.com...c-requirements/
sara: Breaking up, trouble with the sound
Ernesto: Some of the audio has issues. Part of what he is saying stops. Anyone having this issue?
Fei: jammed audio, even though refreshed twice
jacqueline Scott-Brown: Yes
Bev: Ernesto....yes, I have the same audio issues
rani gandha: yes
Gary: If Radiological and EMA is added to my HACCP plan, will that suffice as a HARPC/HACCP plan?
sara: yes, tried reconnecting and listening on another device
Shani: yes
Ernesto: thank you everyone
Christopher: Gary it might...it depends on how well you define the preventative controls in your current HACCP plan.
Narongchai: Gary, fSMA required the control of whole supply chain, not only in the process. I think
Esther: What about the qualification of the people doing the verification? Do they need an official training? Any kind of approval? Could it be done by a food consultant? Has he/she to be from USA? And…if the foreign food establishment is already approved by USA authorities, is verification still necessary
Cheryl: qualified
Krystal: qualified
Jessica: qualified
Laetitia: qualified
Michelle: qualieifed
Smita: qualified
Pamela: qualified
rani gandha: qualified
Sue Howlett: qualified
Novita: competent?
Shani: qualified
Aileen Asejo: qualified
Bill: qualified
Derrick Bargher: qualified
Sabina: qualifies
Jeff: qualified
Ashok Gala: qualified
Alicia: qualified
GAIL: qualified
Karanpriya: qualified
mili: qualified
Rajinder: Qualified
Rosemarie Kwan: qualified
IRFAN: qualified
Beth: qualified
Herbert: qualifed
Victoria Ufford: qualified
Brian: qualified
Angong: accredited
Luis Gomez: quqalifies
Edwin: qualied
Paula: qualified
Wendy: Qualified
Teresa: qualified certified
Fei: qualified or certificated?
Bev: qualified
Francesca: qualified
Brian: certified to be qualified
Janice Mabey: accredited
Epitacio: Qualified
jacqueline Scott-Brown: qualified
Lance Cranford: Qualified or Credited
Karm Elwany: If I attended such a session then I will be certified or qualified
Novita: would it be handled differently if the importer is also a food manufacturer in the US?
Brian: A critical definition that is stunningly ambiguous, from what I've seen so far...?
Veronica: For the risk assessment activity - having the HACCP plan on file from the supplier will suffice as risk assesment or should we have an 'audit' of the process on file in addition to the one perform as verification
MUHAMMAD HASSAN SHAHZAD: Qualified
kaveh: qualified
Laetitia: recall
Alicia: recall
Smita: recall
Rajinder: recall
joyce: RECALL
Karanpriya: recall
Cheryl: recall
sharon: recall
Angong: recall
Eileen: recall
Jane: recall
anika: recall
Michelle: recall
Lance Cranford: Recall
GAIL: recall
Herbert: recall
Brian: recall
Pamela: recall
Nives: recall
Gwendalynn: recall
Sabina: recall
Brian: recall
Bill: recall
Jeff: recall
Gary: Recall
Bev: recall
Amelia: recall
Ernesto: recall
Jeremy: recall
Aileen Asejo: recall
Shani: recall
Klodian: recall type 1
Angela: recall
Fei: recall
Mohamed Haja: recall
Luis Gomez: RECALL
Ashok Gala: recall
Veronica: recall
Beth: recall
Epitacio: rejection
Jerry: withdrawal
Narongchai: ithdraw
Edwin: recall
Derrick Bargher: recall
Lupita: recall
Teresa: recall
Pamela: recall I
Victoria Ufford: recall
farah: recall
miguel: recall of material
Danilo: REcall
ebenezer: recall
kaveh: recall
Janice Mabey: recall
Aura: no sound here
Francesca: recall
Diana: class I recall
Rosemarie Kwan: recall
jacqueline Scott-Brown: recall
MUHAMMAD HASSAN SHAHZAD: Qualified
Smita: How to get an importer ID?
sara: recall
Jerry: 5 years for organic records
Michael Govender: yes
Gary: Can electronic records just be scanned copies?
Nives: Cornellious is cutting in and out
Michael Govender: recall
sharon: what about packaging that your product goes in?do these rules apply?
Brian: Audio is cutting out horribly again...
Pamela: audio is bad 
Rajsekhar : Hi all
anika: 5days
Smita: does original records be sent to importer by the manufacturer?
Angong: 15 days
Michelle: 15 days
Karm Elwany: Audio is cut
Ashok Gala: 15
Fei: Are the English translation required to be done by specific qualified parties? Or the company can do it on their own?
jacqueline Scott-Brown: 15 days
MUHAMMAD HASSAN SHAHZAD: 30
Michael Govender: recall
Wiriya: 15days
Vickie: So the Unique ID is the ID of the importer, including the number of the consignee, agent? Is this then the equivalent of the license that was used to import the product? Still trying to absolutely understand how the importer is determined. Also assume it is based on each entry at port?
Fei: Thank you!
farah: sound break up
Narongchai: Bad sound
Karm Elwany: Sound is not good
Brian: I am only hearing every 3rd word...
Michael Govender: 15 days
Michelle: this is hard to follow I keep losing sound
Cheryl: Intermittent sound. Very difficult to follow
Shani: If you import from exporters that pack fruit/vegetables, must you check all the growers (could be hundreds), or rely on gap certifications obtained by the exporters for their operations? The definition could be interpreted several ways.
Lance Cranford: True
Epitacio: Conratulations Cornelius and thanks a lot!
Wayne Chen: of course yes
Smita: Thanks Cornelius and Simon!
Teresa: Thank you for your explanation, Thnak you Simon
Gwynne: Thanks for a good session.
Yuan Yuan: thank you !!!
Epitacio: Very much useful...!
Larbi: thanks
Danilo: Thank you!
Sabina: Thanks
Gary: Thanks, Hugo! Loved your FSMA seminar in Portland, Oregon.
Shani: what was the email address again?
sara: Great information, thank you
Pamela: Thanks Cornelius. Very useful session!
Karm Elwany: All suppliers of fresh fruits shall be verified
Wiriya: Thank you for your share idea.
Robin: Great job
George: Thank you for your information
Nives: Excellent Cornelius!!!
jacqueline Scott-Brown: Thank you both very much
Cheryl: Thanks for taking the time to share this webinar with us.
Shani: thanks Jane
Luis Gomez: Thanks for the information
Lyubomir: Thanks a lot!
Herbert: Thanks Cornelius and Simon, great information
Esther: Congratulations Cornelius, a very good presentation!
Shani: Good job guys
Ashok Gala: thank you for arranging this presentation
farah: yah sure
anthony chan: thanks. very useful
ebenezer: Thanks for the presentation. very informative
Brian: Simon, your audio is perfect, but Cornelius' is the problem
Karm Elwany: Thanks Teresa
Carole: Would be helpful if you would record this again and send to everyone....was only 50% effective because sound was terrible....very frustrating event
Emma Fonseca: Thankss
Aura: Outstanding presentation. Thank you very much
Margaret: Thank you
jacqueline Scott-Brown: Thank you very much for a very informative session.,
Kishore: Thank you for the information.
jacqueline Scott-Brown: Thank you very much for a very informative session.
Carole: Thank you for a nice powerpoint presentation and a starting point
Gary: Does Radiological and EMA risk assessment added to my current HACCP program suffice?
Shani: As suspected. Thank you.
Jane: we import maca that is processed and then sent to us in powdered form, is this under the Produce safety?
Narongchai: I think it is DUNS number
Karm Elwany: Thanks Simon for good information in this presentation simon
Smita: Simon, how can we access the answers?
kaveh: Thank you, it was perfect
anthony chan: if there is a food product produced in the US, exported and than turned around without extra process. Does it need to go through the same FSV prog?
Epitacio: Thanks Simon for all your contribution...!
Rosemarie Kwan: Thank you!
Jane: our supplier is organic certified, does this help?
Emilie: Will we re ceive a copy of the presentation?
Alicia: Thank you for the workshop - it was very informative
Brian: There is a problem with the IFSQN server, and the certificate has already crashed it
David Levy: Thanks!
