Unedited chat logs from today's webinar
Imran Jamal: Hi All
Timmy: Good evening from the Philippines.
IRFAN: HI TO EVERYONE
Benjie RL: Good Evening everyone from Indonesia
Rick: Hello from Sunny Fremont, Michigan
Anthony Sumallo: Good evening from the Philippines ! :)
Sheena Britton: Hi from Sunny but cold Suffolk, UK
Benjie RL: there is no sounds Sir Simon
Martin King: Daventry Calling
Carlos: Hello from Portugal
Tadas Plauska: hi
Benjie RL: it is ok now
Ana: Good morning from Chicago
Danielle: Hello from Chicago!
Stephanie: Hello from Tennessee!
David Levy: Shalom everybody from ISRAEL!!!
Arquelio: Good Morning from Puerto Rico and San Antonio Tx
Mohamed Haja. S: Hi
Rickey: Hello everybody
David Mc Gee: Hi David Warwick
Iwona: Hi, from Poland
Mohammed El Wakeel: hello every body
Emma: Hello from the Cayman Islands
Grisel Leon: Hello from PR
Irina: Hello everybody!
Macario pelaez : Hello everyone.
Arquelio: Hola Boricuas
francois Pujol: Hi from Utah
Emma Fonseca: hi from Mexico
meera: hello from Cape Town , South Africa
sheetalp: Good Morning
Rajneesh: hi
Andrea: Does the PCQI require outside training, or if they have sufficient experience, is that enough?
Chris: Hi everyone from Asheville, North Carolina, USA
Mohammed El Wakeel: I have proplem with connection
Andrea: How do you show compliance to FMSA on import?
Anna-Karin: Whats the definition of high risk food
George: Hello from Romania
Arquelio: RTE foods are High Risk Foods
Gulnara: Hello fom Almaty Kazakhstan
Ula: Hello from beautiful Jamaica
George: Hello from Romania
Macario pelaez : Hello everyone.
Ana Maria: hello from quebec city, canada
David Mc Gee: What websites allow individual ingredient horizon scan searches
indrana: hi all
David Mc Gee: How can you group raw materials to reduce effort to carry out VACCPs?
reggd houda: hi
ALLIOUANE: hello everybody
reggd houda: hi
walaa: What is VACCPs
suryakant kunte: vulnerability assesment
ccp Miren: how can filleted fish be altered?
Cory Baron: Better question is "Is your Supplier Approval Program efective?"
suryakant kunte: used for fraud
Greg: a great site to use is www.foodfraud.org
Pauline R.: Miren => It is not about alteration it is about being easily mistaken for another (more expensive) specie
Miren: I see, thanks!
Stuart: Joined late, is chat working?
Danielle: yes
syed Raza: Hi This is Syed Farhat Raza here
Stuart: ok, thanks, just was quiet for a while
Anna-Karin: Thanks, Arquelio
Purdey: Hi all, I am not hearing the presentor properly. The presentation is stopping at times
Pauline R.: Purdey : check your itnernet connection
Purdey: only loading
Purdey: but once connected, i am hearing well
Arquelio: You are welcome Anna
Sonia: Hi I can't access the video mode
Purdey: ok
Simon Timperley: If youtube is blocked in your business you cannot view the webinar
Sonia: restricted video mode activated is the message
Danielle: Your company is then blocking you from vieing
Sonia: but I'm in my home computer
syed Raza: I can hear the voice clearly but slides are stagnant. At this moment we are at slide # 5
Arquelio: Check Compatibility Settings of your Browser as Microsoft is migrating to MS Edge
indrana: is food packaging (packaging contact product) need rapid test?how to test it?
Danielle: I test food contact packaging but not rapid testing
Tadas Plauska: whats is the testing method which is affordable to med size food business?
Stuart: No inhouse, no rapid currently, all out of house
Yemi: hi
syed Raza: I think unannounced audit may be conducted for basic manufacturing conditions GMP, GHP etc.
Christi: Yearly for FDA
Tadas Plauska: i think all of the audits should be unnanounced this would become a norm and morally acceptable by consumers
Mary Pat: Many customer unannounced audits far more rigorous than the GFSI, Regulatory or Internal
Christi: Also quarterly for USDC
Christi: Has anyone had an unannounced audit that they didn't pass?
Sabina: I agree with making all audits unannounced. I think it would drive companies to develop great food safety culture. currently i see 2 standards/2 cultures and as the SQF practitioner it makes my things more difficult the way it stands currently
Kelly Warren: Sabina - I am in totally agreement with you. We can't create the appropriate culture if there are 2 standards.
Anthony Sumallo: Audits must be both internal and external.
syed Raza: In general Internal Audits are being done for formality. Only a few organisations use it as management tool for imporvement.
Greg: the challenge is around auditor competence - a good auditor will be able to investigate and find issues if practices are not occurring in the facility, whether announced or not.
Sabina: I currently don't do our internal audits but even with that the 2 cultures comes into play
Sabina: i see it when i get the report and compare it with what i see day to day
Kathy : If done well, the Internal audit Program can create the culture of continuous improvement thereby reducing opportunities to find non-conformance with 3rd party audits.
Sabina: Yes Syed i see that happening
meera: we conduct un-announced audit during night shift for some of our clients
syed Raza: It is good to do internal audit 50% by internal auditor and 50% by external consultants not certification body. In the next cycle they can do the other 50% part. So in a period of two years 100% audit by internal and 100% by external consultants.
Sabina: Kathy i have recently made my motto Audit Ready Everyday. i got many an eyebrow lift when i sent that out
Felix: Hey all. Felix here from Kenya.
sheetalp: Kathy I agree
Christi: Managers, Supervisors and employees on the floor are paired together and do weekly, monthly and quarterly audits.
Kathy : Audit ready is the atmosphere we are also striving for.
ALLIOUANE: I agree Kathy
meera: Sabina that's awesome , how has that impacted on your audits and culture
Kelly Warren: Sabina -
Kelly Warren: that is a great theme for the culture
Christi: Has anyone found a good training program for employees on vulnerability and fraud. If the everyday person cannot recognize fraud, how do you train your employees too?
Arquelio: Trianing Plataform; Alchemy System Training.Interactive. Check it out!
Sabina: its been only a few week but we are implementing more training test to test knowledge as we used training alone but no confirmation that training is successfull
Christine Erving: Does anyone know of a good program to translate from English to various dialects of Spanish? We have a big issue with translating our signage and other documents for our non-English speaking employees, and there are a few different dialects spoken.
Sabina: we are also using different platforms for our training be playing slide shows in the break room
ALLIOUANE: Sabina, Can you, please, give me an example training test. mostely when I have the employee don't write and read!!!
Tadas Plauska: Great session but I was expecting to hear a bit more on food fraud particulary about HorisonScan tool
Sabina: I'm really moving towards using multiple platforms for training. the sit in class thing seems deficient for us
Danielle: Yes an example would be nice
Miren: Christine, I´m an English-Spanish translator (food specialist), let me know if you need my help
Tadas Plauska: How companies are developing in Supply chain vulnerability?
ALLIOUANE: sabina , can you give me your email please?
Purdey: what should a food safety and quailty training consist of?
Arquelio: What Components the Food Fraud Program should have?
Sabina: Post question on IFSQN I'll respond there
Imran Jamal: how often we should be review our crisis management program/
Purdey: what should the training plan consist of for food safety and quality
Arquelio: What Components the Food Fraud Program should have?
Chris: Christine Erving, We've seen the same problems delivering food safety trainings for Spanish (Central American)speakers when delivering trainings in a more formal Spanish. We've had to look at hiring central american Spanish speakers to translate and develop materials. Hope this helps.
Imran Jamal: any guide books for food fraud and crisis management system/
td: USP.org
Kathy : please repeat European website that you referenced again
Arquelio: Christine Akchemy can deliver training SPanish English, and French and othe languages aswell
syed Raza: It is important to cultivate food safety culture in the organisation. One of the ways is to go for a complete training cycle on food safety program. A team of internal trainers must e prepared. Later each trainer to training group of people on all
CCPs and CPs and explain significance of each point.
Anthony Sumallo: What are the biggest culprits in a food fraud?
Arquelio: Thank you for the answer Mr Wright
sheetalp: What are some criteria should we include for supplier risk assessment program for food fraud?
syed Raza: In this way all people can be made familiar with all
CCPs and CPs. We have have practiced it in one company where about 2400 people were trained on basic / intermediate level
HACCP steve: many thanks Iain.
sheetalp: Thank you very much.
Imran Jamal: Thanks simon
Jaime Servin: Thank you!
Aura: Thank you very much :)
Javier: Hello all!
sheetalp: This are the great information in this webinar
Jennifer: Thank you so much. Very informative!
meera: thank you Ian and Simon very informative
Christi: THanks Simon and Iain
Teresa: Thank you Ian and Simon, have a nice weekend
Adebola ( Kemi ): Thank you
Anthony Sumallo: Thank you!
David Levy: Thanks!!
Eduardo: thank you
Miren: Thanks a lot!
