Unedited chat logs from today's webinar:
Ragy - I am here
Andre Kutassy - HELLO THERE
Rose Karuma - ready
Laura Higgins - Good Morning from Hartland Wisconsin
Sylwester - hello everyone
Niesha - Good morning All! Greetings from Jamaica
cedric - I'm here
Andre Kutassy - Good Morning From BRazil
Rosemarie Kwan - Hello from Manila, Philippines!
sonali - Hello everybody
Vasilis - Hello from Athens!
Dennis - Hello from Cerro Gordo, Illinois, USA
Angelina L. A. Samano - hello, everyone! angelina here from the philippines
Jennifer - Good morning and hello from Idaho
Daniel - Good Morning everyone! Greetings from California
Saira - hi i;m here
Loni - Hello from Ohio
Anthony Sumallo - Greetings from the Philippines !
Ken - Hello from OHIO
Benjie RL - Good evening to all who are here joining the IFSQN...
Ana - Hello, Ana Machuca from Dominican Republic
Sheila - Good Morning in here y good afternoon for you estimates.
Rose Karuma - hi everyone.rose from kenya
Felix - Hi all. Felix from Kenya.
Mahmoud Hassan - Hello Everyone
Wayne Wang - Hi there. This is Wayne from Taiwan
Bryan - Good Day All from Ohio
Sudhakar - Hi everybody
Cristian - Hi! Cris from Mtl-Canada
super-tresmarias - nice evening from the philippines
Mike - Hello from Milwaukee, Wisconsin
Saira - from Pakistan
Niesha - Thanks Sponsors!!! Greatly appreciated!
ashique - haai
maria lynn yee francisco - hi everyone, maria lynn yee francisco, philippines.
Javier - Hola desde Spain
Lori - Good morning from Massachusetts!
Sudhakar - Good evening from Malaysia
Mathew - Hello from St. Louis
David Levy - Shalom Everybody from ISRAEL!!!
Adriana PÃ©rez - good morning everybody
GUS - Gus
rachaneewan - Hi everyone
AndrÃ©s Klimpel - Hello: from the Uruguay
yoga - Hi from Runcorn Cheshire
Sussy - Shalom everyone
Pam - Hello from Dallas, TX
Wayne Wang - Hello Oscar
Christopher Chinapoo - Hello from Trinidad and Tobago....,,
Mark - Hello from Kansas City
Wayne Wang - Hello Hello Hello world
jem - hi from PT.RDPI Indonesia
sundus - hi from oman
David - morning from Montreal
Reggad houda - helo from morocco
Frank - Good morning from Gorgeous Pismo Beach, California
Jesus - Hi everyone
Paul - Hello,Kombe from Uganda
Muhammad Zeshan - Hi
Thiruvarangan - Hi Everyone,
Muhammad Zeshan - Good evening
Anthony - Hello from Fayetteville, North Carolina
Rick - Hello form sunny Fremont, Michigan
Afton - Good morning from Maine. :)
Sheila - Hello From Rochester NY
Angelina L. A. Samano - by the way, @simon timperley, i did not receive the slides of last week's webinar. the cert's ok though.
Stuart - Hello from Wisconsin
Mahendra - hello everybody
Martin - Hello from Mississauga
Kellonia Mc Guire - Hello from Trinidad and Tobago all
Kate - Hello from Ukraine!!!
Michelle - Good Morning from Minnesota!
daniel - Hi from Jamaica
Joseph - hello everyone
Teresa - Hello from Porto, Portugal
Lorien - Hello World!
Violeta - Good evening from Bucharest/Romania
Susan - Hello from Aberdeen Scotland
Yusuf Lou bega - Hello from Massachussets, U.S.A
Anita - Hello Oscar, Anita from Leamington, Ontario
Naveen - hello from India
Egita Sproge - hello from Latvia
Wayne Wang - what is ISSP-SA
Maatouk Imed - Hello from Tunisia
Niesha - I was wondering the same thing Wayne, lol
Agnieszka - Good afternoon from Poland
Marcelo - Hello from Argentina
Wayne Wang - Niesha, haha
Brent - Hello from Wisconsin!
Niesha - HI again global community
Javier - double eco?
MLChillida - Hi every body from Spain
enrique - Hello, from the windy city : )
ramesh - Hello from Nepal
Rajesh - Hello from Toronto, Canada
SILVIA - hello from Spain
Marikit - Hello from Philippines
ValÃ©ria - Hello! From Brazil
Loni - ISSP Beta Sustainability Associate
Alyssa - Greetings from sunny New Mexico
Mary - Hello, from Texas
Georg - Hello everyone from Grenzach, Germany
ANDRESSA - Hello, from Brazil!
Simon Timperley - Welcome all and happy Friday!!!
MLChillida - Hi Silvia
Wayne Wang - Simon, nice to meet you again
Yusuf Lou bega - Please, let us have the sides up. With all due respect to Dr. Oscar Gonzalez, i can hardly understand him. My apologies if i sound rude.
Filiz - HÄ± everyone form Turkey
Elsa - .Hi from Portugal
Simon Timperley - If you roll with it you can tune in to Oscar.
Wayne Wang - how come the slide didn't change at all
Wayne Wang - is it normal
Wayne Wang - ?
Farida Hosein - hello
Loni - I agree with Yusuf Lou Bega
Jeremy - Hi from Rochester, NY
Yusuf Lou bega - Are the slides going to be up? I am having a hard time following Dr. Oscar Gonzalez.
Brian - Greetings from Minnesota
Wayne Wang - Yusuf, same here
Niesha - He is simply doing an introduction, be patient
Mary - I am still seeing the first slide as well
Wayne Wang - no change at all
Monica - Hello
sonali - why are the slides not changing
Ana - The slide didnt change
Andre Kutassy - same here
Felix - Are the slides running? I really cannot understand what the good Dr. is really saying.
sonali - thank you simon
Wayne Wang - Hello Simon, the slide didn't move
Paul - Hi everyone! Paul from Montreal-Canada
Rashmi - b
Lorien - All
Marikit - b
Johnny - b
Monica - B
MLChillida - b and a
I only knew HACCP
Loni - Thank you Simon :)
Kellonia Mc Guire - b
Muhammad Zeshan - B
Kamorudeen - afternoon from nigeria
Kate - b
Adriana PÃ©rez - B
Marcelo - A
AndrÃ©s Klimpel - b
Mathew - b
Kamorudeen - b
Niesha - I know of B, heard of C but not indepthly
clifford - will we get a copy of the presentation?
Felicia - Good morning from Vancouver
lorraine leija - A
Kamorudeen - B
ashique - slides are not clear
rachaneewan - b
All of above. Infood haccp
Joseph - B
Michael - a, b & c
Lori - Hi from NJ, USA
maria lynn yee francisco - nig shiii
CAVIT - hi karsÄ±yaka izmir TURKEY
Kellonia Mc Guire
I know about HACCP
but I was exposed tp HARCP LAST WEEK.
Anthony Sumallo - omg
Muhammad Zeshan - Thanks simon
Angelina L. A. Samano - the slides are kind of blurry. any other link we can look at?
Tim - Hi from Minnesota
ramesh - Has webinar started?
Mariana - Good morning from Santa Cruz California
Rose Karuma - slides and audio not clear
Wayne Wang - Kellonia, right. Last week we learn HARPC
MLChillida - slides can't be seen they are blurry
Mohamed Haja - Mohamed Haja fromm saudi arabia
Stephanie - If you view the presentation directly through youtube, the slides are much clearer.
Teresa - The slides are kind of blurry.
Michael - Voice is shaky and picture is blurry
ashique - nothing can read other thanheader
clifford - slide is blurry
Michael - Stephanie, do you have the link?
Christopher Chinapoo - Aka Pre requisite programmes
Monica - All looks good on my side
Angelina L. A. Samano - sorry, but it was the same, blurry and there's an echo so it's very difficult to understand
Johnny - youtube is better
Sudhakar - Simon. the slides are not clearly visible to me, especially the diagrams/figures.
Vasilis - If slides are blurry visit Youtube (as Simon said) and change in Settings the quality in 720HD! There you are!
Simon Timperley - Thanks.
Caroline - Hi from Caroline in MN
Javier - Sorry but not possible to follow because bad quality images
ashique - is he using screen shots ?
Simon Timperley - You can see the concept if you try, not necessary to read every word
crystal - hello everyone
Caroline - Sorry its hard for me to understand Oscar , the slides are not clear
lorraine leija - Yusuf I agree. Dr. Gonzalez is rather difficult to understand. No disrespect intended
Joyce - Between the blurru/illegible slides and the echo/intelligible voice, this useful information is not useful. The youtube video is not much clearer to me. Perhaps next weeks' webinar will be improved.
Ana - The slide is blurry
Andre Kutassy - Im in doubt is this for hazard analysis or root cause analysis
fleurdeliz gatasi - sorry im late
Joseph - it 's ok
Stuart - Did only I lose a connection to the presenter?
Andre Kutassy - i mean root cause problem analysis
Brian - I agree with Joyce. I was really looking forward to this presentation, and I'm sure that the good doctor is a brilliant mind when it comes to food safety...but this presentation is simply not of much use all around....hard to hear/understand, presentation is disjointed, and slides are blurry.
Manish - Hello manish from nepal
clifford - no
Kellonia Mc Guire - Yes they are
Sudhakar - Phages are certainly not.
rachaneewan - No
Gohar - Hello Gohar from canada
Niesha - Oh wait, irradiation treatment is a food safety hazard
Marikit - A
Sudhakar - done a lot of research on phages for food safety purpose
Simon Timperley - if anyone is struggling, many apologies, but i suggest you wait for the slides and recording
Gohar - Hi
Muhammad Zeshan - A
Tadas Plauska - great Simon thanks
Adriana PÃ©rez - A
sigmund - good day everybody
Sudhakar - if any one interested to know further please contact me further for phage applications in food safety
ramesh - i tried youtu.be site, nothing came there!
Charlie - FDA lumps Radiological under the umbrella of "Chemical"
Simon Timperley - Anyone on IFSQN Youtube please don't forget to subscribe
ramesh - i shall wait for the recordings!
Isabel - hello from portugal
Sussy - I have a question on yeast. If anyone is familiar with yeast standards in food, I'd love to talk to hem
Anthony Sumallo - Any food in particular Sussy?
Sussy - herring
Robert - Hello from Des Moines! Great Powerpoint
Ana - I wait the slide, because its dificult read the slide
Teresa - Hello isabel, I'm also from portugal, Porto
ramesh - THANKS, Sumallo!, it is there & i am in!
Simon Timperley - Congratulations to Portugal for Euro 2016
sigmund - hi from philippines
There is not a regulatory standard for yeast. It is normally considered a food quality issue as a spoilage organism, not a food safety issue. See defined pathogens by FDA http://www.fda.gov/F...s/ucm094145.htm
Felix - It is practically impossible to follow this one.
Simon Timperley - Apologies Felix, I suggest you wait for the slides and recording
Robert - Nice Charlie
Felix - Thanks Simon. I will do that.
Sussy - Thanx Charlie, but it is in the hazard analysis as he pointed out now
Teresa - Thank you very much Simon
Sussy - what can take care or reduce yeast production?
Wayne Wang - As I know, the water activity is an important factor for yeast
Ana - this information is very important, I am interesting, I would like to recive more information about that
Sussy - Thanx Wayne, herring is in a brine...
Monica Seifert - it is not the water activity, it is the activity of the yeast, the raising power; the yeast n bakery is a leavening agent
Sussy - it makes my product blow in the container. I've done all bacteriological testing... it's tprobably the yeast
Emilia - Hello from Oradea, Romania
Stuart - Economic or other?
Muhammad Zeshan - Yes
Joyce - Sussy, I think you need to reduce the amount of yeast used
Sussy - i don't use any yeast
Sussy - its a result of something. can't figure out what
Mahmoud Hassan - Hello Simon, how do i subscribe to Lifetime Premium Membership, II've tried but no luck
Christopher Chinapoo - Aa
Sussy - and it only happens with one out of 12 herring products
Claudia Paredes - It looks interesting but it is dificult to access to the slides.
Christopher Chinapoo - Its risk based thinking
Mitsonie - Sussy, how is the filled container processed?
Sussy - herring is brined for 2 weeks, sliced, mixed with onions and oil and put into containers
Angelina L. A. Samano - But what if the metal present in the food is small, how can you detect?
Mitsonie - are the containers air tight?
Sussy - no
sigmund - do you apply pasteurization process sussy?
Sussy - no
Anthony Sumallo - You can try adjusting the brine concentration. Conduct a study. Subject for microbiological testing after each adjustment and during storage.
Sussy - herring is raw
Christopher Chinapoo - How do you determine rankings ? How do you achieve consensus when members have differing perspective on consequences?
Thiruvarangan - Hi, anyone having experience in hazard analysis for warehousing?
I thought X-ray
could not detect wood but the presentation says yes
Manish - Sussy do u clean the containers?
Muhammad Zeshan - Yes
Sussy - no we don't.
Christopher Chinapoo - A eliminate
Sussy - it's happening to 1 product only. same containers used for all the others
Cary - Yes
Monica - Yes
Joseph - yes
fleurdeliz gatasi - yes
AndrÃ©s Klimpel - yes
Manish - The container might be the source of yeast contamination
Manish - As you are using the same container for others also
Adrian - what are the thoughts about using compessed air to clean bottles prior to bottling?
Dennis - You should check your supplier verification
You can use compressed air
it is safe we used it in our plant
Sudhakar - Yes, phage biocontrol is logical as it doesn't affect the food quality unlike heat treatment
Monica - However we would use a funky filter to test for micros and ensure to change the filter on a weekly basis
But you must check that your compressed air
system does not contaminate,water, oil, rust etc.
Manish - Sussy you guys must practice good manufacturing and good hygenic practices
sigmund - I agree with you manish
Manish - Thanks sigmund
Sussy - we do. we follow gfsi standard. all lab tests are good. it's a mystery
Adrian - Thanks. I have always worrried. But we are only bottling Olive OIl, liiting bacteria
Angelina L. A. Samano - what is the best sanitiser for washed cooking utensils, flatware, china, glassware, baking forms?
Mitsonie - Sussy, I am assuming the brine concentration is monitored before addition of the herring and after to ensure it remains concictent?
Manish - As u guys are using same containers for other products and herrings and also u guts don't clean the containers so yeast might have get access and contaminate the herring.
Mitsonie - consistent
Niesha - B I think because you know what u specifically want
Johnny - b
Johnny - a+b with different frequency
Niesha - A is more likely for when you are not sure I think
Angelina L. A. Samano - agree also with @johnny
does anyone know where i can find limits for micro testing of compressed air
we recently had our SQF audit and got a minor for not testing micro on compressed air
. Im looking to start testing but cant seem to find ranges or criteria for acceptablity
Muhammad Zeshan - A
Stuart - Niesha - I agree, but then why not limited spectrum on small sample(s) vs. big?
Simon Timperley - Contact Trace Analytics Sabina
Dennis - Sabina, check with Eurofins website
Loni - Sabina we test our air through a kit recveived through Trace Analytics
Loni - we passed our SQF using this comapny
Muhammad Zeshan - A&B
Stuart - We specifically process Soybeans for Animal Feed - Soybeans are an alergin, do we also need to test/monitor for other allergens when they are not ingredients or handled in plant? recent customer said yes
Niesha - @Stuart, I believe a larger sample will identify more variables compared to a smaller sample that might not capture everything. If the small sample does not capture everything and you conduct a limited spectrum, the results would be based on only what is
Muhammad Zeshan - Depends on situation
Daniel - We do ATP testing every week at work. Would you recommend microbiological testing instead?
Alma - I do not thin so, if you are handle only one ingredient
Niesha - And not take into account a variable found in the large sample but not in the small sample
Sabina - Thanks Simon. I got info for them but were we thinking of doing it ourselves an also i need values for writing the Corrective Action Part of the SOP. Would they be able to give me that information?
Andre Kutassy - Atp are normally used to release equipment after cleaning
Simon Timperley - You need to check with them Sabina
Loni - sabina email me at firstname.lastname@example.org I can show you a smaple of the report we recevied from them it may help you if yuo wish to do your own testing
Simon Timperley - Thanks Loni.
MLChillida - Good in You tube
Loni - Welcome!
Sabina - Thanks Everyone. I'm going to take your input to my trending meeting today. see if i can sway the ""pockets" that way
Andre Kutassy - Daniel and for more specific tests normaly used depends on the legislation requirements and if you want to have a process environment hygiene quality standard
Mariana - Thank you.
Muhammad Zeshan - Thank you
Sabina - thanks Loni i'll email you
AndrÃ©s Klimpel - Thank you
Vasilis - Thank you very much Simon and Oscar for the webinar!
Loni - Sabina its not a huge cost to rent the kit from them and have them anazliyze the results! I always use the line with my pockets "I never said Quality/Safet would be Cheap" gets them evertime
Elsa - Thanks all!
Edward Chibindi - Very enlightening. Thank you
Sudhakar - Thanks Simon
Muhammad Zeshan - Thanks simon and Oscar
Emmanuel - Thanks
Andre Kutassy - Oscar, is there a hazard vs probability matrix officialy used nowadays?
Angelina L. A. Samano - @simon, what is the best sanitiser for washed utensils, flatware, chinaware, baking forms?
Sussy - if yeast is a quality issue, why is it part of the hazards?
Christopher Chinapoo - How
rachaneewan - Thanks
Sabina - Thanks agasin everyone. heading to the trending meeting with all you've given me
Manish - Thank you simon and oscar
Anthony Sumallo - Thanks Oscar and Simon !
Marikit - Thanks Simon and Oscar.
Sabina - thanks Simon and Oscar
ANNE-MARIE GAJAR - b
Loren - Great presentation
Kenny - Thanks Oscar and Simon
super-tresmarias - thanks
Sudhakar - let us know the conference details, please
Rosemarie Kwan - thank you!
sigmund - thanks