Jump to content

  • Quick Navigation
Photo
* * * * * 1 votes

Educating consumers on maintaining food product safety

Food Safety Live 2018

2 replies to this topic

#1 Simon

Simon

    Grade - FIFSQN

  • IFSQN Admin
  • 11,834 posts
  • 1186 thanks
374
Excellent

  • United Kingdom
    United Kingdom
  • Gender:Male
  • Location:Manchester
  • Interests:Life, Family, Running, Cycling, Manager of a Football Team, Work, Watching Sport, The Internet, Food, Real Ale and Sleeping...

Posted 22 September 2018 - 07:20 PM

Educating consumers on maintaining food product safety
 
Start Time: 11.00 a.m. London, 6.00 a.m. New York
 
Amanda Evans-Lara, Food Safety Compliance Specialist, HACCP Mentor
 
Food manufacturers and retailers can spend a lot of time, money and resources to make sure that the food they produce is safe to eat. In today’s global marketplace, this is a basic consumer expectation. In recognizing this, how much responsibility should the consumer then take for food safety, post-sale?  If we believe 100% responsibility, all players in the food chain need to ensure the highest level of food product education is available. In this session you will learn different methods to ensuring that the customers knowledge of your product is sufficient to not only protect their own health and that of their loved ones, but also the health of your brand.
 

 


Best Regards,

Simon Timperley
IFSQN Administrator
 
hand-pointing-down.gif

Need food safety advice?
Relax, you've come to the right place…

The IFSQN is a helpful network of volunteers providing answers and support. Check out the forums and get free advice from the experts on food safety management systems and a wide range of food safety topics.

 
We could make a huge list of rules, terms and conditions, but you probably wouldn’t read them.

All that we ask is that you observe the following:


1. No spam, profanity, pornography, trolling or personal attacks

2. Topics and posts should be “on topic” and related to site content
3. No (unpaid) advertising
4. You may have one account on the board at any one time
5. Enjoy your stay!


#2 SQFconsultant

SQFconsultant

    SQFconsultant

  • IFSQN Fellow
  • 1,726 posts
  • 396 thanks
279
Excellent

  • United States
    United States
  • Gender:Male
  • Interests:SQF, Learning to play the Saxophone, Learning Spanish, MicroGreen Start-up funder, Discovering Panama

Posted 24 September 2018 - 02:37 PM

This brings up a rememberance of mine from years ago when I visited a cereal manufacturing company.

 

They had one CCP  - cooking temperature of the oatmeal.

 

That sounds ok, but they did not cook the oatmeal.

 

The CCP applied to the consumer cooking the oatmeal.

 

I said - so, how do you exercise control on that - they said, well, we don't - we can't, we have no control on that.

 

So I said - so how can that be your CCP.

 

Could have heard a pin drop in the conference room where there were 15 people waiting for the new interim QA manager to answer.


Warm regards,

 

 

Glenn Oster

Glenn Oster Consulting, LLC

 

SQF On-Site System Development & Implementation Consultant

You can DIY or Bring in the Professionals 

 

Small to Mid-Size Food, Food Packaging & Food Logistic/Storage 

Remote & On-Site/Analysis of Operational & Capital Needs

Internal Auditor Training Program / Keto & GFCP Certifications

772.646.4115 USA // glenn@glennosterconsulting.com

Travel Base: Melbourne, Florida USA

Home Base: Boquete, Chiriqui Panama

www.GlennOsterConsulting.com

 

 

Unlimited...  Internal Auditor Training --

https://bit.ly/2MdMHxh

 

 

 

 

 

 

 

 

 

 

 

 


#3 Scampi

Scampi

    Fellow

  • IFSQN Fellow
  • 2,823 posts
  • 767 thanks
333
Excellent

  • Canada
    Canada
  • Gender:Not Telling

Posted 27 September 2018 - 04:56 PM

That's funny Glenn...............someone on this forum just said the same thing in the last week about the consumer cooking the product when there was no kill step in the manufacturing process

 

The breaded chicken recalls that have been happening in Canada over the last year are proof positive that consumers CANNOT be counted on to cook or prepare food properly; even when instructed to do so...........and let's face it, part of the problem is family's don't eat together and they certainly don't cook together and part of what's being lost is WHY a clean kitchen is so important.

 

The dust bunnies living under my sofa keep me company when I'm watch This is Us, but they won't make me sick!


Because we always have is never an appropriate response!




Reply to this topic



Click on More Reply Options button to reply with Image & File attachment(s)
  



0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users

EV SSL Certificate