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Educating consumers on maintaining food product safety

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Simon

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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.
 

 


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SQFconsultant

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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.


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Scampi

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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.

 

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