Chat logs from today's webinar:
Vinod Arya Arya : Hi
Earle Stewart : good morning from Jamaica
Mike : Hello from Iowa.
Ahliya Gobin : Good morning everyone from Trinidad
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Hayk Makaryan : Hi everybody
kunapuli satyanarayana : im from INDIA
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Tony Connor : Hi everyone
Earle Stewart : Happy Friday
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preet Kaur : zemzela n preet from toronto
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Eva : hello from Manteno, Illinois
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Dinesh Kalia : Hi This is Dinesh firstname.lastname@example.org
CAZTERENIE ALFRED DR. MANALOTO MANALOTO : Good evening from the Philippines
Linda Murphy Murphy : Hello from South Africa
Shaik Manzoor : Hi all Shaik from NJ
Shockden : Hello from Nigeria
Alfredo C. Santos SANTOS : Good evening
Ana Carolina Napao NAPAO : Good evening..
Muhammad Altaf Altaf : Today trainer is just skipping slides!!!!!!!!!
Daisy Bo : Good evening everyone
Mastaneh Dalili : Hello from Toronto, CA
Kameel Wakim Wakim : Hello from New Hampshire
Kelly Zovak : Hello from Toronto, Canada!
Naitram : good morning from new york all
Joanna Grabowska : good morning from Mississauga
Donna B-right B-right : Good morning everyone!
Kate Olusola : Good afternoon from Lagos Nigeria
David Otieno Ogol Ogol : Hope slides will be shared to our email@example.com
Autumn Hagen Hagen : Good morning from North Dakota
christopher : Good morning everyone from New York
Nasir Hameed : Hi - Nasir form Canada
David Otieno Ogol Ogol : Will there be certificate of participation?
Rokshanara Khatun Khatun : Good morning everyone from Canada
Muhammad Altaf Altaf : I want to ask Trainer to define, what is food safety culture as per SQF requirements?
Hasani : Good morning
Benjie Luy : Good evening, Everyone!
Hamid Rehal : Hello Can we have example on how to execute food safety culture
KAREN KAREN : Hello from the Philippines
@M.A.A. per SQF glossary: Food Safety Culture (GFSI): Shared values, beliefs and norms that affect mindset and behavior toward food safety in, across and throughout an organization. Elements of food safety culture are those elements of the food safety management system
which the senior management of a company may use to drive the food safety culture within the company. These include, but are not limited to: â€¢ Communication about food safety policies and responsibilities â€¢ Training â€¢ Employee feedback on food safety related issues â€¢ Performance measurement.
Valerie Crouse : i thought this started at 10 am?
Christel EsbjÃ¶rnsson : Good afternoon from sunny Sweden
Tina Reyes : good morning from el paso texas
Janet Deligero Deligero : Hi everyone
Alberto J Ortiz J. : Good Morning from Panama
Vivette Gooden : Greetings from sunny Jamaica
Barbara Colquhoun : It would be good if we could see the documents clearly
Ahmed Nabil : Hello everyone
Ahmed Nabil : Nice to meet you all in this magnificent webinar
Deoranie Badal BADAL : MARCIA - GUYANA
Nasir Hameed : not very good presentation formatting today; mostly the screenshot have been taken, which are not clear at all;
Houman Mehrabadi : Food Safety Culture measurement, could you please explain more with some examples? Thanks!
Blanca Rueda : Good morning from Atlanta, Georgia
Chishak CHISHAK : Great to be part of this interesting training
Cazterenie Alfred Manaloto MANALOTO : good evening from philippines
Sara Dolan : How are we going to get through both elements with this format? There won't be time for questions it seems.
Trish Jarmon Jarmon : No volume?
Clenette Emata : Good e eni
Clenette Emata : Good eve from The Philippines
Chishak CHISHAK : Is there any risk attached to having mentality that this is how things are been done?
Rick Cooper : All he is doing is reading from the slides!
Fadeyinmi Sokunbi : Fadeyinmi, Calgary Canada. Good Morning
Dinesh Kalia : good eveningall from INDIA
Barbara Colquhoun : Please Mr Speaker, can you sound a bit more enthusiastic and not just reading.
ARIANE RAMOS : Good evening from PhilippinesðŸ‡µðŸ‡
Johana Cedeno Cedeno : too much information in such a short time. You don't even have time to read the slide
Nasir Hameed : to the presenter favor; i think he has lot lot to cover in a very limited time, this is why he no option but to touch and go on each slide;
KAREN KAREN : Is this a pre-recorded presentation?
Kellie Nguyen : Agree. Need to divide up into smaller sections
Giovana Celli : I wish all documents shown were available for download after the webinar, but I doubt it.
Hamid Rehal : Hello Sir, internal audit checklist should be similar or cover all the SQF code elements or not
Ryan Mills : Yes a lot of info to cover. Perhaps in future presentations each major section of SQF for version 9 requirements can be broken up into separate presentations.
Trish Jarmon Jarmon : Again I can not hear anything suddenly and all I see is a bunch of slides going by!!! Not very helpful..
ARIANE RAMOS : i dont even understand the purpose of the slide ðŸ¤¦aside from fonts are not readable thebpresentor cant even explain it well..
Ryan Mills : @Trish Jarmon Jarmon, you probably need to restart your computer or browser. I haven't had any issues on my end so I don't think it is the presenter.
Mary Claire Lozarita : Good evening from General Santos Philippines.
Yousra : If I understand correctly, food defense is not mandatory but food fraud vulnerability assessment is right?
YVES DAILLY : You show some very interesting document. Would you mind sharing those documents. I was particularly interested in the environmental surveillance plan you showed
RubÃ©n Mariscal Mariscal : @Trish Jarmon just click RECONNECT button,
Deoranie Badal BADAL : hello from Guyana
kunapuli satyanarayana : this is regarding lux levels. for foo d industry any std from gMP and FDA/
YVES DAILLY : would you be sending us the SQF code requirmeents?
@Yousra, if food plant, see SQF 2.7 Food Defense and Food Fraud, 2.7.1 FD plan (Mandatory) and 2.7.2 FF (Mandatory). Also under FDA FSMA
Adegboyega Temitope A : hello everyone
Rajeev Sahani : Rajeev sahani from India
Desiree Hills Hills : 188.8.131.52 now states internal pest controllers shoul dbe licensed and approved by local relevant authority. I didn't see this on Edition 8.1. Is it a new requirements than an internal pest controller be licensed?
Eva : thank you
SUJIT DAS : THANK YOU
Dinesh Kalia : THX U
Corey : For environmental monitoring it mentions elevated vs actionable levels, can you discuss the difference?
Fahimeh Niroomand Niroomand : thank you
Muhammad Altaf Altaf : Thank you very much excellent lecture. What are the unique requirements of SQF as compared to other GFSI recognised standards?
Evelyn Evelyn : Any idea when the numbering changes will come out for Edition 9: Module 13 Food Packaging?
Saeed Ahmed : Thank you
Johana Cedeno Cedeno : Thank you from Miami
Mahmoud Al-Husseini : Thank you so much
vicky garcia garcia : OVERWHELMING but really important to know and implement
Chishak CHISHAK : God bless you for this wonderful presentation
How can we validate as screen used in powder dispensing as part of CCP
Dr.H.J.Shankaralingegowda Shankaralinge Gowda : Very good presentation Thanks.Dr.H.J.S.Gowda
Vivette Gooden : How do you re-validate critical limits?
Alberto J Ortiz J. : Thanks!!!, Which would be the main difference between BRC and SQF
Thuy Nguyen : Thanks for your sharing
Joy : Does the food defense plan require a vulnerability assessment?
How can I validate my HACCP
Mahmoud Al-Husseini : What are the differences between BRC and SQF?
Dalang : Thank you sir
B G RAVIKUMAR RAVIKUMAR : Slides text is too small to read. Next time is it possible to increase the size of text
Shockden : THANK YOU FOR THIS GREAT PRESENTATION
robin Bozeman : Thank you from Pendleton Oregon
James : Could we review food safety culture a little deeper?
stephanie Levell : Edition 8.1 have really through guidance docs. Will SQF be redoing/revising this?
Alyssa j : Would you consider acidified processing a high risk process per SQF guidelines?
James : what will the auditor be looking for specifically for food safety culture?
Peggy Galloup : If we manufacture, store and distributes our own product, do we need to use the Storage Distribution Code along with #2 and #11?
Tran Thi Huyen Trang Thi Huyen Trang : Itâ€™s very useful if AFC procedures mentioned in the presentation to us as it is difficult to read it. Many thanks for the presentation.
Franklin G. Dalisay dalisay : what are type of gloves effective for frozen foods? currently using nitrile gloves but tends to break easily when handling frozen products.
Muhammad Altaf Altaf
I will appreciate, If you kindly give a brief account on SQF certification
A R : measuring food safety culture ?
A R : how to measure progress in food safety culture?
B G RAVIKUMAR RAVIKUMAR : How it is different rom FSSC
Muhammad Usman : Thank you Sir for giving us great presentation. It was really informative
How can I validate my HACCP
Naitram : Thank you for the presentation
David Otieno Ogol Ogol : Is it a must to take the Auditor through all the customer complaints for the last one year?
David Otieno Ogol Ogol : Should the auditor be taken through all the customer complaints in the last one year?
Rajamanickam S S : Nice presentation thank you !!!
Aileen McDonald : What do you do if you have no customer complaints?
Aileen McDonald : We supply produce under supermarket label and hope supermarket passes them on
Adebisi Ibironke : Thank you!
Etelka Balazs Balazs : Thank you.
Aundrea Baker-Ellison : THANK YOU
Mary Younes : Thank you!
B G RAVIKUMAR RAVIKUMAR : Thanks
Fadeyinmi Sokunbi : thank you
Vivette Gooden : Great presentation, thank you
Dawn Smyth : Thank you Tony and Simon
Prasert Setwipattanachai : thank you
Christel EsbjÃ¶rnsson : Thank you!