Chat logs from today's webinar:
James Van Ells : Hello from Augusta Georgia
Margit Poola : Hi from Estonia
bianca sauve : hi from quebec
Evangelia Karatzavelou : Hello
Budi Setjoadi : Hi from Pomona USA
Clenette Corea Emata Madsen : Good afternoon from Denmark 👋
MANSOUR AGABA AGABA : MANSOUR AGABA
Tabeta Samuels : Good morning from Jamaica
Imran Bashir : Hello from Lahore Pakistan
David Pickard : Hi from N Yorkshire
Tim Belanger : Tim Belanger from Chelsea MI USA
Ali Asghar Safaii : Hi from UAE
Francis Resty De Asis : Hello From Philippines.
Isreal Adebayo : Hello, from Lagos Nigeria
Ami Jo Ami Jo Akins : Hello from Pittsburgh!
Jason Yoakum : hello from New Hampshire.
Tina Reyes : Hello from El Paso texas
Rossana Bruzzone Bruzzone : Hola desde Uruguay
Carmen Sava : Hello from Canada, ON
Moises Toregoza : moises from philippines
Antionette Coetzee Coetzee : Hello. Antionette from South Africa
Nick Rogers : GOOD MORNING FROM PRAUGE
Mohd Raza : Hello I'm Mohd Raza
Kelly Campbell : Hello from Tennessee 👋
BHUPENDER Singh : Hi from India
Monika Milisderferova Milisderferová : Hi from Prague, Czech Republic
francis Wallington : Greetings from damp Lichfield
Dale Morgan : hello from Wales
Dacia Hatch : Howdy from Texas
Maria Ortiz Ortiz : Maria Ortiz from California HI
HABIBAT ADEDOTUN : Good day from Nigeria
Hannah Morales-Wheeler : Hello from South Carolina USA
Bina Mistry : Hi from Pittsburgh
Mohd Raza : From India
Nikita Bhavsar : Hello,Good morning Nikita from Regina, SK
jadesola Oladeji : Hello from Houston
Mark Dargay : Hello from Albany, NY!!
Phillip Bess : Hello from Missouri, USA
Cecilia Cisneros : Hello from Cd. Juarez Chihuahua Mex
manju Rani : Hello Everyone
Davorka Pullen : Hello from Calgary, AB Canada
Wendy Hirst : Hello from PA in the USA!
Bruce GILLIES : Good morning from Montreal, Canada
Simone Kummerlöwe : Hello from Germany
Toh Kassoum Ouattara : Hello from Côte d'ivoire
Shashi Bachan : Hi all california in the house
Greg George Maleval : hi
Hazel Ann Villegas : Hi from Philippines
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Triantafyllos Halkias : Greetings from Thessaloniki - Greece
Jean-Gaspy Biakuluila : Hello from DRC
Amanda Sharman : Hello from Canada
Heather Crisler : Hello for Illinois
Nondumiso Mofokeng : Hello from Cape Town, South Africa
David Power : Good afternoon from Wexford Ireland
Ada Kohler : good morning here
Khady Laye Ndiaye : Bonjour
Azad Lakhani : Good morning, 10am Azad Lakhani Brolite Products Illinois USA.
Tifanie Taylor-Fender Taylor-Fender : greetings from Jamaica
Kevin Freebern : Hello from Fort Mill, SC McClancy
SHERYL PALMER : Good Morning from Jamaica
Collins Agunenye : Hello, Collins from Guyana
Badreddine Saadoune : Hello from Canada
Kevin Somido : Hello from Philippines
SHIELA FERNANDEZ : Hi Shiela Fernandez from Philippines
Guadalupe Santana Santana : Buen dÃa desde República Dominicana
Doris Sáez : Hello from Finland
Greg George Maleval : hello from philippines
John Mejorada Mejorada : Hello from Canada
Julio Rodriguez : Julio from Houston, TX
Hayley Robinson-Mitchell Robinson-Mitchell : Good afternoon from England
hilal Liaquat : Hi
Eda Kalender : Hello from Turkiye
Ina Miranda : Good morning from Mexico City
John Schultz : From Florida
Clenette Corea Emata Madsen : hello kabayans!
Lola Opanuga : Hello from Canada
Issyakha BOMOU : Hello from Senegal
Munazza Faiz : From Pakistan
Michelle Reyes : Michelle Reyes
Johanna Persson : Good afternoon from Sweden
Heidi Leavitt : Hello from Utah, USA
Rick Cooper : hello from California
Amanda Clements : Hello from CIncinnati, Ohio US
hilal Liaquat : good evening from pakistan
Sergio Vaquera : Sergio México
Christie Grasmick : Hello from USA
Jeannie Meehl : Hello from Minnesota USA
Ron van Dijk : Hello from the Netherlands
Arsalan Ali : When will the session start?
Isabel Ratao : Hello, from Portugal
JITHIN KURIAKOSE : Hello, from Canada.
Nathan McClain : Hello from Tyler Texas
Clenette Corea Emata Madsen : Denmark
Mark Reyes : Hello from West Texas
Paterson KOUAKOU : From Côte d'Ivoire
terry williams : Hello from a place I work.
Kristine Kristine : Kristine - USA
Ada Kohler : Peru
URVASHI PATEL : Hello from NC, USA
Daniela Begaj : hello, Daniela from Albania
Cindy Bruyninckx : Hello from Belgium
Tina Reyes : el paso texas USA
Philemon MUSSEY : Philemon here from Ghana!
Taijawattie William : Taij-Guyana
Nimisha Lad : hi, from Winnipeg, Manitoba
Nur Halim Abdul Halim : hello from Malaysia!!
Ankitkumar Patel : toronto Canada
Erika Birizdó : Hello from Denmark
Jade Koepke : Hello from WI, USA
Amy Fehd : Hello from NW USA.
Kevin Somido : Hello sir from Philippines
Shadi Alzughool : Hi from jorean
Luminita Luminita : Hello from Romania
Agnes Lee LEE : Hi from Malaysia
nery Valladarez : Nery From California
Christabel Aryee : Hi from Italy
Angela Suarez Fajardo Suarez : Hello
Stephanie Levell : hello
Angela Suarez Fajardo Suarez : Angela from Ecuador
nery Valladarez : Hi everyone! Hola a todos!
Sharon F Ford : Hello from AZ, USA
Christina Gioiosa : You can do it Simon!
terry williams : I got a good joke.
francis Wallington : This is not for the first time . Ring somebody
terry williams : You don't wanna hear it tho.
Somnit P : HI, FROM Thailand
MANSOUR AGABA AGABA : For where kabir joined as
Christina Gioiosa : I see Kabir!
Christina Gioiosa : You made it!
Julie Phillips : good morning MA, USA
Arsalan Ali : Hello, kabir
Israel Valenzuela VALENZUELA : Hello from Guadalajara, MX!!!, f}rom where we are, with a World Cup atmosphere.
Svetla Todorova : Hello from Bulgaria
Merete Kiserud : Is it possible to improve the sound?
Julie Boyd : Is there an opportunity to improve the sound?
KADI Farid Farid : Hi From Algiers
simon timperley : It's not possible sorry
Issyakha BOMOU : I don't hear you.
mike bethune : Hi All
s a : is it possible to get the pdf afterwards or no?
manju Rani : voice is not clear, there is a background sound
charles Zottorvi : Hi everyone
Béatrice RALIJERSON : Hi from Antananarivo Madagascar
s a : okay thanks!
simon timperley : Yes we circulate the recording and slides afterwards
Theophilus Sekyi : Helloo, Theophilus from Ghana
manju Rani : yes yes
terry williams : now he gets to sweat and sound a lot better :)
Christina Gioiosa : Sounds good now! :-)
Svetla Todorova : ok yes
Maria Ortiz Ortiz : so much better clarity
manju Rani : continue from here only
Heng Kuang lee : Lee from Malaysia
Ankitkumar Patel : we won't have time for question Answer
Nick Rogers : no need to repeat, Mr. Simon
Omnia Elghobashy : Is it possible to receive this material via email?
simon timperley : Yes we circulate the recording and slides afterwards
Prasad S S : Pls share pdf material
francis Wallington : Simon , please ask Kabir to define Gemba walks. I only learnt the term this year , I have 35 years experience.
simon timperley : We can follow up in Q & A Francis
francis Wallington : I love the slide Leadership : The Culture Multiplier
Guadalupe Santana Santana : Yo creo que lo que quiere decir es que el comportamiento del liderazgo define la cultura. Lo que los lÃderes hacen todos los dÃas le indica al personal qué es realmente importante. Si el liderazgo demuestra constantemente que la inocuidad es prioridad, los colaboradores lo asumirán igual. No se trata de lo que se dice, sino de lo que se practica dÃa a dÃa.
BHUPENDER Singh : What happens to food safety culture/practices during high pressure or manpower shortage? How you manage during such issues?
MUHAMMAD HASSAN SHAHZAD : Gemma
francis Wallington : Thank you Simon
nery Valladarez : is a lean management practice, where management goes out on the floor and sees and talks to employees.. Some like to stay in their office and only go out when issues arrise.
Charmaine Manley : Eng and production schedule not shared
MUHAMMAD HASSAN SHAHZAD : Gemba walk is basically daily short walk by team to focus on daily routines and observe during walk practices and usually follow specific areas sections go daily in order to see what has improved over walk and later walk be continued with other areas sections. This helps improving overall workplace situations including QHSE FS issues can be addressed as managers usually attend this walk we were attending for like daily 10-15 minites walk with plant manager and then later in operations meeting same day 1 2 slide for areas to improve and areas improved from last walk shared by gemba walk organiser
Prasad S S : What are other Root cause analysis Method we can use
Guadalupe Santana Santana : Lo que no se mide, no se mejora. Los indicadores obligan a la organización a ver la verdad del desempeño del sistema. Sin KPIs, la inocuidad se vuelve subjetiva, reactiva y dependiente del criterio individual en lugar de datos.
Guadalupe Santana Santana : La transformación en inocuidad no se trata de corregir fallas puntuales, sino de cambiar cómo funciona todo el sistema. Este caso demuestra que las no conformidades mayores son sÃntomas de fallas más profundas: procesos débiles, mala comunicación y falta de apropiación. Llevar esto a la práctica implica entender que una certificación no se logra “cerrando hallazgosâ€, sino construyendo un sistema que funcione de verdad en la operación diaria.
Kevin Somido : PDF file is available after ?
Israel Valenzuela VALENZUELA : ðŸ‘
Ali Asghar Safaii : What is the recommended root cause analysis tool within a dairy production industry?
francis Wallington : Wonderful to suggest , audit is learning opportunity
Guadalupe Santana Santana : ðŸ‘
Hussain Tariq Tariq : From pakistan
Edward Saak : Hello from Chicago with QA Team !
Ares Espinosa : How ever for Gemba walk, we should define first the purpose of the walk, becuase if we start adressing safety, quality, production, ect issues, then we should to program different gembas for every purpose.
ilyas Cherchour : Hello, Ilyas from Maryland
Edward Saak : Translating in Polish to QA team shift 1
Edward Saak : Sofia G taking notes for team here with Dad translating in Polish for our Warsaw plant
Charmaine Manley : Very good presentation
francis Wallington : Very good and practical , Kabir
Toh Kassoum Ouattara : Presentator voice is off on my side. i can just watch slides
Edward Saak : Plant 5 in Krakow LISTENING IN via USA net
Elisabeth Elisabeth Gustafson : Do you have GEMBA walk examples for a template?
JARICA JEN Velasco : Does this webinar provide e-certificates of participation or attendance? If so, may I have the e-certificate sent to my email?
Pete Mitchell Mitchell : greetings
nery Valladarez : Thank youy Kabir! You did great!
Azad Lakhani : Thank you. Azad Lakhani
MANSOUR AGABA AGABA : iso 22000 and improvement in catering
Edward Saak : Good job Kabir
Phillip Bess : This is excellent timing as we were looking to improve our culture but not sure how to go about it! Thanks!
Alfredo Reynoso
:
How will the gap assesments against
HACCP and ISO 22000 be conducted? Will a standardized checklist be used?
Nikita Bhavsar : Our facilty have FDA certificate and we are preparing for preassessment audit for SQF. What is your recommendation?
Moises Toregoza : whatis the purposed of the GEMBA WALK?
Charmaine Manley : Culture is sooo hard to change when organization never considered all aspect of food safety. It goes way beyond hygiene and product testing
Elisabeth Elisabeth Gustafson : What does your GEMBA walk inspection checklist look like?
Clenette Corea Emata Madsen : very informative presentation. Thanks!
Gratiela Vasilica : The main goal of Gemba walks is to observe, listen, learn, and help. It is an efficient method that enables leaders to know what is and is not working by being with the workers on the floor, delving into how they approach problem-solving and continuous improvement in everyday work.
Israel Valenzuela VALENZUELA : Thank you very much Kabir
Milo Wilson : Milo QA Dog Treats GA, USA
Guadalupe Santana Santana : Thank you, Kabir and Simon!
Nikos Georgiou : Hello to everyone from/Greece
Bilal Zubair : Thank you Mr. Kabir for the informative presentation.
Edward Saak : Very helpful for our iso 22000 certification in 4 EU plants!
Ankitkumar Patel : How to validate food safety culture plan? any specific tool?
terry williams : Can terrible pay for floor employees and bad hiring practices be a root cause for a lacking food safety culture?
Jo-Anne Burton : Is RCA mandatory for all internally issued CARs or should its use depend on the severity and impact of the non-conformity? If it depends on severity, what criteria or thresholds determine when RCA is required?
Betzy Gil Betzy : Thanks for choosing this great topic for today's webinar
Moises Toregoza : Did we include the mock recall for Food safety procedure
Prasad S S : Thanks
Arshi Ayan : Will the webinar be uploaded on youtube of IFSQN ?
Nikita Bhavsar : Our facilty is certified with FDA and we are preparing for preassessment audit for SQF. There is lack of resources and documentation.What is your recommendation to get SQF certification?
Maria Ortiz Ortiz : will we get the slides for this webinar?
Muhammad Hamdan Rashid Rashid : Good session
Elisabeth Elisabeth Gustafson : What does your GEMBA walk inspection checklist look like?
Edward Saak : Our plant manager in Barlinek was listening in...
Tahir Missry : Hi everyone
Edward Saak : Processing plant 17 QA listening in...hello from Bydgoszcz POLAND !
Julie Phillips : how do you reward employees for strong safety culture. and crieria
terry williams : I ask this because our owner still does things like we live in the 1990s. He hires people for the cheapest wage possible and people with some questionable legal issues. I feel like that increases our risk more than it should.
MUHAMMAD HASSAN SHAHZAD : Criteria for RCA determination depends on finding nature however for management systems audit we need to consider it everytime and especially we have repetition in nom conformance and problems are repetitive as underlying causes shall be determined but yes not to dilute RCA with coming out causes as negligence , mistake, forget forexample these are not rootcauses everytime . So once you define non confirmna
MUHAMMAD HASSAN SHAHZAD : Needs RCA
JITHIN KURIAKOSE : How we manage the allergens if we have multiple products which need to be produced on the same day? There is no spare lines for us to switch the lines. So, the only way is complete washing or dry cleaning like scraping is enough to eliminate the allergens? What are the possible procedures we can use to manage the allergens in this case?
Julie Phillips : how do you reward employees for demonstrating strong for food safety culture. thanks
Shashi Bachan : problem/investigation root cause/ capas/MOC/action plan if issue happens again
Albert Espinoza Espinoza : good answer - especially we have repetition in nom conformance and problems are repetitive as underlying causes shall be determined
Shashi Bachan : any impact on food safety
MUHAMMAD HASSAN SHAHZAD : Thanks for appreciation
Albert Espinoza Espinoza : Follow the SQF edition requirements, with required documentation. practice action steps, audit yourself, be prepared!
john palombi : that's a basic question in the SQF audit regarding management commitment
MUHAMMAD HASSAN SHAHZAD : MANAGEMENT COMMITTMENT vital for any certification project if that's lack either provision of resources the culture will not attain by such certification goals it will not meet the intent of SQF or any GFSI scheme certification just to add from my consulting and audit experience please
Charmaine Manley
:
Mohd define that action in your
HACCP plan, never leave it up to the operator to determine what to do when a
CCP fails. Whatever the action is.... define it in your Plan
Shashi Bachan : agreed!!!
MUHAMMAD HASSAN SHAHZAD : True Charmaine
Guadalupe Santana Santana : Cuando falla un Punto CrÃtico de Control (PCC), se deben ejecutar acciones inmediatas para proteger al consumidor y restablecer el control del proceso: primero, contener y aislar todo el producto afectado desde el último punto conforme, evitando su liberación; luego, corregir la desviación ajustando parámetros o reparando equipos; posteriormente, evaluar la inocuidad del producto para definir su disposición (reproceso, liberación justificada o descarte); en paralelo, investigar la causa raÃz de la falla e implementar acciones correctivas que eviten su recurrencia; finalmente, registrar todo lo ocurrido y verificar que el PCC vuelve a estar bajo control, asegurando la efectividad de las acciones tomadas.
MUHAMMAD HASSAN SHAHZAD : Nope WE DO GEMBA Walk by practical walk through
Asikur Rahman : How many time stay fruit juice at blending tank before pasteurize when long term breakdown pasteurizer machines
Shashi Bachan : validation test
Charmaine Manley
:
And ensure persons responsible for
CCP verification are trained in that specific activity... even as a standalone training to show specific
CCP monitoring training
Guadalupe Santana Santana : Según enfoques alineados a Codex Alimentarius (base de OMS) y FSSC 22000, los lÃmites crÃticos de un PCC no se “estiman†de forma subjetiva, sino que se establecen y validan con base cientÃfica y técnica para asegurar el control del peligro identificado.
Stephanie Levell : A RCA is a tool tp get to the real reason why the event has occurred. If it is a food safety issue or costly to the company, I would suggest a RCA is performed to resolve further events from occurring.
Guadalupe Santana Santana : El lÃmite crÃtico se establece con base cientÃfica, se valida para demostrar que controla el peligro y se documenta como criterio no negociable para la operación.
Alfredo Reynoso : ðŸ‘
MUHAMMAD HASSAN SHAHZAD : Setting critical limits are on basis on any specific regularity std defining it or customer has defined or its in product critical to food safety quality parameters on that basis we decide CRITICAL LIMITS please refer to CODEX Standards you will fine good source as well your national product standards
Guadalupe Santana Santana : Cuando se producen varios productos con alérgenos en una misma lÃnea el mismo dÃa, su gestión no puede depender solo de la limpieza, sino de un enfoque integral que combine secuenciación de producción (de menor a mayor riesgo), limpieza validada (húmeda o seca, con evidencia como pruebas de alérgenos), procedimientos estrictos de cambio de producto, segregación operativa (utensilios, personal y materias primas), control del rework y verificación en proceso, incluyendo etiquetado cuando aplique; en este contexto, la limpieza seca o por raspado puede ser suficiente únicamente si ha sido validada para el alérgeno y el proceso, asegurando que el riesgo de contaminación cruzada esté efectivamente controlado.
Shashi Bachan : allerswab-10-15 mins validation that allergens are not present-
Shashi Bachan : non-allergens/same allergens/different allergens run
Navor Guzman : do you know What are fish allergen or mollusk allergen limit acepptance
MUHAMMAD HASSAN SHAHZAD : Validation is true approach either to accept production on same lines and your hazard assessment comes first if conclusion are negative then please we need to modify practice or process
Charmaine Manley : JITHIN i recommend scheduling from least allergen to most allergen. You have to develop a risk matrix for allergen production, validate cleaning procedures to ensure allergen removal, there is a lot that goes into enuring the next product is free from allergen from previous product if the allergen is not a part of the
Charmaine Manley : subsequent product. You have to develop and validate your allergen management program
Ina Miranda
:
En mi caso eso se describe en el
HACCP es in riesgo inherente al proceso ye s por ello que nuestra medida de control final es la declaración de alérenos en el etiquetado, sin omitir una gestión de alérgenos: capacitación, limpiezas, planificación de producción, etc.
Ana Dema : Thanks
MUHAMMAD HASSAN SHAHZAD : Hi Navor please refer to EU allergen list and as well you may refer to fish products related codex guidelines. The trace amount are even vital if the fish species known to cause allergies so we need to control the traces potential and or declare on labelling as per law
Julie Phillips : thanks! very good
Jo-Anne Burton : thank you so much!
Charmaine Manley : I can never add my name to these certs...help
Mohinder Salooja Kuma rSalooja : Thanks Very Good mksalooja@gmail.com
Safiqur Rahman Rahman : Nice to meet kabir
Guadalupe Santana Santana : Muchas gracias!
Evangelia Karatzavelou : Thank you very much!
Charmaine Manley : Lov elove this webinar today
Nicole Hitchcock-Marbou : thank you
GIANNA PANAGOPOULOU : Great presentation! Thank you !!!
Ina Miranda : Thanks a lot.
MUHAMMAD HASSAN SHAHZAD : Thanks
