Chat logs from today's webinar:
Derek Alexander : Good Morning
Tim Belanger : Tim Belanger from Chelsea MI USA
Justin Yates : Good morning!
Tim Belanger : Good Morning!
Sónia Fontoura Fontoura : Hello all!
Jim Macintire : Good Morning from California
Rakesh Kauden : Hello - Rakesh Kauden from 4C Foods Canada ULC Toronto
Mony Barrette : Good morning!
Cindy Halbleib : Good morning
Derek Alexander : Madera, California here
francis Wallington : Good Afternoon
mike bethune : Hello all
Lamiae Schamel : Good morning from New York
James Van Ells : Hello form Augusta, Georgia
Javier Diaz Diaz : Good morning from California
Sarah Schlicher : Hi, Sarah Schlicher from Wisconsin, USA
Ruth Ratlhallane : Good afternoon, from South Africa
Melissa Miller : Good Morning from Indianapolis, IN USA
Kevin Ingram : we will start in just a moment - slight technical difficulties
Sergio Rodriguez : good morning
Aaron Miller : Good morning from Carlisle PA USA!
Mohamed Rafik Benzouak : Good morning
Roy Martin : Good morning from Canada!
Lisa Gomolski : Good morning from Ford gum Akron NY
Ryan Somerville : Hello All. Good morning from South Carolina
Ajmir Alam : I'm Ajmir Alam, I join from Bangladesh
Yvonne Dzuda : Hello from Zimbabwe
Dale Morgan : Hi from Wales
Annia Valdes : Good Morning, Annia Linares fromTampa
Kirsten Alley : Good Morning, from Washington. :)
Jegatheesan P : Hi This is Jegatheesan
Carmen Sava : Good morning from Canada, Toronto
Christine Diehl : Good Morning from PA.
DARIUSZ OLEWNIK : Good afternoon from Wales (UK)
Nikos Georgiou : Good afternoon from Greece!
LEAH OPPUS : Good evening everyone from Busco Philippines
Rahana Banu : Hai everyone
Béatrice RALIJERSON : Hello from Antananarivo, Madagascar.
ANNE MADSEN : Hi from Denmark
Janet Bantugan : good evening, from philippines
christian Thomas : Good Morning from Cincinnati OHIO!
David Power : Good Afternoon everybody fom Ireland
Meriam Grace Castillo : Good evening from Philippines
Sarita KC : Good Morning, from Oklahoma!
John Julius : Hi John From Kanyakumari India
Raymond Gonzalez Gonzalez : Good morning from Los Angeles, California, USA
Susan Sheski : Good morning from Quinnesec, MI
Ian Service : Hi from Montrose, Scotland
Larry Rosenberry : Good morning, everyone!
Sherrie Robertson : Good Morning from USA
Petrina Mokool-Mohammed : Good Day Everyone
Irma Monterroza : Good morning from Chicago IL
Esther Thomas : He’ll I’m Esther from Nigeria
GISSEL BEJER : Good evening from Philippines
Laura Angelica Uriza Joya : Hello everybody
Michelle Stuart : Good morning from Missouri
Elyse Payne : Good morning from Orlando, FL
Mary Foster : Good morning from Maryland!
Jane Beharrell : Good Morning from Florida
Kevin Ingram : We will start in 1 moment - thanks for your patience
Hatice Demirci : Hello from Türkiye!
Kristin Elton Elton : Good morning from Minnesota
Wanda Wanda : Good morning from Kennett Square PA
Natasha Botinova : good morning from Canada
Phillip Bess : Hello from Pocahontas, Missouri!
Candace Emerick : Good Morning from Michigan
Rosemarie Lotes Balita : Happy Day Everyone from Philippines
Sandra Fernandez : Good morning from Argentina
Mohd Raza : Hello ,Good afternoon
Santosh Kumar Sanivada : Good evening from India
Kim Irish Rubala : Good evening from Philippines
Mark Guy : Mornin' from Chicago
Michael Adjetey : Good afternoon from Ghana
Risper Kiaye : Hola Risper from 🇰🇪
Condruta Visan : Hello everyone from Romania
Sergio Rodriguez : hola, from Chihuahua, México
Kevin Ingram : Can you see us?
John Siew : Hi...
Lilian Mwangosi : Hello everyone from Tanzania
Sharon F Ford : Good morning from Arizona
Amy Fehd : No
Lisa Gomolski : nope
Paola Boschi : I cannot see
Nancy Cordero : Good morning from Pennsylvania
Michelle Stuart : no
Nikos Georgiou : no
Mary Foster : cannot see you
Kim Irish Rubala : No
Annia Valdes : no
Maria Carme Flotats : No, we don't see you
Nicole Hitchcock-Marbou : Hello All, Hello form West Haven CT
Jane Beharrell : I've got a swirling clock
ANNE MADSEN : No just the watch saying the broadcast will start shortly
Kevin Ingram : OK thanks technical difficulties
Stephanie Lariviere Lariviere : Same - just the clock turning..
Maggie Moreira : Hi All - greetings from the sunny North Lincolnshire, UK!
Shelldon Breda : I cannot see or hear anything. Also just getting the screen with the turning clock
Tatiana Lorca : Greetings from USA
Amy Fehd : I have a button that says "Request to speak" which I've never seen before...
Nicole Hitchcock-Marbou : Was Quality now Supply Chain Quality
Rick Cooper : Hello from the moon
Sergio Rodriguez : same here
steve Brown : spinning clock of doom!
Ravikumar B G Sastry : Good day to all
Rita Fontinha : Same here
Tatiana Lorca : Same issues here - clock on the screen + request to speak button
Janet Bantugan : same here
Wendy Hirst : Good morning from Mount Joy PA, USA
SUMI LALU : Same issue here.
Derek Alexander : Same
francis Wallington : Where is Simon?
Bradley Mahar : hello from Canada
Kristi-ley Vanantwerp : 👋Hello everyone
Justin Yates : Same issues, clock on screen. Request to speak
Marie Jane Patrimonio : Hello from the Philippines...
Rick Cooper : Technical problems
Angela Suarez Fajardo : Hello
Derek Alexander : Hey Mark Guy, how are you?
Derek Alexander : Derek here from California Custom Processing, Madera, California, and Almond facility.
Shelldon Breda : let us wait...
Angela Suarez Fajardo : Angela from Ecuador
MOHAMED ID-MOUZ : Hi
Jane Beharrell : oooohh something is happening
BRIGHT PELEKANI MBEWE : Good afternoon from Zambia Africa
Justin Yates : all good
francis Wallington : Good to see you both
Irrum Babu : Hi, from Pakistan
Sergio Rodriguez : we are set now
Larry Rosenberry : Working now for after pushing play
Jane Beharrell : push play
Derek Alexander : I've always heard that time flies when you're having fun, just look at that clock!
Rita Fontinha : Portugal
Rahana Banu : Qatar
Ayelexi Calcines : Good morning from Arkansas, USA
Shelldon Breda : good afternoon from South Africa
jadesola Oladeji : Good mroning
Cristian PARAPIRU : Romania
URVASHI PATEL : Gm from north carolina
JELLY TED DE GUZMAN : Good day everyone
MIGUEL ANGEL ALMANZA : Mike from Mexico
Bareera Shafiq : Hello from Pakistan
Natasha Baboothilall : Good day
Natasha Baboothilall : Natasha from South Africa
Betzy Gil Betzy : Greetings from Venezuela
Antionette Coetzee Coetzee : Hello from Antionette in SA
Amy Fehd : I've stopped mentioning upcoming audits to the floor when I'm out there. The managers know, and I'm letting them pass it down. We've got an audit next week and it will be interesting.
Jazib Raza : Hello from Pakistan
Bola-Umar Damilola Ibrahim : Hello Ibrahim from Nigeria
MCarmen Galino : Hi from UK
Pratik Goregaonkar : Good morning from Niagara falls
Rahana Banu : No
Rita Inderpersad : Hi from South Africa - Sunny Durban
francis Wallington : To what degree would you allow a two way conversation from shopfloor to manager ?
Enrique Ruvalcaba : Good morning from Alsip IL
Tina Reyes : Good Morning from Texas
Imelda Castro : Hi from NJ
s a : will i be able to watch this webinar later? because i might not be able to continue now :/
Kelly Gregg : My slides are not changing...
Tosin Idowu : Hello, Tosin from Ireland
Collins Agunenye : Hi Collins Agunenye from Georgetown Guyana
Taijawattie William : please share recording after. Thanks.
Shelldon Breda : yes even make up iis an everyday big issue
Mark Guy : 😂
Hafiz Muhammad Tahir Shabbir Shabbir : Anyone from Pakistan
DAVE TRICKEY : Good Morning from Bakersfield College in California
Heng Kuang lee : Lee from Malaysia
francis Wallington : How would you measure food safety as a performance indicator?
ANNE MADSEN : I have as a tempt QA, after a month been the one looking bad towards the productionmanager because I stopped the use of a raw material doing production for a while because of FB found on and in the raw material. I wondered why al the regular QA didn´t do what I did - but let the production manager do his thing, THAT is bad FS culture also in the QA department
Shelldon Breda : thats what i do after doing micro analysis on hand swarbs I always tell everyonr their results so that washing hands will be a thing instead of them thinking that it is unnecessary
Mony Barrette : Many people think it comes with compensation. how do we make the difference?
Maharajan mahalingam : Helo everyone
Shelldon Breda : well i always remind them everyday that food safety is a responsibility for😉 everybody
Hollie Davis : YEs
Ryan Somerville : YEs
Sarita KC : yes
Christie Grasmick : Yes
Tina Reyes : yes
Marie Jane Patrimonio : Yes
Stephanie Lariviere Lariviere : yes
Shelldon Breda : no,they dont care
Hollie Davis : Yes
Ryan Somerville : Yes
Rakesh Kauden : yes
Christie Grasmick : Yes
Kim Irish Rubala : yes
Tina Reyes : no
Alex Aguirre : yes
Christie Grasmick : All the time
Tina Reyes : yes
Kirsten Alley : Yes
Stephanie Lariviere Lariviere : managers are difficult
Jane Beharrell : no
Ryan Somerville : :)
Mony Barrette : yes
Marie Jane Patrimonio : No
Collins Agunenye : Yes
Stephanie Lariviere Lariviere : BOTH
Shelldon Breda : managers dont raise issues
MANSOUR AGABA AGABA : mansour agaba
Marie Jane Patrimonio : Early
Hollie Davis : both
Amy Fehd : We are storage and distribution so even when I give them they why they still don't really think it matters
Nicole Hitchcock-Marbou : both
Sarita KC : Both
Tina Reyes : early
Nicole Hitchcock-Marbou : done
Ina Miranda : I loved It. Thank you so much. The challenge is switch the high level's mind 🫤
Mark Reyes : Hit and miss
Amy Amy : No, Yes, Sometimes early, Just completed because they're required, no
Christie Grasmick : i think some are hidden sometimes
Shelldon Breda : they report problems when their are customer complains
Paola Boschi : just done, and often faked unfortunately
Shere-Dean Reid Reid : What tool do you recommend to measure a company's food safety culture?
Stephanie Lariviere Lariviere : Logs are meaningful when they are audited and checked by the FS department
Christie Grasmick : yes
Phyo Naung : Yes
Stephanie Lariviere Lariviere : yes
Tina Reyes : yes
Neeta Shah Shah : yes
Jane Beharrell : logs are only meaningful if they aren't cumbersome
Marie Jane Patrimonio : Yes
Shelldon Breda : yes almost everyday
Amy Amy : The only point log sheets serve is to check a box
Phillip Bess : Our food grade production is only a 12th of our out put. It is difficult to keep food safety in front of 700 employees most of whom have little impact on food production.
Amy Fehd : One of my facilities I had each floor employee do a Gemba walk with us, the other facility I was not allowed to pull people to do that. The difference in facilities is huge.
Sónia Fontoura Fontoura : In our company, we measure Food Safety Culture using an anonymous survey. However, we are concerned that responses might be influenced between colleagues. What best practices would you suggest to improve the accuracy and authenticity of the results?
Mary Foster : Amy Fehd - what is a Gemba walk?
Tim Belanger : Excellent presentation!
Mark Guy : ðŸ‘
Christie Grasmick : love the cartoon :)
Andrew Keller : Nice Hat Kevin!!
MANSOUR AGABA AGABA : How to make our staff report if they do mistake during food processing, supply or packing
Mohd Raza : Thanks for the presentation
Marie Jane Patrimonio : Very clear presentation, thank you.
Ardra Murali : Thank you so much
Jane Beharrell : how do you get a good food safety culture when Sr Leadership won't spend the money to fix the issues?
Shelldon Breda : thank you
Amanda Clements : Great presentation! Straight forward and to the point.
Christie Grasmick : This was a great presentation, thank you!
Nicole Hitchcock-Marbou : Sorry tech issues
Rahana Banu : Thank you so much, it was a great opportunity to learn
Tina Reyes : thank-you a very great presentation
Carmen Sava : Thank you for this great presentation
Risper Kiaye : When QA is acused of not being accountable how do you change this mindset yet QA perse does not make errors
rohith Y N : Hi Good morning , appreciate your awareness session , can Artificial intelligence tools used to improve the food culture in the shop floor ?could you please share your experience
Nicole Hitchcock-Marbou : Right now we are trying to finetune our Pillars/ CAPA plan what would you recommend for the Behavior Based Questionaire that you have production workers do
Hellen Wanzala : Thank you for this insightful presentation
Ayelexi Calcines : Great opportunity to learn today! Appreciate it big time!
Amy Fehd : Mary Foster, for us, it's when a manager and I walk the floor looking for food safety issues and chat with people as they work. When we were able to pull one person off the floor to join us each walk they learned that we weren't just out there for show.
Mark Reyes : Mary Foster - A gemba walk is going to the plant floor and interacting with employees
Lamiae Schamel : we do Airline Catering and logs are very important to maintain I train employees at all time explain how important they are to be done and why they have be done but at some point they just falsify those document how can we work on that culture regarding doing trainings and everything?
Mary Foster : Oh. I didn't know that had a name. Thanks!
Sónia Fontoura Fontoura : Thanks
Rakesh Kauden : Is Food Safety Culture Survey results KPI enough?
Paola Boschi : How would you convince top management to sacrifice some production to make sure food safety is followed and staff gets into the food safety culture? When all they care is production and sales
Jegatheesan P : Is food safety only a measure of conformity to Standards?
ANNE MADSEN : registered NCR from floor people is a possible kpi on food safety issues, I thing
Bradley Mahar : Sounds like you use the Gemba process to have a pulse on EE's and the culture. Any particular Gemba format you use?
Mony Barrette : some employees beleive in it, while others are only focused on rewards. how cn we integrate them?
Rakesh Kauden : How to deal wrong response by an odd employee while majority of responses are favorable?I
ELVIRA Pina : In our facility all departments are on board when it comes to food safety culture for the exception of one, how can I approach this situation directly?
Mohd Raza : What is one simple action every employee can start today to improve food safety culture?
Mohd Raza : What is one simple action every employee can start today to improve food safety culture?
rohith Y N : Hi Good morning , appreciate your awareness session , can Artificial intelligence tools used to improve the food safety culture in the shop floor ?could you please share your experience
Nicole Hitchcock-Marbou : Thank you
JELLY TED DE GUZMAN : Aside from awareness seminar, what tools or trainings can we do to strengthen our food safety culture?
LUIS PACHECO : How can you make team members care as much as you do about passing audits? Is it a matter of culture, or do you think there's more to it?
Sarita KC : Very true, recognition goes long way!
Mohd Raza : Thanks
Rakesh Kauden : Thanks
Bhanushree C : Thank you, it was informative
GAIL Hagemann : Joined late. Apologies.
Condruta Visan : In an industry currently facing high turnover and labor shortages, how do you maintain a consistent food safety culture when a large portion of your workforce is new or temporary? How do you make 'the way we do things here' stick in a revolving-door environment?
Syed Ali Raza : How do you measure whether food safety culture is actually improving over time?
Andrew Keller : Thanks again!
Javier Diaz Diaz : Thank you Simon and guest for the informative webinar
Maharajan mahalingam : Thank you Sir
GAIL Hagemann : I look forward to the recording. Thank you
Justin Yates : Thank you for sharing your experience and knowledge!
Mary Foster : Thank you!!
Tim Belanger : Very helpful session, thanks! Will pass on your name when sites ask about Food Safety Culture (SQF Auditor)
Paola Boschi : Thanks, super interesting
MarÃa Silva Silva : Thank you!
Kimberly Leonard : thank you!!!
Cindy Halbleib : Thank you
Wura Ojo : Thank you
Nicole Hitchcock-Marbou : DO we have contact infiormation for Kevin
Condruta Visan : Thank you!
Sarita KC : Great presentation, Thank you so much!
Jane Beharrell : thank you.
