food safety live output - international food safety … safety live output.pdf · food safety live...
TRANSCRIPT
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Food Safety Live Information
Attendee Numbers
HACCP Debate Polls How to win commitment Polls
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Non-conformance Polls GFSI Polls
Chat Logs
oluyemi Arosoye: hello All, Oluyemi from Lagos
Annie Angelie: Hi!
Tewan Tanchai: hi
Torjo: Hello everybody, from Zapopan, Jalisco, México
Grace: Hello everyone
kashan: hello evry1
Nathalie Pano: Hello, I am Nahalie From Lebanon
duygu: hello everybody
Annie Angelie: Hello! From UAE here
Andrea Taiani: hi
Paul: Good morning to everyone from East Lansing, MI!
ramesh: Hi! Everybody!
Manish: Hello Everyone
Syed Khaja Arifuddin: Hi, Arifuddin from India
Ian: Hi
VICTOR: hi
Kashif Waheed : Hi
Ina: Hi all
Yehia: Hi everybody
Mark: Hi
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Joi: Hello from the United States!
Nageswara rao: hai all!
Saeid: Good Morning from Canada
Joana: Hi, from Portugal
Wayne: Hello from NJ
Lynn Buck: Good morning all from North Carolina
PARMOD SIWACH: hi all, Parmod from India
Miflora: hello
Diana Diez: Good Morning all from Paraguay
Charles: Hi everyone
ramesh: Ramesh Sthapit from Kathmandu
FOCK CHEONG: Hi, from Malaysia #BERSIH4.0
Quincy: GM all Toronto, Canada
Joana: Good afternoon, from Portugal
Amanda Evans: Hi everyone
Alia: Salam from Sudan
Allan Stirling: morning from Toronto
VICTOR: This Victor from GHANA
Jerry: Good morning everyone.
Manish: Gud Evening form INDIA
maribel: hi from the Philippines
Luciana: Hello from Brazil
Nageswara rao: good evening all from india.
Gaganpreet: hello everyone
James: Good Morning
Pablo: Hello from spain
ANTIONETTE: Good afternoon, from South Africa
Herbert: Good morning, from Indianapolis
Grace: Grace Akinyemi fron Nigeria
Olamide: Hello from Lagos, Nigeria
Harm Jacobs: Hello from The Netherlands
Christine: Christine, hello every body
Olaf: Hej from Sweden
Nisar Shaikh: Hello All, this is Nisar Shaikh from India
Boykie: Hello from the UK
Gene: Good morning all
Maria: Hello from Portugal
David Levy: Shalom everybody from Israel!
Miflora: Hello again from the Philippines
Olamide: Grace Akinyemi, good to have you here
Javier: Hello to all from the Philippines
Sandeep Arora: Hello...This is Sandeep Arora from Mumbai, India.
Vicki Price: Hello from England
oluyemi Arosoye: Grace akinyemi, welcome
oluyemi Arosoye: and Olamide
Olamide: Oluyemi, I sight you
Ali Murshed: Hi There, Ali murshed - Dubai
Sonia Portillo: Hello, Good morning, Sonia from Michigan
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Rickey: Hello everybody
Brandy: Good morning from Iowa
David: David Hi everyone
Lupita: Hello from France!
Grace: Thanks Oluyemi, you are welcome
Ashok Gala: Ashok Gala from US
maria luisa rodrigo: hi
christi: Good Morning from Minnesota
Paula: Good morning from Buenos Aires
Brandy: Has the presentation started or am I just having difficulties?
Lilly: Good morning from California!
Micloth: Hi everybody
ANIBAL GRASSO: Good morning to all of you from Montevideo, Uruguay
Dan: Good morning from Lancaster, PA
B: Morning! Betty from Canada
Agnese: Good morning from Brussels!
Joi: Brandy yes the presentation has started
Julie: Good morning from Indiana
Paula: i too cant see or listen anything
Sue: cant see or hear anything
Brandy: Crud...I'll try to restart
Mariam: Good Afternoon from Egypt
Javier: Can't hear anything here also
Paula: i restart it and nothing happend
Lupita: i can hear and see well
Micloth: Goog morning from Mexico
Sina: good morning from Iran
Mark: I can see an hear Ok. Running this through my iPad
Ankit: Good Eve, from India!
Sue: i used google chrome instead of IE. works now
Paula: i use chrome and cant hear or listen
Javier: why cant I hear anything? I'm on chrome.
Sue: try closing it and reopening now that the webinar has started
Deborah: Tony, all we can see is the top of your head.
Mario: Hi this is Mario Guzman from Mexico
Remie Abdel Latif: Hello Everyboday!
Josue: Hello from Sonia, Josue and Bob from Detroit, Mi
Paul: If the direct link is giving you trouble you can find it on Youtube I am told.
Filippo: Hello from Italy. Filippo
SUDHAKAR: Hai to everyone ,this is Sudhakar from Bahrain
VICTOR: am implementing FSSC and HACCP is part
Andrea Taiani: hi
Adelaide: hello everyone. Adelaide from Ghana
Suzana: Hi, I can't hear anything at all.
Oluwaseyi: Hi, sheikyah from Nigeria
JANEL PADRO: Hello from general santos city,philippines
Brandy: Try clicking out of it, clearing all of your cookies/cache & then coming back, that's what worked for me
VICTOR: adelaide where in Ghana are you. am in TAdi
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Adelaide: Victor, I am in Accra
maribel: nice evening from the Philippines
Mark: Should HACCP and Food defence be kept separat?
VICTOR: ok, i work for wamco tadi. link up so we share ideeas
maribel: Hi Janel Padro! Glad you're here.. Im from Davao City
maria luisa rodrigo: hi
Van Tam: HI
Flora: hello everyone
Rodica: Hello to everyone!!!
Flora: hi maribel im from sarangani province
maria luisa rodrigo: hi, is the session starting
Nathalie Pano: In Lebanon we had a crisis of excessive use of melamin in dairy products.
Annie Angelie: I'm from davao city as well... currently here in the UAE :D
maribel: hi flora!
Charles: I am looking for a HACCP TACCP expert in South Africa with implementation experience. Kindly help.
maribel: hi Annie Angelie!
Flora: good morining from Santa Clara, CA
Kelly: Is anyone else hearing echo conversations?
Flora: hi Annie Angelie
Deepak: Deeapk Mthur from Indian, HI
Ankit: do you have any PAS standard for packaging material ?
Ankit: we receive many foreign body contamination in packing material received from supplier
Torjo: Ankit, the PAS for Packaging Material is PAS 223
Torjo: But is not a whole food safety system
Ronald Wiseman: Hello everyone, this is Ronald f4rom Trinidad and Tobago.
Ankit: thanks torjo. :)
Charles: Is there HACCP level 5? What does it involve
Flora: hi maribel.. are you connected with some of the private co. in davao?
SUDHAKAR: what is the main focus of HACCP 2020?
ramesh: Is it mandatory to take on-board the entrepreneur in HACCP team?
Annie Angelie: Customer satisfaction
maribel: yes Flora.. food manufacturing plant within Davao City. how bout u?
Manish: main focus of HACCP 2020?
Annie Angelie: I worked with Sagrex Foods, Inc. in Davao City last year :)
Nageswara rao: i have food safety auditing ecperience in compliance with ISO 22000 and HACCP
Flora: @maribel.. im engaged with developmental jobs, humanitarian work with focus on post harvest fisheries
Nathalie Pano: I believe that quality is much bigger than a food safety..
Maxine : Is environmental hazards also to be considered for HACCP?
Manish: main focus of HACCP 2020?
Flora: Annie Angelie, you're in UAE, still connected with a food proc. plant?
Lupita: is a regulatory hazard iat the same time physical, chemical, biological or allergeb?
Mokhtar Benhanifia: hello
Lupita: allergen
Annie Angelie: Not anymore, Flore.. But hoping to be employed in a food processing plant here in UAE :)
Mokhtar Benhanifia: mokhtar from ALGERIA
Lupita: can you provide examples of quality hazards?
Manish: any one can tell me main focus of HACCP 2020?
Adebola: Hello from Adebola, Maryland, USA
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Annie Angelie: humorous speakers :D
maribel: @Annie Angelie.. i know Sagrex Foods... that's within Jentec compound....
Annie Angelie: YEP! Maribel :)
ramesh: Regulatory regime in food safety in our countries would be very poor!!!
Mithu Dey: hi everyone..
Amrika Bandoo: hi everyone
Alia: lately there are many food safety systems and standards, it becomes trade issue rather than protecting consumer!
Laetitia: main focus of HACCP 2020?
Nathalie Pano: Alia it is the same in Lebanon, it is more a trend unfortunately
Alia: yes, Nathalie!
Charles: What is included in a HACCP level 5 course
João: I´m implementing BRC Food V7. Do i have to audit all my suppliers?
Laetitia: does quality hazard lead to food safety issue if it is only based on senses?
maribel: I guess so Joao.. We're implementing BRC V7. It requires us to do so...
Tracey: It seems like the original intent of HACCP -to focus limited resources on the key things that affect food safety- has been lost. Does this not become too much for small businesses?
João: Thanks Maribel
thies: Are you ready for FSMA HARPC audits?
Jean: any resources available to keep up with emerging issues by automatic email notification?
Allan Stirling: Will FSMA make food safer? The critics say no --retailers are exempt and those who make food from the home..?
Allan Stirling: how about a metric to measure food safety culture? as a KPI
fahim: good morning fahim dadni here
Brian: Good morning, what did I miss? :)
Dr Choon Fong LEE: Can third party prompt HACCP/ISO 22000 suspension if an organization is found to relabel expired food for delivery?
Nathalie Pano: In Lebanon there is no food safety law, we are trying to oblige companies to implement HACCP system as a minimum, and they find it hard some of them.. now, they will find it un-applicable! So it is an issue not nly for SMEs, but to must of the industries in the developing countries..
fahim: how to root out ineligible certification bodies who
Sherrie: With the number of allergen recalls in the US, in your opinions, would allergen control be a CCP? Wether it be label verification, sanitation, etc?
SUDHAKAR: But nowadays , all the food companies upgade their HACCP system to ISO 22000. iIs it a mandatory requirement or the HACCP system is enough?
Gaganpreet: 60%
thies: Unfortunately EU does still not have an RSS feed for RASFF
Alia: Good Q SUDHAKAR
fahim: is iso22000 is required if you already have astrong haccp system in place
Nathalie Pano: ISO 22000 help in the management system too, not only for the food safety..
fahim: is allergen control can be considered as accp
SUDHAKAR: Thanks Alia
SUDHAKAR: ok Nathalie
Milynda: HACCP seems to be for big companies and not little companies
fahim: what about certification bodies issuing iso220000 wit0 with out doing any audits
Gulf: DE GULF : - How can rinsing(washing) of bottles in a bottling plant be verified as a CCP?
Agnese: in EU 2 lobbies have developed the EU GOOD HYGIENE PRACTICES GUIDE, please have a look at: http://www.coceral.com/data/1369757092COCERAL-COGECA%20Guide%20_20.07.2010_.pdf
Mark: The problem is that it is difficult to control allergens fully though one point as you can with Metal detectors
fahim: can we consider stress employees as ccp
Anil: How does HACCP help to ensure Halal complaince for products produced for Middle East countries i.e. how can we prevent pork flavour/alcohol contamination in products?
Paul: I have hekped several very small companies put in fulll HACCP based systems. They have seen very substantial growth since putting them in place. The demand is from customers and so HACCP is really an advantage
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for small businesses.
felicia: even with metal detector, it is about the detection threshold you set
Akilah: What a great question Simon...
Ivonne: Mylinda- HACCP is for any size of food companies ...the GFSI schemes may not due to the high costs:
Mark: True Felicia
thies: Here you go with some RSS links: https://kswfoodworld.wordpress.com/feed/
Allan Stirling: @Anil - you need to audit your suppliers for compliance with Halal certification
thies: http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/FoodSafety/rss.xml
Lilly: I agree with Amanda
Mark: Is this the difference between the HACCP study and the plan?
thies: http://www.fda.gov/AboutFDA/ContactFDA/StayInformed/RSSFeeds/Recalls/rss.xml
Angel: Awesome question! We have no CCP's in my facility!
thies: http://www.foodstandards.gov.au/_layouts/feed.aspx?xsl=1&web=/industry/foodrecalls/recalls&page=f605bda6-6a19-40c5-9fc3-a70d6d23adf9&wp=405b9834-151f-44cd-83f3-3214333eb035&pageurl=/industry/foodrecalls/recalls/Pages/RSS.aspx
fahim: can we consider stress employees as ccp
thies: http://active.inspection.gc.ca/eng/util/newrsse.asp?cid=40
Barbara: I Agree with Amanda, I have an HACCP plan without CCP´s
Brandy: One of our sister companies has a HACCP plan with no CCPs. It is a requirement to have a HACCP plan because of BRC, but it's a storage & distribution company.
thies: http://www.foodsafetynews.com/sections/food-recalls/feed/
Brian: I have no CCP's but still follow a HACCP plan. When we get new equipment, new processes etc.. i start over with risk analysis.
Lupita: In real life, have you seen a HACCP plan without a CCP?
Nageswara rao: what are critical controle points in retail industry like super markets?
Mark: Good point Brandy - it depends on the process
Brenda Hanlon: great debate
fahim: my question to simon
Mark: I have seen HACCP plans with poor CCPs
fahim: can wee consider stress employees as ccp
Allan Stirling: i dont agree with Amanda- how can you have HACCP without CCP's. ??
fahim: since they pose athreat to your process
Theresa: we use OPRP's insteam of CCP's if we feel they are not the very last poing
SUDHAKAR: Nageswara rao , the storage temperature is also the CCP
ramesh: Would it be nice if we ask our principal suppliers to be on board in HACCP core team?
Wayne: I have seen and written plans without any CCPs
Anil: @Allan -hallal complaince is fine first time. But then the factories make changes on line or on the adjacent line which may affect the current product certified.
thies: Should you use HACCP for Food Fraud? I would say no. But you should cover Food Fraus under your GFSI.
val: Good topic!
Miflora: There can be no HACCP plan if there are no CCPs-fully agree with Tony
fahim: how do you validate certification bodies
Jean: Thank you Thies - good stuff - I've subscribed to all these now!
Allan Stirling: @Anil - understandable, but I guess it comes down to trust and credibility and building good relations with suppliers.
Oluwaseyi: Wayne, how could that be possible?
Sherrie: I guess a HACCP plan with no CCPs is just a HA plan or maybe a HANCCP plan...
Herbert: Thanks Amanda, Tony, Simon good stuff
Kristy: if you have no ccp's but followed the haccp principles to discover that, you might not have a haccp PLAN per se, but you do have a haccp program, imho.
Anil: @Allan- right. also the expectations and tolerance is sometmes taken for granted!
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Ian: Thanks Amanda & Tony, very Interesting
Wayne: There were no critical controls, based on risk of they have sufficient prerequisite programs that replace the CCP
Wayne: Fully refrigerated bakery products come to mind
Ivonne: it i possible to have HACCP without CCPs because think about, what is the core of HACCP? It is the hazard analysis! The result of it are the CCPs. If a good hazard analysis is done there may not be CCPs.
val: Thanks Tony and Amanda!!!
Dan: Thank you!
Allan Stirling: @Anil - perhaps some validation is required
João: Thank you all
Theresa: why does nobody use Oprp's
Nageswara rao: Dear sudhakar apart from that any other TO TAKE CARE OF?
duygu: Thanks you all
Adebola: thank you
Remie Abdel Latif: Thanks a lot for the webinar, very intresting
Torjo: Very good topic and discussion. Thanks for sharing
Fakhar: Good
steve: many thanks for a great discussion
Joi: Our company uses Oprps due to the requirements of FSSC 22000
Bill: Great suff!!
Micloth: Thank you very much! It was really good! Greeting from Mexico (Mexcer SA de CV)
Flora: Is the webinar finished? I thought it was supposed to be from few hours.
Nathalie Pano: .
Joi: Thank you!
Nathalie Pano: Thank you:)
SUDHAKAR: Defrosting /Thawing of frozen meat items in the refrigerator can be considered as a CCP or not a CCP or PRP
Boykie: @Flora, it's break time.
Brandy: Is there another webinar later today?
ramesh: Thanks Tony and Amanda, it is reassuring!!!
Joi: Flora there are supposed to be 30 minute breaks between webinars
Sue: 30 min break
Flora: Thank you
Mario: Thanks a lot Amanda and Tony very good stuff!!
Brandy: Do you just stay logged in here or come back or do you get another notification? I'm confused haha
SUDHAKAR: Thanks Amanda, Tony, Simon .
maribel: nice food safety ads...
Jelena: So far so good ;)
Sue: Brandy. stay logged on. should be back at 830 CST. There is a program on the website with the times
Vinit Kumar: Nice food safety debats
Mark: Good debates so far. Thanks everyone
Ivonne: SUdHAKAR
Beatriz: Thanks to the organizers of FSL webinars! It's great to get access to these events, even being at a distance. This is Beatriz, from Cordoba, Argentina
Deepak: Deepak Mathur, India HI
Olamide: Nice debates and thought- provoking..Such an eye-catching food safety ads
Patrick: like it so far'
Brandy: Thank you, Sue!
Comfort Iye: This is great! I'm particularly impressed about the good internet connections; no blurr images and voices are clear and audible.
Ivonne: the answer to your question may be answered by the core questions of HACCP. The defrosting/thawing step may have any risk where somebody could die or get ill due to chemical, physical or biological hazards?
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Miflora: I think it is very important that HACCP is understood including how the CCPs are identified - the HACCP Plan is used to ensure that the CCPs are effectively monitored and the potential Hazards to consumers is controlled.
Comfort Iye: My lunch break time ends in a few minutes....I have to go now
Nageswara Rao: Thanks Amanda, Tone and Simon
Mark: you are on webcam....
Nageswara rao: VERY INTERESTING TOPIC TO IMPLEMENT
DR. YOUSEF ALSAADI: GREAT!
Simon Timperley (to Mark): thanks mark
maribel: no more ads?
thies: HACCP is about prevention. So in theory very much possible to cover all your hazard by prevention pre-requisites? Foreign matter is often a difficult one, especially just before filling when you have machines with moving parts. What would be your top 5 list of basic ("unavoidable" CCPs?)
Simon Timperley (to maribel): i can run them again if you like
poonam: cant hear
Miflora: Has the discussion stopped?
Agnese: I think the panel has finished. there is a new one on "committment and influencing behaviour" later on...
poonam: difficulty in hearing
Javier: I have a commercial on.
Akilah: they will start again in 10 mins.
Vinit Kumar: HACCP is importemt based for the all food safety law & standards
Simon Timperley: next debate in 10 minutes
maribel: thanks simon for running again
Agnese: Thanks Simon
maribel: that's so interesting ad
Brian: So, whats the weather like everywhere?
steve: sunny & warm in Dover, UK!
Brian: Raining and Humid here. St. Louis, MO
Brenda Marshall: High of 72 no humidity- Waterloo Wisconsin
Nageswara rao: HEAVY RAIN HERE IN HYDERABAD, INDIA
Brian: I want cheese curds Brenda!
Brian: I am originally from Wisconsin. Turtle Lake, WI
Brenda Marshall: That's exactly what we do here! LOL
Jerry: Our firm is an organics and conventional produce distributor and we no CCPs. We have hazards listed in our HACCP Plan and they are all mitigated through our Food Safety Sysytem.
David: Thanks Simon.
Abdul Qadir: Sunny and warm, Islamabad PK
Jesril: hi Im Jesril from Philippines
Brian: I order from Ellsworth online and they ship them to me. :) I bought some down here and they were HORRIBLE.
maribel: hi jes!
Angel: Jerry, we have no CCP's either. What is the scope of your facility?
Nageswara rao: DEAR JERRY BEING A DISTRIBUTOR YOU MUST HAVE CHECK FOR STORAGE TEMPERATURE..WHICH IS CCP.
Brenda Marshall: Well you can't buy them there, they have sat too long. Only Fresh 2-3 day old Curds are the best
Jesril: hello Bhele im sure it will help me specially in my job as food specialist then one of our priority is food safety
Brian: I agree 100%. I use to go through Fenimore and get them right out of the vat!
Reynaldo: Hi. Reynaldo here from the Philippines
maribel: yes jes! nice inputs here!
Jerry: Our warehouse temperature control is through hardware and software. There is no CCP due to the system automatically notifies appropriate personnel to fix if there is a problem.
Brenda Marshall: Well it sounds like you know all the Cheese Company's, is that what you are in or were?
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Brian: Howdy Simon.
Brian: I use to work for Swiss American, a cheese importing company.
Brian: I am in packaging now.
ramesh: Ramesh Sthapit, Kathmandu
maribel: hi reynaldo! where are u in the Philippines?
Gulf: Hi. How washing of bottles in a bottling plant be verified as a CCP
Brenda Marshall: We buy our Provel from there
Brian: Awesome.
Nageswara rao: DEAR JERRY CHECK FOR CALIBRATION STATUS WILL HELP YOU
Reynaldo: Hi. I am Reynaldo from the Philippines
thies: Washing of bottles should be validated and falling under your cleaning and sanitation pre-requisite program, maybe with an oPRP monitoring?
Laetitia: Thies Hello ;)
Jerry: It cannot be calibrated as it uses bi-metal temperature equipment but we never have a problem with it
Reynaldo: Quezon City - How about you Maribel
Jerry: It is monitored 24/7
maribel: @reynaldo - from davao city
Nadir: hi everyone, I'm Nadit from Sudan,
Harm Jacobs: Someone elso from NL?
Abdul Qadir: h
ramesh: Quality of Webinar is excellent!!
poonam: i have issues
Vinit Kumar: Dear Jerry do u have monitoring thro datta logger
Nageswara rao: DEAR JERRY IF YOU ANY THING MAIL ME AT [email protected]
Akilah: you're doing great
Jerry: The softeare we use shows current temps and records temp every 15 minutes into a report that can be printed
VICTOR: Good presentation.
Nathalie Pano: the management are paying for the system so they are committed, however the workers are not..
Kristy: hearing some background chatter
Vinit Kumar: Thanku so much for IFSQN this webinar
VICTOR: joining in few minutes for round two
thies: goeiemiddag Harm
BHUPESH: Great
Reynaldo: do u always attend IFSQN webinar@ Maribel
Adelaide: Average
Sue: if management has a bad attitude. Unfortunately the attitude is the same all the way to line workers.
Michele Fontanot: what uselly happen is that there is a disconect between the manager, the quality or safety program, workers
Harm Jacobs: Hallo thies ;-)
Mark: sounds OK
Brian: I want you to listen to the person you hired to get you certified!
Theresa: would the people who have good management committment be willing to share who they are to allow benchmarking
maribel: @reynaldo - if my schedule permits me so... almost every friday there is seminar.. how bout u>
Vinit Kumar: Jerry, okk it means u r monitoring thro data logger reading every 15 mints (capicity aprx 1-2 month u can take print))
Reynaldo: this is my first time to attend the seminar but i always monitor the IFSQN website
Vinit Kumar: I m also first time to attend
poonam: Seminar is nice
Gaganpreet: GOOD
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Vinit Kumar: Jerry, Temperatue is CCP u should be limits for action & criticl limits
Brian: Public canings
Jerry: Vinit, we are SQF and QAI certified with high ratings and they agree this is not a CCP.
Jerry: There is limits in the system for notifying maintenance personnel
Kirsten: long term employees want the company to succeed - they have alot invested - so you have to show how the behavior helps the company and that all of us continue to learn and grow
Brandy: Once again, this isn't working for me. Ugh.
Nadir: thx for the IFSQN Webinar
Vinit Kumar: Poonam, Temperature not as CCP
val: lol Brian!
Nathalie Pano: the long term employees, have small problem if iwe are newly implementing a food safety management because they used to do it their way before. without rules.
Nageswara rao: Jerry, humidity factor have great impact on food safety apart from temperature and how arranging products on racks from floor to ceilinig. must be gap .for maintenance of uniformity in temp and humidity.
BHUPESH: What do you consider for processes
maribel: i agree with Nathalie... most of the time it's hard to uproot culture
BHUPESH: Maribel, all standards are more about change management, systems follow.
poonam: Vinit, why cant we keep as CCP, as i have seen that many company consider temp as CCP
Mario: Culture is habits so Britta´s point I think is the real link for Food Safety
Jerry: Nageswara, We have a food safety system for all these things and a crisis management solution if there is a failure of our environmental controls and that is why for a distributor it is not a ccp. Temperatures are CCps for other types of business though.
Nathalie Pano: Maribel it happens a lot to me when implemeting a system in an industry.. they have their own habbbits.. @bhupesh it start by change management but workers don't get it easilty
Vinit Kumar: We hv temp. consider as oPRP . but min comp. tepm. consider as CCP )
Kirsten: consistent and constant reinforcement
Brian: I struggle with an owner that is in his 70's and has the "I have done it like this for 40 years" response. Doesn't take it real serious and I have gotten to the point that I ask him to not even come to our Monthly Safety meetings.
Brian: Yet he realizes we need to do it. It pretty much depends on the mood he is in that day.
BHUPESH: @Nathalie I understand your point, now its your strategy
maribel: Nathalie, i think we're on the same boat... we struggle in implementing new changes in food safety management system
Jerry: Vinit, we list it as a hazard in our HACCP Plan but it is mitigated by our environmental controls and therefore for us it is not a ccp.
Nageswara rao: jerry, temp and humidity controles mandatory for any food products distributors or other manufacturing industries.
Vinit Kumar: Okk i agree with uu
Jerry: Nageswara, Very true.
Reynaldo: make the long term employees feel their importance of their role -
Vinit Kumar: i m also working in frozen comp. tepm can't consider CCP
Brian: Welcome back Liz. :)
Reynaldo: implementing changes normally scare employees - they always think there job might be in danger once those changes become a success
maribel: yes reynaldo... it's not an overnight work.. but it's always ever challenging to think of ways to motivate and change mindsets of those who get used to doing their own ways
Javier: 'The only option is to improve quality or hire more lawyers.'
Beatriz: Losing quality is just losing clients, losing sales and ultimately losing money... that's the only reasons Financial Managemet will understand :)
Reynaldo: i agree it can't be done overnight
nneka: I find it diffulcult trying to let business owners like a manufacturer know that implementing food safety is very important,but you findout most times they struggle with the issue of cost of fully implementing it.
Rashmi: Training and regular training is required to change the Mind set of the people at groung level
Nageswara rao: TEMP IS CCP.NO QUESTION ABOUT THAT.
BHUPESH: So everyone agrees that these systems do involve change management. Also, the next is strategy for implementation
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Brian: Show them the cost and ramifications of a recall
Mark: The Cost of Poor Quality is a great tool
Reynaldo: I agree with Rashmi - Training will help a lot to change the mindset
Rashmi: Training Material should be function Based for different role people
Beatriz: There's a concept called "non-quality costs". You have to put those costs into numbers for the General Manager or the Financial Mang. to understand and get them into your working line
Nathalie Pano: if it is new, no need to change management.
nneka: You are right Rashmi,training but it has to be quality training.Only few manufacturers/ business do that.
maribel: yes training can do help a lot... as our boss puts it, "educate...educate.."
Rashmi: Yes Maribel and Nneka I did the same thing and it worked
Rashmi: I trained the Mangers through PPTs and Operators at the site of work
Syed Khaja Arifuddin: Capacity building programme at every management level may help in bringing attitude change and will help in win committment.
Rashmi: always let them know how their behaviour is influencing the food safety
maribel: i agree with Rashmi
Reynaldo: not only technical training but also training or seminar on interpersonal relationship
Adelaide: Management commitment is a problem in my organisation
maribel: yes reynaldo... agree with u too...
Theresa: could Yasser share his FS culture assessment questions etc.
Nathalie Pano: nice idea food safety culture assessment
Vinit Kumar: Calibration of metal detector require tha test pieces be of know diameter determine by risk assessement
Theresa: could Yasser share his food safety culture assessment questions etc.
nneka: They are all aware of the effect of training.But lets not forget that the sole reason why someone is in business is primarily to make profit.So if the owners are FULLY involved I think that would also help.
VICTOR: customer focus is good
thies: interesting starting article:http://www.foodprotection.org/files/food-protection-trends/Aug-12-Neal.pdf
Reynaldo: i agree - treat people like you want to be treated
Rashmi: Recognitins also helps a lot, If someone is doing good just recognise every week at every level
Rashmi: Competion to get recognition boost them to do ggod job
Vinit Kumar: Nice article thanks Thies
David Levy: Thanks Thies, seems very interesting.
Brian: It isn't always that easy. You treat people like you want to be treated and there are the select few that just want to buck the system. Sometimes you have to just grow a set and lay the law down.
Beatriz: Workers always respond positively when they aer explained how imoprtant their work is for the organization
Abdul Qadir: using google chrome no sound and video appearing
RAJEES: thanks... the topic is really interseting
Jesril: great topic
Kirsten: it's never a "one size fits all'
Brian: Exactly Kristen
Rashmi: Thanks Thies for the link
nneka: Rashmi,Please can you give the method you used?
Beatriz: The company must show not only in words but in real actions that the participation and commitment of its workers really matters
Brandy: Does anyone have a food safety culture assessment they can share?
debbie munoz: I had more confidence at my previous employer vs now. I thought a family owned business would be easier but is rather difficult since they are not as involved with food safety.
Reynaldo: I agree with you Brian - but we have to try to convince the employees
RAJEES: Normally in catering operations, food samples are being kept for each food items and which is used to be preserved for a minimum of 72 hours. is there any significance behind this..
Nageswara rao: HELLO EVERY ONE ! WHICH QUALIFICATION REQUIRED TO MAINTAIN HACCP/ISO 22000 FSMS, MICROBIOLOGIST OR FOOD TECHNOLOGIST, GIVE ME RIGHT ANSWER.?
Brian: Rajees, Yes, if someone gets sick you have a sample of the food served to get tested.
www.ifsqn.com
nneka: I also agree to the fact that motivation of the workers is a good influencer to making them aware of the importance of food safety.
Brandy: @debbie munoz...YES!! I agree!
Brian: It never stops!
alyssa: The challenge is taking the production side of the production supervisors into a food safety and quality culture. QA implements the policies but we have to rely on supervisors to implement them.
Theresa: Is there any advice for low risk food companies, ie Alcoholic drinks co
Agnese: the most positive work environment there is around and the most mutual esteem there is among colleagues the easiest we influence each other
Tai: Thank you all.
Wayne: Tai, You need management buy in
ramesh: in many cases, the union people also contribute for negative environment which is detrimental for ensuring food safety in workers' and their attitude?
Theresa: How do we contact Britta
RAJEES: yes..management commitment is the main thing
Allan Stirling: Rewarding with performance management criteria is fundamental to drive behaviour
Wayne: You need small successes to build upon to get bigger buy in
nneka: That is true Alyssa,because I find it challenging as a QC officer trying to pass a message or two across to the production crew .
Agnese: we decide to turn our breakfast common basket on the boarding table from sugary items to fruit and housemade cakess
Mark: Our company will be implementing FSSC 22000 to meet GFSI. Is 3 months of implementation enough time to win commitment, influence behavior, and be certified?
Rashmi: Hi Theresa I am from Beer company and according to My experience Food safety Training shedule should be there for all levels . Class room Training and onsite training. Training assessment for the Trainer and Trainee, onsite check will reaaly help
Brandy: Not sure how helpful this will be ( I didn't have time to read entirely) http://www.food.gov.uk/sites/default/files/803-1-1431_FS245020_Tool.pdf
Agnese: thanks Brandy
Wayne: Make the food safety culture a KPI
Nageswara rao: DEAR SIMON TIMPERLY, I HAVE ONE QUESTION THAT TO MAINTAIN HACCP/ISO 22000, MICROBIOLOGIST OR FOOD TECHNOLOGIST
Laetitia: How we can make one the business goal (which to create value) with this cultural change on behavior based quality or safety? Reward is influencing behavior. Motivation also. You can treat well someone who is not motivated you won't have any results.
alyssa: Liz, I too am the sole QA but I pull in a supervisor on a rotating basis to gain buy in.
RAJEES: thanks Brian
Lynn Buck: I love the fact that I am not the only one who handles all the audits and food safety at a facility. I work in regulatory so I am seperate from all departments I have to audit.
Barbara: Do you believe food safety culture is a continuous improvement or once it is installed that is it?
Allan Stirling: Creating an organizational development pathway to promote within the company is important to influence behaviour
thies: UK tool by FSA: http://www.food.gov.uk/science/research/choiceandstandardsresearch/fs245020
Brandy: Thank you thies!
Agnese: I believe it is also a matter of personal sensitiveness and, motivation of course
Marco Vinicio: how we would have comunication with all the specialist. Coulld you share this information?
Brian: How do I influence an owner that is just too old school to recognizer that contamination is more than just microbes or poisons? Wood, hair etc...
RAJEES: 100 % as we have full support from management ...there is staff motivational programs which helps to implement food safety
Brenda Marshall: Thank You Brita, some excellent ideas to think about
Daniel Seron: When setting up targets for a food safety improvement plan which would be key factors to come to an agreement with employees?
nneka: Food safety can be included in the assessment for all,maybe that would help in keeping it as part of the workers.
David Levy: Brian, just invite im a dish with such contamination in order to demonstrate...
ramesh: It would be nice if Yasser share his concept and measurement of the FS culture!!
maribel: can anybody provide a template on food safety culture assessment?
www.ifsqn.com
Brian: ha, did something simnilar at a beef slaughter facility David.
Nathalie Pano: http://www.food.gov.uk/sites/default/files/803-1-1430_FS245020.pdf
Brandy: http://www.food.gov.uk/sites/default/files/803-1-1431_FS245020_Tool.pdf
val: Too bad Managment wakes up only after a FS disaster happens in their company
maribel: sir yasser, can you share your checklist?
Brian: Amen Val, that is what i truly believe is going to need to happen here.
Brandy: http://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=4152&context=etd
Cheryl: If we say that management has commitment to food safety, that they provide sufficient resources to perform food safety and continuously improve as per GFSI standards why do we feel that we need to explain ourselves to senior management?
David Levy: Brian, don't raise hands, try some creative ideas
Edwarda: Thanks Brita! The key is senior management commitment in practice and not theoretical only
alyssa: I too have seen where a quick fix sometimes demonstrates a lax in GMP's by management or maintenance
Nathalie Pano: exactly Simon, this is the example I always give for companies...
Barbara: Thanks Britta for your explanation.
Cheryl: I like Simon's metaphor about a car in that you also need to know the cost of the journey so that you can tell if it is feasible to make the journey as per your budget and resources.
Brenda Marshall: Thank You Yasser for the Culture Checklist idea. I will be doing some research on this for our site. Thanks Again
Agnese: thank you yasser
Simon Timperley: good point chryl
Javier: http://www.cartoonstock.com/lowres/shl100114l.jpg
Simon Timperley: cheryl
Brandy: LOVE it Javier!!
Lupita: Good one Javier ;)
Laura: What about the challenges of unionized workers.
Nathalie Pano: nice one Javier
thies: Thank You!
Brenda Marshall: Thanks to All of You, you had some really good helpful ideas
Lucy: Great webinar, many THANKS to all!
Brian: Thank you all!
RAJEES: really informative
Brian: Thank you Esther
Edwarda: Thank you for great discuss and helpful ideas
Brian: Thank you Liz
Mario: Esther,Brita,Liz & Yasser congratulations I really enjoyed the webinar,very creative ideas for this important theme
alyssa: So great to connect with like minded, and similiar challenged people. TY
Nathalie Pano: Thank you..
yukio: Thank you everyone!
Dan: Thanks!
steve: thanks all.
Rashmi: Thanks everyone
Joi: Thank you!
David Levy: Thanks!
BHUPESH: Thanks to all respondents and the tean
Gallottini: Thanks!!
David: Thank you all.
Flora: thank you very much..
Flora: nice learning experience
Allan Stirling: Its all the same messages they have always been for 15 years
www.ifsqn.com
val: Thanks all, another great topic!!!
nneka: hello Ruth pls are there other ways in which food safety tips can be passed to workers other than the usual old methods of cut and nail
fahim: how you will validate the authencity of certification bodies
fahim: is iso22000 is manadatory
fahim: will you consider stress employees as ccp
Awotayo Oyeyemi Jeremiah: streesed employee are very much ccp
fahim: since they may pose a threat to your process and prone to comimitt mistakes after working for long hours
Awotayo Oyeyemi Jeremiah: they should be given special consideration
fahim: gracias jeremiah
mohamad: Please could you indicate if is it acceptable for HACCP system to not define any CCPs ?
fahim: do you think that these days iso2000 is really implemented or just a piece of paper hanging on the wall or it just a branding exercise
nneka: HACCP and CCP can not do without each other.
fahim: how will you control food fraud
Yenzuri: the basis of the HACCP system is to have identified the CCP, I think that can not exist without each other
Omotayo: food safety measures to be practised in a food industry like noodle plant
Gallottini: In a Small business with only prp you May have not CCP
nneka: That is true Omotayo
nneka: Food fraud can be cobbed via having a special coding system on their products
Omotayo: how to get rid of non cornformances affecting safety of food
fahim: you are right yenzuri
fahim: how will you control food fraud
fahim: how will you validate certification bodies
Awotayo Oyeyemi Jeremiah: tom get ride of non conformers, you will have to put alot of thigs to consideration like man power, nature of raw materials to use and detective devices
Nathalie Pano: can we use the benchmarking, and see what other industries do, to get off the non conformance
Nathalie Pano: if the management consider the financial value of the non-conformity they will work on solve it
fahim: i would like to any one in this group can come up abd say that thry coukd run thier system without any Non conformance?????
Omotayo: haccp is achieved only when ccp is identified and corrective measures are taken and documented
Aliyu: Hi from Abuja Nigeria
nneka: Hmmm, I think we could give Pano method a trial
fahim: what about tracebility procedure as per iso22k clauses
Awotayo Oyeyemi Jeremiah: Welcome Aliyu
RAJEES: both pre requisite practices, cp and ccp are important and to be maintained well to achieve a good HACCP system
nneka: Rashmi,how do you go about traceability issues in your company?
fahim: what about management commitment towards food safety
Aliyu: thanks Awotayo. we could connect, you know
fahim: if you dont have strong prp and oprp in place you will face problems in controlling the hazards no matter even if you have number of ccp in place i
steve: defects
Garrett: GMP
Heather: defects
sasha: sanitation
Kelly: Quality Defects
Georgina Caballero: structural....
Quincy: gmp
christi: GMP
Wayne: Some
Boykie: Mainly people based
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alyssa: quality defects
Josue: GMP
Laetitia: quality defects
Wayne: Equipment based
Jerry: GMP violations ( We have a high turnover rate)
Aliyu: PRPs
Edwarda: defects
Patrick: Foreign materials deviations(metal)
Paul: Most non conformance are traced back to inadequate training of the staff
RAJEES: errors of various reasons
Mario: GMP´s and traceability
Sherrie: building maintenance
Barbara: lack of management as root cause analysis due to human behaviour failure
Javier: Panhandlers
Deborah: date codes/traceability
Kristy: missed/improper cleaning of equipment
João: Hello everybody. I work in a pre-cooked deepfrozen industry. I don´t have specific legislation according to our products but values related to L. monocytogenes. Should i considerer total plate count values out of my limit a non conformity in my food safety system?
fahim: non conformance are related to lack of support from.top management and when your top management doesnt support
Rachel: Root cause analysis used correctly is a vert powerful tool
Edwarda: lack of management is main root couse. I've similar experience Fahim
Nageswara rao: JOAO, YES . IF TOTAL PLATE COUNT CROSSES 500000 CFU /G
Wayne: Yes, you just need to ask all the right questions to get to the bottom of a problem
producesmart: coming back today?
fahim: how you can expect your employess to perform when top management doesnt want to spend money for training
RAJEES: if total plate count is out of limit, defenitely it is a non con confirmity
Maxine : Do you always have to use a tool for root cause analysis?
Barbara: What to do when management is not interesting in doing the root cause analysis, they just want quick fixes?
fahim: yes rajeesh it is aNC
Wayne: Total Production Maintenance program of the 5 whys helps
João: Non regulatory limits are non conformities? Usually they are hygienic indicators
nneka: To support Omotayo,i think HACCP should not stop at documentation but it should be sustained.That is regular inspection.
fahim: dear barbara if your management is not listening you have take them on thats what i do for me customer safety is most important
Patrick: Well in any FSMS there will always be some residual risk despite the best implemented HACCP/Pre-requisite programs, that will be inherent to a given manufacturing process, how can one diffrentiate this residual risk (what I'd refer to as normal variation) from the risk posed by special causes NC's
fahim: let the managenent listen to you
duygu: Ask for a cup of daisy tea maybe :D
Jesril: one of the main root cause is staff is lack of knowledge
RAJEES: lack of an eligible and quality personnel to carryout route cause analysis normally will lead to a wrong conclusion
David Levy: Barbara, as it was stated before - "it is a long journey.." It happans many times that top managment is willing to hear external s rathear than its own people
fahim: yes rajeesh it is one of the most importabt facts
Jesril: some of the food industry they just hired staff and immiidiately send to work without proper training
Wayne: Deming's 5 Whys, good call Simon
ramesh: Do we need look for root cause in non-conformance which are in the category of trivial many in the business and system?
www.ifsqn.com
RAJEES: sometimes investigation team does not get enough time to carry out proper route cause analysis. this will also leads to failure
Tai: No
Lupita: no
Georgina Caballero: yes
Patrick: Conducting a RCA for EVERY NC even relatively low riak ones that may be inherent to a given process, may be an overkill!
Jerry: yes
steve: yes
Annie Angelie: Ye
laura lee: yes
Laetitia: yes
Dan: yes
Ron: yes
Sherrie: yes
Aliyu: I think I agree with Yasser, if management is committed to addressing NCs, a complete and thorough RCA would be applied and issue resolved
Joi: Yes
Kristy: yes
duygu: yes
Barbara: Sometimes yes
Gene: yes
christi: Yes
Judy: yes
Patrick: NO
Mario: Anyone can share a simple version of Root Cause Analysis related with human erros?
Christine: yes
Rachel: yes
Pamela Stepka: yes! As Amanda explaining right now
alyssa: YES
Pablo: yes
Azita: yes
Aliyu: Yes, due to fatigue or emotional issues
fahim: even if we do root cause analysis the bottom line is that managenent has to support and taje corrective measures rather sitting in ac room and stoking thier belly
sasha: yes there is. Depends on attitudes towards task, distractions, level of understanding all contribute.
Boykie: Absolutely!
fahim: we have to RCA for our top bosses
Torjo: Yes
Aliyu: Yes, Simon the key word is REDUCED TO MINIMUM LEVEL
fahim: top.management wants to make money and just dont care about food safety
Dan: agreed @ Aliyu
Boykie: So what happens when someone purposefully bypasses the systems put in place?
Tai: punishement by management
Tai: the purpose of the physical guards must be reinforced by management
Georgina Caballero: If it is on purpose then a food defense program is needed
Javier: 'To address any mistake one must use root-cause analysis. I always begin by saying it's not my fault.'
fahim: boykie it happends all over the world
Nathalie Pano: if the non-conformity doesn't cost a lot.. the top management will pay to solve it?
Paul: There will always be human error but you must still determin if it was lack of training, deliberate malice, a bad night before or whatever.
www.ifsqn.com
fahim: by passing the system is like killing your own brand
Boykie: @Fahim, it does, which shows there is such a thing as human error.
Boykie: 5 Why's
fahim: it is not human error boykie you are shaking habds with your ops team and putting customsrs life at risk
Laetitia: How do you build the RCA expertise? Most of the time business is going too fast quick fixes are needed.
Wayne: You continue to ask the question, just like a 2 year old, until you find the root cause of the problem
fahim: what you will do if your boss ask you to tamper the shelflife to control the wastage and increase the sales will you bind abd shake hands with yiur boss or you will take him on
val: High turnover is the WORST!
James: A few weeks back in the behavioal food safety presentation there was an example given (real life) of the employee at the milk plant that went from the raw area to the pastuerized area, I think that is an employee issue
Wayne: What is more important, your job or your integrity?
RAJEES: integrity
Omotayo: integrity
Yenzuri: With the internal Procedures compliance work hand in hand with the HACCP system Greatly you reduce non-conformities in the Processes and of course the risk
fahim: i cannot put customer safety at risk when your mabafemebt is doing some nonsense
Wayne: Integrity is the quality of being honest and having strong moral principles; moral uprightness. It is generally a personal choice to uphold oneself to consistently held standards
alyssa: gain better buy in
Rachel: You should develop a relationship with the operatives and not only appear when there is a problem- as they only become protective/resentful and who can blame them
Omotayo: gmp issues are really dealt with in mu company buy when it comes to financial aspect it becomes an issue
fahim: i am prepared to take on the management and not bother about my job
Gene: Include the team members on the floor with the problem solving process.
Sherrie: Combination of 5 Whys and Fishbone
Barbara: brainstorming
RAJEES: at the end customer satisfaction is important. so if we will maintain good food safety controls it will results to customer satsfaction and which will increase company turnover
Gene: yes
Jerry: yes
Sherrie: yes
Dan: Yes
Lee Anne : yes
Kelly: yes
Tai: Yes
Mike: Yes - shop floor
Patrick: YES
steve: yes
Camille: yes
Brenda Marshall: yes
Christine: yes
Annie Angelie: Yes
James: yes
Paul: Yes, involve everyone
christi: Yes
Barbara: open discussion in a meeting todiscuss the non-conformances found in audits
Mark: yes
felicia: Integrity
Mario: Yes
Mike: Tool : Apollo Reality Charting RCI
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Matt: yes
fahim: how will you convince the top managenent????
val: Not a formal program, just keep investigating until the cause is found then create the appropriate CA
Brenda Hanlon: what-if analysis
duygu: yes
sasha: shop floor employees are not involved. It is an idea I have been trying to sell the management of the dept. as they are able to give insight on what actually happens on the floor
Omotayo: yes
Omotayo: yes
Ryan: yes - shop floor
fahim: yes
RAJEES: if we can give a real idea to management on financial improvements after implementing a food safety, management will be impressed
Brian: Yes
Wayne: You can only present the best case and let them make a call, if you have integrity you stand by their call unless it goes against your principles and then you leave
Yenzuri: it is important that the team have food safety mind, this requires a plan of continuous training and reinforcement, that is the task of QHSE managers
Mario: In my experience the problem with 5 whys is that many times people have an answer related with experience and habits and no with facts ..how do you manage this?
Laetitia: What do you do when the NC is coming from a toller?
fahim: dear rajees i agree with you but whst if the management doesnt want to spend in tbus case what you will you do
felicia: i like to run root cause analysis for the whole food safety issues we have. However, am wondering what is the good frequency of doing so?
nneka: Looking away from the manufacturers end ,towards the retailers,I strongly think the major distributors of any product should be fully educated about food safety.Because if from the producer end all things are put in place and something goes wrong at the distributors end then safety is compromised.
Wayne: management of root cause analysis tends to fact and not opinions, you need to get the facts
fahim: management says we are cutting down on costs so they are reducing the sanitizers
val: a maintenance guy broke a lightbulb and didn't tell anyone until we found glass in the product and he still never admitted it
Nathalie Pano: some time we have multiple root causes
fahim: first rooot cause of your management
Paul: There is cost associated with non-compliance and repeat non-compliance can ruin a company. You must be prepared to show them those costs when you argue your position with the bosses.
fahim: how will you validate your ccps
producesmart: no presentation or audio since break other than commecrials
Annie Angelie: @fahim - microbiological tests
Brian: Producesmart, close your browser and try logging in again
fahim: what will you do if your product is not meeting the required 5c guidelines for chilled storage
Annie Angelie: @fahim - check your refrigeration system..
Mark: this is where the COPQ measure is good
Annie Angelie: @fahim - or practice pre-cooling before chilling:)
Abdul Qadir: ok
fahim: dear but your refrgeration system is of low quality in thus caze what you will do
Annie Angelie: @fahim - establish a pre-cooled internal temp before putting them in the chiller..
fahim: one cannot do microbiological tests alone to validate your ccp
Annie Angelie: @fahim - try to experiment which internal temp is suitble to reach 5C in such amount of time..
Georgina Caballero: micro tests are verification of your validation
fahim: so annie how will you validate your stressed employee which we consider as ccp
Annie Angelie: @fahim - encourage him. let him now he's an important part of the company.
Annie Angelie: *know
fahim: how will you control wastage
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christi: How do you do a RCA on peeling paint? It is ongoing, it is controled and can still be a NC on an audit.
Annie Angelie: @faahim - efficient and effective process lines, quality raw materials
Laetitia: How do you build the RCA expertise? Most of the time business is going too fast quick fixes are needed.
Barbara: Can non-conformances been used as a KPI? Can we trend and verify if there has been improvements but new non-conformances are found. I do believe even the best systems willhave non-conformances.
Javier: Yes... Non-conformances should be KPI's.
Nathalie Pano: the number f non-conformity from audit to another most decrease
Paul: To often there is always time to do it over but never enough time to do it right the first time.
Mark: fahim - I don't see how a stressed employee can be a CCP?
Aliyu: do you recommend a systematic approach in handling NCs i.i - 1. Correction, then 2. Corrective action and finally 3. RCA and implemnt?
Adebola: that's right Mark
Mark: A non-conformance = a ticket for improvement. Like a "Near miss report" in H&S
Torjo: A combination of 5 whys and Fishbone
Mark: could you have a reduction in repeat issues as a KPI?
Yenzuri: @Mark fahim is asking how an stressed employee can identify whether this monitoring a CCP
Brenda Marshall: Thanks to All of You
Bill: cristi: you can make it an ongoing corrective action (no end point and always on the update to remind responsible personnel and management that the issue needs to be continually dealt with.
Laetitia: How do you deal with NC coming from a toller? You are not always on site and there is a contract in place.. Or when you are delaing with multisites around the world?
Malky: Fishbone
Nathalie Pano: fishbone is very good idea when brainstorming
christi: Thank you Bill
Deborah: Laetitia, what is a "toller"?
Sonia Portillo: yes
Aliyu: thanks to you guys -Amanda, Yasser and Simon
Dan: Thank you!
alyssa: thank you Amanda. 2 am? yikes.
Yenzuri: how will you validate your ccp?
Laetitia: Subcontractor
Bhupesh Sood: Good bye everyone and really sorry I could not share my inputs.
Reynaldo: Contract service provider - toller
ramesh: thanks Simon, Yasser, Amanda!!! It is rewarding.
Laetitia: Amanda congrats at 2AM to speak about food safety!!!
Brian: Good Website
fahim: will you consider calibration as validation
Torjo: Yenzuri, there are several methodologies, Codex developed a document that you can downloaded from their website, which provide you a guideline for control measure validation
David Levy: Thanks!!
Adebola: thank you all
Edwarda: Thank you all!
Awotayo Oyeyemi Jeremiah: pls can i have the codex site
Aliyu: thank you all fellow attendees
fahim: thanks simon amanda for this great day
Luciana: I learned a lot today ;)
Annie Angelie: crappy internet connection :(
fahim: it was a good learning experience
fahim: thanks ifsqn for organising such a big event
Josue: .
Gaganpreet: multiple root causes
www.ifsqn.com
Simon Timperley: its not finished yet .:-)
Awotayo Oyeyemi Jeremiah: am waiting
fahim: guys the webinar is not yet over
fahim: it will continue
Awotayo Oyeyemi Jeremiah: tell more about root cause pls
Lee: Thank You Simon for being so pro-active. This is a great event! Lots of useful information and I appreciate that I can listen in from my office.
Brian: The best topic of all is coming up To GFSI or not to GFSI.
Awotayo Oyeyemi Jeremiah: truth is am new to GFSI so need to learn from the pros
RAJEES: great
Javier: I hope Simon doesn't go to the bathroom.
Awotayo Oyeyemi Jeremiah: hello
Laura: I can hear you both
Awotayo Oyeyemi Jeremiah: hello Laura
Laura: Hello!
Awotayo Oyeyemi Jeremiah: can GFSI be implemented in Nigeria
Brian: Hello from St. Louis, MO
Jose Calzada: Hello, Jose from Mexico
ramesh: Hello! Ramesh from Kathmandu!
Laura: I think it absolutely can Awotayo.
Nathalie Pano: I think consumers perception toward food safety and food safety certification are different from one coutry to another
Patrick Bèle (private): Hello Simpon, this is Patrick
Awotayo Oyeyemi Jeremiah: we corently use ISO can the two be combined
Laura: I know SQF is implemented in several countries.
Aliyu: hello, from Abuja, Nigeria
Brian: Hello Aliyu.
Azita: Hello to everyone
Aliyu: GFSI certifiaction is quite relevant especially if FDAs and health authorities make them mandatory
Laura: If you tweet share your handle before we start. Trace Analytics will follow you!
Flora: Hi Azita, Where is your location?
Nathalie Pano: yes but it seems that consumers look at certified food products more when regulation and rules are weak
Aliyu: hello Brian
Annie Angelie: what is trace analytics?
Awotayo Oyeyemi Jeremiah: yea what is trace analytics
Simon Timperley: 2 minutes
Laura: We are a compressed air and compressed gas testing lab
Brian: A company that checks your compressed air quality
Brian: Good folks to deal with in my opinion.
Laura: Awww thanks Brian!
nneka: we use HALAL certification here and ISO do you think we can add GFSI or that is enough
Laura: We have been testing since 1989.
karen etter: Hello, Karen from Minnesota
Paul: Good afternoon from East Lansing Michigan
Brian: Hey even i was able to get the samples taken and sent off, so it's not a hard procedure! :)
Laura: Thank you Brian! #TeamTrace has worked hard to make it easy.
Brian: I even got a hat! lol
Brian: Hi Herbert
Awotayo Oyeyemi Jeremiah: good Laura like to know more about the team
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Laura: Woot woot Brian!
YOUSSEF: Hello from Egypt
Nageswara rao: HELLO EVERYONE! HYDERABAD , INDIA
Laura: Happy to answer any questions anyone can ask at [email protected].
Brian: Hi George
Julie: @Paul, Go Spartans!
Laura: Oh good, let's continue with the presentation!
Georgina Caballero: @Paul @Julie GO GREEN
Javier: Spartans!? blah
Cheryl: Georgina, Paul and Julie Spartans rule
Adebola: Hello, Adebola from Marylamd
Monica: hello from montreal
Nageswara rao: I AM ALSO FROM BUREAU VERITAS, HYDERABAD ,INDIA
Deborah: Tony, again, we can only see you from you nose up. Please tilt your camera down.
Javier: http://dilbert.com/strip/1995-09-26
Awotayo Oyeyemi Jeremiah: lagos Nigeria
Laura: Oh Javier! Always so funny.
alyssa: so bsically, you have managerial experience. :)
Wayne: SQF Level 2
Mike: FSSC22000
Dan: SQF Level 2
Barbara: BRC
Flora: BRC Food
Jerry: SQF
alyssa: SQF Level 2,
B: SQF 2000
Azita: s
Lynn Buck: SQF
Nathalie Pano: ISO
Gene: FSSC22000
Azita: SQF
Maxine : FSSC
Heather: SQF Level 3
Barbara: BRC Food
Brandy: BRC Food
Kelly: FSSC 22000
christi: BRC
Deborah: SQF Level 3
Brian: IFS PACsecure
Brenda Marshall: SQF 2
Georgina Caballero: PrimusGFS
Cheryl: BRC and FSSC
João: BRC
Lupita: FSSC 22000
Marina: SQF Level 2
Sabrina Trimiew: SQF Level 2
Berenice: SQF
David: SQF
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Quincy: AIB food Packaging
laura lee: sqf level 2
producesmart: CanadaGAP, GlobalGAP, BRC, SQF
nneka: fsms
Lee: SQF Level 3, for 5 Years
Mark: Working towards FSSC 22000
Mark: We have some sites with SQF, BRC and FSSC22000 with some sites working towards it. And a few sites not yet started.
Brian: Working towards IFS PACsecure
Sabrina Trimiew: Working towards Broker SQF lvl 2
Akilah: HACCP AND ISO 22000
Javier: SQF Level 4 ... a secret level
David: David Mak
Lupita: how do you find all these cartoons Javier?
Kirsten: I'm curious about FSMA and GFSI standards - If we follow a GFSI scheme, will we conform with FSMA requirements as well?
Mark: How do we best sell GFSI standards to Senior Management
Javier: Lupita.... como se dice en español... Googlealo. :)
Lee: I think the GFSI Benchmarked Standard is a great tool to make us better in Quality and Food Safety. I learn every year and we improve every year.
nneka: we make them see the need for it
Nathalie Pano: how much the existing rules and regulations in the country affect the management decision to have a certification
Omotayo: really need it
Lupita: hahaha
Barbara: Is there any advantage of having several GFSI certifications?
Yenzuri: can we considered calibration as validation? if not what is the diference betheen?
Awotayo Oyeyemi Jeremiah: the management may not see the need since they have other certification bodies that they e afiliated to
Yenzuri: How we will implement traceability procedure?
Javier: Gary Smith.... shhhh....
Omotayo: its not really good sticking to just an idea
Yenzuri: iso22000 is mandatory or not?
Barbara: So to please retailers should we have different GFSI requirements? Was not the point of the schemesto be as broadly aspossible?
Omotayo: management decisions do not favour at times
Lupita: Is it feasible to have the ONE standard?
Barbara: So to please retailers should we have different GFSI requirements? Was not the point of the schemes to be as broadly as possible?
nneka: management decision in factor influenced
Awotayo Oyeyemi Jeremiah: traceability can be managed by proper documentations and filling
Barbara: Thanks Gary Smith
christi: An Audit is only as good as it's Auditor.
Georgina Caballero: Agree, a good auditor makes the company better, a bad one means just a certificate.
Kirsten: Thanks, Gary!
Mark: It is pointless having more than one GFSI standard in one site. We have regional preferences (e.g.. SQF in US and ANZ, BRC in UK and FSSC22000 everywhere else)
Bill: I'd appreciate a brief discussion on the importance of auditor callibration.
Javier: http://dilbert.com/strip/1995-09-27
Barbara: Are we near to have just one global food safety certification ?
Roger: BRC
fahim: Good auditor is the who doesnt compromise
val: Barbara, Never if the audit companies continue to profit
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Bill: Thanks Gary.
Lupita: sure, it is basically impossible to agree on a single set of standards
Barbara: That is what I feel Gary Smith, but I still have hope that one day we will achieve that.
Barbara: Then the transparency would be easier to seeand understand
Georgina Caballero: GFSI is the minimum req's, PrimusGFS, SQF, BRC ect, can add or compliment the standard or adjust to specific food segment... bringing a higher standard.
Javier: http://dilbert.com/strip/1996-10-04
Mark: Can a company get certified GFSI by FSSC-22000 on their own or do they need a consultant to assist them? Are consultants really bringing value to certification.
RAJEES: what are the benefits of GFSI
Mark: Can a company get certified GFSI by FSSC-22000 on their own or do they need a consultant to assist them? Are consultants really bringing value to certification?
Joi: Will food contact packaging be required to follow the Food Safety Modernization Act?
Esther: Regardless their own interest on it, could any of the participants say how close are we of having an unique,recognized food safety & quality standard? it seems little nonsense to have ONE international Codex and regulations getting more and similar over the globe and to have several standards.
Mark: ah... 2 Marks in the room!
Brian: There's a nice can of worms to open Joi!
Deborah: Georgina I totally agree
Kirsten: Joi - 95% sure that's a "yes"
Yenzuri: can you explain about pas220 standard please?
Andrea Taiani: I am agree
Brian: I agree kristen I think it is when, not if.
Ryan: More than one standard at one site is pointless in principle, but it may dilute the risk of certificates for sale
Torjo: Yenzuri, PAS 220 is a guideline for PRP
Yenzuri: I want to know the requirements for pas220
Torjo: PAS 220 describe the requirements to implement PRPs
Lupita: Yenzuri, PAS 220 was replaced by ISO 22002-1
alyssa: I read recently a recommendation that co.'s do nt post their SQF certs online just for that reason.
Deborah: we do not post our sqf certification, but we do tout it when approching a new potential customer
Paul: Which of the standards would you recommend for a low risk, choclate candies producer?
Gary Smith: My thoughts on ONE food safety standard is that we will probably never have just one. It have been tried before and is very difficult to have all major stakeholders agree to one standard. However, the schemes are tending to drift closer together with their requirements. The point of GFSI is that you dont need just one standard, you get one certificate and that is good enough. It however, is a buyer by buyer decision
Deborah: we are a chocolate producing company. WWe use SQF
Deborah: I agree with Gary and you shop the standard that will best suit your products
Paul: Deborah, Thanks that is what my client has been leaning toward
Cheryl: Mark we did it on our own without a consultant as we did for BRC. As long as you understand the schematic and management is able to accept what they need to do you do not need a consultant.
Yenzuri: What are the benefits of gfsi certification?
Deborah: Yenzuri. for us it helps us to see the holes in our system and to fix it before we hava an issue.
Mark: Paul - I believe FSSC22000 to be the most universally accepted and allows you to get certified for HACCP first (ISO2200) and then get PAS220 (Pre Req programmes). I am recommending it to my sites
christi: Gary: We are finding that our customers will accept a GFSI audit along with their own adendums.
Cheryl: Yenzuri there a a lot of online resources that provide lists of benefits but I agree with Deborah in that it not only provides a standard to compare against your practices but also a means to justify changes to those standards.
Gary Smith: Benefits of GFSI certification are 2 fold that I see: 1 - reduction on the need for additional audits, driving down audit costs. 2 - improve efficiency of the facility, drive down non-conforming product costs, down time, customer complaints, etc. For a company to recognize the full benefit, they must first measure their costs of non-conformance from held product, down time, complaints, etc.
Sabrina Trimiew: Is there any new information on the benchmark of N: Broker or agent?
Kirsten: Do the certification bodies typically have auditors on staff or do they subcontract?
Torjo: Kirsten, both
Maxine : Thanks Simon for mentioning the problems associated with auditing and auditor concerns. The time
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allotted to audits is not determined by auditors and sometimes are woefully inadequate, all for economic reasons.
Nathalie Pano: some certification companies in Lebanon give certifications with the minimum requirement... what make the certification worth nothing
Awotayo Oyeyemi Jeremiah: i agree with Maxine
Gary Smith: CBs generally will use a mixture of employees and sub-contractors. However, this can be a factor in your choice of CB, what is their strategy for employment of their auditors and how do they calibrate them
Mark: Thank you Cheryl
Awotayo Oyeyemi Jeremiah: time is never enough
val: Gary, I wish that a GFSI audit was all I had to manage. Customers are asking for water tests, full audits, etc. Every customer has a different requirement, so much so I can't do what I know is important to protect my brand in terms of food safety.
Gary Smith: The broker document is at GFSI. It isn't clear when they will be releasing the guidance document. Once that is released, then schemes can send it in for benchmarking.
Lynn Buck: The differences between auditors sometimes is crazy. You have some that focus on documentation and spend maybe an hour on the floor. Then you have some that spend more time on the floor (which I prefer, because if there are issues, that is where it's going to be). CB's also have a hard time
Brian: Agreed Val. Air, water... we test everything now.
Kirsten: Torjo, Gary -- So good to know - will definitely keep in mind as we move forward!
Deborah: SQF I find it has about 80% of what our customers require so when we do it once, it is done with minimal work to obtain other documents and requirements.
Lynn Buck: keeping auditors I think, because there is a lack of them due to the heavy schedules. We had to reschedule our audit 4 times last year, because our CB had a lot of auditors leave
Deborah: val that was for you
Yenzuri: thanks Cherly and Deborah
Awotayo Oyeyemi Jeremiah: problems comes sometimes when you have auditee who are sentimental about the process
val: Based on recent recalls, I wonder if an audit just leaves the retailer free and clear from responsibilty
MikeZ: While most of our customers accept our GFSI audit cert/report/CAs, we do have a handful who perform their own "mini-audit" (1/2 day) of our facility. A lot better than in the past when we had 10-15 one to three day audits from our customers.
Yenzuri: How will you validate certification companies?
Yenzuri: How will you validate certification companies?
Deborah: val never free of responsibility
Judy: We are a chemical distributor. As most of the chemicals we distribute are technical grade, but about 10% of the chemicals are food grade. In your opiniion, what is the standard that would best fit our needs. Basically we buy pre-packaged chemicals, store them in our warehouse, sell them
Torjo: Yenzuri, CBs shall be accredited against ISO(IEC 17021, ISO/TS 22003 and (Some of them) ISO/IEC 17065
val: Deb, can I take that as a promise?
Brian: That's Gary's version of dropping the mic and moving on.
val: LOL Brian, we problably blew up his computer asking all the questions
Ed: We audit because of important best practices gaps found in GFSI audit. SQF level 3 that took raw material into lab in post kill handling area with tech going between two without any special precautions or procedures. We simply can't rely on what we're seeing from the GFSI auditors. Comments?i
Deborah: YOu are never free of Responsiability. Everything we do is as a responsibile company always looking forward while looking back at our suppliers and auditing them
Deborah: Hi Gary we missed you
Beatriz: What do you think about the position by some governmental food safety officials or FAO/Codex delegates who oppose the proliferation of private standards / double standards?
val: I was at the grocery store the other day amazed to see birds flying around the produce section
Brian: Val, I would shop somewhere else...
val: believe me, that was my first and last time
Awotayo Oyeyemi Jeremiah: birds how abuot ewhere you see lizards trying to get in to the production environs
Laura: Nice job Brian, your company is setting a great example in food safety!
alyssa: tv chefs don't even wear hair nets
val: lizards, cats, rats, bats, birds, I have seen it all
Bertha: Hi, how about airports for imported produce?
Joi: I have moved from a company that was SQF Level 3 certified to one that is FSSC 22000 certified. I believe that
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there are significant differences such as proof that non-conformances are corrected effectively. SQF requires evidence of correction and corrective action much sooner than FSSC 22000.
Brian: Exactly what i am dealing with here George!
Brian: Thank you Laura
Yenzuri: i want to know, what are the requirements for food safety auditors?
Deborah: Joi thats good to know
Nathalie Pano: certification change the management of the company, and it helps to reduce errors, as well as reduce the number of recalls
Yenzuri: i want to know, what are the requirements for food safety auditors?
Gene: Less customer complaints
Deborah: In SQf they need to have experiance or training in your type of product
alyssa: stronger compliance to food safety. too soon to see $$ results but as a QA Mng, food safety is #1
Paul: More and larger customers
Dan: Reduced non-conformances
Brenda Marshall: Bigger Customers Bigger demands for orders
Ryan: Job promotion ;-)
beverly: reduced audits
Bill: Larger customers (higher volume); less "Mom and Pop" biz
Torjo: Yenzuri, basically, are those described on ISO/TS 22003. however, every standards requiest specific competence
Azita: production sttaff and management take food safety more seriously.w
Barbara: Food Safety culture is a must and we are know working to being ready every day and not just for audits. We are going unannounced in all our audits..
Mark: Food Safety and Food Quality communication among employees and management. Awareness
Beatriz: We got more customers and reduce negotiations times since food safety stopped being a major issue
Bertha: Team building
Nathalie Pano: the suditor qualification can be many but it depends in the type of audit he is running
Kristy: Getting management to be more "audit ready" and "preventative".
Scott: NO, many of our potential customers do noy have any idea what it means to be SQF certified. Seems like they are concerned with non-GMO, no artificial, etc.
alyssa: good job Ryan! :)
Beatriz: Our corporate image was greatly improved
Deborah: Congrats Ryan
Ryan: reduced clutter in facility, reduced waste, improved culture (even at ownership level)
Mark: Great point Scott. How do we tackle these non-scientific issue driven requests from consumers?
nneka: learning
Julie: Being certified allows me to get the things I need to keep the safety and quality of our product up to excellent standards. Upper management realizes the importance of maintaining certification standards
Awotayo Oyeyemi Jeremiah: ok
Awotayo Oyeyemi Jeremiah: true nneka am learning a new
Ryan: I find that too, Scott - we have to educate our customers at times
RAJEES: thanks all...it was really good and informative
Kirsten: Thanks to all speakers and participants today - I always learn so much
@
David Levy: Thanks Simon and the great team!!
karen etter: thank you!
Aliyu: Staff awareness increased
RAJEES: webinar was a great success
Brian: Thank you all for spreading your knowledge! Thank you Simon for all of this.
Barbara: Thanks IFSQN for this great Food Safety Live 2015 ... once again I have learned a lot.
Mark: Great Webinar Simon!
Deborah: Thanks Again everyone but especially Simon for putting the education out there for free.
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Dan: Great Webinar! Thanks everyone!
Olamide: Though missed a couple of great stuffs. It's been educating
noa: Are the polls results will be publihsed?
Brian: Well said George, well said.
Aliyu: thanks everyone. Simom, once again, great job. keep it up
Nathalie Pano: Thank you very much for those discussions.. it was very interesting today'' webinar.. I personally learned a lot and I got new ideas for my work, and food safety processes implementation. thank you Simon
christi: It is seldom that you get this kind of expertise for free. I for one appreciate everyone's time and committment to Food Safety!
Brenda Hanlon: very educational event and excellent panellists
val: AS ALWAYS, this has been great! Thanks so much Simon. Thanks to all of the Panelists!!!
Deborah: Goooo SQF
RAJEES: well said
Brian: GOOOO IFS
Paul: Thank you everyone!
Brian: :)
Deborah: ; )
Gene: Great webinar, Thank you all
Josue: I learned some new things...today was a good day! Thank you Simon and all the panelists!
Awotayo Oyeyemi Jeremiah: i would like to know more
Lupita: very interesting discussion, thanx IFSQN!
Joi: Thank you all for the great discussion!
Allan Stirling: thanks, do we have an idea when next webinar is scheduled?
Sonia Portillo: Thank you for share this information
Deborah: usually fridays
helen: Great webinar, Thank you all
Brenda Marshall: Thank You "ALL" for sharing all of your knowledge and expertise! Especially to you Simon for pulling everyone together for this webinar.
Allan Stirling: @deborah -- thanks
Julie: Thank you Simon and everyone. We are small and try to utilize these types of webinars since we can't afford to go in person to seminars.
Boykie: Excellent session. Thanks to all involved!
Awotayo Oyeyemi Jeremiah: good
Javier: Nice job Simon.... go get a beer!