This document announces a webinar on tackling hazards for a stronger food safety culture. Sam Davidson, a food safety director with over 30 years of experience, will discuss performing hazard analysis and risk assessment and establishing a food safety culture. The webinar will cover identifying specific hazards, determining appropriate controls, implementing preventive controls or HACCP plans, and the importance of management commitment, documentation, and food safety team meetings. Resources on food safety guidance and success stories are also provided.

1. FSMA Fridays Webinar Series
Monthly Industry News, Updates & Trends for Food, Beverage, & CPG Manufacturers
Sam Davidson
Food Safety Director
Elevating Food Safety:
Tackling Hazards for a Stronger Food Safety Culture

2. ✔Monthly FSMA Related News
✔Regulation Changes & Updates
✔Industry Trends
✔Q&A with TAG
What is FSMA Fridays?
FSMA FRIDAYS
A global food safety and public
health consulting group made up
of seasoned industry experts
A digital plant management
platform to ensure quality,
maximize yield & optimize labor
Brought to you by:

3. Meet Your FSMA Friday Speaker
FSMA FRIDAYS
Sam Davidson
Food Safety Director
Sam Davidson has over thirty years of experience in food safety and
quality, working with soft drinks/juice production, meat processing,
dairy processing, quick service restaurants, animal welfare, and
entomophagy (insect growth, production and consumption for
humans). He has held positions that include Laboratory/Microbiology
Technician, HACCP Auditor, Food Safety and Animal Welfare Auditor,
Supplier Specialist and most recently Corporate HACCP Manager, for a
large multi-site meat processing company.

4. FSMA FRIDAYS
FSMA FRIDAYS
FSMA: Regulatory Updates
● October 1st, potential government shutdown if new fiscal year for 2024 is not passed
● Public Health - Alberta Canada - outbreak in daycares from central kitchen
● FDA Finalizes Draft Guidance for Sprout Operations under the Produce Safety Rule,
Releases Certain Sections as Revised Draft Guidance
● CFIA continue to declare HPAI zones across Canada
● FDA Updates Food Traceability FAQ with Info on Inspections and Product Tracing System
● FDA Publishes Technical Amendments to the Food Traceability Final Rule
○ Correction of a cross-reference that pointed to the wrong numbered response
○ Addition of a grammatical article
○ Deletion of an inaccurate sentence
○ Addition of parenthetical language

5. FSMA FRIDAYS
Hazard Analysis
Tackling Hazards for a Stronger Food Safety Culture

6. FSMA FRIDAYS
Hazard Analysis
Taenia saginata:
The physical hazard
in my leafy greens?

7. FSMA FRIDAYS
Identify hazards that warrant control:
By Likelihood,
and by Severity
Hazard Analysis

8. FSMA FRIDAYS
What do I do with all the
lists of hazards from
regulatory agencies?
Hazard Analysis
FSMA FRIDAYS

9. FSMA FRIDAYS
Tackling Hazards for a Stronger Food Safety Culture

10. FSMA FRIDAYS
Tackling Hazards for a Stronger Food Safety Culture

11. FSMA FRIDAYS
Tackling Hazards for a Stronger Food Safety Culture

12. FSMA FRIDAYS
Often there is too much generalization on types of hazard and their manifestation.
For example:
Hazard Analysis
• The type of pathogen needs to identify the specific organism, where known, e.g.
resistant forms (spores), toxin producers, and vegetative (non-spore formers).
• We need to know how the hazard “got there”, its manifestation, e.g. presence,
contamination, survival or growth.
• Chemical and physical hazards are considered in a lot less detail than
microbiological.

13. FSMA FRIDAYS
It is essential that both the scope or nature of
the hazard and the source or cause of the
hazard be clearly defined in order to help the
Food Safety Team determine appropriate
control measures.
Hazard Analysis

14. FSMA FRIDAYS
How does your Food Safety Team perform a Risk Assessment?
Hazard Analysis

15. FSMA FRIDAYS
Now what do I do once I know the risks?
Hazard Analysis

16. FSMA FRIDAYS
Food Safety Culture
Tackling Hazards for a Stronger Food Safety Culture

17. FSMA FRIDAYS
https://sqfcode.com/new-codex-general-principles-of-food-hygiene/
Food Safety Culture

18. FSMA FRIDAYS
Evidence?
Food Safety Culture
FSMA FRIDAYS

19. FSMA FRIDAYS
1st Principle of HACCP:
Food Safety Culture
Assemble the HACCP (Food Safety) Team

20. Management Commitment
Management must provide proper support:
• Statement presenting corporate policy
• Resources ($, time, people, equipment, training)
Food Safety Culture
FSMA FRIDAYS

21. Food Safety Team Meetings
Food Safety Culture
FSMA FRIDAYS
Meeting Minutes
Preventive Control/HACCP Plan
DOCUMENT DOCUMENT DOCUMENT

22. FSMA FRIDAY
Questions?
Sam Davidson
Food Safety Director
Elevating Food Safety:
Tackling Hazards for a Stronger Food Safety Culture

23. FSMA FRIDAYS
Industry eGuides
Webinars & Videos
Success Stories
Solution Consultation
More Resources
safetychain.com/resources/downloads
More on Boosting Food Safety
E: info@achesongroup.com
W: achesongroup.com