Are your food safety KPIs driving the right behaviors? Join TAG's Mary Hoffman, Dir. of Food Safety, to learn how to assess your food safety KPIs and set the right goals to drive the behaviors and results you want.
in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
As a food and beverage manufacturer, do your current KPIs drive a culture of food safety as well as deliver on results?
Watch the full presentation: https://info.safetychain.com/food-safety-kpis
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
ISO 22000 is a food safety management standard that applies to all stages of the food supply chain. It was developed to provide a worldwide food safety standard and aligns with ISO 9001. FSSC 22000 is a similar standard that is GFSI benchmarked and applies specifically to food manufacturers. Both standards require organizations to establish food safety management systems that include hazard analysis, prerequisite programs, HACCP plans, verification, management review and continual improvement. The standards provide requirements for documentation, implementation, monitoring, validation and updating of the food safety management system.
The document discusses the Hazard Analysis Critical Control Point (HACCP) system for ensuring food safety. It outlines the 7 principles of HACCP including identifying hazards, critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The key points are that HACCP focuses on preventing problems by identifying potential food safety hazards and putting controls in place at critical points in food production to minimize risks. This proactive approach helps food managers anticipate and control hazards before they occur.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It describes the 12 steps to developing and implementing an effective HACCP plan, including assembling a team, creating a process flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documenting the system. The goal of HACCP is to analyze food production processes and identify points where potential hazards can be controlled to improve food safety.
ISO 22000 is an international food safety management standard that defines requirements for organizations in the food chain. It integrates quality management and HACCP principles. Key elements of an ISO 22000 food safety management system include interactive communication along the food chain to control hazards, and structured system management. Benefits include optimized resource use, improved documentation and planning, and acceptance globally. Prerequisite programs and HACCP are used to control hazards at each step of the food chain.
in this presentation, an overview of GMPs and SSOPs was provided. In addition, HACCP seven principles and benefits of application were simply described.
As a food and beverage manufacturer, do your current KPIs drive a culture of food safety as well as deliver on results?
Watch the full presentation: https://info.safetychain.com/food-safety-kpis
this presentation contains information about HACCP implementation in food industry. with example, easy to understand comment below how is this presentation
ISO 22000 - Food Safety Management System and HACCP ImplementationSobanManzoor1
ISO 22000 is a food safety management system standard that was initiated in 2001. It includes standards for food safety management systems, certification requirements, and guidance for implementation. The key standards are ISO 22000, which outlines requirements for a food safety management system, and ISO 22003, which specifies requirements for certification bodies. ISO 22000 can be used by any organization involved in the food supply chain to ensure safety along the entire chain until the point of final consumption. Implementing a food safety program based on ISO 22000 involves establishing prerequisite programs covering good hygiene practices, Hazard Analysis and Critical Control Points (HACCP) principles, and documentation and record keeping.
ISO 22000 is a food safety management standard that applies to all stages of the food supply chain. It was developed to provide a worldwide food safety standard and aligns with ISO 9001. FSSC 22000 is a similar standard that is GFSI benchmarked and applies specifically to food manufacturers. Both standards require organizations to establish food safety management systems that include hazard analysis, prerequisite programs, HACCP plans, verification, management review and continual improvement. The standards provide requirements for documentation, implementation, monitoring, validation and updating of the food safety management system.
The document discusses the Hazard Analysis Critical Control Point (HACCP) system for ensuring food safety. It outlines the 7 principles of HACCP including identifying hazards, critical control points, establishing critical limits, monitoring procedures, corrective actions, verification, and record keeping. The key points are that HACCP focuses on preventing problems by identifying potential food safety hazards and putting controls in place at critical points in food production to minimize risks. This proactive approach helps food managers anticipate and control hazards before they occur.
This document provides an overview of Hazard Analysis and Critical Control Points (HACCP), a systematic preventative approach to food safety. It describes the 12 steps to developing and implementing an effective HACCP plan, including assembling a team, creating a process flow diagram, identifying hazards and critical control points, establishing monitoring procedures, and documenting the system. The goal of HACCP is to analyze food production processes and identify points where potential hazards can be controlled to improve food safety.
ISO 22000 is an international food safety management standard that defines requirements for organizations in the food chain. It integrates quality management and HACCP principles. Key elements of an ISO 22000 food safety management system include interactive communication along the food chain to control hazards, and structured system management. Benefits include optimized resource use, improved documentation and planning, and acceptance globally. Prerequisite programs and HACCP are used to control hazards at each step of the food chain.
How to assess your FSMS (Food Safety Management System)ASRM20
This document provides an overview of a diagnostic instrument and performance indicators for assessing a company's food safety management system (FSMS). It discusses how the instrument evaluates the levels of control and assurance activities within the FSMS, the contextual factors in which the system operates, and how these influence food safety performance outcomes. The instrument and indicators are then applied to a case company to generate profiles of its contextual situation, control activities, and assurance activities to determine the overall effectiveness of the FSMS.
The food industry is responding to the increasing threat of food fraud by developing strategies and guidelines. A global think tank on food fraud proposed that companies conduct vulnerability assessments to identify threats, consider socioeconomic and behavioral factors, and monitor their supply chains. The Global Food Safety Initiative is making food fraud prevention an integral part of food safety management systems, requiring companies to prevent both unintentional and intentional adulteration. GFSI aims to provide guidance to help companies implement food fraud prevention plans and controls within their existing food safety systems and management schemes.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
This document discusses the relationship between HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SSOPs (Sanitation Standard Operating Procedures). It states that GMPs are legal programs that establish procedures for personnel, facilities, equipment, and production processes. SSOPs involve maintaining a clean and sanitary environment throughout food production. HACCP is used specifically for food safety and cannot be effective unless GMPs and sanitation programs are already in place. It also stresses that training is essential for proper implementation of all three systems.
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
This document outlines good practices for food safety management. It discusses that foodborne diseases are a major public health problem, killing over 2 million people annually. It also introduces codes of good practice that establish principles for safe food production, and Good Manufacturing Practices (GMP) programs that demonstrate a framework for managing food safety. Effective GMP requires management commitment to implement food safety standards through training, audits, and resource allocation. Overall, the document provides an introduction to establishing food safety management systems based on international food safety guidelines.
This document outlines differences between food safety and food defense from a presentation given by Dr. Carol Maczka of the USDA Food Safety and Inspection Service. Food safety aims to prevent unintentional contamination, while food defense focuses on intentional contamination by biological, chemical or radiological agents. Key differences include outcomes (food safety incidents often cause illness while food defense risks death), contaminants (food defense considers heat-resistant and toxic agents), and prevention strategies (food safety uses HACCP plans while food defense uses vulnerability assessments and countermeasures). The document provides examples of both unintentional and intentional food contamination incidents.
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
PRP refers to prerequisite programs that establish basic hygienic conditions needed for food safety, while OPRP and CCP are control measures applied at specific steps to prevent or reduce food safety hazards. OPRP controls a significant hazard but does not require critical limits or monitoring, whereas CCP mandatorily controls a hazard with critical limits, monitoring, validation, and corrective actions to ensure safety.
ISO 22000 is a food safety management standard that establishes requirements for a food safety management system. It aims to ensure food safety throughout the food supply chain by minimizing food safety hazards from farm to fork. The standard outlines requirements for documenting food safety policies and objectives, establishing prerequisite programs and a Hazard Analysis Critical Control Point plan, verifying that food safety controls are effective, and continually improving the food safety management system.
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Iso 22000 food safety management systemNaveen Kumar
This document provides an overview of ISO 22000, a food safety management standard. It discusses what ISO is and some key ISO standards. It then defines food safety and introduces ISO 22000, describing its benefits, key elements, and structure. The standard employs a process approach and focuses on preventing food safety hazards across the entire food chain. It requires organizations to establish prerequisite programs, conduct a hazard analysis, and develop a HACCP plan. The document outlines the main requirements around planning, implementation, verification, and improvement of the food safety management system. It concludes by discussing some initial concerns with and ongoing challenges of ISO 22000 certification.
Product traceability and food safety (15 oct08)ECR Community
The document discusses issues around consumer trust in food and consumer products due to contamination issues and misleading health claims. It argues that establishing full traceability systems across supply chains can help rebuild consumer trust by enabling companies to track products, isolate risks, and credibly support product claims. However, current traceability systems have gaps, and a virtual traceability ecosystem is needed to realize the full benefits of traceability.
Hazard analysis & critical control point by dr vikram guptaVikram Kumar Gupta
Hazard analysis and critical control point (HACCP) is a systematic preventative approach to food safety that identifies potential food safety hazards. It aims to take key actions to reduce or eliminate risks at critical control points along the food production process. HACCP involves conducting a hazard analysis to identify potential hazards, determining critical control points to monitor and control hazards, and establishing procedures to monitor the critical control points. The goal of HACCP is to enhance food safety by anticipating and preventing problems rather than relying on finished product testing.
This document discusses food safety and food quality auditing. It begins with definitions of key terms like food safety, food quality, and auditing. It then describes the purpose, types (process, product, system), and classification (first, second, third party) of audits. The document outlines the key elements of an audit including self-evaluation, documentation, records, and procedures. It discusses the benefits of audits and lists several global food safety auditing organizations.
The document discusses the new version 5.1 of the FSSC 22000 certification scheme published in November 2020. The main reasons for the updated version are to comply with the latest GFSI benchmarking requirements and strengthen CB performance requirements. Key changes in version 5.1 include additional requirements for multi-site certification, product design and development, and food safety culture. Organizations certified to version 5 must comply with the new requirements by their next upgrading audit.
This document discusses ISO 22000 and HACCP (Hazard Analysis Critical Control Point). It defines HACCP and lists its 7 principles for identifying food safety hazards and establishing control systems. It also provides an overview of ISO 22000, including its scope, terms and definitions, management system requirements, and key elements such as prerequisite programs and HACCP. The document summarizes the purpose and steps of conducting a HACCP analysis, including identifying hazards and critical control points, establishing critical limits, monitoring procedures, and corrective actions.
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized method for managing food safety. It involves identifying potential hazards, determining critical control points to minimize risk, establishing limits and procedures for monitoring and correction. The presentation provides an overview of HACCP including its history, principles, benefits and implementation process from conducting a hazard analysis to establishing record keeping procedures.
Part 2 on food safety risk assessment. This presentation focuses more on the international side of risk assessments and explains how international standards are agreed globally. It includes a detailed review about the European Union approach to food safety risk management.
Supply Chain Controls: Ensuring Regulatory Compliance and Consumer SafetySafetyChain Software
The ability to have adequate risk management tools from farm to fork is not only a regulatory compliance requirement but also a consumer expectation. Supply chain control programs provide an effective tool to guarantee food safety at the front end of the process. They are designed to allow for the identification and adequate control of risks from the supplier itself as well as those inherent to the ingredients and materials being sourced.
Given the current challenges in supply chain sourcing, this session will focus on how the design of strong supply chain control programs, protects the consumers and your brands. We will share the various tools that can be used to develop, maintain and continue to grow these programs, such as the control of physical, chemical, biological hazards, food fraud protection, procurement practices, GFSI certifications and validations, GMP practices, environmental control plans, staffing and training, and the maturity of the food safety culture.
Dr. Liliana Casal-Wardle presented on navigating supply chain constraints. She discussed the increasing complexity of global supply chains and challenges presented by the COVID-19 pandemic, natural disasters, and changes in the workforce and transportation. She emphasized the importance of supplier approval programs, monitoring supplier performance, and being prepared for emergency sourcing situations. Dr. Casal-Wardle also provided tools for managing supply chain risks, such as databases for ingredient sourcing and tracking supplier audit results, recalls, and complaints. She stressed the critical role of food safety culture and continuous improvement programs across the supply chain.
How to assess your FSMS (Food Safety Management System)ASRM20
This document provides an overview of a diagnostic instrument and performance indicators for assessing a company's food safety management system (FSMS). It discusses how the instrument evaluates the levels of control and assurance activities within the FSMS, the contextual factors in which the system operates, and how these influence food safety performance outcomes. The instrument and indicators are then applied to a case company to generate profiles of its contextual situation, control activities, and assurance activities to determine the overall effectiveness of the FSMS.
The food industry is responding to the increasing threat of food fraud by developing strategies and guidelines. A global think tank on food fraud proposed that companies conduct vulnerability assessments to identify threats, consider socioeconomic and behavioral factors, and monitor their supply chains. The Global Food Safety Initiative is making food fraud prevention an integral part of food safety management systems, requiring companies to prevent both unintentional and intentional adulteration. GFSI aims to provide guidance to help companies implement food fraud prevention plans and controls within their existing food safety systems and management schemes.
The document discusses food safety management systems and Hazard Analysis and Critical Control Point (HACCP). It explains that many food companies require suppliers to implement a food safety management system. The Global Food Safety Initiative has benchmarked several certification programs that are HACCP-based. HACCP identifies hazards and implements controls at critical points in the food production process. Implementing HACCP requires establishing prerequisite programs to control hazards, developing HACCP plans for each product, and following the seven HACCP principles of hazard analysis, critical control point identification, and establishing monitoring, corrective actions, verification and documentation procedures.
This document discusses the relationship between HACCP (Hazard Analysis and Critical Control Points), GMPs (Good Manufacturing Practices), and SSOPs (Sanitation Standard Operating Procedures). It states that GMPs are legal programs that establish procedures for personnel, facilities, equipment, and production processes. SSOPs involve maintaining a clean and sanitary environment throughout food production. HACCP is used specifically for food safety and cannot be effective unless GMPs and sanitation programs are already in place. It also stresses that training is essential for proper implementation of all three systems.
This document provides an overview of best practices for ensuring readiness for food safety audits and assessments. It begins with introductions and background on the speaker, Bill McBride. The agenda then outlines topics to be covered, including an overview of food safety audits, understanding common food safety terminology, selecting the appropriate food safety standard, and what it means to be "audit ready". It also provides definitions and objectives of food safety audits. Key points made include criticisms of some auditing practices, the roles and limitations of audits, and information on standards organizations like ISO, GFSI initiatives, and the purpose of establishing the GFSI.
This document outlines good practices for food safety management. It discusses that foodborne diseases are a major public health problem, killing over 2 million people annually. It also introduces codes of good practice that establish principles for safe food production, and Good Manufacturing Practices (GMP) programs that demonstrate a framework for managing food safety. Effective GMP requires management commitment to implement food safety standards through training, audits, and resource allocation. Overall, the document provides an introduction to establishing food safety management systems based on international food safety guidelines.
This document outlines differences between food safety and food defense from a presentation given by Dr. Carol Maczka of the USDA Food Safety and Inspection Service. Food safety aims to prevent unintentional contamination, while food defense focuses on intentional contamination by biological, chemical or radiological agents. Key differences include outcomes (food safety incidents often cause illness while food defense risks death), contaminants (food defense considers heat-resistant and toxic agents), and prevention strategies (food safety uses HACCP plans while food defense uses vulnerability assessments and countermeasures). The document provides examples of both unintentional and intentional food contamination incidents.
Here are the answers to the questions:
1. Food labelling
2. Food poisoning is an acute illness caused by contaminated or poisonous food, usually lasting 1-7 days with symptoms like abdominal pain, diarrhea, vomiting and fever.
3. The 4 C principle in food hygiene are: Chilling (milk, vegetables), Cooking, Cleaning, and Clear and clean as you go. Examples of food additives are color and preservatives.
4. Food allergy is an immune system reaction while food intolerance is an non-immune reaction.
5. TACCP stands for Threat Assessment and Critical Control Points. A CCP shall be an integral step in any process flow
PRP refers to prerequisite programs that establish basic hygienic conditions needed for food safety, while OPRP and CCP are control measures applied at specific steps to prevent or reduce food safety hazards. OPRP controls a significant hazard but does not require critical limits or monitoring, whereas CCP mandatorily controls a hazard with critical limits, monitoring, validation, and corrective actions to ensure safety.
ISO 22000 is a food safety management standard that establishes requirements for a food safety management system. It aims to ensure food safety throughout the food supply chain by minimizing food safety hazards from farm to fork. The standard outlines requirements for documenting food safety policies and objectives, establishing prerequisite programs and a Hazard Analysis Critical Control Point plan, verifying that food safety controls are effective, and continually improving the food safety management system.
This document discusses food safety systems HACCP, TACCP, and VACCP. HACCP (Hazard Analysis Critical Control Point) is a logical approach to food safety that identifies hazards and prevents foodborne illness. TACCP (Threat Assessment Critical Control Point) and VACCP (Vulnerability Assessment Critical Control Point) were developed to address threats of deliberate attacks and vulnerabilities in the supply chain. TACCP focuses on food defense from threats like tampering, while VACCP addresses food fraud risks from economic adulteration. Both use risk assessments to determine critical control points to monitor and protect the supply chain. Implementing all three systems helps ensure food safety from both intentional and unintentional contamination
The training slide outlines food safety culture that will
Assist food businesses achieve the requirements of the Food Safety Standards.
Provide food handlers with the necessary skills and knowledge of food safety and hygiene matters relevant to their work activities.
Raise the level of compliance with food legislation throughout the food industry.
Iso 22000 food safety management systemNaveen Kumar
This document provides an overview of ISO 22000, a food safety management standard. It discusses what ISO is and some key ISO standards. It then defines food safety and introduces ISO 22000, describing its benefits, key elements, and structure. The standard employs a process approach and focuses on preventing food safety hazards across the entire food chain. It requires organizations to establish prerequisite programs, conduct a hazard analysis, and develop a HACCP plan. The document outlines the main requirements around planning, implementation, verification, and improvement of the food safety management system. It concludes by discussing some initial concerns with and ongoing challenges of ISO 22000 certification.
Product traceability and food safety (15 oct08)ECR Community
The document discusses issues around consumer trust in food and consumer products due to contamination issues and misleading health claims. It argues that establishing full traceability systems across supply chains can help rebuild consumer trust by enabling companies to track products, isolate risks, and credibly support product claims. However, current traceability systems have gaps, and a virtual traceability ecosystem is needed to realize the full benefits of traceability.
Hazard analysis & critical control point by dr vikram guptaVikram Kumar Gupta
Hazard analysis and critical control point (HACCP) is a systematic preventative approach to food safety that identifies potential food safety hazards. It aims to take key actions to reduce or eliminate risks at critical control points along the food production process. HACCP involves conducting a hazard analysis to identify potential hazards, determining critical control points to monitor and control hazards, and establishing procedures to monitor the critical control points. The goal of HACCP is to enhance food safety by anticipating and preventing problems rather than relying on finished product testing.
This document discusses food safety and food quality auditing. It begins with definitions of key terms like food safety, food quality, and auditing. It then describes the purpose, types (process, product, system), and classification (first, second, third party) of audits. The document outlines the key elements of an audit including self-evaluation, documentation, records, and procedures. It discusses the benefits of audits and lists several global food safety auditing organizations.
The document discusses the new version 5.1 of the FSSC 22000 certification scheme published in November 2020. The main reasons for the updated version are to comply with the latest GFSI benchmarking requirements and strengthen CB performance requirements. Key changes in version 5.1 include additional requirements for multi-site certification, product design and development, and food safety culture. Organizations certified to version 5 must comply with the new requirements by their next upgrading audit.
This document discusses ISO 22000 and HACCP (Hazard Analysis Critical Control Point). It defines HACCP and lists its 7 principles for identifying food safety hazards and establishing control systems. It also provides an overview of ISO 22000, including its scope, terms and definitions, management system requirements, and key elements such as prerequisite programs and HACCP. The document summarizes the purpose and steps of conducting a HACCP analysis, including identifying hazards and critical control points, establishing critical limits, monitoring procedures, and corrective actions.
HACCP (Hazard Analysis and Critical Control Points) is an internationally recognized method for managing food safety. It involves identifying potential hazards, determining critical control points to minimize risk, establishing limits and procedures for monitoring and correction. The presentation provides an overview of HACCP including its history, principles, benefits and implementation process from conducting a hazard analysis to establishing record keeping procedures.
Part 2 on food safety risk assessment. This presentation focuses more on the international side of risk assessments and explains how international standards are agreed globally. It includes a detailed review about the European Union approach to food safety risk management.
Supply Chain Controls: Ensuring Regulatory Compliance and Consumer SafetySafetyChain Software
The ability to have adequate risk management tools from farm to fork is not only a regulatory compliance requirement but also a consumer expectation. Supply chain control programs provide an effective tool to guarantee food safety at the front end of the process. They are designed to allow for the identification and adequate control of risks from the supplier itself as well as those inherent to the ingredients and materials being sourced.
Given the current challenges in supply chain sourcing, this session will focus on how the design of strong supply chain control programs, protects the consumers and your brands. We will share the various tools that can be used to develop, maintain and continue to grow these programs, such as the control of physical, chemical, biological hazards, food fraud protection, procurement practices, GFSI certifications and validations, GMP practices, environmental control plans, staffing and training, and the maturity of the food safety culture.
Dr. Liliana Casal-Wardle presented on navigating supply chain constraints. She discussed the increasing complexity of global supply chains and challenges presented by the COVID-19 pandemic, natural disasters, and changes in the workforce and transportation. She emphasized the importance of supplier approval programs, monitoring supplier performance, and being prepared for emergency sourcing situations. Dr. Casal-Wardle also provided tools for managing supply chain risks, such as databases for ingredient sourcing and tracking supplier audit results, recalls, and complaints. She stressed the critical role of food safety culture and continuous improvement programs across the supply chain.
Learn to avoid FDA investigations resulting in a Form 483, and overcome common challenges such as a lack of resources to conduct a thorough RCA, or ensuring proper documentation practices are in place.
Presented by Lacey Keesee, the Director of Food Safety at The Acheson Group
Watch the webinar replay: https://info.safetychain.com/avoid-fda-form-483
What the FDA’s May 2021 Report on Foodborne Illness in Retail Delis RevealsSafetyChain Software
Dr. Rolando González from TAG unpacks the recent FDA recent report on foodborne illness in retail delis. Regardless of whether you are responsible for food safety in a deli located in a retail store or work in another manufacturing setting, attend!
Get the latest FSMA news along with an exclusive look at the results from The Acheson Group's Intentional Adulteration & Food Defense Industry Preparedness Survey.
Learn more at https://safetychain.com
The Need-to-Haves, Nice-to-Haves, and Benefits of Supply Chain TraceabilitySafetyChain Software
Watch the replay here: https://info.safetychain.com/needs-benefits-supply-chain-traceability
Since the final FSMA 204 rule was established in late 2022, food manufacturers have been looking into what they'll need to meet the requirements before the deadline.
In this presentation we explored the effects of FSMA 204 food traceability methods and import rules, the impact to domestic and foreign suppliers, and the many potential benefits data tracking has to keep consumers healthy while driving down costs.
Food and Beverage Manufacturers, Producers, and Suppliers will learn:
• What's needed to strengthen food safety systems for effective data gathering
• How data tracing can lead to increased cost savings and productivity
• Where the Food Traceability List (FTL) is changing hazard management
• How to manage a culture of food safety to help maintain traceability and food safety FSMA requirements
Presented by Dr. Liliana Casal-Wardle | Executive Sr. Director, Food Safety @ The Acheson Group
This document summarizes a full day workshop on quality culture for success. It discusses the importance of quality culture in ensuring product quality and safety. Quality culture is defined as an environment where everyone understands the importance of product quality and patient safety. It is the single most important indicator for delivering quality drugs. However, quality culture does not happen by accident - it must be intentionally created through relevant processes, controls, and behaviors that are understood and followed. The document provides examples of how quality culture can be measured and discusses the criticality of quality culture and how to maintain it despite pressures to reduce costs. It outlines potential symptoms and actions if an organization lacks a strong quality culture.
Building an Auditable, Measurable Food Safety Culture | FSMA FridaysSafetyChain Software
Documenting your Food Safety Culture is now an auditable requirement, mandated by GFSI and the FDA. But how can culture be assessed? What elements can be measured, and how must they be documented to satisfy governing & certification bodies? Liliana Casal-Wardle, Ph.D. from TAG explains
Almost 50% of Recalls in the USA are caused by allergens in a consumer product not indicated on the product's label. Learn more about allergens here: https://www.saiglobal.com/en-us/assurance/food_safety/?utm_source=slideshare&utm_medium=presentation&utm_campaign=food_safety
Using Monthly Inspections as a Tool for Prerequisite Program VerificationSafetyChain Software
Most food manufacturers conduct regular internal inspections to verify FSMA or GFSI requirements are being met - BUT, why then do so many struggle to assess the monthly health of their food safety programs?
See how to identify and correct weaknesses in the verification processes to accurately monitor facility and hygiene program effectiveness, and what tools can help streamline both internal and external audits.
In this presentation you will learn specific tools to help you:
• Identify gaps in your Prerequisite Programs, and how build in more controls
• Share pertinent food safety data during regular management meetings
• Ensure data is ready for annual verification of programs and auditor assessments
FSMA Friday June 2019 | Your Environmental Monitoring Program as Part of the ...SafetyChain Software
In addition to recapping June, 2019 FSMA news and changes, Peyman Fatemi from TAG dives into Your Environmental Monitoring Program as Part of the Environmental Control Strategy.
In this webinar, you will learn how to optimize your CAPA program by clearly defining the problem, and understanding what questions to ask to identify the root cause of the problem.
Root Cause Analysis: Smarter Tools for Better Accuracy & SpeedSafetyChain Software
This document discusses root cause analysis for food manufacturers. It defines root cause analysis and key related terms. Common mistakes in root cause analysis are identified. Methods for performing root cause analysis including the 5 Whys technique and Ishikawa or fishbone diagrams are described. Using software can provide better accuracy and speed in root cause analysis by allowing for quicker training, trend analysis of data, and improved visibility. The importance of thorough root cause analysis is discussed for preventing future issues and demonstrating a commitment to food safety.
1. The document discusses the importance of creating and maintaining a culture of quality in pharmaceutical manufacturing. It outlines several key aspects of a quality culture, including a focus on continuous improvement, willingness to identify and address issues, and an understanding that quality is everyone's responsibility.
2. Maintaining a quality culture requires leadership commitment to reinforce the right behaviors and decision making. Quality culture can deteriorate quickly if management loses focus on it or faces pressures like cost reductions. Early indicators of issues need to be addressed immediately.
3. The document provides examples of metrics that can help measure quality culture, such as the number of reported deviations, complaints, and process failures. A strong quality culture helps ensure product quality is not compromised
Quality assurance and quality control play important roles in the pharmaceutical industry to ensure product safety and efficacy. Quality assurance focuses on preventing defects through process improvement and monitoring, while quality control identifies defects through testing of raw materials, in-process materials and finished products. Both functions are necessary to consistently deliver high quality products that do not compromise consumer health. Key responsibilities of quality assurance include overseeing quality systems, monitoring validation activities and investigating issues like deviations. Quality control responsibilities involve testing, method validation, complaint investigation and stability studies. Together quality assurance and quality control form a quality culture from design through manufacturing and distribution.
Sreenivasu Vemulapalli is seeking a senior role in food safety, quality assurance, or regulatory compliance. He has over 18 years of experience in these areas, currently serving as Associate Vice President of Quality and Food Safety at The Global Green Company. His experience includes ensuring compliance with various global food safety standards and regulations.
Food Safety expert breaks down the expectations outlined in FDA’s “Recall Ready” guidance, what challenges are often encountered when executing a product recall, and what industry best practices are for preparing to successfully navigate a product recall.
Total Quality Management Presentation.pptxDebelaTekabe
The document discusses ISO 22000 food safety management standards and Hazard Analysis Critical Control Points (HACCP). It provides an overview of these standards and their requirements. It also discusses a case study of African Food Processing PLC, identifying problems the organization faced in complying with food safety standards and how it could address challenges. The document contains sections on ISO 22000 scope and requirements, food safety management systems, HACCP principles, differences between ISO 22000 and HACCP, and an overview of African Food Processing PLC.
FSMA Friday August 2020: IA Rule, Food Defense Plans & Quick ChecksSafetyChain Software
This document summarizes a webinar on writing a robust food defense plan and preparing for FDA quick checks. The webinar covered FDA expectations for food defense training, options for writing a food defense plan including using key activity types or a three-element vulnerability assessment, and examples of potential questions that may be asked during a quick check inspection. The webinar aimed to help facilities understand FDA requirements and be prepared for upcoming quick checks of food defense plans and documentation.
FSMA Friday May 2019 | Unpacking Food Defense and Clarifying Recent FDA MessagesSafetyChain Software
In addition to recapping May, 2019 FSMA news and changes, Rolando González and Chris Snabes from TAG dive into Food Defense and the recent messages conveyed by the FDA that have us asking many questions.
Similar to Food Safety KPIs - Are They Driving the Right Behaviors? (20)
Human error is a frequent cause of allergen-related recalls in food manufacturing, often happening when management systems are not designed to prevent errors.
Preventing an allergen recall requires an understanding of production processes, a focus on consistency, and effective communication with upper management. In this presentation, we’ll focus on what tools and practices are needed to prevent costly allergen-related recalls including:
• Awareness of the broad financial implications of an allergen-related recall
• How to align with upper management on allergen control measures
• Bridging allergen control processes with quality control to ensure consistency and compliance
An unannounced inspection from the FDA - or other regulatory agency - could result in uncertainty and anxiety within your team. If someone does not clearly understand what the inspector is looking for, or can’t produce what is being asked of them, these mishaps might place the inspection at risk.
During this presentation you’ll learn what critical areas to prepare for should an unexpected regulatory inspection occur, along with training tips to help empower your team to navigate inspections with confidence.
Discussion items include:
• Understanding the scope of the inspection
• Critical documents that should be prepared
• Management and training processes to ensure an “always-ready” culture
• Planning tips to know who is responsible for what and when
Presented by Mary Hoffman, Sr. Director of Food Safety at The Acheson Group
Unlock complete visibility into your operations and promote ongoing compliance with our robust solutions: https://safetychain.com/industries/food-and-beverage-manufacturers
Preparing for the FDA’s Enforcement of the Intentional Adulteration RuleSafetyChain Software
Presented by Christopher Snabes [Director, Food Safety @ The Acheson Group]
Watch the replay of this presentation: https://info.safetychain.com/replay-enforce-fda-ia-rule
Abstract:
Understand the purpose, intent, and unique enforcement of the IA Rule, including the relationship between food safety and food defense requirements, what could result in a Form 483a, and how the IA Rule expands across the supply chain, both domestically and abroad.
Learn essential tips to help you prepare ahead of a FSMA Food Defense audit, what the FDA expects a facility to have in a written food defense plan, and how to train your teams to identify Actionable Process Steps (APS) and proactively mitigate risks, including required management components.
Transforming Workplace Culture Through Digital Plant ManagementSafetyChain Software
[Watch the Recording: https://info.safetychain.com/transform-workplace-culture]
Like many manufacturing industries, annual turnover in poultry processing is extremely high. But, at Lincoln Premium Poultry (LPP) things are different. With a turnover rate of under 40% and a 100% staffing level, LPP is using digital plant management technology to transform its company culture into a place where people want to come to work every day.
Join Cindie Serrano, Training and Strategic Initiatives Manager at Lincoln Premium Poultry, who will discuss how LPP collects, views, and reports data across their plant to create a data-driven and transparent culture for all employees.
You’ll Learn:
• The challenges LPP was looking to solve through digitization
• How better data analysis helped LPP focus on safety, people, and culture
• The types of data LPP is collecting from across the plant floor
• How LPP gave their employees a voice through data
• The results to date, including a story of more than $200K in savings per month
Watch the replat here:
Presentation Abstract:
The FDA has finally released an update to the Preventive Controls/Human Foods Rule draft guidance, including a revised Appendix 1: Known or reasonably foreseeable hazards.
This means clearer steps to identify potential dangers in your food products.
But what's changed? The new Appendix 1 now includes a listing of potential biological and chemical hazards for 16 different food types. Plus, it clarifies the importance of considering process-related hazards too. Think of it as your personalized starting point for the Hazard Analysis process, a crucial step in ensuring food safety.
Presented by Dr. Ruth Petran, Sr. Advisor of Food Safety for The Acheson Group
See more FSMA Friday episodes at https://safetychain.com/resources/webinars
Exploring the Buzz: Opportunities and Challenges in the Rise of Alternative F...SafetyChain Software
Watch the Replay: https://info.safetychain.com/fsma/opportunities-risk-alternative-food
As consumer preferences for environmentally friendly options increase, shifting towards alternative foods - such as insect-based ingredients - means both opportunities and challenges for food manufacturers.
In this webinar, we’ll discuss the emerging trend toward adopting alternative food and ingredients in North American manufacturing, what food safety regulators and certification programs might be impacted, and how you can prepare.
• Benefits for alternative food products, from consumer demand, to sustainability
• Managing the risks, from testing to labeling
• Food safety guidance and future requirements
Presented by Kate McInnes, Sr. Manager of of Food Safety at The Acheson Group.
Food safety goes beyond certification and regulatory compliance as a fundamental part of a company’s identity - and can even become a strategic advantage. But if there is complacency outside of the FSQA role, operations, production goals, and brand reputation may be at risk.
In this webinar, join award-winning food safety expert, Sebnem Karasu, who will share proven tips to awaken a company-wide food safety culture that not only will help ensure compliance with FDA regulations and food safety schemes such as BRC and SQF, but will also keep production lines running, and increase customer satisfaction.
Food and Beverage manufacturers will learn best practices for:
• Developing a collaborative food safety program that includes insights from ALL parts of the organization
• Building a pervasive culture of awareness and continuous training to transform employees into vigilant guardians of food safety
• Accelerating food safety certification processes and enhance brand reputation
Achieving Food Safety Culture Maturity: From Audit-Readiness to Business SuccessSafetyChain Software
Watch the full replay video: https://info.safetychain.com/food-safety-maturity
Food safety audits, whether for FDA compliance, GFSI certification, or meeting requirements from a key customer, often require significant time (sometimes months) and resources to prepare for - But it doesn't have to.
In this webinar, learn what’s needed to mature your company’s food safety culture to truly be audit-ready all the time. Understand what business growth benefits your company can realize if done properly, and gain practical tips to influence others outside of the food safety and quality function to continuously support food safety goals.
Presenter: Dr. Rolando Gonzalez | Chief Scientific Officer at The Acheson Group
Elevating Food Safety:Tackling Hazards for a Stronger Food Safety CultureSafetyChain Software
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.
[Watch the Full Recording] https://info.safetychain.com/removing-pinch-points-in-food-safety-plan
From changing supplier quality to keeping HAACP plans updated, there are many risk factors when meeting food safety compliance or certification standards.
With more than 27 years of risk mitigation and regulatory compliance experience, Jeff Eisert, CEO of Food Safety Engineers, describes what areas to target to reduce potential risk within your food safety plan, and how closing up these pinch points will create business opportunities.
Food manufacturers will hear real-world examples and learn:
- What common food safety processes put compliance at risk
- How to ensure suppliers keep you compliant
- What might be missing from your HACCP plan
From QMS to FSMS: Intersecting Compliance, Audit-Readiness, and ProductionSafetyChain Software
This document provides an overview of a webinar on intersecting quality management systems (QMS) and food safety management systems (FSMS). It discusses how QMS and FSMS have evolved from standards like ISO 9000 and ISO 22000. Key aspects covered include hazard analysis, prerequisite programs, HACCP, and how integrating QMS and FSMS can improve efficiency. The webinar speaker, Ranjeet Klair, has over 20 years of experience in food safety and will discuss best practices for compliance and audit-readiness.
Strengthening Your Supply Chain Program: Insights for RAC Producers & Food Ma...SafetyChain Software
Watch the full replay at: https://info.safetychain.com/webinar-replay-strengthen-farm-to-manufacture-supply-chain
When it comes to food safety, everyone from the grower, producer, manufacturer, and distributor should be in lock step.
In this presentation, Angela Ferelli Gruber, Manager of Food Safety at The Acheson Group, will compare two sides of food safety for raw agricultural commodities (RAC) that are made into food - at the farm and in the facility. Dr. Ferelli Gruber will provide approaches to strengthen food safety programs of producers as well as supplier evaluation procedures of manufacturers to proactively mitigate risk and comply with changing FSMA regulations.
Food growers, producers, and manufacturers will learn:
• How farms can create strong food safety programs
• Strategies to enhance visibility into potential food safety risks of raw agricultural commodities
• How to manage supplier risk, including identifying hazards and obtaining necessary approvals
• Where the FDA Food Traceability Rule will impact the produce supply chain
Watch the replay at: https://info.safetychain.com/influence-food-safety
Food safety is typically considered a cost center because it doesn’t directly support revenue generation.
But what if you could position food safety as a business enabler, able to break down functional silos to integrate food safety into every part of the organization?
This perspective is within reach when food safety leaders and practitioners know when and how to effectively influence change.
In this presentation, food safety experts, Tia Glave and Jill Stuber of Catalyst, teach insights and actionable guidance into:
• Why food safety isn’t viewed as a critical business enabler today
• How to shift negative perceptions and use influence to expand food safety culture
• What food safety leaders can do to expand their circle of influence and leverage relationships to achieve food safety and business results
Watch the presentation recording: https://info.safetychain.com/webinar-replay-pass-food-retail-audits
In this webinar, Dr. Karla Acosta, Food Safety Manager at The Acheson Group, helps identify the not-so-obvious areas where regulators look when conducting retail food establishment audits/inspections.
Key Takeaways for Food Retailers and Manufacturers Include:
• Understand critical inspection areas, including sanitation, labeling, HACCP, and record-keeping.
• Best practices for maintaining food safety protocols to prevent bacteria growth, cross-contamination, and spoilage.
• What documentation and record-keeping frequency is needed to ensure consistent adherence to food safety practices and regulations.
Watch the Recording: https://info.safetychain.com/untangle-digitization-knots
In this presentation, you will see examples of how even the smallest wrong decision about connecting your facility could morph into compounding issues for a digitization initiative. You will also see what steps to take upfront to ensure a successful project – and prevent you from spending tens of thousands of dollars in fixes later on.
Plant Leaders, Operations, and Engineering Professionals will learn:
• What to plan for before working with an OEM, Integrator, MSP, or internal resources to help future-proof your manufacturing network
• Best practices for clearly communicating expectations with project stakeholders, and implementation teams
• Simple steps to save you from costly scope creep and an unsuccessful implementation
Presented by Arthur Laszczewski, VP of Operations at Mode40
Learn what controls your Environmental Monitoring Program (EMP) should include to prevent pathogens from entering your facility and what common pitfalls to avoid for more effective pathogen containment.
Presenter: Mary Hoffman | Director, Food Safety | The Acheson Group
Watch the Replay:
https://youtu.be/A9QNk9sqsLk
Related Resource - Free eGuide:
5 Keys to Building a Better Food Safety Culture
https://info.safetychain.com/download-5-keys-building-better-food-safety-culture
The Five Keys to Building a Better Food Safety Culture in 2023SafetyChain Software
Recognized food safety leader Lone Jespersen, PhD, (Founder & Principal of Cultivate) discusses how leading companies are taking a proactive approach to strengthen food safety culture. Dr. Jespersen will share insights based on science, the work of the GFSI technical working group, and from her own in-depth experience in deploying enterprise wide food safety and quality initiatives in large and complex organizations.
Watch the full presentation:
https://info.safetychain.com/build-better-food-safety-culture
The Use of Artificial Intelligence (AI) in Food Safety, and What to Expect NextSafetyChain Software
Learn how food producers - as well as the FDA - are using AI to detect food safety issues, and its potential to predict common and rare food safety events, and what limitations and use cases can you expect in the near future.
Presenter: Dr. Ben Miller | VP, Regulatory and Scientific Affairs at The Acheson Group
Watch the full replay:
https://safetychain.com/fsma/the-use-of-artificial-intelligence-ai-in-food-safety-and-what-to-expect-next/
Bypassing Safety Risks at the Intersection of Continuous Improvement & Custom...SafetyChain Software
How improving plant-wide safety risk prevention systems impacts everything from plant performance and quality to customer success and revenue growth.
• How prioritizing a risk mitigation system is better for meeting production goals
• How to unlock the collective genius of your people
• Where to align accountability within production, quality, and leadership teams
Where safety contributes to profitability
Presented by Daryll Bryant, Managing Partner at DKB Industries with over 20 years experience as an operation leader working at Fortune 100 companies.
Watch the full webinar replay: https://info.safetychain.com/safety-ci-customer-satisfaction
Auditing against a standard or one of the GFSI schemes is rarely effective without the proper training, guidance, and tools. Learn how to to get the most out of your internal auditing process to boost improvements and plant profitability.
Presenter: IJ Arora | President & CEO of Quality Management International Inc. (QMII)
Watch the webinar replay:
https://info.safetychain.com/proactive-internal-audits
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How to Manage Your Lost Opportunities in Odoo 17 CRMCeline George
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
ISO/IEC 27001, ISO/IEC 42001, and GDPR: Best Practices for Implementation and...PECB
Denis is a dynamic and results-driven Chief Information Officer (CIO) with a distinguished career spanning information systems analysis and technical project management. With a proven track record of spearheading the design and delivery of cutting-edge Information Management solutions, he has consistently elevated business operations, streamlined reporting functions, and maximized process efficiency.
Certified as an ISO/IEC 27001: Information Security Management Systems (ISMS) Lead Implementer, Data Protection Officer, and Cyber Risks Analyst, Denis brings a heightened focus on data security, privacy, and cyber resilience to every endeavor.
His expertise extends across a diverse spectrum of reporting, database, and web development applications, underpinned by an exceptional grasp of data storage and virtualization technologies. His proficiency in application testing, database administration, and data cleansing ensures seamless execution of complex projects.
What sets Denis apart is his comprehensive understanding of Business and Systems Analysis technologies, honed through involvement in all phases of the Software Development Lifecycle (SDLC). From meticulous requirements gathering to precise analysis, innovative design, rigorous development, thorough testing, and successful implementation, he has consistently delivered exceptional results.
Throughout his career, he has taken on multifaceted roles, from leading technical project management teams to owning solutions that drive operational excellence. His conscientious and proactive approach is unwavering, whether he is working independently or collaboratively within a team. His ability to connect with colleagues on a personal level underscores his commitment to fostering a harmonious and productive workplace environment.
Date: May 29, 2024
Tags: Information Security, ISO/IEC 27001, ISO/IEC 42001, Artificial Intelligence, GDPR
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Find out more about ISO training and certification services
Training: ISO/IEC 27001 Information Security Management System - EN | PECB
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General Data Protection Regulation (GDPR) - Training Courses - EN | PECB
Webinars: https://pecb.com/webinars
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Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar Kanvaria
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
Main Java[All of the Base Concepts}.docxadhitya5119
This is part 1 of my Java Learning Journey. This Contains Custom methods, classes, constructors, packages, multithreading , try- catch block, finally block and more.
How to Setup Warehouse & Location in Odoo 17 InventoryCeline George
In this slide, we'll explore how to set up warehouses and locations in Odoo 17 Inventory. This will help us manage our stock effectively, track inventory levels, and streamline warehouse operations.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
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Food Safety KPIs - Are They Driving the Right Behaviors?
1. FSMA Fridays Webinar Series
Monthly Industry News, Updates & Trends for Food, Beverage, & CPG Manufacturers
Food Safety KPIs:
Are Yours Driving the Right Behaviors?
with Mary Hoffman, MS, The Acheson Group
December 17, 2021
2. Monthly Industry Update:
✔ FSMA Related News
✔ Regulation Changes & Updates
✔ Industry Trends
✔ Q&A with TAG
What is FSMA Fridays?
FSMA FRIDAYS
3. Casual but Professional Format
✔ Ask questions! (Q&A at end)
✔ Only panelists are displayed
✔ Recording link will be shared
✔ Audio issues: use call-in number
Watch prior FSMA Friday recordings at
safetychain.com > Resources > FSMA Fridays
Before We Get Started
FSMA FRIDAYS
4. Featured Panelist: Mary Hoffman, MS
FSMA FRIDAYS
Aaron Bolshaw
VP Marketing
Mary Hoffman
Director of Food Safety
● 17+ years of experience in food safety/quality program
development and continuous improvement
● Leads proactive initiatives to ensure food safety, (including
supply chain risk mitigation, allergen control,
environmental controls & monitoring, and behavior-based
food safety culture programs)
● BS (Biology) from Carroll University, Master of Agriculture
and Life Sciences with an emphasis in Food Safety and
Biosecurity from Virginia Polytechnic Institute and State
University
5. FSMA FRIDAYS
The Latest FSMA Updates
1. Laboratory Accreditation for Analyses of Foods (LAAF) Final Rule
2. Produce Safety Rule – Proposed changes to Agricultural Water
Requirements
3. FDA Review of a Notification Regarding a Health Claim Related to Peanut
Allergies
4. FDA Foodborne Outbreak Response Improvement Plan
6. FSMA FRIDAYS
● You can’t improve what you don’t measure.
● Human beings adjust behavior based on the metrics they’re held against.
● Anything you measure will impel a person to optimize their score on that
metric.
● What gets measured gets done.
● Measurement eliminates argument.
● What you measure tells a story about what is important.
You are what you measure
7. FSMA FRIDAYS
Food Safety Culture
Establishing and communicating
objectives and KPIs related to
food safety can influence a
facility’s food safety culture!
8. FSMA FRIDAYS
Objectives vs KPIs
Objectives
▪ The results the organization seeks to achieve
▪ e.g., Reduce customer complaints by 5% from previous year
Key Performance Indicators (KPIs)
▪ Measurements that tell you if you are on your way to achieving your objective.
▪ e.g., Pick-Pack Accuracy Rate
10. FSMA FRIDAYS
Food Safety Programs - What can you measure?
Facility sanitation
and cleanliness
Proper storage and
handling
Following policies
procedures and
documentation /
record keeping
Monitoring
temperatures and
relative humidity
Personnel practices Ensuring no cross
contamination from raw to
finished goods
Ensuring no cross
contact of allergens
The fundamentals of food
safety: HAZARD ANALYSIS AND
PREVENTIVE CONTROLS
12. FSMA FRIDAYS
Food Safety Program Performance Measurements Environmental
Pathogen Monitoring Program
Objective: <5% Pathogen Positives per Month
• Potential unintended consequence: selective evaluation to obtain passing results.
• Desired Behavior: Seek and Destroy! If pathogens are present, find them so they
can be eliminated.
Key Performance Indicators:
• Program execution
• Investigation into positive results
• Root Cause Analysis, Corrective and Preventive Actions
• Reduction in repeat positive locations
• Training/competency: Personnel understand environmental conditions, where to
look, how to perform their tasks and why it is important
13. FSMA FRIDAYS
Food Safety Program Performance Measurements Sanitation Program
Objective: Verification Activity Results (Pre-op pass rate >95%)
• Potential unintended consequence: Incentive to record passing results.
• Desired behavior: Effective completion of sanitation tasks to maintain an
environment to support the safe production of food. Utilize data to identify
and implement program improvements.
Key Performance Indicators:
• Program execution: Adherence to Master Sanitation Schedule
• Response to undesirable results or trends
• Training/competency: Personnel understand how to perform their tasks
14. FSMA FRIDAYS
Food Safety Program Performance Measurements Nonconformance/Deviations
Objective: <5 Food Safety Incident Reports per Month
• Potential unintended consequence: personnel may hesitate to report incidents.
• Desired behavior: Identify, investigate, and resolve food safety issues as they occur
and prevent recurrence.
Key Performance Indicators:
• Near miss reporting and follow-up
• Incident Investigation: RCA, CAPA
• Repeat issues or issue types
• Cross-functional involvement in problem solving
15. FSMA FRIDAYS
Food Safety Program Performance Measurements Third-Party Audits
Objective: Third-Party Audit Score >90%
• Potential unintended consequence: complacency based on score.
• Desired behavior: Utilize findings to identify program improvement opportunities.
Key Performance Indicators:
• Internal audit program execution
o Participation and results
• RCA and CAPA
• Repeat issues
• Focus on continuous improvement
16. FSMA FRIDAYS
Food Safety Program Performance Measurements Food Safety Training
Objective: Training schedule completion rate >90%
• Potential unintended consequence: complacency based on completion of formal
training.
• Desired behavior: Personnel understand their role in food safety and why it is important.
Key Performance Indicators:
• Training comprehension (quiz, interviews, observations)
• Supplemental coaching opportunities (team huddles, Food Safety Topic of the Month)