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.
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.
Building the Fit Organization (with guest presenter Dan Markovitz)TKMG, Inc.
Slides for a webinar hosted by Karen Martin on January 21, 2016 and delivered by Dan Markovitz.
Video & webinar description: http://www.slideshare.net/KarenMartinGroup/building-the-fit-organization-with-guest-presenter-dan-markovitz-57375703
Subscribe: www.ksmartin.com/subscribe.
Book: http://amzn.to/1lCeAwj
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.
Building the Fit Organization (with guest presenter Dan Markovitz)TKMG, Inc.
Slides for a webinar hosted by Karen Martin on January 21, 2016 and delivered by Dan Markovitz.
Video & webinar description: http://www.slideshare.net/KarenMartinGroup/building-the-fit-organization-with-guest-presenter-dan-markovitz-57375703
Subscribe: www.ksmartin.com/subscribe.
Book: http://amzn.to/1lCeAwj
This Presentation provide the understanding about importance of following standards and comply with regulatory requirements. This PPT Prepared to provide Awareness Training on Quality Management System as per ISO 17025:2017 with case studies and Questionnaires
ISO 9001-2015 clause 10.2 is different from ISO 9001-2008 corrective action requirements, i tried to capture the updated requirements and with a suggested format for deal with the updated requirements.
A risk-based CAPA process is a common goal of medical device manufacturers, but until recently “risk-based” was not clearly defined.
The biggest fundamental change in both ISO 9001:2015 and ISO 13485:2016 is an emphasis on risk-based process management.
The CAPA process is the heart of your quality system and one of the most important processes. Therefore, this presentation gives you a whole new set of tools for managing your CAPA process using risk-based approach
A risk-based CAPA process is more than prioritization.
This presentation includes:
-An outline of the CAPA process and proposed risk management activities
-Various risk control options that can be integrated with corrective actions
-How to reconcile conflicts between the definitions for risk in ISO 9001:2015 and ISO 13485:2016
-And more...
Watch the presentation here: https://www.greenlight.guru/webinar/risk-based-capa-process
Validation & Verification Study for Metal Detection CCP - AG - LinkedIn profi...Adrian Garcia
This project contains an example of a validation and verification study for 3 models of metal detectors posed as an alternative to replace current aging models in current food manufacturing lines.
This is a Validation & Verification for BRC Global Standards Course Assignment, MAR 2022
Best Audit Practices: The Top 10 Auditing Mistakes Companies MakeSafetyChain Software
Developing and maintaining a robust and effective internal audit system provides meaningful and actionable improvements for your food safety and food quality processes. Avoid these top 10 mistakes.
Confusing Validation with Verification: The Risks and Best PracticesSafetyChain Software
Interchanging validation and verification processes can put food safety in jeopardy. Hear real examples of how this confusion resulted in lost productivity due to non-compliance, and gain a clear understanding of what these terms mean within the FSMA framework to avoid future risk.
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
This Presentation provide the understanding about importance of following standards and comply with regulatory requirements. This PPT Prepared to provide Awareness Training on Quality Management System as per ISO 17025:2017 with case studies and Questionnaires
ISO 9001-2015 clause 10.2 is different from ISO 9001-2008 corrective action requirements, i tried to capture the updated requirements and with a suggested format for deal with the updated requirements.
A risk-based CAPA process is a common goal of medical device manufacturers, but until recently “risk-based” was not clearly defined.
The biggest fundamental change in both ISO 9001:2015 and ISO 13485:2016 is an emphasis on risk-based process management.
The CAPA process is the heart of your quality system and one of the most important processes. Therefore, this presentation gives you a whole new set of tools for managing your CAPA process using risk-based approach
A risk-based CAPA process is more than prioritization.
This presentation includes:
-An outline of the CAPA process and proposed risk management activities
-Various risk control options that can be integrated with corrective actions
-How to reconcile conflicts between the definitions for risk in ISO 9001:2015 and ISO 13485:2016
-And more...
Watch the presentation here: https://www.greenlight.guru/webinar/risk-based-capa-process
Validation & Verification Study for Metal Detection CCP - AG - LinkedIn profi...Adrian Garcia
This project contains an example of a validation and verification study for 3 models of metal detectors posed as an alternative to replace current aging models in current food manufacturing lines.
This is a Validation & Verification for BRC Global Standards Course Assignment, MAR 2022
Best Audit Practices: The Top 10 Auditing Mistakes Companies MakeSafetyChain Software
Developing and maintaining a robust and effective internal audit system provides meaningful and actionable improvements for your food safety and food quality processes. Avoid these top 10 mistakes.
Confusing Validation with Verification: The Risks and Best PracticesSafetyChain Software
Interchanging validation and verification processes can put food safety in jeopardy. Hear real examples of how this confusion resulted in lost productivity due to non-compliance, and gain a clear understanding of what these terms mean within the FSMA framework to avoid future risk.
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
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
Rolando Gonzalez, Ph.D., VP of Public Health at The Acheson Group recaps March 2019 FSMA news and Senior Advisor of Food Safety at TAG, Rich Simmons, presents insights about how to conduct an effective internal audit of your GFSI program.
Root Cause Analysis: Smarter Tools for Better Accuracy & SpeedSafetyChain Software
Review the goals, benefits, and processes for root cause analysis and look at “smarter” tools consistent with the FDA’s New Era Blueprint that enable quality and safety teams to arrive at the root cause quicker - and prevent recurrence of problems.
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
Pharmaceutical Good Manufacturing PracticesPharmaceutical
When you are in healthcare, Then GMP is must. Regulatory philosophy for product Quality have been changed from "Quality by Testing QbT" to "Quality by Design QbD". Quality is to be built in product and that only can be done by GMP.
The Magic of Internal Audits: Mistakes, Insights and Advice from the ExpertsSafetyChain Software
In this webinar, food safety and quality expert Jeff Strout (Merieux NutriSciences) will share hot topics, expert insights (including the “wow factor”), and critical components of robust internal auditing systems that are needed to drive continuous improvement.
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.
Ian brings 16 years of experience in the Biotech/Pharmaceutical Industry in Quality Assurance and Quality Control. He has extensive knowledge of all of the applicable regulatory requirements.
My last projects as an independent contractor were with SHIRE, LONZA and NOVARTIS. I conducted Product Investigations from Inoculations of Media to Manufacturing projects which included from line clearance issues to inclusions of foreign material. Also, Inspection of all product packaging to determine a non-negative product impact.
Food Safety Modernization Act (FSMA) regulatory requirements by FDABrian Thomas
Food Safety Modernization Act (FSMA) is placing new regulatory demands on food manufacturers and suppliers in the US market. For the first time, FDA has a legislative mandate to require comprehensive, prevention-based controls across the food supply. As key implementation deadlines approach, food manufacturers are shifting from a reactionary to a preventive footing, with stricter controls, documentation, and supplier verification requirements. This means there is a new regulatory world for food producers, including regulations for food-borne illness prevention and traceability. Presentation provides a summary of the new regulations, the risks and challenges faced by food producers, and the opportunities to take action through applications of modern control and information technology.
Designing Internal Audits: Improve Results for Customer, 3rd Party & Regulato...SafetyChain Software
Join Tracie Sheehan, VP of Technical Services at Mérieux NutriSciences, in this discussion on how to design internal audits for improved compliance to customer and third-party specifications, as well as to meet regulatory compliance.
From unannounced audits to food fraud, what changes are in store for SQF in 2016? TraceGains hosted LeAnn Chuboff, Senior Technical Director of the Safe Quality Food Institute on March 9th, 2016 for a webinar to learn about proposed changes to the SQF Code and insights gleaned from the latest GFSI guidance to be released in early March 2016.
The webinar gave attendees a sneak peek into the proposed changes for SQF Edition 8 and other program improvements. Specifically, the SQF webinar covered:
-SQF Edition 8 implementation timeline
-Lessons learned from recalls and withdrawals
-Unannounced audit findings
-Improving auditor consistency & competency
-Incorporating FSMA and other international laws & regulations
-How food defense will be further elevated in 2016
Similar to FSMA Friday March 2022 - Optimizing Your CAPAs (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
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
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
Elevating Food Safety:Tackling Hazards for a Stronger Food Safety CultureSafetyChain Software
Watch the full recorded presentation: https://info.safetychain.com/tackling-food-safety-hazards
There are many reasons why Food and Beverage manufacturers might grapple with managing food safety hazards effectively. But NOT addressing these gaps could lead to potential risks to consumers and regulatory compliance issues.
Join Sam Davidson, Director of Food Safety at The Acheson Group, who will outline the areas where hazard analysis and food safety plans may be the most vulnerable, and what pillars are needed to build a stronger food safety culture.
In this webinar you will learn how to:
• Identify existing and emerging food safety hazards with confidence
• Enhance control measures and reduce product-related risks
• Adapt to evolving FSMA and GFSI-related requirements
• Foster a proactive plant-wide food safety culture, with full team engagement
[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
Watch the Webinar Replay Video: https://info.safetychain.com/from-qms-to-fsms
From ISO standards to GFSI schemes, food safety rules, regulations, and governance have been evolving - leaving some confusion around what systems F&B manufacturers should be using to manage food safety and quality.
About this Webinar:
We'll break down the components of a proper Food Safety Management System (FSMS) that supports both quality and food safety functions, and helps manufacturers maintain compliance, audit-readiness, and customer satisfaction.
In this presentation, Ranjeet Klair, Director of Food Safety at the Acheson Group, describes what a complete food safety management system looks like - from HACCP to QMS to GMP - and how to get organizational-wide alignment around food safety responsibilities that directly impact quality and production goals.
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
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
The Art Pastor's Guide to Sabbath | Steve ThomasonSteve Thomason
What is the purpose of the Sabbath Law in the Torah. It is interesting to compare how the context of the law shifts from Exodus to Deuteronomy. Who gets to rest, and why?
How to Split Bills in the Odoo 17 POS ModuleCeline George
Bills have a main role in point of sale procedure. It will help to track sales, handling payments and giving receipts to customers. Bill splitting also has an important role in POS. For example, If some friends come together for dinner and if they want to divide the bill then it is possible by POS bill splitting. This slide will show how to split bills in odoo 17 POS.
2024.06.01 Introducing a competency framework for languag learning materials ...Sandy Millin
http://sandymillin.wordpress.com/iateflwebinar2024
Published classroom materials form the basis of syllabuses, drive teacher professional development, and have a potentially huge influence on learners, teachers and education systems. All teachers also create their own materials, whether a few sentences on a blackboard, a highly-structured fully-realised online course, or anything in between. Despite this, the knowledge and skills needed to create effective language learning materials are rarely part of teacher training, and are mostly learnt by trial and error.
Knowledge and skills frameworks, generally called competency frameworks, for ELT teachers, trainers and managers have existed for a few years now. However, until I created one for my MA dissertation, there wasn’t one drawing together what we need to know and do to be able to effectively produce language learning materials.
This webinar will introduce you to my framework, highlighting the key competencies I identified from my research. It will also show how anybody involved in language teaching (any language, not just English!), teacher training, managing schools or developing language learning materials can benefit from using the framework.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
How to Create Map Views in the Odoo 17 ERPCeline George
The map views are useful for providing a geographical representation of data. They allow users to visualize and analyze the data in a more intuitive manner.
Model Attribute Check Company Auto PropertyCeline George
In Odoo, the multi-company feature allows you to manage multiple companies within a single Odoo database instance. Each company can have its own configurations while still sharing common resources such as products, customers, and suppliers.
Read| The latest issue of The Challenger is here! We are thrilled to announce that our school paper has qualified for the NATIONAL SCHOOLS PRESS CONFERENCE (NSPC) 2024. Thank you for your unwavering support and trust. Dive into the stories that made us stand out!
1. FSMA Fridays Webinar Series
Monthly Industry News, Updates & Trends for Food, Beverage, & CPG Manufacturers
Optimizing Your CAPAs
Maximize Your Efforts with an Effective Process
Ranjeet Klair
Director of Food Safety, The Acheson Group- TAG
March 25, 2022
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 FSMA Friday Speaker & Host
FSMA FRIDAYS
Aaron Bolshaw
CMO
Moderator for Beyond
Compliance and FSMA
Fridays
Ranjeet Klair
Director, Food Safety
Ranjeet Klair, Senior Advisor, Food Safety, has 20 + years of industry
experience.
● Ranjeet has worked with Canadian, US, and global food
retailers, production plants, and certification bodies in food
safety, quality assurance, and regulatory compliance.
● Ranjeet holds a Master of Science degree in Food Sciences,
Master of Global Food Law (Jurisprudence) degree, and a
Bachelor of Applied Science and certification in International
Food Laws and Regulations. Along with completing a
Certification program for International Food Laws and
Regulations.
● Ranjeet has held roles as Senior Manager of Food Safety and
QA where she implemented a Food Safety Quality Management
System under FSEP program CFIA, and wrote and implemented
BRC issue 6 standard for the plant.
5. FSMA FRIDAYS
1. Agricultural Water Assessment Builder.Tool prompts users to answer questions specific to their unique conditions. Read
the disclaimer!
2. GMP, Preventive Controls, FSVP, IA, Produce Safety - guidance issued
3. Revised guidance for Voluntary Qualified Importer program
4. Seafood processors are subject to some of the rules of FSMA in addition to regulated under FDA through the Seafood
HACCP regulation (21 CFR part 123)
5. FDA issued new guidance on its intent not to enforce certain provisions of five rules of FSMA. TAG has further reviewed
the guidance and interpreted as the enforcement discretion notice means that FDA intends to not enforce specific
provisions of certain rules “as they currently apply to entities or activities addressed in the guidance” while FDA “take(s)
time to consider options, including rulemaking, to address concerns raised by stakeholders.”
FSMA Updates
6. FSMA PC rule and CAPA
FSMA FRIDAYS
FSMA PC rule of Human foods 21 CFR 117 Subpart C - Hazard Analysis
and Risk-Based Preventive Controls part 117.150-117.165
Key steps in Regulation:
● corrective action and corrections
● verification and validation
● verification of implementation and effectiveness
7. FSMA Definitions in PC Rule for Human Foods
FSMA FRIDAYS
Corrective Action
Procedures that must be taken if
preventive controls are not
properly implemented.
from 21 CFR 117.150(a)(1)
Correction
An action to identify and correct
a problem that occurred during
the production of food, without
other actions associated with a
corrective action procedure
(such as actions to reduce the
likelihood that the problem will
recur, evaluate all affected food
for safety, and prevent affected
food from entering commerce).
21 CFR 117.3
8. RCA-CAPA(What and Why)
FSMA FRIDAYS
● The root cause is the original source of a reason of the incident
● RCA consists of where, when and how the incident occurred
● RCA investigator must be aware of the processing steps
● A successful RCA will allow development of appropriate corrective action
● Prevent recurrence of the deviation Identify the root cause(s)
9. Commonly Used Tools for RCA
FSMA FRIDAYS
● Brainstorming
● Five Why’s
● Fishbone or Ishikawa Diagram
● KNOT Chart
● Pareto Charts
● Fault Tree Analysis
● Failure Mode and Effects Analysis (FMEA)
10. Food Safety Investigation Starts with RCA
FSMA FRIDAYS
Core steps of capacity development for RCA
• Food Safety
Investigation
• Identify Root Cause
• Identify Corrective
Action
• Implement Preventive
Action
11. Food Safety Investigations
FSMA FRIDAYS
Drivers:
• Internal company findings (Internal audits, inspections, FS
Deviations, QA, Micro results)
• Customer and consumer complaints
• Supplier issues
• Public health authorities investigating illnesses
• Food inspection regulators (surveys and complaints)
12. RCA & CAPA (How)
FSMA FRIDAYS
• A competent Lead Investigator and cross functional
RCA team
• The Lead Investigator will verify that the team has
“Followed the suspect food”.
• RCA investigator must be aware of the processing
steps
13. Leading Steps of a Successful CAPA
FSMA FRIDAYS
Process
● Immediate process
update/modifications
● Production stop when
deviation identified
● Apply alternate process
● Equipment
repair/recalibration
● Employees retraining
● Evaluate operation
Product
● Hold product
● Evaluate product
● Product testing
● Determine product
disposition
● Release, rework or destroy
product
14. Challenges
FSMA FRIDAYS
What are the reasons of an ineffective CAPA?
• time-and resource-intensive
• Staff’s unwillingness to participate, interprofessional
differences, lack of time
• Leadership commitment
• Necessary skills and ability to investigate beyond initial
hypothesis to identify root cause
15. Initial Hypothesis of Root Cause and Corrective action
FSMA FRIDAYS
Majority of CAPA reports show the following conclusions:
● Lack of staff training
● The issue was not found to be originated from the facility
● Original product/package was not received from the customer
● Relevant manager was notified
● No issues noted
● Training completed
16. Example of Inadequate CAPA
FSMA FRIDAYS
● Situation: Rodent issue noted in shipping area
● Correction: Pest control operator company was notified
● Root cause reported by PCO: A hole in the south wall
leading to rodent entry in the facility
● Corrective action noted in CAPA: Maintenance manager
was notified
● CAPA: Closed
17. Inadequate CAPA: Rodent Issue Example
FSMA FRIDAYS
● CAPA was closed by notifying maintenance manager
● Missing part was lack of further follow up with maintenance
manager, review of work order, confirmation of completion
● The issue was closed in document but, the hole in the wall
and risk of rodent was not addressed.
18. RCA, CA-PA Of Missing Hairnet Situation
FSMA FRIDAYS
Initial hypothesis: Lack of staff training
• Missing Hairnet situation
• Hair net was not worn properly
Training completed, documented.
Repeat of same Issue:
• Missing Hairnet situation
• Hair net was not worn properly
RCA: With in-depth investigation revealed
Supply issues of hairnets from the supplier
CA: Finding alternate supplier of hairnet,
maintain inventory of hairnet to ensure
adequate supply of hairnets
PA: Daily, weekly inspections,
training, supplier
management
19. To Lead an Effective CAPA
FSMA FRIDAYS
Conducting Preliminary steps
● Assemble RCA CAPA team
● Data gathering for RCA should begin as early as possible
following the incident when critical evidence can be secured
○ Remove contaminated product from the marketplace
○ Assign the lead investigator
● Assign the team with specific role in the
● Food Safety investigation
20. Factors to Determine the Scope
FSMA FRIDAYS
To understand the scope of RCA-CAPA for a food safety investigation:
● Food safety investigation findings
● Results of laboratory analysis (Period covered by the sampling)
● Production records
● Formulation
● Any changes in supply of materials
● Any changes in equipment
● Any climatic changes
● History of conformity
● The rapidity of sale of a food
● Epidemiological data
21. Factors to Determine the Scope
FSMA FRIDAYS
Consider every possible area of Plant Schematic
22. Factors to Determine the Scope
FSMA FRIDAYS
Consider every step of processing
step of HACCP Flow Chart
E.g. Microbiological contamination of cooked
product doesn’t necessarily a failure at
cooking step.
23. If CAPA is Leading to Address Any of the Following:
FSMA FRIDAYS
● Employee practices
● Improper sanitation and maintenance
● Inadequate cross contamination controls (process flow, plant
schematic/layout)
● Improper processing
● Incoming materials
● Environmental factors(seasonality, humidity)
24. Importance of Documentation
FSMA FRIDAYS
Document review/record review for:
● direct observations
● inspection findings related to the suspect food
● Record review will help determine if the suspect food was made under normal
conditions
● Record review identify any limitations in the management system.
25. Known Limitations to Achieve Effective CAPAs
FSMA FRIDAYS
Records:
● A perfect record with no deviation in process since past many months /years is not
good news.
● Check the trends of filling records, use of same pen, same marking of checkmarks
may be completed in no real time.
Lack of Follow up:
● E.g., Notified maintenance manager but no follow up
Denial:
● the origin of non conformance was found to be originated from our facility.
26. CAPA Checkpoints
FSMA FRIDAYS
● Is it effective?
● How do we do effectiveness check?
● Document verification activities
● Data tracking post CAPA implemented
● Trend Analysis
● Communication
27. Maximize Your Efforts with an Effective CAPA
FSMA FRIDAYS
● Do talk about RCA CAPA tracking updates in Food Safety meetings
● Schedule onsite review of CAPA in specific time interval (30-60-90
days)
● Conduct vertical audits of the FSMS (pick a date or a lot of production
from past few months ago, review the records, verify if all process steps
were followed as per HACCP, PC process flow
● Recognize lead investigators and CAPA team
28. Key Elements for an Effective CAPA
FSMA FRIDAYS
● Organized team with documented decisions
● Strong team leadership
● Strong support from senior management (people, resources)
● CAPA team competency with ability to perform end-to-end RCA and CAPA
● Traceability systems
● Analytical capacity (internal and external)
● Dedicated liaison function
● Data capture, analysis and documentation of investigation
● Effective Corrective Action Preventive Action
● Ongoing monitoring