By Mike Richman
Coming up in a little more than two weeks is Exemplar Global’s second annual Food Safety Expo. This online event is the place for auditors and other quality professionals to learn from industry thought leaders about the standards and schemes that protect the food supply, farm to fork.
To learn more about the Food Safety Expo and to register, click here.
The 2020 Food Safety Expo has a total of 13 on-demand sessions running the gamut of best practices within the sector. This baker’s dozen of outstanding presentations are as follows:
“Auditing for Risk in Food Safety Management Systems,” presented by Jorge Bravo
The food safety risk audit must work outside and inside the organization. That is, it must focus on the context of the organization and all stakeholders. This presentation emphasizes the importance of performing an analysis that is cross-sectional, contextual, relational, inclusive, and focused on results.
“Food Safety Certification Standards,” presented by Craig Bates
This presentation covers the history of standards within the food safety sector, considering various plans and requirements from HACCP to ISO 22000 to FSSC 22000. Advanced plans such as the Food Defense Plan, the Food Fraud Mitigation Plan, the Allergen Plan, and the Verification Plan are also discussed.
“How to Do a 90-Day Validation (to Keep the Government from Shutting Down Your Business),” presented by Michele Pfannenstiel
How do you know if your food safety plan is working as intended? By doing a 90-day validation study that asks if you did what you said you were going to do. That seems simple, and it can be, but it is important to ask all the right questions as you put your plans into place. This presentation covers what those questions are and how you answer them.
“Food Traceability and the Challenges Ahead,” presented by Ajay Shah and Vasambal Manikkam
With new technological advances within our global food supply chain, today’s sophisticated consumers are more ethical, sustainable, health conscious, and aware, and they will continue to demand even greater, more detailed transparency in years to come. As food is sourced from different regions, tracking food globally presents many challenges.
“FSSC 22000: Moving into V5,” presented by Nuno Soares
In this presentation (after an introduction around the motivation for the update) the structure and characteristics of FSSC 22000 and each additional clause are reviewed through a diagram-based approach. At the conclusion, the presenter briefly describes how unannounced audits work. Throughout, the major changes introduced by V5 will be presented.
“Implementing Integrated FSSC 22000 (ISO 22000), HACCP, and ISO 9001 Management Systems,” presented by Chad Kymal
This presentation covers phase gate new product development standards with design and process FMEAS, which integrate HACCP, and implementing control plans/inspection plans for zero defects. It also discusses using disciplined problem solving with 8Ds for food safety and quality and demonstrates how the leading organizations implement KPIs that are aligned with strategic objectives based on risk management.
“Improve Your Audit Score: How to Prevent the Top Audit Non-Conformances,” presented by Jeff Chilton
Audit—the word can strike fear in even the most confident facilities. The best way to ease the fear is to be audit-ready at any moment. In this presentation, you’ll learn the top 10 audit non-conformances and ways to prevent them, steps to take if a non-conformance is found in your facility, how to stay audit-ready with automated and paperless record keeping, and best practices for ensuring compliance throughout your facility.
“The Future of Accreditation with Google Glasses,” presented by Kim Leighton
Wearable wireless technology is now commonplace, with smart wristwatches, fitness trackers, and smart glasses now established everyday technologies. These offer greater connectivity, remote viewing, and augmented reality capabilities. This presentation outlines how the use of the Google Glasses can help establish what situations are best suited for remote accreditation activities.
“Creating a Culture of Compliance Through Training and Continual Improvement,” presented by Jackie Stapleton
Have you ever wondered what a culture of compliance might look like in the food safety industry? Perhaps you have already seen it in action or even created this culture in your own workplace. In this presentation, we look at how workplace attitude and workplace culture influence a culture of compliance. We also consider where and how this culture of compliance fits into the world of standards, particularly ISO 22000.
“Supplier Management Is Your First Ingredient,” presented by Colin Christmas
Food safety certification has driven food safety consistency in the food value chain. Do supply chain verification programs have consistency when determining supplier risk? What questions should we be asking? How do we ensure cross-functional understanding about the risk exposure for an organization to be successful and avoid supplier pitfalls?
“How Effective Are Your Product Recall Procedures?” presented by Daniel McConville
This presentation will cover the product recall process and detail the way organizations should go about recovering any products that do not conform to specifications or legal requirements. It will also discuss how to know if your process is working adequately—should there be an incident— along with the difference between a trade recall, a consumer recall, and a food withdrawal.
“Changing the Audit Approach,” presented by LeAnn Chuboff
This presentation will share the goals of a recent audit approach that was tested in a food safety system. The presenter will go through a current audit approach and provide an example of how using a traceback exercise can be a different approach to auditing that may offer different audit results.
“Case Study: Food Safety Culture and the Magic of Incongruence,” presented by Wendy Edwards
Food safety culture is not an easy beast to grasp. It seems there are no hard-and-fast rules, no tangible tools to apply. Yet, as an auditor, chances are you’ve experienced “auditor’s eye”—that uncanny ability to spot something out of place; something incongruent. It turns out that incongruence is the one thing that works every time to change the set point on food safety culture. How does it work? Watch this presentation to learn more.
As you can see, there is a tremendous amount of useful knowledge to be gained from the Food Safety Expo, so click here to learn more and register today! This completely online, completely on-demand event starts on Monday, March 9th.
About the author
Mike Richman is the principal of Richman Business Media Consulting, a marketing and public relations company working with clients in the worlds of manufacturing, consumer products, politics, and education. Richman also hosts the web television program NorCal News Now, which focuses on social, economic, and political issues in California. He is a contributor to (and former publisher of) Quality Digest.