If your company has been spared of a disaster until now, this is exactly the time to participate in this workshop. Even if your company has gone through a bad experience with food safety, quality or regulatory compliance issue, it is a good time to participate in this workshop. For the sake of future safeguards, food companies must build strong food safety, defense, security and quality assurance programs. The protection and satisfaction of consumers everywhere is essential to business survival and integrity. Debilitating disasters must be deliberately avoided through the implementation of things that you will learn during this workshop.
In this two-day workshop, you will learn strategies for matching the reality to the theory of product safety, security, defense and quality assurance together. You will learn about initiating and maintaining the collaborative engagement of all parties involved in the success of your food business. Through a review of the six-step implementation of safety, security and quality assurance (SSQA), you will learn about: resource utilization efficiency; effective implementation of relevant programs; the entire chain engagement process; team mobilization strategy; the tracking of exceptional success; failure analysis & control tracking; continuous analysis of realized effectiveness & efficiencies; as well as a HACCP system that addresses difficult-to-manage situations (DMS-HACCP) and the DIVE process. You will also learn about some tools for ensuring and measuring success.
Pre-Requisite:
A basic understanding of food safety and quality management systemsLearning Objectives:
Upon completing this workshop participants should be able to:
- Explain the terms: “Food safety”, “Food security”, “Food Defense” & “Food Quality”
- Develop strategies for engaging a food operation’s supply chain participants, and create a collaborative environment
- Conduct scientifically justified and effective risk assessment for a food operation
- Develop and implement relevant, effective and efficient management programs
- Develop effective and efficient monitoring systems
- Identify the proper metrics and implement good strategies for assessing the success of an operation’s food safety and quality management system.
Who will Benefit:
This workshop is designed for people responsible for developing, maintaining and improving food safety and quality management systems.
The following personnel will benefit from the course:
- Senior quality managers
- Quality professionals
- Regulatory professionals
- Production supervisors
- Owners and managers of operations
- Corporate Product Buyers
- Product Safety and Quality Management Systems Consultants
- HACCP System Coordinators
- SSQA Facilitators
- Training providers
- Product safety and quality management system Assessors/Auditors
Individuals or companies providing the following services or systems will also benefit from the course:
- Product safety performance assessment services
- Product safety management software systems
- Operations management services or systems
- Quality control tools and devices
- Process control systems
- Process tracking/product traceability software systems
- Process validation and testing systems
- Consumer communication services
- Allied systems or services (sanitation, equipment & facility maintenance, pest control, work uniforms providers, etc.)
Topic Background:
With the emerging (new) food regulations and versions of third party audit requirements, food operators will increasingly be forced to focus on what really matters in food safety and quality management. Food businesses of all sizes must return to the basics of assuring consumer safety and product quality. Rather than merely certifying their product safety and quality management systems and rest, food companies must look for ways to fortify their operations against product failure incidents. As regulatory enforcement intensifies and as consumer awareness and demands grow, only effectively fortified companies will survive.
The evidence of how widespread and badly food companies are failing can be immediately and clearly seen in the number and frequency of reported recalls and food borne illness outbreaks. To see this evidence, you only need to take a look at the list of recalls published by the US-Food and Drug Administration, the US Department of Agriculture, the Canadian Food Inspection Agency (CFIA) and other regulatory agencies around the world. Recurring incidents in the industry create both the necessity and urgency for a focused approach to managing GMPs, food safety, security defense, and quality.
- Registration Process - (8:30 am till 8:45 am)
- Introduction and Fundamental Programs
- MORNING: Merits of the Course
- Course Introduction
- Benefits of a robust food safety, security/defense and quality assurance (SSQA) system
- Business and operation safeguards
- Consistent and reliable control measures
- System effectiveness and efficiency
- Consumer protection
- Customer and consumer confidence derived from delivered products
- Built-in provisions for ensuring and communicating the strength and merits of established food safety programs to customers and regulators
- Cost reduction
- Reduced costs as a result of failure incidents reduction
- Reduced costs of audits or assessments required by customers
- Cost reduction through the utilization of available resources (often free or at very little cost)
- Business and operation safeguards
- Supportive culture
- Ownership
- Commitment
- AFTERNOON: Fundamental Programs
- Management foundations
- The commitment statement and the operating philosophy
- Establishing the departmental and personnel responsibility structure
- Determining the relevant departments and personnel roles
- Establishing the product safety and quality management system
- Production, product safety and quality management programs
- Product safety (hazards control) & DMS-HACCP & the DIVE Process
- Quality assurance
- Food defense & security
- Personnel training
- Good manufacturing practices, provisions & programs
- Contamination control
- Tool box
- Management foundations
- The Action Centers
- MORNING: Implementation Steps 3 & 4
- Entire Chain Engagement
- Building a chain-wide participatory alliance
- Internal Team Development and Engagement
- Selecting and Enlisting Partners
- Product Failure Liability Prevention/Protection
- Supply Chain Management
- Preventing Fraud and Other Threats
- Fraud Preventing Principles and Approach
- Team mobilization to action through tracking of exceptional success
- Tracking of Exceptional Success
- Employee Incentive and Motivation Programs
- Entire Chain Engagement
- AFTERNOON: Implementation Steps 5 & 6
- Failure analysis and control tracking system
- Supplied Material Failures
- Food Safety and Quality Deviation Incidents
- Food Safety and Quality Pre-requisite or Practice Infractions
- Customer and Regulatory Authorities Feedback
- Implementing Corrective and Preventive Action (including “Action Maturity” considerations and follow-up tracking)
- Continuing analysis of realized effectiveness and efficiencies
- Audit Program and Categories of Audits
- Operation Effectiveness and Efficiency Improvements
- Top Management Review Process
- Cost and Benefit Analysis
- Path to Food Safety and Quality Management Success
- Assessment of success
- Questions
- Failure analysis and control tracking system
- Close (at 4:30 p.m.)
Felix Amiri
Technical Director, Amiri Food Industry Support Services (AFISS)
Felix Amiri is the Technical Director at Amiri Food Industry Support Services (AFISS). He helps small to medium sized operations in the development and implementation of food safety and quality systems. Felix also teaches International Food Safety Law and Regulations at Conestoga College. His industry experience includes many years of hands-on food safety and quality management at several major food companies. He has been leading the Safety, Security and Quality Assurance (SSQA) development and implementation initiatives of the Global Coalition for Sustained Excellence in Food & Health Protection (GCSE-FHP). Felix also conducts food safety, quality system and food regulation audits.
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