The Development and Implementation of a Robust Food Safety, Defense and Quality Assurance System (com) A

Thu Oct 5
San Francisco
08:30 AM
Food & Drink
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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.
A basic understanding of food safety and quality management systems

Seminar Fee Includes:
AM-PM Tea/Coffee
Seminar Material
USB with seminar presentation
Hard copy of presentation
Attendance Certificate
$100 Gift Cert for next seminar

Download Brochure

Learning 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.

Day 01(8:30 AM - 4:30 PM)

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)

Supportive culture


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

Day 02(8:30 AM - 4:30 PM)

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

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

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.

Please contact the event manager Marilyn below for the following: - Discounts for registering 5 or more participants.- If you company requires a price quotation.Event Manager Contact: marilyn.b.turner(at)nyeventslist.comYou can also contact us if you require a visa invitation letter, after ticket purchase. We can also provide a certificate of completion for this event if required.NO REFUNDS ALLOWED ON REGISTRATIONS -----------------------------------------------------------------This Event Listing is Promoted byNew York Media Technologies LLC in associationwith Metricstream Inc.http://www.NyEventsList.comhttp://www.BostonEventsList.com


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