In this Food Safety training learn how your existing quality processes can be used for new and changing food safety requirements and problems.
Why Should You Attend:
Most companies are struggling to understand how they can come to grips with new and ever changing food safety requirements and problems. Most companies also have fairly sophisticated quality control systems already in place and most of the tools used in quality systems lend themselves readily to controlling food safety and associated problems. Companies relying heavily on lab and sampling approaches to implement food safety are ignoring the myriad of preventive approaches established as common quality control mechanisms over the past 100 years. This webinar will show how to use commonly implemented quality control to effectively control food safety.
 
Areas Covered in the Seminar:

• Don't let new terminology fool you: Process Controls or HACCP? Different names for the same concept.
• Ishikawa, Cause and Effect and applying this thinking to food safety.
• Continuous Improvement, TQM, 6-sigma concepts and the Feds.
• Thinking about closed-loop (self controlling) systems
• Integrating measurement, traceability, and data collection into a preventive rapid reporting system.
• The place of cycle time analysis in food safety
• Making food safety pay for itself (A quality cost approach).
• International Standards (ISO 22000 and ISO 22005).

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