An ongoing challenge for the food and beverage industry that increased with recent FSMA regulations is the oversight of suppliers’ ingredients, facilities, and production methods to ensure food safety protocols are in place. Working with third-party auditors to conduct supplier audits is an increasing trend as food and beverage companies seek to reduce costs and suppliers deal with more and more audit requirements.
There are many different ways to train food workers, so how can you best use all of the training tools available to you to produce effective results? How can we as leaders motivate food workers to implement their training in the workplace? While there are many forms and styles of training, our first priority should always be to address “The Why.” Reeling off morbidity and mortality statistics can be dry and ineffective. Trainers instead can use a variety of training formats to create a compelling story about why food safety is important. Please join us for part three in our webinar series where we address various engaging training techniques and offer solutions to the most common training challenges.
In recent years, phthalates from packaging have been found to migrate into food. In order to evidence regulatory compliance, the spirits industry has sought to employ robust irrefutable techniques for the quantification of such analytes in distilled beverages. The accurate and repeatable analysis of these compounds, however, has associated challenges due to the ubiquitous contamination of phthalates in the environment. This webinar will present a “dilute and shoot” method, recently accredited to ISO/IEC 17025:2005 for the accurate and reproducible quantification of seven phthalates in a variety of distilled spirits by liquid chromatography coupled to tandem quadrupole mass spectrometry.
We will discuss how to be audit and inspection ready at all times. It will include a discussion on the challenges and best practices around internal audits, customer audits, supplier audits and GFSI certification audits. We will also outline some of the ways you can leverage technology to provide better management of your audit program.
Low moisture cookie snacks are expected to possess a crisp texture when consumed. If this crispness is lost, the product is deemed unacceptable to the consumer. Attendees will gain an appreciation for the usefulness of the RHc as a viable alternative to extensive texture studies for determining the critical water activity for crispness.
Trainers can use a variety of training formats to create a compelling story about why food safety is important. Engaging training formats include classroom instruction, on-the-job training, hands-on classes, Learning Management Systems, and even conference calls. All of these formats can be combined to drive the message home.
We will be looking at industry best practices on how to develop and implement a comprehensive, integrated Food Safety Management System and how Verse Solutions software can support your efforts.
Employees understand the importance of delivering on your food safety plan and want to work in a clean, safe environment. Sometimes, that simply is not enough. Gaining commitment to a food safety plan begins with leadership that builds and maintains a culture of food safety. Combined with solid education, resources, and training, your food safety plan can be the one that your team and your customers deserve.