Elevating Food Safety:Tackling Hazards for a Stronger Food Safety Culture
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Elevating Food Safety:Tackling Hazards for a Stronger Food Safety Culture
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Watch the full recorded presentation: https://info.safetychain.com/tackling-food-safety-hazards There are many reasons why Food and Beverage manufacturers might grapple with managing food safety hazards effectively. But NOT addressing these gaps could lead to potential risks to consumers and regulatory compliance issues. Join Sam Davidson, Director of Food Safety at The Acheson Group, who will outline the areas where hazard analysis and food safety plans may be the most vulnerable, and what pillars are needed to build a stronger food safety culture. In this webinar you will learn how to: • Identify existing and emerging food safety hazards with confidence • Enhance control measures and reduce product-related risks • Adapt to evolving FSMA and GFSI-related requirements • Foster a proactive plant-wide food safety culture, with full team engagement
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Elevating Food Safety:Tackling Hazards for a Stronger Food Safety Culture
- 1. FSMA Fridays Webinar Series Monthly Industry News, Updates & Trends for Food, Beverage, & CPG Manufacturers Sam Davidson Food Safety Director Elevating Food Safety: Tackling Hazards for a Stronger Food Safety Culture
- 2. ✔Monthly FSMA Related News ✔Regulation Changes & Updates ✔Industry Trends ✔Q&A with TAG What is FSMA Fridays? FSMA FRIDAYS A global food safety and public health consulting group made up of seasoned industry experts A digital plant management platform to ensure quality, maximize yield & optimize labor Brought to you by:
- 3. Meet Your FSMA Friday Speaker FSMA FRIDAYS Sam Davidson Food Safety Director Sam Davidson has over thirty years of experience in food safety and quality, working with soft drinks/juice production, meat processing, dairy processing, quick service restaurants, animal welfare, and entomophagy (insect growth, production and consumption for humans). He has held positions that include Laboratory/Microbiology Technician, HACCP Auditor, Food Safety and Animal Welfare Auditor, Supplier Specialist and most recently Corporate HACCP Manager, for a large multi-site meat processing company.
- 4. FSMA FRIDAYS FSMA FRIDAYS FSMA: Regulatory Updates ● October 1st, potential government shutdown if new fiscal year for 2024 is not passed ● Public Health - Alberta Canada - outbreak in daycares from central kitchen ● FDA Finalizes Draft Guidance for Sprout Operations under the Produce Safety Rule, Releases Certain Sections as Revised Draft Guidance ● CFIA continue to declare HPAI zones across Canada ● FDA Updates Food Traceability FAQ with Info on Inspections and Product Tracing System ● FDA Publishes Technical Amendments to the Food Traceability Final Rule ○ Correction of a cross-reference that pointed to the wrong numbered response ○ Addition of a grammatical article ○ Deletion of an inaccurate sentence ○ Addition of parenthetical language
- 5. FSMA FRIDAYS Hazard Analysis Tackling Hazards for a Stronger Food Safety Culture
- 6. FSMA FRIDAYS Hazard Analysis Taenia saginata: The physical hazard in my leafy greens?
- 7. FSMA FRIDAYS Identify hazards that warrant control: By Likelihood, and by Severity Hazard Analysis
- 8. FSMA FRIDAYS What do I do with all the lists of hazards from regulatory agencies? Hazard Analysis FSMA FRIDAYS
- 9. FSMA FRIDAYS Tackling Hazards for a Stronger Food Safety Culture
- 10. FSMA FRIDAYS Tackling Hazards for a Stronger Food Safety Culture
- 11. FSMA FRIDAYS Tackling Hazards for a Stronger Food Safety Culture
- 12. FSMA FRIDAYS Often there is too much generalization on types of hazard and their manifestation. For example: Hazard Analysis • The type of pathogen needs to identify the specific organism, where known, e.g. resistant forms (spores), toxin producers, and vegetative (non-spore formers). • We need to know how the hazard “got there”, its manifestation, e.g. presence, contamination, survival or growth. • Chemical and physical hazards are considered in a lot less detail than microbiological.
- 13. FSMA FRIDAYS It is essential that both the scope or nature of the hazard and the source or cause of the hazard be clearly defined in order to help the Food Safety Team determine appropriate control measures. Hazard Analysis
- 14. FSMA FRIDAYS How does your Food Safety Team perform a Risk Assessment? Hazard Analysis
- 15. FSMA FRIDAYS Now what do I do once I know the risks? Hazard Analysis
- 16. FSMA FRIDAYS Food Safety Culture Tackling Hazards for a Stronger Food Safety Culture
- 17. FSMA FRIDAYS https://sqfcode.com/new-codex-general-principles-of-food-hygiene/ Food Safety Culture
- 18. FSMA FRIDAYS Evidence? Food Safety Culture FSMA FRIDAYS
- 19. FSMA FRIDAYS 1st Principle of HACCP: Food Safety Culture Assemble the HACCP (Food Safety) Team
- 20. Management Commitment Management must provide proper support: • Statement presenting corporate policy • Resources ($, time, people, equipment, training) Food Safety Culture FSMA FRIDAYS
- 21. Food Safety Team Meetings Food Safety Culture FSMA FRIDAYS Meeting Minutes Preventive Control/HACCP Plan DOCUMENT DOCUMENT DOCUMENT
- 22. FSMA FRIDAY Questions? Sam Davidson Food Safety Director Elevating Food Safety: Tackling Hazards for a Stronger Food Safety Culture
- 23. FSMA FRIDAYS Industry eGuides Webinars & Videos Success Stories Solution Consultation More Resources safetychain.com/resources/downloads More on Boosting Food Safety E: info@achesongroup.com W: achesongroup.com