Most industries have become reasonably sophisticated in terms of applying the principals and tools involved in quality control and improvement.
Unfortunately, food supply chain members have lived outside of the quality world and have not invested the time, training or money to learn and apply the disciplines needed to bring quality into preventive levels of control. Visual inspection in many industries has long ago been rejected as a means of quality improvement since it is expensive and does not focus on continuous improvement, causal analysis or prevention. Unfortunately the emphasis on visual inspection has dominated the food supply chain as marketers have worked diligently to improve how a product looks with relatively little regard to other factors. How a product looks is a marketing approach and provides no health, taste or safety protection since these more primary quality aspects impact overall quality. Early attempts at "food safety" evolved at times when little or poor technology was available to the non-existent food quality profession. Today`s technology is continually exposing the weaknesses inherent in our stalled approach to a more comprehensive food safety strategy. This session is intended to show how to apply a highly successful quality system approach to the food safety arena. The emphasis is on how to begin to bring food safety professionals to a point where they can begin to understand, interpret and apply a proven quality system approach.
Why should you attend: There is an old adage about "not reinventing the wheel". If you are looking at food safety as something new, you need to rethink your approach. If you are a quality control professional, a food safety professional, a food technologist or a compliance manager, you and your company probably already possess the tools to deal with food safety problems and demands. This webinar will focus on how companies with functional quality systems can apply the same systematic approach, training, tools and personnel to dealing with today`s food safety issues.
Areas Covered in the Session: - 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).
Who Will Benefit: This webinar is a must for internal quality control and food safety professional from the VP level on down to continuous improvement team members.
- Inspectors and auditors
- Quality and Food Safety Directors, Managers and others stuck with "doing something" about food safety
- Laboratory Professionals
- FDA and CDC professionals
- Members of TQM or 6-sigma groups
- Food Safety Consultants
- Systems Consultant
