WEBINAR - GLUTEN-FREE CERTIFICATION

WEBINAR - GLUTEN-FREE CERTIFICATION

How to achieve Certification, and how it can assist FDA compliance

The objective of this webinar is to provide a brief overview of the new August 2014 FDA regulatory requirements and how to effectively develop the system for managing the gluten risk to successfully achieve certification and meet regulatory requirements. Topics and speakers: Beckee Moreland of the NFCA (National Foundation for Celiac Awareness) will discuss the basics of the new FDA regulation and why NFCA has endorsed the Gluten-Free Certification Program as a vehicle to ensure gluten-free compliance. Frank Massong, Vice President Government & Regulatory Affairs, Allergen Control Group Inc, will provide an overview of the gluten-free market and explain the risks around manufacturing a truly gluten-free product, as well as the added value and recognition of GFCP Certification. Jayson Nenis of R.W. Bakers Co. will discuss the contributing factors which led them to obtain GFCP certification and the impact certification has had on their business.  Jim Cook of SGS will discuss best practices and methods to help facilities prepare for and maintain GFCP certification. Jim will also discuss how the harmonization of gluten free testing and certification will help lead to an optimal allergen management program.  Date and Time: Wednesday, June 25, 2014 1:00 pm, Eastern Daylight Time (New York, GMT-04:00) Wednesday, June 25, 2014 12:00 pm, Central Daylight Time (Chicago, GMT-05:00) Wednesday, June 25, 2014 10:00 am, Pacific Daylight Time (San Francisco, GMT-07:00) Event number: 707 819 367 Event password: Glutenfree2014

REGISTER NOW FOR THIS WEBINAR

Imminent Labeling Changes — a Webinar with Food Directions

Imminent Labeling Changes — a Webinar with Food Directions Wednesday, February 26, 2014, 12:00 PM – 1:00 PM ET (9:00 AM – 10:00 AM PT)
Consumers are often confused by food labels. Yet the entire food production industry is facing proposed labeling changes that can affect packaging design, ingredient choices, sourcing decisions, and so on. Many of these pending requirements could add even more confusion in the consumer marketplace. Join us for a webinar with food policy expert Beth Johnson, MS, RD, founder and principal of Food Directions LLC, a boutique government relations firm headquartered in Washington, D.C. Johnson will discuss imminent labeling initiatives including:  - Genetically modified organism labeling debates  - Nutrition facts panel reform  - Gluten free labeling  - Menu and vending labeling Learn what your company or organization can anticipate in terms of content and timing and how it can begin to prepare for the many changes ahead. About Food Directions, LLC: Food Directions operates at the intersection where public affairs meets food policy. With a thorough understanding of the interconnectedness of the legislative and regulatory process, Food Directions follows all issues related to agriculture, food safety, and nutrition policy at the federal, state, and international level. Headquartered in Washington, with deep relationships within federal agencies like Food and Drug Administration (FDA) and United States Department of Agriculture (USDA), and on Capitol Hill, Food Directions is plugged into the ever-changing dynamic.
About Beth Johnson: Elizabeth (Beth) Johnson, MS, RD, founded Food Directions LLC in February 2010. Johnson’s unique experience and skill set helps clients gain valuable insight into the U.S. Department of Agriculture (USDA), Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDC) and Capitol Hill. Johnson also has strong relationships with thought leaders at NGOs, food associations, and consumer groups, which help Food Directions gain a diverse perspective on food issues. Johnson is regularly tapped to speak at food related conferences and events. Gary Nowacki is the CEO of TraceGains. Gary joined TraceGains in January 2008 after holding a variety of software industry executive positions in ERP, supply chain management, and quality solutions. Gary has 30 years experience designing and implementing advanced solutions for Food & Beverage, Nutraceuticals, and Consumer Packaged Goods (CPGs). Source

NEW BRC AGENTS & BROKERS - IMPROVING SUPPLY CHAIN CONTROL (Webinar)

NEW BRC AGENTS & BROKERS - IMPROVING SUPPLY CHAIN CONTROL

March 20, 2014, Thursday

Agents, Brokers and Importers play an essential role in the movement and trade of products - providing a critical link in their chain of custody and can influence product safety and quality standards at their suppliers, and are responsible for maintaining an effective chain of traceability. The BRC Global Standard for Agents and Brokers will enable companies to be audited and certificated to demonstrate their controls over this critical part of the supply chain. The objective of this webinar is to introduce the new BRC Global Standard for Agents and Brokers, the product groups it covers and an overview of the requirements on traceability throughout the supply chain. Agenda Background and aims of the Standard   The types of operations and products covered in the scope of the Standard  Overview of the requirements  Traceability and transparency   Audit program requirements, including multi office organisations  Click to Register for Session 1 schedule05:00 p.m. Singapore, Kuala Lumpur (Singapore Time) 09:00 a.m. London (GMT Summer Time) 10:00 a.m. Paris, Berlin, Madrid, Amsterdam (Europe Summer Time) 06:30 p.m. Darwin (Australia Central Time) Click to Register for Session 2 schedule 01:00 p.m. London (GMT Summer Time) 02:00 p.m. Paris, Berlin, Madrid, Amsterdam (Europe Summer Time) 09:00 a.m. New York (Eastern Daylight Time) 09:00 p.m. Singapore, Kuala Lumpur (Singapore Time) You will receive logistics upon registration. We hope to see you there. *This webinar will be recorded and made available 24-48 hours after the live event viafood@sgs.com.

REGISTER FOR THE COMPLIMENTARY WEBINAR Source

BRC Agents and Brokers Standard

للوكلاء والسماسرة BRC معيار

 (الإصدار الأول)

سوف تجدون احدث إصدار ل 

BRC Global Standards

أضغط هنا

Source

Bakery Reformulation 2014

Bakery Reformulation 2014

Event Overview:

Consumers love to indulge but they won’t compromise on health. On the surface, this is bad news for the bakery sector – loved for its sugar icing, butter pastry layers and salty savory bites.

But dig deeper and there are plenty of innovative ingredients, processing tricks and new studies that empower manufacturers to slash fat, sugar and sodium in their bakery products.

Healthy reformulation can be a growth tool. It can spark new business and drive a company deeper into health-conscious markets, particularly as global obesity concerns grow.

With new government recommendations and legislation and consumer activist groups rallying for change, manufacturers are acting to realign their products.

But how low can you go? How do you manage the balance between taste, texture and health?

This free-to-attend event from BakeryandSnacks.com will tackle tough questions like ‘is self-regulation enough?’, and discover how manufacturers can overcome formulation challenges when cutting out the bad.

It will provide a forum for industry to engage on business opportunities and strategies as well as give a platform to high profile speakers from across the globe.

Who should attend?

Bakery Reformulation 2014 targets executive decision makers, R&D heads, technical scientists, marketing managers, regulatory advisors, trade heads and market analysts looking to keep up with theconversation around healthy bakery.

So, to get started, please complete our simple registration form by clicking here.

Speakers:

Anne-Sophie Vercruysse : Market Development Manager, Cereal-based goods at Roquette EU.
Catherine Adams, PhD, RD : Principal at RdR Solutions Consulting and LLC/Chief Science and Regulatory Officer at Sloan Trends.
Chris Brockman : Regional Manager, Food and Drink, EMEA Region – Bakery Expert at Mintel.
Devon Gholam, PhD : Technical sales – Culinary & Baking at Roquette America, Inc.
Henri Gilliard : Global Market Manager, Cereal-based good at Roquette.
Jos Vast : Managing Partner / Founder & Senior Bakery Consultant at Bakery Academy.
Mike F. Jacobson, PhD : Executive Director at Center for Science in the Public Interest (CSPI).
Michiel Bruschke, PhD : Global R&D Director at Zeelandia.
Robb MacKie : President and CEO at American Bakers Association (ABA).
Tom Vierhile : Innovation Insights Director at Datamonitor Consumer.

You can read more here about the speakers

Source 1

Source 2

GMP in the Food industry

MP is short for good manufacturing practices and forms an important part of the overall HACCP food safety system in a food business. Good manufacturing practices (GMP) can be defined as the operational requirements necessary to enable a food business to produce food safely. There is a heavy emphasis on compliance with Good manufacturing practices (GMP) in all relevant food legislation and customer certification standards.

 

Why is GMP important?

Good manufacturing practices (GMP) are important in order to produce safe food. The food business has a legal and moral responsibility to produce and prepare food that will not harm the consumer. There can be a high cost to the food business if it does not implement adequate Good manufacturing practices (GMP). All staff should be trained in the food businesses GMP procedures.

Basic GMP and the food business

Good manufacturing practices (GMP) includes many basic operational conditions and procedures that are required to be met by the food business. These can include the following:

•  The correct construction and layout of the food premises.

• The condition of the external environment of the food premises.

• The adequate maintenance of equipment and utensils used within the food business.

• The use of suitable chemicals within and around the food premises including cleaning chemicals, pest control chemicals and machine lubricants.

• The identification and storage of waste within and by the food business.

• The cleanliness of the food premises, equipment, utensils, floors, walls and ceilings.

• An effective pest control program implemented within the food premises and surrounds.

• The avoidance of foreign matter within the finished product. Sources of foreign matter can include wood, glass, metal, plastic, pests, paper, string, tape.

Documenting GMP

To assist in the effective implementation of Good manufacturing practices (GMP) within the food business it is advisable to document procedures on how the food business is going to implement relevant Good manufacturing practices (GMP). Equally important is to maintain records to support that any Good manufacturing practices (GMP) have been implemented.

The GMP Inspection

To ensure the effective implementation of Good manufacturing practices (GMP), it is beneficial for the food business to undertake its own internal GMP inspection. This generally involves reviewing the site visually to see if it is complying to customer expectations and regulatory requirements. This inspection should not merely be a “tick and flick” activity but a comprehensive assessment of the site to determine the level of GMP compliance. A record of any GMP inspection undertaken is required to be kept as evidence in a third-party certification audit. Any issues identified during the GMP inspection should be quickly rectified and a root cause analysis performed to avoid reoccurrence.

Source

Are metal detectors essential in a food business?

Source

How to organise your HACCP Manual?

Source

How to document your food safety hazards?

Source

What is the different between high risk and high care?

Source

What is the purpose of a glass register?

Lean Six Sigma: An Overview - Webinar - Part 3

What is Six Sigma? - Part 2 ما هي ستة سيجما؟

What is Six Sigma? -  Part 2 

 ما هي ستة سيجما؟

Six Sigma – what does it mean?

Six Sigma at many organizations simply means a measure of quality that strives for near perfection. Six Sigma is a disciplined, data-driven approach and methodology for eliminating defects (driving toward six standard deviations between the mean and the nearest specification limit) in any process – from manufacturing to transactional and from product to service.

The statistical representation of Six Sigma describes quantitatively how a process is performing. To achieve Six Sigma, a process must not produce more than 3.4 defects per million opportunities. A Six Sigma defect is defined as anything outside of customer specifications. A Six Sigma opportunity is then the total quantity of chances for a defect. Process sigma can easily be calculated using a Six Sigma calculator.

The fundamental objective of the Six Sigma methodology is the implementation of a measurement-based strategy that focuses on process improvement and variation reduction through the application of Six Sigma improvement projects. This is accomplished through the use of two Six Sigma sub-methodologies: DMAIC and DMADV. The Six Sigma DMAIC process (define, measure, analyze, improve, control) is an improvement system for existing processes falling below specification and looking for incremental improvement. The Six Sigma DMADV process (define, measure, analyze, design, verify) is an improvement system used to develop new processes or products at Six Sigma quality levels. It can also be employed if a current process requires more than just incremental improvement. Both Six Sigma processes are executed by Six Sigma Green Belts and Six Sigma Black Belts, and are overseen by Six Sigma Master Black Belts.

According to the Six Sigma Academy, Black Belts save companies approximately $230,000 per project and can complete four to 6 projects per year. (Given that the average Black Belt salary is $80,000 in the United States, that is a fantastic return on investment.) General Electric, one of the most successful companies implementing Six Sigma, has estimated benefits on the order of $10 billion during the first five years of implementation. GE first began Six Sigma in 1995 after Motorola and Allied Signal blazed the Six Sigma trail. Since then, thousands of companies around the world have discovered the far reaching benefits of Six Sigma.

Many frameworks exist for implementing the Six Sigma methodology. Six Sigma Consultants all over the world have developed proprietary methodologies for implementing Six Sigma quality, based on the similar change management philosophies and applications of tools.

Source

What is Six Sigma? - Part 1 ما هي ستة سيجما؟

What is Six Sigma? -  Part 1  

ما هي ستة سيجما؟

Introduction to Six Sigma

European halal: A tale of diverging standards, foreign influence and religious fraction

European halal:

 A tale of diverging standards, foreign influence 

and religious fraction

http://www.foodanddrinkeurope.com/Consumer-Trends/European-halal-A-tale-of-diverging-standards-foreign-influence-and-religious-fraction#!

Allergener المواد المسببة للحساسية

المواد المسببة للحساسية
Allergener 

FoodDrinkEurope (FDE) har laget et utkast til veileder for matvareprodusenter om håndtering av 

allergener. Representanter for FDE redegjorde for bakgrunnen for veilederen. Hensikten med 

dokumentet er å gi god veiledning til produsenter av matvarer ment for den vanlige befolkningen. 

Dokumentet skal gi velbegrunnet og dokumentert veiledning om risikohåndteringen av allergener i 

matvareproduksjon. 

Det er ikke enighet i de ulike regionene i verden om hva som er allergener. Dette er en utfordring 

med tanke på den stadig økende handelen med mat fra alle verdensdeler. Matvarenes innhold av 

allergener kan dermed vær en stor utfordring både for forbrukere og produsenter. Undersøkelser 

viser at i UK, USA og Australia har ca 40 % av alle tilbaketrekninger av matvarer fra markedet, 

sammenheng med innhold av allergener. 

Forbrukeren har behov for veiledning og informasjon. Det finnes mange veiledninger og mye 

informasjon både fra myndigheter og industri, men ikke noen felles og helhetlig. FDE mener at 

HACCP har vist seg å være en god metode for risikohåndtering ved matvareproduksjon. De mener 

at HACCP også kan brukes i forhold til allergener. 

FDE opplyste at veilederen også er ment å omfatte uemballerte matvarer. På spørsmål forklarte de 

at de mener at produkter som skal merkes med «uten…» eller «fri for …» som f.eks. glutenfri, er 

særegne produkter som ikke kan håndteres på samme måte som de matvarene som veilederen er 

ment å omfatte. 

FDE ønsket mulige innspill og tilbakemelding på utkastet til veilederen inne noen uker. Etter det 

vil den bli ferdigstilt. 

Det ble fra KOM sin side presisert at veilederen er FDE sitt produkt og at denne presentasjonen på 

arbeidsgruppemøtet på ingen måte medfører at KOM går god for innholdet i veiledningen. 

Referat fra møte i Kommisjonens arbeidsgruppe om 

matinformasjonsforordningen 

Seksjon for forbrukerhensyn 

29. mai 2012 

Mattilsynet

A Risk-Based Approach to Managing Food Safety - Why It’s Important and Keys to Success

A Risk-Based Approach to Managing Food Safety 

Why It’s Important and Keys to Success

Complimentary Webinar – Friday, November 15                            

Registration Form Here

Today’s complex global food supply chain – and pressure to provide safe food while staying within operational KPIs – is leaving already lean food safety operations struggling to keep up with regulatory, 3rd party and customer requirements for delivering a safe product. This is why leading F&B companies are moving toward a risk-based approach to Food Safety and Quality Assurance (FSQA).

Join us for this important 60-minute complimentary webinar where special guest speaker, Melanie Neumann, J.D., M.S., Vice President & CFO with The Acheson Group, will discuss the:

• Benefits of a risk-based approach to food safety, including prioritization of FSQA resources, improved CAPA timeliness and proactive preventive controls
• Key types of risks the food industry needs to manage
• Key risk factors for F&B companies at each stage of the food supply chain
• Risk management process and keys to success
• Creation of preventive controls once risks are identified
• Documentation and record keeping needs for traceability and audit responsiveness

Ms. Neumann will be joined by SafetyChain SVP and Co-Founder, Barbara Levin, who will provide an overview of how FSQA technology can support the risk management process.

Melanie Neumann, J.D., M.S.

• Vice President & CFO with The Acheson Group
• 15 years of experience food law/ regulatory and recall /crisis management matters
• Advises raw material supply chain participants in food and consumer safety, product recall, crisis management, traceability, food defense
• Neumann’s previous roles include: Manager of Food Safety Risk Consulting Services for PWC; Vice President, Crisis Management & General Counsel for RQA; and In-house counsel for Hormel, Schwan

How to reduce stress in multi-standard HACCP audits

How to reduce stress in multi-standard HACCP audits?

http://www.haccpmentor.com/audits/reduce-stress-in-haccp-audits/

HACCP Validation and HACCP Verification ما هو الفرق بين

ما هو الفرق بين 

HACCP Validation and HACCP Verification

في هذا الموضوع نتناول ما يبدو ليكون واحدا من المصطلحات الأكثر إرباكا في صناعة المواد الغذائية

!أنتظروا الترجمة قريباً

 www.haccpmentor.com :المصدر