In this food Safety training understand elements of active and intelligent packaging technologies for food safety and quality.

Why Should You Attend:

From food safety and quality perspective, traditional packages are passive barriers to delay the detrimental environmental effects on the food product. Increased regulatory concerns, market globalization, enhanced concerns for food safety and threat for bioterrorism are few of the factors which have led to innovative food packaging materials and solutions. Active and intelligent packaging are two emerging technologies for food safety and quality point of view.

Active packaging technology extends the shelf life by allowing packages to interact with food and the environment. Active packaging involves delayed oxidation, controlled respiration rate and microbial growth and moisture migration.
Intelligent Packaging technology basically monitors and communicates the information related to food quality. Intelligent packaging technology involves smart devices such as time temperature indicators, ripeness indicators, biosensors and radio frequency identification which can be incorporated in packaging materials or attached to inside or outside of a package.

Attend this food safety webinar to understand the different active and intelligent packaging techniques which you can follow to have your food products adhere to global food quality and compliance requirements.

Areas Covered in the Seminar:

• History of Packaging.
• Factors for Packaging Consideration.
  • Protection
  • Communication
  • Convenience
  • Containment
• Active Packaging
  • Oxygen Scavengers
  • Carbon Dioxide Absorption
  • Moisture Control
  • Microbial Control
  • Ethylene Absorbers
  • Temperature Control
• Intelligent Packaging
  • Framework of Intelligent Packaging
  • Smart Package Devices
  • Time-Temperature Indicators
  • Gas Indicators
  • Biosensors
• Application of Active and Intelligent Packaging
• Future Developments
  • Application of Nanotechnology
  • Innovation in Smart Package Devices
  • Integration of Intelligent Packaging into Total Packaging System

Who Will Benefit:

• Food Operations Executives and Managers
• Quality Assurance Managers and Personnel
• Regulatory Personnel
• Consultants

Instructor Profile:
Atique Rehman, is working as a Food Scientist in a Food Analytical Company in Canada. He is an experienced quality assurance and food safety professional with a Master of Science degree in Food Science & Agriculture Chemistry from McGill University Canada, Certified HACCP Auditor Designation from American Society for Quality (ASQ) and Certified Food Safety Trainer from National Environmental Health Association (NEHA) USA. Atique is well versed in quality management and food safety system development, implementation, monitoring, auditing and continuous improvement and carries 7 years practical experience while working in Saudi Arabia and Canada, in different areas of food business.

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This Food Safety Webinar/training will discuss the steps can be taken to reduce the risk associated with a food safety outbreak or recall. How to use different systems and models to assess the risk and reduce it.

Course Description

The peanut outbreak in 2009 impacted over 300 processors and caused the recall of over 2100 different products.

The questions come to the front – Which food suppliers represent high risk? Which ones are likely to cause an outbreak associated with E. coli or salmonella? Should your company buy from high risk suppliers? How do you know which suppliers are high risk suppliers? These are the types of concerns wholesalers have about farm suppliers, retailers have about wholesalers and processors have about both. Where do buyers go to determine the food safety level of suppliers?

Insurance companies and the federal government are focusing on assessing food safety risks in efforts to protect the public from death defying illnesses, protect the industry from huge financial losses and protect the nation from dangerous imports. Risk assessment and control is not magic but represents a critical component of any operational plan. When executives press buyers for risk reduction, food safety becomes an integral part of the overall operational strategy and everyone wins.

Attend this Webinar to know the different processes, data resources, systems and models which can be used for risk tracking, risk assessment and risk management. i.e preventive rather than reactive.

Areas Covered in the seminar:

• Risk management represtents a move from a reactive after-the-outbreak mode of operation to a preventive, cost saving, reputation saving strategy.
• Risk of food safety outbreaks as they impact insurance costs.
• Where to find software designed to help assess risk levels.
• Summary of federal legislation: Are they really doing anything?
• Data resources: Online risk assessment resources and setting up your own tracking.
• A mathematical model for risk assessment: What variables should you consider?
• What’s happening on some international fronts? America is falling further behind.
• A sample supplier qualification system based on food safety risk predictors.
• A model for retail driven risk reduction based on supplier typologies.

Who will benefit:

• Food supply chain buyers like
  • Farms, restaurants, processors
  • Wholesalers and distributors
  • Retailers and packers
• Corporate executives
• Federal, state and local officials involved in the food safety arena

Instructor Profile:
Dr. John Ryan, is the Administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division and a co-chair of the newly formed FDA/CDC food protection information technology team. He has spent over 25 years implementing high technology quality control systems for international corporations and is currently implementing Hawaii’s RFID traceability and State Food Safety Certification system.

Dr. Ryan specializes in closed-loop quality control systems employing real-time traceability, sensor measurement devices and process controls. He has recently implemented the country’s first farm-distribution-retail RFID pilot system tracking produce through the food supply chain (Google “Hawaii Food Traceability” or visit http://www.HawaiiFoodSafetyCenter.org.). He is a co-chair of the FDA/CDC information technology food protection team.

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In this Food Safety training learn how to create and implement a sanitation SOP to avoid failure of the HACCP system.

Course Description

Foodborne illness is often traced to improper cleaning and sanitizing of food equipment and the environment. Operators of food facilities develop and implement Sanitation Standard Operating Systems to protect food from contamination. Specifics about the people, equipment, facility, cleaning and sanitizing methods and procedures must be carefully documented. Foodborne illness is often traced to improper cleaning and sanitizing of food equipment and the environment. Investigators point to failures of basic sanitation in recent nationwide outbreaks involving peanut butter, potpies and, spinach. Scientific systems such as Hazard Analysis Critical Control Point (HACCP) require the operator to control the potential for environmental contamination to avoid failure of the HACCP System.

Attend this Webinar to understand how to develop a sanitation SOP, what are the essential elements and how to prepare it so as to have a fool proof HACCP system.

Areas Covered in the Seminar:

• Development of Sanitation Standard Operating Procedures.
• Master Cleaning Schedule.
• Pre Operation Sanitation.
• Operational Sanitation.
• Verification and Logging Sanitation Procedures.
• Validation of Cleaning and Sanitation.
• Microbial Assessments of Food Environments.
• Assignment and Management of Sanitation personnel.

Who Will Benefit:

This webinar will provide valuable assistance to all regulated companies that need to develop HACCP systems, including companies in the produce, meat, and processed food fields. The employees who will benefit include:

• Senior Management
• Quality Assurance and Plant Management Personnel who oversee the daily cleaning and sanitation of the food processing environment
• Third Parties developing HACCP plans
• Auditors and those with food safety inspection roles
• Validation specialists
• Consultants
• Quality system auditors

Instructor Profile:
Angeline Benjamin, is the owner of B&B Food Safety Solutions. Angeline approaches her client’s issues with results oriented from strategic, tactical and operational perspective. Her objective is to provide food safety risk management and quality assurance solutions to clients in the food industry who have the vision for quality and risk management as part of a strategic plan. Angeline has been involved in the quality assurance and food safety businesses for over 27 years.

Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s, Carnation and lastly Taco Bell, which is part of Yum Brands group that includes KFC, Pizza Hut, Long John Silvers and A&W. Angeline held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.

In this food safety training learn how sensor technologies can be implemented in food safety systems to have a close loop contamination system.

Course Description

When HACCP began to evolve, new technologies focused on rapid elimination of bacteriological and chemical contaminants also began to evolve. From a quality perspective with out a real-time measurement, there can be no control. Any person involved in food safety and quality control needs to consider the newly emerging technologies focused on the early detection and control of biological and chemical contaminants. The need to implement stronger and faster process and product control systems requires that food safety and quality measurement capabilities undergo drastic changes away from manual physical inspection and laboratory results driven capabilities.

New sensor technologies that become linked to automated data collection systems such as Radio Frequency Identification Device (RFID) readers and closed-loop computerized control systems are on the horizon. Sensor systems capable of measuring temperatures and humidities and transmitting that data through RFID readers, satellite transmission or mobile data carriers are currently available. Other technologies such as fiber optics to detect pathogens in farm water pipes and smart sensor networks (motes) that can identify e-coli by scanning produce in process will also be discussed.

Attend this Webinar to understand the elements of close loop control system, quality management concepts to food safety, the cold chain and other application of sensor technologies and how to implement in your company.

Areas Covered in the Seminar:

• The Missing Link in Food Safety: Rapid, real-time measurement and closed-loop control systems.
• Quality control concepts critical to the management of food safety and quality.
• A conceptual closed-loop system for the food supply chain.
• Farm Level HACCP and bio-contaminant measurement
• The Cold Chain: Temperature measurement systems designed for tracking and reporting thermal conditions during food transportation cycles.
• Other examples of sensor applications
• Current sensor technology and the companies involved.

Who Will Benefit:

• Food quality and safety control professionals responsible for system design, implementation and maintenance need to become aware of measurement demands and technologies.
• Food technology professionals interested in newer and faster methods of analysis and how their work impacts the food supply chain.
• Food supply chain buyers looking to establish food safety/quality standards for their suppliers.
• The session is also a must for federal, state and local officials involved in the food safety arena who still believe that audits and inspections are capable of controlling food safety or quality.

Instructor Profile:
Dr. John Ryan, is the Administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division and a co-chair of the newly formed FDA/CDC food protection information technology team. He has spent over 25 years implementing high technology quality control systems for international corporations and is currently implementing Hawaii’s RFID traceability and State Food Safety Certification system.

Dr. Ryan specializes in closed-loop quality control systems employing real-time traceability, sensor measurement devices and process controls. He has recently implemented the country’s first farm-distribution-retail RFID pilot system tracking produce through the food supply chain (Google “Hawaii Food Traceability” or visit http://www.HawaiiFoodSafetyCenter.org.). He is a co-chair of the FDA/CDC information technology food protection team.

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Maintaining Food Safety and Customer Satisfaction through effective Specification Development and Implementation: This food safety training will discuss how to develop and implement effective specification to ensure food safety and customer satisfaction.

Course Description

A good specification not only defines the product and process being purchased by the customer, but also serves as an extension of the purchasing contract. Specifications are a customers greatest tool for ensuring products received meet the quality and safety standards expected. Good specifications must be complete and accurate. All requirements must be contained within the spec. Shipping, receiving expectations, prerequisite quality programs, packaging guidelines and any other requirements should be detailed in the specification. Accuracy is the second attribute critical to a product specification. The supplier must have processes, programs and materials capable of meeting the specification and the resultant product must meet the ultimate customers demands.

Finally this presentation will outline the organizational commitment required to develop and maintain good specifications.

Areas Covered in the Seminar:

• Detailed descriptions which effectively define the products physical characteristics.
• Incorporating Quality Control Points.
• Validating Chemical, Physical and Micro tolerances.
• Defining testing/verification expectations.
• Common Regulatory and Company requirements to include.
• Document Control Methods.
• Key components to be included in the specification.
• Best practices (Do and Don’t) when creating new product specification.
• Issues/challenges needed to address before finalizing product specification

Who Will Benefit:

• Food manufacturing employees at all levels, especially maintenance, operators and their contractors
• Quality Assurance/Control staff
• Supplier management staff
• Specification developers of new and existing products
• Auditors who review facilities quality assurance programs
• Customers who want to understand best practices that they should require of their suppliers will benefit
• Executives will understand the key benefits of allocating resources toward these programs and will be able communicate the market edge it gives them to their customers and shareholders.

Instructor Profile:
Angeline Benjamin, is the owner of B&B Food Safety Solutions. Angeline approaches her client’s issues with results oriented from strategic, tactical and operational perspective. Her objective is to provide food safety risk management and quality assurance solutions to clients in the food industry who have the vision for quality and risk management as part of a strategic plan. Angeline has been involved in the quality assurance and food safety businesses for over 27 years.

Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s, Carnation and lastly Taco Bell, which is part of Yum Brands group that includes KFC, Pizza Hut, Long John Silvers and A&W. Angeline held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.

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This webinar will provide valuable assistance to any food company implementing an ISO 2000 HACCP System.

Course Description

The standard refers to the use by organizations of appropriate information when selecting and /or establishing Prerequisite programmes (PRPs).

Regardless of size or complexity the entire food industry will benefit from implementation of the ISO 22000 standard. This includes feed producers, primary producers through to food manufacturers, transport and storage operators, food retailers and wholesalers, sub-contractors of goods and services, together with inter-related organizations such as producers of equipment, packaging materials, cleaning agents, additives and ingredients. The standard refers to the use by organizations of appropriate information when selecting and /or establishing Prerequisite programmes (PRPs). This information can be codes of practice, national or international guides.

Areas Covered in the seminar:

• Creating The Framework for developing a food safety management system, integrating the Seven HACCP Principles developed by CODEX Alimentarius.
• Understanding ISO terminology and ISO standards.
• Documentation of the Food Safety System.
• Management Commitment and Planning.
• Communication.
• Emergency preparedness and response.
• Human Resources.
• Development of the Seven HACCP Principles.

Who will benefit:
This webinar will provide valuable assistance to any food company implementing an ISO 2000 HACCP System

• Senior Management
• Quality Assurance personnel who must develop and implement HACCP
• QA managers and personnel
• Food Safety Personnel
• Food Facility Managers
• Consultants
• Food Quality and Safety system auditors

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This Food Safety Training will assist employees of the food industry in knowing how to legally prepare labels for both FDA and USDA interstate commerce food products.

Learn to Create Labels in Compliance with Regulations and Understand the Essential Elements of Labels

Course Description

Food labels can be complex for those who prepare and apply them as well as those who simply want to understand the products they are purchasing. Those who create and apply labels must understand the regulations to avoid the potential negative consequences of labeling errors. An inaccurate label can lead to customer or consumer complaints, product recalls, FDA or USDA enforcement actions, fines, and even harm to consumers’ health.

Companies need to know how to legally label their products and the accuracy that is required. Those who purchase products should also know what information on the label is mandatory and where to find that information. They should be aware of the level of accuracy required, or not required, regarding the data presented on labels. Does an expiration date mean the product should be thrown out after that date? When comparing items for purchase, is the one with 150 calories better for you than the one with 160? Those responsible for purchasing products to serve in restaurants, hospitals, day cares or schools should know what they are buying based on the data on the label. Understanding the labeling rules will help with purchasing decisions.

This presentation will assist employees of the food industry in knowing how to legally prepare labels for both FDA and USDA interstate commerce food products. It will also help consumers identify the information on labels essential to making purchasing decisions. The presentation will review topics such as the basis of the labeling laws, a review of select food standards, the basic label approval process, the mandatory features of labels, the meaning of allergen declarations, the nutritional ‘facts’ panels, the rules behind health claims, and country of origin declarations.

Areas Covered in the seminar

• The USDA Label Approval Process / FDA Labeling.
• Child Nutrition Program Labeling.
• Mandatory Features of a USDA label.
• Food Standards.
• Nutrition Facts Panels and Health claims.
• Allergen Declarations and Country of Origin Labeling.

Who Will Benefit: This webinar will assist food companies needing to understand how to label their products. It also assists those who purchase foods and want to understand the labels.

Instructor Profile:
Cathy Crawford, Prior to joining the HACCP Consulting Group, Ms. Crawford was the Director of Regulatory & Technical Services for a privately owned food manufacturing company. She was responsible for the accurate labeling of over 2,000 products. As a senior advisor she developed regulatory and food safety strategies for multiple production facilities. She conducted activities as the primary recall coordinator ensuring maximum efficiency during exercises and actual recall events.Cathy is skilled in interpretation and implementation of USDA requirements including processing, labeling and exporting regulations. She has coordinated a variety of programs including HACCP, SSOP, Partial Quality Control Programs for Child Nutrition products and Export Verification Programs for beef, veal, and lamb products.

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This Food Safety system webinar will discuss how the current traceability capabilities, costs and trends will become integrated into food safety systems and explore the different approaches like Barcode, RFID, Manual systems, simple tagging etc.

Course Description

As the government at a complete loss and incapable of identifying and requiring an approach to food traceability and safety, hundreds of approaches are currently under development by private enterprises.

Government is moving to electronic food traceability requirements and hence the pressure will be on to comply at all levels in the food supply chain. When the government finally specifies a standardized electronic approach, it will be up to an army of consultants and hardware and software vendors to help implement it throughout America’s food supply systems.

Nation-wide and international traceability requirements will move through the entire food supply chain and include farmers, distribution centers, processors, packers, shippers, retailers and restaurants. European food traceability requirements already exceed America’s implementation movements. It is also likely that Asian countries will leapfrog America’s capabilities simply because they have no legacy systems to eliminate.

This webinar will explore current traceability capabilities, costs and trends and how traceability will become part of an integrated food safety system.

Areas Covered in the Seminar:

• Barcode, RFID and manual Systems.
• The future of cell phone technology and concepts.
• Simple Tagging (slap and ship) as a low risk alternative vs. RFID at the high cost end.
• On-line hosted systems vs “own your own”
• Item vs case and pallet levels of identification.GS1 and other high cost factors.
• ISO 22000 and 22005 – International Standards for Food Safety and Traceability
• Impact from Asia.
• Review of federal FDA government directions.

Who Will Benefit:

This webinar is a must for food safety professionals from inspection, audit, laboratory and other disciplines wishing to explore futuristic food safety technologies and approaches.

• Governmental professionals concerned and involved with food traceability issues and systems should attend in order to learn more about pending technologies and approaches.
• Responders to recalls and terrorist food contamination
• Systems Consultants
• Food Safety Inspectors and Consultants
• Food Safety Compliance Body Personnel
• Anyone faced with having to choose and select a food traceability system – including farmers, food safety specialists, distribution centers, and retail and restaurant outlets

Instructor Profile:
Dr. John Ryan, is the Administrator for the Hawaii State Department of Agriculture’s Quality Assurance Division and a co-chair of the newly formed FDA/CDC food protection information technology team. He has spent over 25 years implementing high technology quality control systems for international corporations and is currently implementing Hawaii’s RFID traceability and State Food Safety Certification system.

Dr. Ryan specializes in closed-loop quality control systems employing real-time traceability, sensor measurement devices and process controls. He has recently implemented the country’s first farm-distribution-retail RFID pilot system tracking produce through the food supply chain (Google “Hawaii Food Traceability” or visit http://www.HawaiiFoodSafetyCenter.org.). He is a co-chair of the FDA/CDC information technology food protection team.

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This Microbiological Foodborne Webinar will highlight how to manage the different type of foodborne threat and reduce the risk of food borne illness outbreak.

Course Description

As your company’s system continues to grow, the potential for “crisis issues” to occur grows proportionally. The concern for food safety to your customers and employees must be a constant area of focus for all operators in the system. Most of the time foodborne illnesses can be avoided if you have an effective food safety program. If any of your team members or management team contracted the foodborne illness, by having an effective food safety program, your food safety team can manage the situation appropriately with necessary response actions, protect the health and safety of your customers, and comply with regulatory requirements/laws.

This presentation will help you to have the knowledge and understanding on the types of microbiological foodborne threat and manage to reduce the risk of the foodborne illness outbreak. Many foodborne illness outbreaks can ruin your business in a short period of time when it took a longer time to build. Knowing the food safety practices in your facility is ongoing and you have an effective crisis management and food safety program, you have the vision for quality and risk management as part of your strategic plan; then you can say “it pays off to be pro-active in food safety”.

Areas Covered in the Seminar:

• The Microorganisms.
• Food Contamination.
• Food Allergies VS Foodborne Illness.
• Foodborne Infection VS Foodborne Intoxication.
• Bioterrorism agents involved in Foodborne illnesses.
• Microbiological threat during the flow of food.
• Safe Food Handling.
• Managing the threat of microbiological foodborne illness.

Who Will Benefit:

This webinar will provide valuable educational information to all management teams in food service industry.

• Owner/Partner
• Supplier Management Executives
• Operations Executives
• Quality Assurance staff
• Operations Management team
• Trainer
• Supplier Operations/Production and Sanitation management team
• Consultant, responsible to develop Quality Assurance Program
• Communication team

Instructor Profile:
Angeline Benjamin, is the owner of B&B Food Safety Solutions. Angeline approaches her client’s issues with results oriented from strategic, tactical and operational perspective. Her objective is to provide food safety risk management and quality assurance solutions to clients in the food industry who have the vision for quality and risk management as part of a strategic plan. Angeline has been involved in the quality assurance and food safety businesses for over 27 years.

Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s, Carnation and lastly Taco Bell, which is part of Yum Brands group that includes KFC, Pizza Hut, Long John Silvers and A&W. Angeline held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.

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This food allergen Webinar training will discuss the technologies and practices that enhance an allergen program and its supporting program like GMP, HACCP and sanitation.

Course Description

This Webinar will review some of the formulation, receipt, storage, production scheduling and labeling of allergenic ingredients. A detailed description of the common allergens (Peanuts, Tree nuts, Fish, Shellfish/Mollusks, Milk/Dairy, Wheat/Gluten, Soy and Eggs) and their alternatives will be provided. The webinar will then further explore some of the specific technologies and practices that enhance an allergen program along with its supporting program s- GMP, HACCP and Sanitation. We will focus on technical studies of allergens and the latest information potentially driving legislation. Finally to give some perspective to risk, we will review current trends and recalls.

Areas Covered in the seminar:

• The common allergens, their derivatives and sources.
• Alternatives to allergens in product formulation.
• Testing methods.
• Recent proposals to legislation.
• Current trends, cases and actions.
• Document Control Methods.

Who will benefit:

• Food manufacturing employees at all levels, especially maintenance, operators and their contractors
• Specification developers of new and existing products
• Auditors who review facilities quality assurance programs
• Customers who want to understand best practices that they should require of their suppliers will benefit
• Executives will understand the key benefits of allocating resources toward these programs and will be able communicate the market edge it gives them to their customers and shareholders.

Instructor Profile:
Melinda Allen, is a Food Safety and Quality Consultant in the Food Industry. Her clients have included leaders in the field such as Burger King, Panda Express and Popeyes Louisiana Kitchen. Melinda has had a long and dedicated career of Quality Assurance and Food Safety leadership with companies such as YUM Brands and Quiznos. In these roles she has written and monitored the implementation of Supplier Quality Requirements and assisted many of the industries manufacturers in the commercialization of products, writing of programs across many food and non food categories.

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