Food Safety Live 2015

I recently had the pleasure of speaking at Food Safety Live 2015. This online event, hosted by the International Food Safety & Quality Network, was another outstanding success. If you didn’t get a chance to watch the live webinars, I have provided a recap of both of my sessions for you. The two debates that I participated in were:

  • Live Debate 1: HACCP 2020 – a 5 year modernization plan
  • Live Debate 3: How to get off the non-conformance merry-go-round

HACCP 2020 – a 5 year modernization plan

In this debate Tony Connor, Simon Timperley and I provided some practical guidance on HACCP including:

  • Is codex still the best guideline for HACCP?
  • Defining the differences between HACCP and HARPC
  • The seven (7) hazard categories
  • Examples of quality hazards
  • Metrics that your food business can use to measure your HACCP plan health and performance

VACCP, TACCP and HACCP

The debate also reviewed VACCP and TACCP and how they related to HACCP. The easiest way that I remember the three is through a simple analogy of a three legged stool. The stool has a seat and three legs. The ‘seat’ of the stool is your overall food safety management system and the three legs are HACCP, TACCP and VACCP – which hold up your entire food safety management system.

When looking at the actual definitions of each, I remember each of them this way:

HACCP is to do with food safety – so hazards that are unintentional adulteration

TACCP is to do with food defence – which are the threats to your business. These are things around the prevention of intentional adulteration of food

VACCP – is related to food fraud and the vulnerabilities. This is preventing the intentional adulteration where there can be some level of economic gain.

All three are needed to not only protect your customers, but also your food business.

How to get off the non-conformance merry-go-round

The second debate that I participated in with Simon Timperley and Yasser Mohamed looked at how to get off the non-conformance merry-go-round. In this debate we covered:

  • Completing root cause analysis for quality incidents
  • Can you always identify a root cause?
  • Permanent corrections when staff error or behaviour is found to be the root cause
  • Different root cause tools that you can use in your food business

There were lots of comments, questions and feedback from the live audience which the group addressed. You can watch this debate from around the 2:13 hour mark in the following video.

Your thoughts?

I would love to get your feedback on what you thought about the Food Safety Live 2015 webinar. Just leave a comment below this post to share your thoughts.

Watch a recording of Food Safety Live 2015

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