Podcasts about critical control points

ناگفته‌های چالش های روزانه ما در روابط  و اتفاقات زندگی  با  زبان ساده و عامیانه توسط  سولماز برقگیر، لایف کوچ و استراتژیست روابط موثر، روان درمانگر در تورنتو کانادااپیزود ۱۳۵ پادکست "لام تا کلام" :  کنترل نقاط بحرانیتوی این  اپیزود  من  در مورد کنترل نقاط بحرانی باهاتون صحبت می‌کنم.  درمورد کنترل نقاط یا شرایطی در زندگیتون، در روابطتون و در هدف گذاری‌تون  که اگر روش احاطه داشته باشید و حواستون باشه که تو خاکی نرید مطمئنا خیلی تو زندگیتون موفق‌تر میشید.دریافت دوره "رهایی از هیولای استرس و نگرانی"دریافت دوره خود محکم در هفت قدمدریافت دوره هفت سنگ بنای رابطه موثرLam Ta Kalam is a Well-received Farsi PodcastEpisode 135: The Critical Control Points of Your LifeTabling Thoughts CastboxTabling Thoughts SpotifyTabling Thoughts Apple Podcastبا تشکر از مهدی پسیان عزیز برای موسیقی متنراه ارتباطی:   admin@barghgir.comاینستاگرام: solmaz_barghgir_coachوبسایت:  https://www.barghgir.com/farsiیوتیوب:   https://youtube.com/@solmazbarghgir

In every episode of "Tabling Thoughts," Solmaz will discuss her experiences as a psychotherapist and relationship coach. In her discussion, Solmaz addresses the unsaid aspects of our everyday encounters that, in her opinion, go unnoticed despite significantly impacting our relationships and quality of life.The other podcast that Solmaz produces is titled "Laam ta Kalam" which is well-received in Farsi. It focuses on the challenges faced by Iranian immigrants worldwide. Self Steam CourseRelationship CourseStress CourseMusic:Song: Retro Groove (Upbeat Fun Retro)_ Main VersionLicense: Individual License, Commercial, APRA/AMCOSComposer: Henrique Tavares Dib - APRA IPI: 00611600895Email: admin@barghgir.comSolmaz_Barghgir_Coach InstagramTabling Thoughts InstagramLam Ta Kalaam CastBoxLam Ta Kalaam Apple PodcastWebsite:   www.barghgir.comYouTube:  https://youtube.com/@solmazbarghgir

In this episode, Executive Chef Keith Norman, South Point Resort and Casino, candidly talks about managing food allergies from his unique perspective behind the stove. Chef Keith challenges us to ask our servers and food establishments not only about allergens, but what type of food allergen training have they experienced. To keep you in the know, below are helpful links:Dining Out - FAACT resourceAllergen Awareness: A Chef's Perspective, Author Chef Keith NormanSouth Point Resort and Casino - Las Vegas, NevadaVisit us at www.FoodAllergyAwareness.org and follow us on Facebook, Twitter, Instagram, LinkedIn, Pinterest, and YouTube. Contact us directly via Email.Sponsored by: National Peanut BoardChef Keith Bio:Growing up in a family surrounded by cooking and homemade meals from scratch, Chef Keith was instilled with knowledge of adding patients and love into every pinch and every dash of ingredients added to his recipes. Beginning with a taste of culinary duties as a Marine, then finding his calling within a series of experiences in Las Vegas, Chef Keith perseveres by offering a safe dining experience to those with life-threatening food allergies. He has become regarded as the top professional in his industry for over 25 years. Chef Keith continues his journey in helping others each year with a heart full of compassion while doing no less than continuing to surprise everyone with his relentless advocacy.Chef Keith has a passion for food safety and sanitation that is apparent in his role as Assistant Executive Chef and Food Safety Manager for the South Point Hotel & Casino and as a culinary arts instructor at The International Culinary School at The Art Institute of Las Vegas. In both roles, Chef Keith is responsible for training and educating students and culinary professionals in one of the most important facets of the food service industry.     Chef Keith has worked his way up the culinary ladder at Las Vegas properties, including Bally's, the Mirage, Treasure Island, Paris, Suncoast, and South Point hotels and casinos. He is a certified professional food manager, certified HACCP (Hazard Analysis and Critical Control Points) manager, NEHA (National Environmental Health Association) certified food trainer, NRA (Nevada Restaurant Association) certified food safety trainer, a certified registered OSHA (Occupational Safety and Health Administration) trainer and a master certified food executive. Chef Keith has trained through the FDA (Food and Drug Administration) in the areas of foodborne illness investigation, agro-terrorism and food systems disasters.     Chef Norman is a member of FAACT's Board of Directors and Diversity, Equity, & Inclusion Advisory Board, the Casino Management Association, International Food Safety Council, Alliance of Black Culinarians, Nevada Food Safety Task Force, and Stop Foodborne Illness.

That is Critical Control Points and Critical Limits Know 'em, love 'em and execute them with perfection. Find out how...

In this BONUS episode of Food Safety Matters, we speak to Jerry Heath (staff entomologist) and Sharon Dobush (director of technical services) from the Industrial Fumigant Company (IFC) about how to set up and utilize a pest management program that is compliant with the Food Safety Modernization Act (FSMA) and that also works well with a food processor's existing Hazard Analysis and Critical Control Points or Hazard Analysis and Risk-Based Preventive Controls plan. In this BONUS episode of Food Safety Matters, we speak to IFC about: FSMA's impact on how pest management fits into a company's overall food safety plan The main challenge that pest management clients want to address and learn more about Changes in how auditors now approach their inspection methods with new regulations in place Steps that a food company will need to take in order to implement or overhaul their pest program Mapping tools and how they help companies to better pinpoint the cause and/or source of an infestation How the trend of going chemical-free is changing the pest management industry Action thresholds and how they cannot be one-size-fits-all Asking the right questions when a sudden infestation or unfamiliar insect/rodent species appears Critical advice about keeping pristine records and documentation How technology is already changing the future of pest management Professional certification and other ways to get into the pest management field Resources IFC Resource Page  Whitepaper: Implications of FSMA on Pest Management Programs Presenting Sponsor

Lone Jespersen is principal of Cultivate, an organization dedicated to helping food manufacturers globally make safe, great tasting food through cultural effectiveness. Lone has significant experience with food manufacturing, having previously spent 11 years with Maple Leaf Foods. Following the tragic event in 2008 when Maple Leaf products claimed 23 Canadian lives, Lone lead the execution of the Maple Leaf Foods, food safety strategy, and its operations learning strategy.  Prior to that, Lone worked for Woodbridge Foam as the engineering and operations manager responsible for the safety and quality of automobile safety products. Lone holds a Master's degree in mechanical engineering from Syd Dansk University, Denmark, and a Master's of food science and a Ph.D. from the University of Guelph, Canada. Mike Robach is chairman of the GFSI board. Up until August 2018, he served as the vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses, and began his career with Monsanto. Mike is the past president of Safe Supply of Affordable Food Everywhere, a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. Frank Yiannas is the U.S. Food and Drug Administration's (FDA) Deputy Commissioner for Food Policy and Response, a position he assumed in December 2018. He is the principal advisor to FDA Commissioner Scott Gottlieb in the development and execution of policies related to food safety, including implementation of the landmark FDA Food Safety Modernization Act. His leadership role within the agency covers a broad spectrum of food safety priorities, such as outbreak response, traceback investigations, product recall activities, and supply chain innovation across the full spectrum of FDA-regulated products. Prior to joining FDA, Frank was the vice president of food safety at Walmart—the world's largest food retailer. In that role, Frank oversaw all food safety—as well as other public health functions—for Walmart, serving over 200 million customers around the world on a weekly basis. His scope of responsibilities included food safety oversight of Walmart’s stores, Neighborhood Markets, and Sam’s Clubs. He was also charged with training and education of associates, food safety oversight of thousands of food suppliers, and a number of critical regulatory compliance issues. Prior to joining Walmart in 2008, Frank was the director of safety and health for The Walt Disney Company, where he worked for 19 years. In 2001, under his tenure, Walt Disney World received the prestigious Black Pearl Award for corporate excellence in food safety by the International Association for Food Protection (IAFP). Frank is a registered microbiologist with the American Academy of Microbiology and holds memberships with several professional associations. Frank received his B.Sc. in Microbiology from the University of Central Florida and his Master's of Public Health from the University of South Florida. In this episode of Food Safety Matters, we speak to Frank [15:07], and Lone and Mike [25:08] about: Highlights, key moments, and takeaways from this year's GFSI conference in Nice, France The value of networking, collaborating, sharing challenges, and learning best practices at GFSI Projects that GFSI is working on with various government entities, the private sector, academia, and consumers The Global Markets Program GFSI's continuous improvement in the areas of benchmarking requirements, technology, certification programs, and capacity building The emerging trend of e-commerce as a food safety topic to watch Produce safety as a global issue, not just a North American issue GFSI's partnerships with STOP Foodborne Illness and Pew Charitable Trusts GFSI's unique position as the industry's premier place to bring together food industry professionals from all cultures and backgrounds Improvements that can be made around how food safety performance is measured Working in the retail/private vs. regulatory sectors Government's continuously improving response to foodborne illness outbreaks FDA's future use of blockchain technology and spreading the idea of food safety culture Related Content  A Culture of Food Safety: A Position Paper from GFSI News Mentioned in This Episode Leafy Greens Industry Working on New Water Guidelines; LGMA announcement  [4:12] Emails Show FDA Worry After Romaine Outbreaks  [0:00] USDA to Audit Brazil's Meat Inspections After 2017 Import Ban; Brazil's announcement  [8:02] FDA Requests Funds for More High-Tech, Digital Food Safety System; FDA statement [12:47] Sponsor:  Downloads: Recall Readiness: Lessons Learned & A Look Ahead  Food Safety & Traceability Software Buyer's Guide   ​ Visit Foodlogiq.com to request a demo Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us: Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

Sara Mortimer is the vice president of product safety, quality, and regulatory affairs for Land O’Lakes. Over her 30-year career, Sara has worked to ensure the safety and quality of some of the world’s biggest brands—Haagen Daaz, Green Giant, Old El Paso, Nature Valley, and many others. Sara has co-authored a number of books on Hazard Analysis and Critical Control Points (HACCP) and food safety management. In fact, she contributed to Food Safety Magazine's Food Safety Culture eBook! She's also served on Food Control's editorial board and was a trustee of the Royal Society of Public Health for several years.  Sara has been a member of the BRC International Advisory Board for over 10 years, and she's a member of the Grocery Manufacturers Association's Executive Scientific and Regulatory Affairs Committee. Most recently, she has helped review the effectiveness of Codex HACCP and Food Hygiene principles.   In this episode of Food Safety Matters, we speak to Sara about: The purpose of HACCP, and how it should work together as part of a comprehensive food safety management program Critical Control Points vs. prerequisite programs Sara's first experience writing a HACCP plan 30 years ago Useful resources for writing a good HACCP plan The seven principles of HACCP Reasons why companies encounter food safety issues, even with a HAACP plan in place The difficulties that arise when analyzing a food safety plan against varying global/international standards The importance of maintenance as a supplemental HACCP principle How altering a food product's formula (reduced sodium, sugar, etc.) can have massive food safety implications Why the HACCP vs. HARPC debate doesn't really matter HACCP and food safety culture Related Content  BOOK: HACCP: A Practical Approach Bob Ferguson's Food Safety Insights Articles Processors Increasingly Turning to Testing for Allergen Control (December 2018/January 2019) The Uphill Path to FSMA Compliance (October/November 2018) Lessons Learned: Careers in Food Safety (August/September 2018) Listeria: An Important Focus of Environmental Monitoring (June/July 2018) Sanitation Verification for Allergen Control (April/May 2018) Testing and Sanitation for Allergen Control (February/March 2018)  Outsourcing: Pathogen Testing under the Microscope (December 2017/January 2018) The New Face of Sanitation Programs: New Rules, New Challenges (October/November 2017) A Closer Look at Environmental Monitoring in the Processing Plant (August/September 2017) What Industry and FDA Are Thinking About FSMA Implementation (June/July 2017) The Drivers of Differences in Food Safety Testing Practices (April/May 2017) A Look at the Microbiology Testing Market (February/March 2017) News Mentioned in This Episode FDA Food Inspections "Sharply Reduced" Amid Partial Government Shutdown | UPDATE: Unpaid FDA Workers Resume High-Risk Food Inspections  CDC Declares Romaine Lettuce E. coli Outbreak Over  Draining Canal May Reveal Answers About Romaine Contamination  Keep Up with Food Safety Magazine Follow Us on Twitter @FoodSafetyMag and on Facebook  Subscribe to our magazine and our biweekly eNewsletter We Want to Hear From You! Please share your comments, questions, and suggestions. Tell us about yourself—we'd love to hear about your food safety challenges and successes. We want to get to you know you! Here are a few ways to be in touch with us. Email us at podcast@foodsafetymagazine.com Record a voice memo on your phone and email it to us at podcast@foodsafetymagazine.com

    Mike Robach is vice president, corporate food safety, quality, & regulatory for Cargill based in Minneapolis, MN. Mike joined Cargill in January 2004 to lead the company’s corporate food safety and regulatory affairs programs. Since then, Mike has increased the department’s scope to include animal health and quality assurance. He continues to refocus the department toward global efforts in line with Cargill’s vision of being the global leader in nourishing people. Mike began his career with Monsanto Company. Prior to joining Cargill, he headed up technical services for Conti Group’s meat and poultry businesses. Mike is the past president of Safe Supply of Affordable Food Everywhere, chairman of the Board of Directors of the Global Food Safety Initiative (GFSI), a member of the Scientific and Regulatory Affairs Council Executive Committee for the Grocery Manufacturers Association, and a member of the U.S. Poultry and Egg Association’s Research Advisory Committee. Mike has worked with the World Organization of Animal Health and the Food and Agriculture Organization on harmonized animal health and food safety standards. He has worked closely with the U.S. Department of Agriculture and the U.S. Food and Drug Administration regarding food safety policy, Hazard Analysis and Critical Control Points, and regulatory reforms based on science. From 1995 through 2000, Mike was a member of the National Advisory Committee for Microbiological Criteria in Foods. Mike is a graduate of Michigan State University and Virginia Tech. It was recently announced that Mike will be retiring from Cargill on August 1, 2018, but will be continuing his term as chairman of the GFSI board. In this episode of Food Safety Matters, we speak to Mike about: Why GFSI exists, the early days of the organization, and how it has evolved globally over the years GFSI’s Global Markets Program Cargill’s involvement with GFSI GFSI’s primary objectives What GFSI does and does NOT do How GFSI works with scheme owners such as BRC, SQF, etc. His thoughts on the various schemes and how they stack up to FSMA GFSI compliance vs. FSMA compliance GFSI’s progress with public/private partnerships Challenges facing GFSI and goals that GFSI will be working on in the coming years How companies can become involved with GFSI What he’s learned over the course of his career His advice to food safety professionals News Mentioned in This Episode: Five Deaths in Romaine Lettuce Outbreak http://bit.ly/2Ll5jpY  Leafy Greens Industry Forms Task Force in Light of Romaine Lettuce Outbreak http://bit.ly/2xrWbh1  FDA Shares Traceback Details for Romaine Lettuce E. coli Outbreak as Investigation Continues http://bit.ly/2JipY0x  FDA Should Make Leafy Greens a Priority, Say Consumer and Food Safety Advocacy Groups http://bit.ly/2Mgfjlu Resources: Global Food Safety Initiative (GFSI) http://bit.ly/2sRdIKM IAFP Annual Meeting http://bit.ly/2t5PY5d Presenting Sponsor: KLEANZ by Nexcor Technologies http://bit.ly/2JCHr0v Everything Food Safety in One Place in Real-Time KLEANZ is the only complete Food Safety Compliance Solution that focuses on risk mitigation, driving continuous improvement, and adhering to all applicable compliance requirement while managing resources. KLEANZ protects your customers and brand. KLEANZ Food Safety Compliance (In-Depth) http://bit.ly/2JzoM5K KLEANZ Food Safety Compliance (Quick Facts) http://bit.ly/2l4J5NP KLEANZ.com http://bit.ly/2JCHr0v Share Your Feedback with Us: Please feel free to share any questions, comments, or even a suggestion on someone we should interview; let us know! There are two ways for podcast listeners to interact with us: Leave us a voicemail at 747-231-7630. Be sure to leave your contact information so we can get back in touch with you! Email us at podcast@foodsafetymagazine.com. 

David M. Theno, Ph.D., is currently CEO of Gray Dog Partners, Inc., a Del Mar California-based technical consulting business specializing in food safety, food manufacturing, restaurant operations, supply chain management and strategic planning. Theno is most widely known for the role he assumed with Jack in the Box (JIB) after the fast-food chain experienced a tragic and massive foodborne illness outbreak in 1993. He joined the team as JIB's senior vice president and chief food safety officer, developing a comprehensive Hazard Analysis and Critical Control Points plan for the chain, as well as a finished product testing protocol that initially irked his former meat industry colleagues. Theno also held previous food safety and quality management roles with Foster Farms, Kellogg’s, Armour Food Company and Peter Eckrich & Sons, Inc. He holds a B.Sc. in zoology and science journalism from Iowa State University and earned both M.Sc. and Ph.D. degrees in food microbiology and animal sciences from the University of Illinois at Urbana-Champaign. We regret to share that we lost Dave Theno was taken from us unexpectedly as a result of a swimming accident on June 20, 2017. Dave's generous offer to have listeners call him was 100% genuine, and an example of the important role of mentor that he so completely embodied. You can read more about how the industry remembered Dave Theno in our August/September 2017 issue.(https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines)  In this episode of Food Safety Matters, we speak to Dave Theno about: His evolution from zoology and veterinary medicine to food safety The value of knowing your food safety metrics The importance of effective communication in food science Tips and advice for the new generation of food safety professionals  Dave's thoughts on industry collaboration and whether food companies should be sharing best practices Find out what Dave carries in his briefcase as a daily reminder of the vital food safety work he does Dave's thoughts on the U.S. Food and Drug Administration, the U.S. Department of Agriculture, the newly appointed Agriculture Secretary, as well as Dave's offer to President Donald Trump What the future of food safety really requires to improve   Related Content: Jack in the Box: Fostering Food Safety Through Great Partnering http://www.foodsafetymagazine.com/magazine-archive1/junejuly-2007/jack-in-the-box-fostering-food-safety-through-great-partnering/ Dave Theno: Remembering The Man Behind the Headlines https://www.foodsafetymagazine.com/magazine-archive1/augustseptember-2017/dave-theno-remembering-the-man-behind-the-headlines/ News Mentioned in This Episode: Trump's Acting Solicitor Opposes High Court Review for DeCoster http://www.foodsafetymagazine.com/news/trumpe28099s-acting-solicitor-opposes-high-court-review-for-decoster/ General Mills Invests $16M in Food Safety http://www.foodsafetymagazine.com/news/general-mills-invests-16-million-in-food-safety/ Campylobacter and Salmonella Top Foodborne Illnesses in 2016 http://www.foodsafetymagazine.com/news/campylobacter-and-salmonella-top-foodborne-illnesses-in-2016/ Presenting Sponsor for this episode is Roka Bioscience (www.rokabio.com). Download Roka’s Presentation http://hubs.ly/H07lWqC0

Nowadays it‘s more and more important for food consumers, to consume food of high quality. At the same time the economic pressure on the food industry increases. A quality defect of produce can mean losses in processing. A substandard qualitiy of produce can negatively affect the economic situation of the producing farmers. To produce high quality milk, it’s necessary that the production and surveillance form part of a quality assurance system. This system works as an early warning system. Deficiencies in udder health and milk production can be detected early by regulary controlled so called Critical Control Points and Control Points and can so be remedied and prevented. The aim of this study was to find Control Points and Critical Control Points as parts of a quality assurance system (QAS) for the control areas of milk quality and udder health in Dairy herds. This quality assurance system was finally implemented in the Veterinary Herd Controlling System (VHC-System) as a part of the Integrated Veterinary Herd – Health Advisory System (IVAS). Based on the research of national and international literature, a quantity of direct and indirect Control Points and Critical Control Points was collected. To be put in the VHC-system the Control Points have to meet certain demands. If they don’t meet these demands, further investigation or some action of improvement has to occur. Critical Control Points are examinations, which are indispensable for the maintenance of udder health. They are placed on level of the Status quo-assessment. Their controlling has to be cost-effective and practical for monitoring routine. Control Points are continuative examinations or actions, which are performed if Critical Control Points oder superior Control Points exceed their thresholds. So called “Direct“ Control Points are referring directly to animal health or performance. “Indirect“ Control Points serve the controlling of animal environment. For each Control Area an intensity pyramide was constructed. So the activities can be fit in the VHC-System following Status quo assessment, aimes and situation of each dairy farm. The found Control Points and their indicators were implemented in a flow chart to be used by the veterinarian as a tool for the Status quo assessment and the herd health advisory in the control areas milk quality and udder health. Due to the dynamic it is possible to adapt the system to the needs and possibilities of each dairy farm. The implementation of the QAS in the VHC-System of the Integrated Veterinary Herd – Health Advisory System enables to control, discuss and if necessary to improve the control areas udder health and milk quality. This effects an improvement of udder health and guarantees the fulfillment of the requirements to milk quality on the part of the consumers, the law and dairy industry.