Campden BRI seminar: advances in food safety management systems
Campden BRI’s seminar will be held on November 24, with a focus on new approaches to food safety management, food safety culture, third party certification and managing vulnerabilities for food industry.
The business is constantly facing new hazards and threats, with new issues being identified on an almost daily basis. To meet the increasing challenges in industry, the food safety management systems must also evolve.
The now traditional approach of managing food safety through prerequisite programs and Hazard Analysis and Critical Control Points (HACCP) may no longer be sufficient, according to Campden BRI.
The food industry needs to embrace new systems, such as Threat Assessment Critical Control Point (TACCP), to address vulnerabilities to deliberate contamination. It is considered that a holistic approach to food safety management will be most effective. Systems can only be effective where the food operation has a well developed culture of food safety.
There is also an option twilight/breakfast session with Caspar Berry: Risk taking, decision making and attitudes to risk.
Program
Advances in food safety management systems: seminar
24 November 2015
Campden BRI, Chipping Campden, Gloucestershire, GL55 6LD, UK
09:00 Registration and arrival refreshments
09:30 Welcome and introduction
Robert Gaze, Campden BRI
Chairman´s introduction
Sarah Mortimore, Land O’Lakes Inc.
09:45 Setting the scene
Frédéric René, Danone
10:20 FSMA Preventive Controls: Changing paradigm for food safety assurance
Prof. Purnendu C Vasavada, University of Wisconsin – River Falls
10:55 Break and opportunity to visit the exhibits
11:15 New approaches to food safety management
Sarah Mortimore, Land O’Lakes Inc.
11:50 Innovations in developing and assessing an effective food safety culture
Dr. Joanne Taylor, Taylor Shannon International (TSI) Ltd
12:25 Panel discussion and questions
12:45 Lunch and opportunity to view the exhibits
13:45 Innovations in employee performance
Laura Dunn Nelson, Alchemy Systems
14:20 Advances in third party certification
David Brackston, BRC Global Standards
14:55 Break and opportunity to visit the exhibits
15:15 TACCP: Managing vulnerabilities
Richard Leathers,Campden BRI
15:50 Taking an holistic approach to food safety management
Dr Chris Knight and Robert Gaze,Campden BRI
16:15 Panel discussion and questions
16:35 Chairman´s closing comments
Optional session
Risk taking, decision making and attitudes to risk
with Caspar Berry
Part 1 Twilight session – 24 November (6.30-10.30 pm) and
Part 2 Breakfast session – 25 November (8.00-9.00 am)