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Live Webinar

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Preventing Food Safety Problems

Date & Time: Thursday, July 28, 2011

10:00 AM PDT | 01:00 PM EDT

Duration: 60 Minutes

Instructor: Dr. John Ryan

Location: Online

Price : $165.00

 

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(for one participant)

Instructor Profile:

Overview:

Dr. John Ryan QA Administrator, Hawaii State Department of Agriculture

Most industries have become reasonably sophisticated in terms of applying the principals and tools involved in quality control and improvement. Unfortunately, food supply chain members have lived outside of the quality world and have not invested the time, training or money to learn and apply the disciplines needed to bring quality into preventive levels of control. Visual inspection in many industries has long ago been rejected as a means of quality improvement since it is expensive and does not focus on continuous improvement, causal analysis or prevention. Unfortunately the emphasis on visual inspection has dominated the food supply chain as marketers have worked diligently to improve how a product looks with relatively little regard to other factors. How a product looks is a marketing approach and provides no health, taste or safety protection since these more primary quality aspects impact overall quality.

Areas Covered in the Session:

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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. ...more

Ishikawa, Cause and Effect and applying this thinking to food safety Continuous Improvement, TQM, 6-sigma concepts and the Feds Thinking about closed-loop (self controling) systems Integrating measurement, traceability, and data collection into a preventive rapid reporting system. The place of cycle time analysis in food safety Making food safety pay for itself (A quality cost approach). International Standards (ISO 22000 and ISO 22005)

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Inspectors and auditors Quality and Food Safety Directors, Managers and others stuck with "doing something" about food safety Laboratory Professionals FDA and CDC professionals Members of TQM or 6-sigma groups Food Safety Consultants Systems Consultants

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Preventing Food Safety Problems  

Most industries have become reasonably sophisticated in terms of applying the principals and tools involved in quality control and improveme...

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