Lily Steel

HACCP online Refresher Training 👇🏾take advantage of this special rate! Our Introductory online HACCP training will provide knowledge about the critical steps and actions you need to understand and achieve in a food manufacturing environment. 🟢2 hours 🟢Delivered online  🟢Flexible dates - we work around you 🟢$185 +gst Interested? Comment 'HACCP' to find out more Or email works: info@produco.co.nz #HACCP #riskmanagementplans #foodsafety

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ISO 22000 (food safety) certification sets out the internationally recognised requirements for a food safety management system, benefitting producers, manufacturers, regulators, retailers and consumers with food people can trust. #Ecowize #FoodSafety #InnovationInCleaning #AustralianFoodIndustry

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🍰 New Zealand Consumer-Level Food Recalls New Zealand Food Safety have recently released their Consumer-level Food Recalls annual report for 2023. ↪️ You can check out the report at https://vist.ly/35qry #FoodRecall #NewZealand #AnnualReport #FoodSafety

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Food safety and HACCP compliance is no joke and the TN70 is a valuable tool in the toolkit for food processing sites in Australia. The before and after photos from this demo are astounding. Go Sparky Go. #sparkoz #robotsrock

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✴ WIN A $250 GIFT CARD ✴ The Fresh Insights on Food Safety: A Research Survey of Fresh Produce Stakeholders in Australia and New Zealand survey is now live and participants have the chance to win a gift card to the value of $250* 🔎 This research is aimed at improving food safety standards within the Australian and New Zealand Fresh Produce Industry. Your participation will help us to better understand Industry needs, gather insights, and identify opportunities for outreach, support and further research. By sharing your experiences and perspectives, you can help us in tailoring food safety engagement strategies to meet the specific needs of growers, food safety managers, supply chain stakeholders, researchers, and experts. 🤝 Together, we can strengthen collaboration, elevate industry standards, and ensure the safety and quality of fresh produce for consumers. 💻 The online survey includes 25 questions and will take approximately 15 minutes to complete. We appreciate your participation BEFORE FRIDAY 10 MAY 2024 🔗 https://lnkd.in/gmEn-6cP *See Terms & Conditions of entry within the survey for more information. #fpscanz #freshproducesafety #foodsafety #research #survey #hortfrontiers #hortinnovation The Horticulture Food Safety Initiative is funded through the Hort Frontiers strategic partnership initiative developed by Hort Innovation, with co-investment from FPSC-ANZ; University of Sydney; NSW Department of Primary Industries; Agriculture Victoria; South Australia Health; Coles Group; Zespri International; New Zealand Food Safety Science & Research Centre (NZFSSRC); Vegetable Research and Innovation Board; Hort NZ and in-kind contributions from University of Sydney; Food Standards Australia New Zealand (FSANZ); Centre for Produce Safety (USA); NZFSSRC; Agriculture Victoria; NZ Food Safety (Ministry for Primary Industries (MPI)); Zespri International; NZ Vegetable Industry Research Board; AUSVEG; and Berries Australia.

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Food Control Plans and National Programme holders: Do you understand what your scope of operations allows you to do? 🟩 National Programmes (NP) A set of food safety rules for medium and low-risk businesses. There are 3 levels of NP. The type of business that operate each level is determined by the food safety risk and the processes used. 🟩 Food Control Plans (FCP) Are used by higher risk businesses. An FCP tells a business operator what needs to be done, and when to manage the associated food safety risks, but only for the processes listed in the scope of operations. Templates are available for most businesses to use, which document the controls needed for the processes used. If you use a template Food Control Plan, MPI has developed the HACCP plan for you. More complex business, with higher risk processes, need to develop a Custom FCP. A HACCP plan must be written for each of the processes used in your business. ⚠️ Before making changes in your business, you need to make sure that your current FCP or NP covers the new activity. For example, a café has registered a template Food Control Plan for selling ready-to-eat food directly to customers. They reheat meals from the cold cabinet and serve to dine-in customers. They have been asked to sell meals in takeaway containers for customers to re-heat at home. These may be classified as ready-meals, but are not ready-to-eat, as they must be stored at the correct temperature and re-heated properly to manage the food safety risks. Depending on how these are sold, the ready-meals may also require a full label that complies with the Australia New Zealand Food Standards code. The Food Control Plan in this case will need to be amended to include this new, higher risk process. If you want to introduce something new to your food business, or make sure you are operating within your scope, we can help. The MPI My Food Rules tool is a great starting point, giving you the rules and conditions for growing, manufacturing, storing, transporting, importing, exporting, or selling food and beverage products for consumption by humans or animals...

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Continual Improvement in Food Safety Standards of the FBOs’ Premises: The technically competent food professionals (Food Technologists & Allied Technical Persons) should now upgrade themselves for the future decade of 2030-2040! There is a competition between FBOs, OEMs & Product Manufacturers to provide more Features in their products to help Consumers Feel better, get more Convenience, get more User friendly experience, Solve their Problems &/or fulfill their Aspirations. Hence, every Manufacturer is doing Continual Improvement, because they want to remain Competitive in the Race of Business. Similarly, there will be a New RACE for “Standard of Food Safety in Premises”, which is now under Conceptual Design Stage at Policy Making Level In India (at Think Tank Level)! It means: A time soon will come, when the FBOs will be Compared for Food Safety in a particular Area, let’s say in a Taluka level or in a City level. All the Food Businesses of similar kind of business will be Audited, given Ratings; and their Compliance Aspects will be Compared with their Competitors in that Taluka or City. After Comparison, they will be given Comparative Grading Points, like how the Students in CFTRI, Mysore or in IIM, Ahmedabad or in IIT, Kharagpur are Graded Comparatively. Whosoever gets more than the Group Average will be rewarded & promoted in News Media. Whosoever gets less than the Group Average, will be Counselled, trained, Groomed &/or Punished, (by Shaam, Daam, Dand, Bhed techniques) to ensure that the FBO is Seriously Improving its Food Safety Standards. So, India is thinking Creatively to Radically Change its Food Safety Landscape. I think we all Vanar Sena should Welcome this Concept of the Think Tank 👍👏! HNS Foods & Beverages Ltd. will run it in a Pilot Scale in Pune City of Maharashtra State! You join Us to take it to the National level. Regards, Durgaprasad Panda Ji Managing Director HNS Foods & Beverages Limited Cell: 8600844370 Email: pandaji.hnsfoods@gmail.com

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ISO 45001 (health and safety) enables organisations to provide safe and healthy workplaces by preventing work-related injury and ill health, as well as by proactively improving its OH&S performance. #Ecowize #FoodSafety #InnovationInCleaning #AustralianFoodIndustry

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Hitting the ground running as a QFS professional Part 1 Have you just been employed for a QFS manager role or you are joining a new organisation in a managerial role? The expectation is you hit the ground running suffice to say all you said during the interview phase you have to showcase and execute them. It is not enough to say one thing during the interview phases and do not replicate those words that got you the job when fully employed. Hitting the ground running simply means adding the needed value, identifying and fixing gaps, challenging the status-quo and getting everyone involved in the initiatives you set to implement. To hit the ground running the first thing is AWARENESS OF THE NEW ENVIRONMENT. You need to be alive, sentitive and aware of the new environment. You need to know who are the decision makers, those who can get the job done, those who call the shots and critical to the success of your initiatives. Being aware of the environment you joined newly is to think, reflect globally and act locally. You have to localise your skill set, how you implement them and approach is key. You need to appreciate the existing modus operandi it took alot of effort to get there you don't go about condemning existing process rather you choose to consolidate by improving the systems. Being aware of the environment means you do not rush to execute. it means understanding the current process, why it is being run the current way. observing the environment involves doing a gap analysis through for instance a GMP tour of the facility and asking questions in all facets that covers quality and Food safety. you have to meet with departmental heads and managers across other department, get to know them, appreciate their good work and how far they have been running a successful system. Ask for any challenges currently being faced in their section as well as with the QFS department. Ask for how you can support them with any challenge that is within your purview as the new QFS manager. This is being sensitive.I will cover on how to ask the right questions and forge a Formidable alliance. While trying to understand your new environment, it is important to note that not everybody will accept you, some or alot will resist you,the number only keep decreasing with time as you establish yourself.However it is constant you will face fierce resistance from the day you resume till you probably leave the organisation as a QFS professional so you need to be prepared for scenarios like this. A lot of QFS professionals have failed right from day one because they were not sensitive enough to understand the new environment and how things work. While you have a fire of change, innovation 💡 and immense value to add you need to be aware some have been there before you and will be there after you and as such you need to understand the concept of times and seasons. Hey it is Friday! drink a smoking hot coffee and relax.

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What is in the BRCGS Global Standard Food Safety? Embedding Food Safety Culture. The Standards focus on: encouraging the development of product safety culture; expanding the requirements for environmental monitoring to reflect the increasing importance of this technique; encouraging sites to further develop systems for security and food defence; adding clarity to the requirements for high-risk, high-care and ambient high-care production risk zones; providing greater clarity for sites manufacturing pet food; and ensuring global applicability and bench-marking to the Global Food Safety Initiative (GFSI). Senior Management Commitment An effective food safety management system requires a commitment by senior management from its inception, to implementation and beyond to optimise continuous improvement all of which is underpinned by a culture of food safety which must be leader-led. The Food Safety Plan – HACCP The BRCGS Food Safety requires the development of an effective hazard analysis and critical control point (HACCP) program based on the principles of the internationally recognised Codex Alimentarius system. Food Safety and Quality Management System Ensure your company’s policies and procedures – which form the basis for the product and process controls necessary to produce safe products – meet customer expectations, and make sure staff are trained to continue a consistent production. These elements include, but are not limited to, product specifications, supplier approval, traceability, and the management of incidents, food fraud, food defence and product recalls. Site Standards The expectations for the building/construction, production environment, the layout and their maintenance, must be suitable to assure hygienic conditions throughout the food production and handling areas. These need to be supported by the pre-requisite programs such as cleaning, pest control, waste management and foreign body controls. Product Control Product design and development processes assure that proper allergen management, safeguarding product and ingredient provenance, appropriate product packaging and effective/conclusive product inspection and testing. Process Control The establishment and maintenance of safe process controls, weight/volume control and equipment calibration, and ensures the documented HACCP plan is put into practice. High-Risk, High-Care and Ambient High-Care Production Risk Zones This section of the Standard deals with products are at risk of pathogenic contamination. Additional controls are required for these products to ensure safety. Personnel Commitment Organisations are required to ensure that all personnel performing work that affects product safety, legality and quality are demonstrably competent to carry out their activity, through training, personal hygiene standards and suitable site issued protective clothing.

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Safety First🦺 Sustainable packaging must comply with food safety regulations, such as those set by Food safety legislations, and Australia New Zealand Food Standards Code (FSANZ). Materials like PLA (polylactic acid) and PHA (polyhydroxyalkanoates) are not only biodegradable but also meet stringent food safety standards. Packaging must maintain hygienic conditions to prevent microbial contamination. Reusable packaging solutions, such as stainless steel containers or glass jars, can be sterilized and reused multiple times, reducing waste while ensuring food safety. Learn more about sustainable food packaging here: https://lnkd.in/gaApwMRz #foodpackaging #sustainablepackaging #food #packaging #sustainable #sustainability #blog

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Download our free 6-step HACCP SOP for promoting effective handwashing. 🖐️ Consistent and thorough handwashing is vital for food safety. Print and post it near your handwashing stations. Available in various sizes, from small cards to posters. https://lnkd.in/gyNJePuu #foodsafety #HACCP #standardoperatingprocedures #handwashing

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No one wants to be told they're doing something incorrectly. Examine this from a non-conforming perspective, and ask yourself what are the Food Safety and Quality implications of such behaviour? How do you continue to ensure conformance, when you know that the moment you turn your back after correcting, the correction is not heeded? Take note, correction is about fixing what's broken right now, while corrective action is about understanding why it broke and ensuring it doesn't happen again in the future. No one is hired for us to treat them as their parents at work. Yes we have to nurture people into roles, so also do we into conforming. When you educate people why you do what you do, you're leading them to become accountable for implemented corrective actions. It's called educating and education with compassion, and it's what great teachers do. If you're not teaching, you're not leading!

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Our risk consultant Dipon Sarkar, Ph.D. will be sharing his expertise in the upcoming The Australian Institute of Food Science and Technology - AIFST workshops in Melbourne. If you're looking to gain some practical insights in the areas of food risk assessment and food recall, check out these workshops. #riskassessment #AIFST #foodrecall #foodregulation

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Communication failures is problematic to continue achieving good Food Safety practicing. True Frank, the programs may be great, technically speaking, but the culture needs serious evaluation, implementation, consistent awareness and effective driving for sustainability of both Food Safety and Food Safety Culture. The Food industry, the regulators, as well as customers need clarity, transparency, as well as mutual understanding about challenges being experienced, if they're honestly seeking to improve consumer experience. Some of the questions we need to explore is how communication failure occurs, and their potential impact(s) on achieving good Food Safety practicing, and then see how Food Safety Culture can be driven more effectively and efficiently.

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