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Course on Traceability and Risk Assessment

NOTE: This opportunity has expired or is an event which has already taken place.

November 20 & 21, 2014 in St John’s

Overview:

The Atlantic Food & Beverage Processors Association in partnership with the Department of Innovation, Business and Rural Development, has contracted with SAI Global to put on a two-day course on traceability and risk assessment, in the boardroom on the second floor of the Agriculture Complex at 308 Brookfield Road in St John’s, Thursday November 20 and Friday November 21, 2014.

The first day will cover traceability and food recall, while the second day will cover risk management.

The cost for this course will be $500 for the two days.

The course will be of value to quality and technical managers; internal auditors; personnel dealing with food safety, product quality, traceability and food recall; and any other staff members who should be brought up to date on the topics.

An understanding and working knowledge of your company’s food safety management system will be of value, although it is not essential for participation in this course.

The instructor will make use of a combination of formal presentations and group discussion.

The target is eight to fifteen participants and they will be accepted on a first-come first-served basis. The course will run from 9 AM to 4:30 PM each day. Lunch will be provided. Please see the attached registration form.

If you have questions, please feel free to contact Graeme Bozzard at SAI Global, 514-347-6362, or Graeme.bozzard@saiglobal.com ; Deborah Guillemette at 709-729-1943 or dguillemette@gov.nl.ca or Don Newman at 506-389-7892 or don@atlanticfood.ca.

Day 1: Traceability & recall for food manufacturers

Course Objective
Traceability and recall systems are mandatory for most food manufacturers. However; there are knowledge gaps in these areas which impact the effectiveness of the systems being used.
There is also some confusion regarding what is meant by traceability and recall. They are different parts of an overall food safety management system with traceability being a component of an effective recall plan.

By attending the course, attendees will obtain the knowledge necessary to manage their internal plans. Attendees will receive practical suggestions to improve their recall and traceability systems. This course prepares the attendee to participate in traceability and recall activities in his or her own workplace.

Key Session Topics

  • Traceability and recall defined
  • The components of traceability systems
  • Testing your traceability
  • Understanding Mass Balance
  • The components of a recall system
  • Testing your recall system
  • Further developing traceability and recall systems for effective food safety management

Day 2: Risk Assessment for the Food Industry

Course Objective
The need to effectively manage risk is a requirement for all manufacturing industries and it has become vitally important within the food industry, when addressing the food safety hazards which can be inherent in certain products and processes. Challenges with risk assessment include the proper tools to measure risk as well as defining probability and severity.

There are many uses for risk management within the food industry, including the management of capital dollars in facility repair, the alternative control techniques in standard compliance, the prioritization of resources to address non-conformances and the identification of control techniques for food safety and product quality risks.

By attending the course, attendees will obtain the knowledge necessary to manage their internal programs.

Attendees will receive practical suggestions and tools used to assess risks, identify risk and conduct risk assessments. This course prepares the attendee to participate in risk assessment activities in his or her own workplace.

Key Session Topics

  • Identification of risks within the food industry
  • Tools utilized in risk assessment
  • Risk assessment in addressing non-conformances
  • Examples of assessing food safety risks
  • Examples of assessing food quality risks

The Instructor
The instructor will be Goranka Platisa. Goranka is a Senior Consultant and trainer with SAI Global. She currently hosts SAI Global’s HACCP, SQF Implementation and Advanced Practitioner courses. She has a bachelor’s degree in food chemical engineering from the Center for Biotechnical Science in Croatia and has brought 25 years of experience to her clients in North America and Europe. She is an expert in quality management, food safety, sanitation, R&D, TQM, and auditing.

Goranka focuses on GAP assessments, certifications, public and onsite training, training development and reviews, GFSI program development and implementation, corporate quality management program development and implementation.

Additionally, she offers expertise in organizational structure and process mapping, statistical process control, capability studies and audit preparation.

Goranka’s certifications include:

– Certified SQF trainer and registered SQF consultant
– Certified HACCP Manager
– Certified food auditor GMA/SAFE Food Excellence
– Certified NFSTP Trainer

Goranka came to SAI Global from PCR Corp where she served as a GFSI/Food Safety Consultant. She also spent time as a QA director and manager at Furlanis Food Corporation, Rich Products Corporation and Pinty’s.

Click here to access the registration form. Participants will be limited to 15, please ensure you register early.

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