How to Prevent Food Safety Problems Using Your Current Quality System

Instructor: John Ryan
Product ID: 701701
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-565-8542


Read Frequently Asked Questions

In this Food Safety training learn how your existing quality processes can be used for new and changing food safety requirements and problems.

Why Should You Attend:
Most companies are struggling to understand how they can come to grips with new and ever changing food safety requirements and problems. Most companies also have fairly sophisticated quality control systems already in place and most of the tools used in quality systems lend themselves readily to controlling food safety and associated problems. Companies relying heavily on lab and sampling approaches to implement food safety are ignoring the myriad of preventive approaches established as common quality control mechanisms over the past 100 years. This webinar will show how to use commonly implemented quality control to effectively control food safety.

If you are a quality control professional, a food safety professional, a food technologist or a compliance manager, you and your company probably already possess the tools to deal with food safety problems and demands. This webinar will focus on how companies with functional quality systems can apply the same systematic approach, training, tools and personnel to dealing with today's food safety issues.

Areas Covered in the Seminar:

  • Don't let new terminology fool you: Process Controls or HACCP? Different names for the same concept.
  • 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 controlling) 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).

Who Will Benefit:

This webinar is a must for internal quality control and food safety professional from the VP level on down to continuous improvement team members.
  • 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

Instructor Profile:
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. He has recently implemented the country's first farm-distribution-retail RFID pilot system tracking produce through the food supply chain (Google "Hawaii Food Traceability" or visit

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