Glenn Oster: “Do you eat/drink what you make? And variations on that question. I have heard some very interesting responses to this question and the one that has always stuck with me is when I was at a pizza manufacturing plant. It came time for lunch and I was shocked when they ordered from a delivery restaurant - and they ordered pizza! They said their pizza wasn't really that good.... amazing!”
Fred Reimers: “. . . while it is unrealistic that you would ever assess the safety of a manufacturer's products with one question, I would phrase the question to get multiple answers. For example, ‘tell me in detail why you think your products are safe?’Another might be, ‘Give me a detailed summary of your food safety controls that assure your products are safe.’ The best audit protocols are the ones that ask questions in detail on all the critical areas that make up a food safety program. Let me take this opportunity to wish you and the GCSE staff a very Merry Christmas and a Happy New Year 2013.”
Bruce Becker: “Can I see your risk assessment for your food safety and food defense programs?”
Muhammad Zeeshan Zaki: “I would ask "Whether you have food safety system manual? If yes please provide for review and assessment of your food safety system."
The reason behind selecting it a most important and most significant question is that by having such a manual one could have a full scoop of information about risk assessment methodologies, applied food safety controls, documentation system, availability of inspection and testing procedures and overview of traceability system etc. Not having a manual or having a copy-paste-style manual reveals the fact that manufacturer is not organized and not committed about fulfilling basic requirements of food safety management.
Regards: Muhammad Zeeshan Zaki.”
Elhaj A. Elsiddig: “If you requested to do self assessment for your product Safety give evidence Enssuring that?”
Saleh Mulachela: “Just simple question: "when did it start and how often you, your family and relative consumed your own product as primary one?" I do expect prompt and straightforward answer from the manufacturer since it demonstrates honesty and integrity.”
Bruce Becker: “The consumer question is much more difficult because it would depend on the product being purchased. I'm not sure I would want to ask the manufacturer anything, though, but I may want to ask the retailer a question. Like what Mr. Retailer do you do to guarantee the safety of your customers?”
Felix Amiri: “What do you do to make sure every product you sell to consumers is safe for them to use every time?”
Happy, healthy and prosperous year to each participant.
Ooo, I need a lot of pratice in english. Croatia has been introduced HACCP, by law, just few years ago. There are ones who are doing things right always (with law, or without it). Buth, there are still many people (owners of restorants, hotels, bakeries...who are decision makers, and can not be fired) who think that it has nothing to do with them, and they are so confident they produce and serve food in the right way (wrong thinking of corse). Therefore, before proceeding with the teaching, we need to find out what are their views and change those that are wrong for food safety. Sometimes the rules, and penalties, or even the law is not enough. Pepole need education, and above all of it, they have to want to be taught.
Jody Hamabata: Hello
my name is Jody Hamabata and I am new to this discussion board however I have
spent 30 years working in the food industry. My question to a food manufacturer
would be: List all the steps you have taken in your process to assure your
finished product is safe for all consumers. Be sure to address all hazards,
biological, chemical(including allergens), and physical.
Joe Berglis: The
one question I would ask is "Do you feel that your food safety is at a
level that the general public would be satisfied that you are meeting their
BAC: Do you have a certified HACCP plan?