FAQs Question 13: Is the SSQA Implementation Manual ready and available for purchase?

FAQs – Question 13:

Are you a food safety consultant, trainer or manager? Ask about the SSQA Implementation and Enrolment Plan. Contact the GCSE-FHP Team directly via email: gcse@afisservices.com 

A brief description of the manual and the current pricing information is provided in this post: Merits of a Manual – What Distinguishes the SSQA Manual?

Food Safety and Food Security – GCSE-Food & Health Protection Definitions

This blog post has been moved to the author's eBook.

Get More from Conferences, Seminars and Webinars – Even SSQA Conferences:

Conferences are good for networking but you should be able to get additional practical benefits from them if you properly prepare beforehand. Going to conferences with no clear plan of what you NEED from them is not at all advisable. There may be situations where that’s all you can do (i.e simply go to conferences with no prior planning other than for your trip there and back) but what a shame. You will be fed information for sure. Sometimes you are bombarded with information and advertisements to make it look like you've "learned a lot" as the phrase often goes, and it may "feel good".  

To pay for conferences and essentially come back more confused or with a dream-world satisfaction that you learned a lot is wasteful both financially and in the time spent. 

Even free webinars cost something (at least the time and the work that could have been done in that time). More than the time spent, some webinars, seminars and conferences, whether free or not, may even cause people to learn and try things that digress from what they should be doing with incalculable costs.

An estimate of the return on investment (ROI) can be done prior to attending conferences, seminars or webinars. This helps in the setting of realistic goals about what to expect from them.  

To get the most out of any conference, the following could be helpful:

• Do some homework beyond just knowing the topics, speakers, dates and locations;
• If you are not already working with some knowledge of the subject matter, do a bit of research;
• Write down specific questions relating to the topics that have relevant and practical implications for you and for which you do not yet have satisfactory answers;
• Ask these questions at the conference at the first opportunity and take notes (this is like saying remember to breath but just in case);
• Do not waste time with questions for which you already know the answers (some people like to do this at conference to show off their knowledge);
• Put what you learn into practical use as soon as you get back to home-base.
• Actually and realistically measure quantitative parameters such as the financial gains, work reduction, effectiveness and efficiency derived or other related gains as a result of your attendance at the conference, seminar or webinar. 

Future  SSQA Conferences

You should be on the lookout for announcements about future SSQA conferences. While obtaining the SSQA manual is a very good idea, future conferences will make it come alive for you. The SSQA conference is a unique conference for the food & health industry operators, professionals and other stakeholders. It provides an opportunity for direct instructions on getting started with SSQA.

Interested participants will be shown how to access on-going assistance well after the conference. Enlisted participants will also have access to guidance that will help them to incrementally implement cost reduction and labor-saving strategies while increasing the effectiveness of their customized measures for product safety, security and quality assurance.

What the SSQA conference is not:

• It is not bringing people together to present different high-sounding but confusing ways of doing the same old things with recurring failures.
• The aim of the SSQA conference is not to provide lots of hypothetical and great-sounding but useless and impractical information that is discarded once participants arrive back at their respective places of work.
• This conference is not to merely impress you with theoretical presentations and confusing information overload.
• It is not a conference for presenting elaborate and cost intensive schemes which can only be undertaken by a small number of big companies that can afford to fail while experimenting with such schemes.
• This is not simply another conferences that merely presents big ideas which quickly fade away as conference participants face the realities of having no funds and not knowing who, where or how to start implementing the big ideas in their operations.
• It is not one of those “no follow-up” conferences where everything ends at the close of the conference and you are left to figure out your way through the maze of take home flyers.

You may contact the GCSE-Food & health Protection Team if you have questions about future SSQA conferences: gcse@afisservices.com

Your Preferred Celebration

As an employee, a program manager, a supplier, a customer or a consumer, if you were to celebrate only one of these, which would you like to celebrate more than the others? Which do you actually celebrate more frequently now?

1.    Attained certification

2.    Absence of quality and product safety issues

3.    Weekends

If a company's custom is to celebrate passing certification audits without giving thought to what the employees did in order to pass, what kind of food safety culture might such celebrations be encouraging? For example, when top management celebrates with personnel who have hidden things from auditors in order to pass certification audits, could such celebrations encourage employees to think that hiding things pays? Could that also encourage hiding things from top management? Perhaps not so for your company or the companies that you know. Nevertheless, some thoughts need to be given to the possibility.

Guess which of these SSQA would help you to celebrate the most - http://gcse-food-health-protection.blogspot.ca/2013/09/join-ssqa-development-ssqa-d-community.html

Let the Truth Be Told: Salmonella bacteria – not unusual in raw poultry

One of the bullets in the Centers for Disease Control and Prevention web post with the link provided below reads as follows:

“It is not unusual for raw poultry from any producer to have Salmonella bacteria. CDC and USDA-FSIS recommend institutions follow food safety tips to prevent Salmonella infection from raw poultry produced by any brand.”

Perhaps raw poultry producers should start adding a “May contain Salmonella” declaration on the labels. What do you think?

OR
May contain Antibiotic-Resistant E.coli

Jokes aside, no food manufacturer wants to add a “may contain hazards” declaration on its product labels. Such a proposition is ridiculous. Strangely, many people are not aware that some of their arguments about what is typically present in some types of food (bacteria in meat, bones in meat or fish, stones with grain, woody stems with vegetables, etc.) tend towards a resigned acceptance similar to a label declaration that states: “may contain hazards”.

As a consumer, I would rather have the manufacturer consistently apply adequate knowledge and appropriate methodologies to eliminate these hazards. I find it difficult to accept a seemingly callous attitude that tells me (the consumer) that these hazards are “natural” to the food, so deal with it. I expect every manufacturer of the products I buy to make a consistent effort with adequate validation checks that allow them to say: “The proof of our commitment is in our products”. I would also rather hear them say or declare on their labels: “The proof of safety and quality is in our products”.

I really do not need to see the efforts or the validation process. I simply need to see and experience the products. Good experience means my return for more; bad experience means my departure sometimes along with a possible legal demand for compensation.

Web Post: "Outbreak of Salmonella Heidelberg Infections . . ." - http://www.cdc.gov/salmonella/heidelberg-01-14/index.html

Posted By Felix Amiri

____________________________________

Felix Amiri is the current Food Sector Chair of GCSE-Food & Health Protection

Merits of a Manual – What Distinguishes the SSQA Concept?

This blog post has been moved to the author's eBook.

SSQA Manual: Request for a Limited Number of Reviewers for the First Open Publication

The reviewer offer is now officially closed but the pre-publication 30% discount offer is available if you: Pre-Register: 

As the food sector chair of GCSE-Food & Health Protection and the Technical Director of AFISServices, I have both the honor and pleasure of making this announcement. The SSQA Manual update has progressed exceptionally well for its first open publication. The draft copy will soon be available for industry reviewers to have a look and provide feedback. However, only a limited number of reviewers can be accommodated at this time since a considerable price cut is offered with this request. Also, limiting the number of reviewers prevents the process from becoming cluttered and unnecessarily prolonged.

The final copy will be available for purchase via GCSE-Food & Health Protection as soon as the required feedback is received from the selected reviewers and applicable modifications to the manual have been made. The names of the reviewers who wish to be listed will also be added to the manual’s opening pages under the heading “Initial Reviewers”.

Selected reviewers of the draft copy will only have to pay a nominal fee of CAD$25.00 total instead of the full price but they will receive PDF copies of both the draft copy for review, and the final copy once any required modifications are complete.

GCSE-Food & Health Protection is planning to have an online version of the final copy that allows for live updates for its SSQA registered participants. Reviewers who wish to have access to the online live update version will keep their original copies but be required to pay separately for the online version. The currently set full price is $150 CAD for companies, and $75 CAD for SSQA participants per year for the live update version online or single downloaded copies. 

The draft table of content is provided below for a sneak peak if you are considering adding your name to the list of initial reviewers.

 If you wish to be one of the reviewers, please send your request detailing your qualifications (you may attach your resume as proof of qualification) to: gcse@afisservices.com. Please do not include any payment with this request.

Table of Content (Draft)

Introduction: SSQA Explained: About this Manual Why SSQA? Differentiating Features of the SSQA System Economic Benefits of SSQA A Selection of Guiding Principles: SSQA Program Enrolment and Available Support Enrolment Steps SSQA Roles The Three Levels of SSQA: Table 1: Non-Negotiable Control Objectives/Elements at all Levels Certification under SSQA Section 1: SSQA Foundations 1.1 Before and After the Building Process 1.2 Organizing for Consumer Protection Success 1.2.1 Key Company Functions and Responsibilities 1.2.2 Responding to Future Challenges and Opportunities 1.3 Management Commitment 1.3.1 The Commitment Statement and the Operating Philosophy Section 2: SSQA Implementation 2.1 SSQA Step 1 – Retain a qualified SSQA Facilitator 2.1.1 Recommendations: 2.1.2 Qualifications: 2.1.3 Technical Background: 2.2 SSQA Step 2 – Establish a customized product safety and quality management system. 2.2.1 Product Safety and Quality Management Programs 2.2.1.1 Company Commitment to Product safety and Quality 2.2.1.2 Responsibility Assignment 2.2.1.3 Management Resource Provisions 2.2.1.4 Key Personnel Requirements 2.2.1.5 Science and Technology 2.2.1.6 R & D - Product & Process Concepts Development 2.2.1.7 Product Safety and Quality Management Manual 2.2.1.8 Management of Crises and Continuation of Supply 2.2.1.9 Approval of Incoming Materials 2.2.1.10 Food and Packaging Material Approvals 2.2.1.11 Co-Manufacturing Partners 2.2.1.12 Auxiliary Services Approval 2.2.1.13 Customer/consumer Communications 2.2.1.14 Regulatory Compliance 2.2.1.15 Control of Documentation and Records 2.2.1.16 Product Safety and Quality Systems Review by top Management 2.2.2 Product Safety (Hazards Control) 2.2.2.1 Product Safety Prerequisite programmes 2.2.2.1.1 Codex HACCP Step 1 2.2.2.1.2 Codex HACCP Step 2 2.2.2.1.3 Codex HACCP Step 3 2.2.2.1.4 Codex HACCP Step 4 2.2.2.1.5 Codex HACCP Step 5 2.2.2.1.6 Codex HACCP Step 6, Principle 1 2.2.2.1.7 Codex HACCP Step 7, Principle 2 2.2.2.1.8 Codex HACCP Step 8, Principle 3 2.2.2.1.9 Codex HACCP Step 9, Principle 4 2.2.2.1.10 Codex HACCP Step 10, Principle 5 2.2.2.1.11 Codex HACCP Step 11, Principle 6 2.2.2.1.12 Codex HACCP Step 12, Principle 7 2.2.2.2 Food Safety (HACCP) Review 2.2.3 Quality Assurance 2.2.3.1 Processing Controls 2.2.3.2 Production Line Inspection and Product Testing 2.2.3.3 Post Processing Product Release 2.2.3.4 Non-conformance Tracking and control 2.2.3.5 Correction and Prevention of Non-conformances 2.2.3.6 Rework or Reprocessed Product Control and Tracking 2.2.3.7 Management of Allergens and Unique Claim Products 2.2.3.8 Inventory Control 2.2.3.9 Lot Identification, Traceability and Recall 2.2.3.10 Product safety and Quality Assurance System Verification 2.2.3.11 System Validation 2.2.3.12 System Audits (Internal Audits) 2.2.4 Product Defence & Security 2.2.5 Personnel Training 2.2.5.1 Specialized Training Requirement 2.2.5.2 Training Adequacy Considerations 2.2.6 Good Manufacturing Practices, Provisions & Programs 2.2.6.1 Premises Location, Design, Construction and Approval 2.2.6.1.1 External Surroundings 2.2.6.1.2 Building Interior Construction and Controls 2.2.6.1.3 Pest Control 2.2.6.2 Maintenance Program 2.2.6.2.1 Equipment Approval and Installation 2.2.6.2.2 Maintenance Procedures 2.2.6.2.3 Equipment Calibration 2.2.6.2.4 Equipment, Utensils 2.2.6.3 Cleaning and Sanitation 2.2.6.3.1 Cleaning Procedures and Schedules 2.2.6.3.2 Cleaning Effectiveness Verification 2.2.6.3.3 Cleaning Chemicals 2.2.6.4 Personnel Hygiene and Welfare 2.2.6.4.1 Processing Practices 2.2.6.4.2 Illness and Injury Control 2.2.6.4.3 First Aid 2.2.6.4.4 Proper Hand Washing 2.2.6.4.5 Clothing 2.2.6.4.6 Protective Clothing Maintenance 2.2.6.4.7 Jewellery and Personal Effects 2.2.6.4.8 Visitors 2.2.6.4.9 Welfare Areas and Provisions 2.2.6.4.10 Break Areas 2.2.6.4.11 Toilet Facilities 2.2.6.5 Utilities (Water, Ice, Steam, Air and Processing Gases) 2.2.6.5.1 Supply 2.2.6.5.2 Analyses 2.2.6.5.3 Delivery System Protection 2.2.6.5.4 Treatment 2.2.6.5.5 Ice and Steam 2.2.6.5.6 Air & Gases 2.2.6.6 Transportation and Storage 2.2.6.6.1 Outbound Loading 2.2.6.6.2 Transit 2.2.6.6.3 Inbound Unloading 2.2.6.6.4 Chilling, Freezing and Refrigerated Storage 2.2.6.6.5 Dry Storage 2.2.6.6.6 Controlled Atmosphere Storage 2.2.6.6.7 Storage of Equipment and Containers 2.2.6.6.8 Storage of Non-Food Chemicals and Hazardous Substances 2.2.6.6.9 Temporary Storage Provisions 2.2.7 Contamination Control 2.2.7.1 Process and Product Flow 2.2.7.2 Personnel Flow 2.2.7.3 Incompatible Material and Equipment Flow 2.2.7.4 Laboratory controls (where present) 2.2.7.4.1 Location and Restrictions 2.2.7.5 Sensitive Product Control Measures 2.2.7.6 Control of Contamination during Material Conditioning (Thawing or Tempering) 2.2.7.6.1 Use of Water for Material Conditioning 2.2.7.6.2 Use of Ambient Space or Air for Material Conditioning 2.2.8 Foreign Material Prevention, Detection and Control 2.2.8.1 Foreign Material Prevention 2.2.8.1.1 Glass and Brittle Material Control 2.2.8.1.2 Wood Control 2.2.8.1.3 Lubricant Control 2.2.8.2 Foreign Material Detection 2.2.8.3 Control of Foreign Material Incidents 2.2.9 Waste Management and Control 2.2.9.1 Waste Collection 2.2.9.2 Waste Handling Equipment and Areas 2.2.9.3 Waste Disposal and Inspections 2.3 SSQA Step 3 – Implement Team Mobilization to Action through Tracking of Exceptional Success – “Team-MATES” Tracking of Exceptional Success SSQA Employee Incentive Program (Optional) Pre-Requisites and Agreements 2.4 SSQA Step 4 – Implement Entire Chain Engagement –“Enti-CE” 2.4.1 Internal Team Development and Engagement 2.4.2 Selecting and Enlisting the Chain Partners 2.4.3 Product Failure Liability 2.4.4 Supply Chain Management 2.5 SSQA Step 5 – Implement Failure Analysis and Control Tracking System – “FACTS” 2.5.1 Supplied Material Failures 2.5.2 Food Safety and Quality Deviation Incidents 2.5.3 Food Safety and Quality Pre-requisite or Practice Infraction 2.5.4 Customer and Regulatory Authorities Feedback 2.6 SSQA Step 6 – Implement Continuing Analysis of Realized Effectiveness and Efficiencies – “CARE” 2.6.1 Audit Program and Categories of Audits 2.6.1.1 Specialized Audits 2.6.1.2 Value-Added Audit System: 2.6.1.3 Non-monotonous Checklists 2.6.2 Operation Effectiveness and Efficiency Improvements 2.6.3 Top Management Review Process 2.6.4 Cost and Benefit Analysis 2.7 Operation Risk Assessment 2.8 On-going SSQA Management 2.8.1 Partner Selection and Engagement 2.8.2 Personnel Training 2.8.3 Maintenance of Consumer and Consumer Satisfaction 2.8.4 Internal and External Quality Incident Correction and Tracking 2.8.5 System Assessment (Audits) 2.8.6 Regulatory Compliance 2.8.9 Paperwork and Records Management 2.9 Change Management Appendices Appendix 1 The Pledge (an example of a commitment statement) Appendix 2 Procedure Writing Guide Appendix 3 Function / Department Reference Appendix 4 Partner Prioritization Chart Appendix 5 Sample SSQA Invitation Letter Dear Business partner, GCSE-Food & Health Protection SSQA Collaboration Proposal Appendix 6 Cost of Quality - Simple Calculation Chart Appendix 7 Paperwork Reduction Guide Paperwork Reduction Guide – A Sample System Documentation Requirement Chart Examples of Redundant Documents Appendix 8 Change Management:  Departmental Approval Guide Additional Information Resource

 If you wish to be one of the reviewers, please send your request detailing your qualifications (you may attach your resume as proof of qualification) to: gcse@afisservices.com. Please do not include any payment with this request.

Posted By Felix Amiri

____________________________________

Felix Amiri is the current Food Sector Chair of GCSE-Food & Health Protection