More About: “Food regulators seize adulterated milk products for food safety violations”

This blog post has been moved to the author's eBook. Check it out here: 

https://www.amazon.com/dp/B08KHD313B

Posted by Felix Amiri
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Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Food Import Restrictions

Caribbean Sub-regional Director of the Food and Agriculture Organisation (FAO), Dr. Lystra Fletcher-Paul says Caribbean nations should seriously consider restricting the importation of certain foods once they are in a position to produce healthier substitutes. Is she right?

According to the article by Denis Chabrol in Agriculture Business News October 27, 2016, Dr. Fletcher-Paul reportedly said: “We are eating ourselves to death with the imported foods we eat.”

If every country takes a similar approach, what will be the likely outcome for the global food market? Related thoughts are presented in this 2013 post on "National Food Safety Programs and Initiatives"

No country is completely self-sufficient. Even for wealthy countries, food import restrictions are bound to limit available varieties of food. 

In some instances, food import restrictions could potentially cost lives. Take, for instance, this June, 2016 Food and Agriculture Organization of the United Nations report about food insecurity in Yemen. One of the reported causes of food insecurity is food import restrictions. War may have a big part to play in this instance but varied are the situations that necessitate global food trade and/or exchange. 

Honest Trade & Transactions: Genuine versus Mechanically-Sustained “Transparency”

This blog post has been moved to the author's eBook. Check it out here: 

https://www.amazon.com/dp/B08KHD313B

Posted by Felix Amiri
___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

What is a successful food safety and quality audit?

The correct answer may be either obvious or a surprise to you. Which do you think correctly describes a Successful Audit?

A. One with few non-conforming findings

B. One with many non-conforming findings

C. One that thoroughly examines against the ultimate goal or objectives of what is audited

You may also wish to read about the "Compliance" stupor that is overtaking the food industry.

Posted by Felix Amiri
___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Examining Food Safety Certification Promises

This blog post has been moved to the author's eBook. Check it out here: 

https://www.amazon.com/dp/B08KHD313B

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

CFIA Suspension or Cancellation of Operating Licences and Registrations

Licences and registrations of federally registered establishments or companies can be suspended, cancelled or refused renewal for failure to comply with relevant CFIA Acts and Regulations. 

View the list of suspensions and cancellations published by 

the Canadian Food Inspection Agency (CFIA)

Real Food Safety Solutions – The Emerging Wave of Change

This blog post has been moved to the author's eBook. Check it out here: 

https://www.amazon.com/dp/B08KHD313B

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Food Safety Training: The Cost of Not Knowing

This blog post has been moved to the author's eBook. Check it out here: 

https://www.amazon.com/dp/B08KHD313B

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Allergen Recalls - What is the cause of the problem?

This blog post has been moved to the author's eBook. Check it out here: 

https://www.amazon.com/dp/B08KHD313B

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

The Larger Conversation: Video Clips from the Wall Street Journal Global Food Forum

The Larger Conversation

(#Beyond3rdPartyAuditsSmallTalk)

Influential Leaders Weigh in on Global Food Issues

How Washington Shapes Our Food Industry

Walmart's Strategy on Food Safety and Affordability

In this larger conversation, we need real solutions in the matter of ensuring safe, accessible, affordable, sufficient, sustainable, and quality food. Solutions that are partial, superficial, or solutions that cater only to the wealthy parts of our world should be abandoned for the sake of consumers in all nations, the affluent and the less affluent.

Use Twitter hashtags  #wsjglobalfood; #thelargerconversation

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Sensible EU Proposal

In contrast to the generic and highly commercialized 3^rd party certification vogue, this EU proposal makes a lot of sense. It is a very good example of cutting nonsense out of the business of assuring the safety of food:

Here is why:

·        It defines the frame of reference as safe food:

“These requirements are the key elements to ensure the safe production of food, preventing contamination with biological, chemical or physical hazards . . .”

·        It recognizes the need to customize solutions according to each establishment:

“. . . taking into account the size and nature of the establishment on: . . . the flexibility provided for certain food establishments, in particular SMEs, by EU legislation related to the implementation of PRPs and HACCP).”

·        It identified sensible administrative levels:

“at sectorial and national level to be directly applicable in specific establishments.”

Compared to the generic impositions of 3^rd party certification programs with requirements that are often irrelevant to specific establishments, this approach is clearly more cost effective. It also promises better results with respect to the production of safe food.

The U.K. Food Standards Agency (FSA) is following suit with a “. . . move away from a‘one-size-fits-all’ approach to regulation”. The Agency states:

"Our purpose is to make sure that people have safe food, food they can trust, and that it is what it says it is. We need to change the way food is regulated in England, Wales and Northern Ireland, so we can be confident this stays the case for the food people buy and eat.”

This FSA statement, as does the EU Proposal identifies the same "safe food” purpose that GCSE-Food & Health Protection (GCSE-FHP) advocates. The FSA statement also recognizes the same things that have been identified as failure-prone food safety regulation and certification arrangements in several GCSE-FHP postings. In particular, consideration 18 of “the motion” essentially calls for what is now being attempted with the EU and the U.K. FSA proposals. Hopefully, these proposals will be developed to full adoption not only by the U.K. and EU, but by other jurisdictions around the world.

Along the same lines, the idea of generic food safety certification schemes need to give way to practical, customized and collaborative pursuit of solutions by and for the food establishments worldwide. Superficial food safety certification, though with flamboyant promotions, have produced much less than stellar results of safe food. Published results from the adoption of the certification schemes mostly show virtual success. Meanwhile, the reality everywhere is that of recurring recalls by many food establishments (including certified establishments) and many health hazards suffered by consumers.

The U.K. FSA is proposing ". . . a model that continues to use inspections and visits alongside the information . . .” gained . . . “from business’s data and accredited third party audits. . .”. For at least three reasons, I would change “accredited third party audits” to “credible audits conducted by any party (including the internal audits of the establishment)”. 1. A third party is not necessarily credible because it is accredited. 2. Third party audits often involve additional costs to establishments that may not be necessary. 3. The thought of having third party audits is usually due to lack of trust. If the U.K. FSA proposal is to truly succeed, it must be pursued in an environment of full collaboration and trust among all parties involved.

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Food Fraud: A 2-Question Quiz

1. The Motive is the Cause of Food Fraud: Is this statement true or false?

      A - True

      B - False

2. Which would you say is the Root Cause of Food Fraud that incorporates the rest of the listed options?

      A - Economic Gain

      B - Lack of Integrity

      C - Lack of Moral Commitment

      D - Inconsiderate attitude

      E - Lack of Knowledge

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Right HACCP Program for Restaurants that Truly Care about Diners

A Restaurant that Truly Cares about Diners Implements DMS-HACCP. But what is DMS-HACCP?

It has been demonstrated again and again that restaurants need more than the hurried "food handler" training that is currently the vogue among food service establishments. Contrary to the baffling FSMA Exemptions, restaurants and other food service outlets certainly need strict regulatory oversight until they have mastered the implementation of effective systems for assuring the safety and satisfaction of diners.

Restaurants need nothing short of DMS-HACCP. This is HACCP with consideration given to Difficult to Manage Situations (DMS) based on intelligence information gathered through the SSQA-FACTS strategy. The SSQA-FACTS strategy is also based on the operation’s reality.

Also Read: "The Blight and Plight of Restaurants"

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Disclosures about Audit Scheme Effectiveness

This blog post has been moved to the author's eBook. Check it out here: 

https://www.amazon.com/dp/B08KHD313B

Posted by Felix Amiri

___________________________________________________________

Felix Amiri is currently the chair of GCSE-Food & Health Protection, and a sworn SSQA advocate.

Institute of Food Processing Technology Industry Event - May 2017:

Food Industry Tools of the Trade Presentations

Jointly Sponsored By:

GCSE-Food & Health Protection

&

Conestoga College 

(Institute of Food Processing Technology – IFPT)

Date: May 10, 2017

Time: 4:00 p.m. to 7:00 p.m.

Venue: Conestoga College

850 Fountain St S, Cambridge, ON N3H 0A8
Driving Directions

Registration Update
All set for May 10th! General registration has now closed. 

Organizations/companies represented by registered participants include:

3M Food Safety	Jusufagic (Manufacturing/R&D/PD)
AFISS	Keybrand Foods
AKM FoodTech Consulting	Malabar Super Spice Co. Ltd.
ALMAAS Food Safety Plus	Maple Lodge Farms
Cargill Limited	MMIS Mondo
Carlisle Technology	Nestle Nutrition
Conestoga College	OFPA
CPG Executive Search	OMAFRA
Degroot Design	Pfenning's Organic Farm
Dicentra inc	PH Food
DIGI Cold Chain	Real Food for Real Kids
Erie Meat	Sanitation Pros Inc.
Excellent Manufacturing Consortium (EMC)	Seneca College
Florentina Foods Ltd.	Siemens Canada Limited
Food and Beverage Ontario	SJB Food Safety & Quality Assurance Consulting
FoodGrads Recruitment	Solution Technologies
Giraffe Food Inc	Toastmasters-Mount Forest Motivators
Give and Go Prepared Foods Ltd.	TRG Retail
Griffith Foods	University of Toronto
Guelph Food Innovation Center-University of Guelph	University of Waterloo
Gum Products International Inc.	VG Meats
Italiasalami

3-Part Purpose of the Event

(1) To introduce available tools, instruments and software systems that are helpful in the management of food safety and quality. Through this event, we wish to make students and invited industry participants aware of tools that are available to them. Participants will learn about why, where, when and how to use the tools presented as well as where or how to obtain them.

(2) To shed some light on what is happening in the food industry through the “State of the Industry Lectures”. This is in recognition of the need to inspire a determination among the students entering the workforce to maintain what is already good as well as to pursue improvements where necessary. The industry needs future leaders; not mere followers.

(3) To provide a networking opportunity for all attendees, particularly the students looking for employment, and industry participants looking for employees. This networking segment also gives industry participants the opportunity to learn about the types of short-term courses offered at the college that their current staff may need.

This event is deliberately planned to, within a relatively short space of time, provide a forum for making meaningful connections between students and the industry that go beyond what typically occurs in a conventional job-fair.

Arrival 3:30 4:00 pm


  

Welcome & Opening Remarks 4:00 - 4:20 pm

Luis Garcia: Chair of the Institute of Food Processing Technology at Conestoga College

Luis holds a Master of Science degree in Food Science from the University of Guelph and brings international experience as a food scientist and former manager of a major international processing operation. He has taught graduate courses at University, trained hundreds of adult employees in the food industry, and co-led the development of a workshop for managers and owners on how to create a food safety culture.

Luis will welcome everyone and provide a summary of the training and educational opportunities at Conestoga College for the food industry.

Felix Amiri:  State of Food Safety and Quality Management 4:20- 4:50 pm

Felix is the current food sector chair of the Global Coalition for Sustained Excellence in Food & Health Protection (GCSE-FHP). He also teaches International Food Safety Law and Regulations at Conestoga College. Felix is very familiar with food safety and quality management systems. He serves as the Technical Director at Amiri Food Industry Support Services (AFISS) and he is a key contributor to the development and implementation of the Safety, Security and Quality Assurance (SSQA) concept.

Felix will deliver the state of the industry lecture on Food Safety and Quality Management with a look at current challenges, successes, industry self-monitoring arrangements and regulatory oversight.

Short Break: 4:50 - 5:00 pm

Tools of the Trade Presentations

Nathalie St. Amour: 3M Food Safety  5:00 - 5:20 pm

Nathalie St-Amour supports customers in Ontario as 3M Food Safety field representative, focusing on the Greater Toronto Area and Southern Ontario. With a B.Sc in Engineering, Nathalie has been with 3M Food Safety for over 15 years and has extensive technical experience in troubleshooting, training and supporting the food industry with 3M’s product portfolio.

Certain routine activities are inescapable no matter how small the operation. For example, every food establishment must conduct sanitation activities and verify the effectiveness. Nathalie will present an overview of tools for a number of routine operations in a food establishment. These include; sanitation verification tools, microbiological testing options, process control (e.g. UHT) test kits, etc.

Wayne Slater:  SYSPRO Canada - Food Traceability Software 5:20 - 5:40 pm

Wayne is the co-author of Food Traceability for Dummies. He has been helping organizations solve their businesses challenges through the application of technology solutions and business process analysis for more than 20 years. As the VP of Channel Sales at SYSPRO Canada (an ERP company) and prior Director of Sales and Marketing for Carlisle Technology, Wayne is dedicated to helping food companies to meet their supply-chain and regulatory requirements, streamline productivity, and improve profitability.

With an ever-increasing need to maintain effective traceability of all input materials for food operations, manual approaches are growing increasingly tedious and inconsistent. Tools that simplify consistent traceability are in much need. Wayne will be presenting how electronic software systems provide not only traceability, but can also be used to improve your company brand and increase profits.

Felix Amiri: AfisTrack - Supplier Risk Assessment (Database) Aid  5:40 - 6:00 pm

Irrespective of the size, every food operation has a supply chain that must be effectively managed. Evolving regulations and external audit requirements now stipulate supplier risk assessment and management as key food business considerations.  With or without regulatory and external audit requirements, a good supply chain management differentiates food businesses that thrive well from those that do not. While the challenge may be lesser for very small operations, the task of supplier risk assessment and management can be frustrating especially with the ever-expanding supply network. Some aid is needed. Felix will be presenting the AfissTrack - SSQA Supply Partner Risk Assessment database that is designed as a supplier risk assessment task simplification aid. 

Networking Break: 6:00 - 6:20 pm

Alice Michaud: Trends in Available Jobs / Prospective Job Opportunities 6:20 - 6:40 pm

Alice Michaud is Manager, Career Hub at Conestoga College.

Closing & Tour of IFPT Pilot Plant : 6:40 - 7:00 pm
       (Optional and depending on interest and time available)