Program Description

Risk – your business is exposed to it everyday. In the food and beverage industry, the risks are complex and diverse. Join us on October 17, 2019 for this half-day Innovation Breakfast on risk reduction. Gain insight, tools and techniques to strengthen your programs and identify gaps and opportunities. Take the opportunity to visit the Mettler Toledo Demo Bus, parked at NSF all morning, to learn more about protection and inspection equipment to reduce risk.

This program is supported and sponsored by Mettler Toledo.

Program Agenda:

8:30am- 8:50am
Registration and Breakfast

Welcome and Opening Remarks

9:00am – 10:00am
Practical Root Cause Analysis for Allergen Management
Iain Wright, Technical Manager, NSF Training and Education Services

Allergen labeling errors and allergen management issues cause the largest number of food recalls in North America and the EU. This session looks at the nature of the recalls and applies the 6 factors that affect processes to identify areas of weakness. The application of PEEMM (6M) is the same used in root cause analysis using the fishbone diagram method to investigate causes of deviation. This presentation uses the same factors to probe for potential areas of vulnerability in order to strengthen programs and prevent issues from developing.

10:00am – 10:20am
Coffee Refresh and Visit the Mettler Toledo Demo Bus

10:20am – 11:20am
Developing a Robust Inspection Program
Robert Rogers, Sr. Advisor for Food Safety and Regulations, Mettler Toledo

Food and Pharmaceutical product manufacturers have an obligation to comply with industry legislation and regulation. It is necessary to have effective inspection processes in place where there is a clear risk of contamination. The choice of protection and inspection equipment to identify potential contaminants can have a huge effect on product quality and safety and on consumer confidence. Although installing equipment is just the beginning, just as important are the programs, processes and procedures surrounding the equipment. We will look at the critical aspects of validation and verification activities as well as understanding the importance of inspections throughout the process

11:20am – 12:00pm
Developing a Supply Chain Program for Regulatory and GFSI Compliance
Iain Wright, Technical Manager, NSF Training and Education Services

New food safety regulations and changes to international food safety management schemes are placing more of the responsibility for supplier control directly on the customer. A significant portion of recalls in certified food manufacturers are attributed to the suppliers. The supply chain program must provide assurance that hazards requiring a control (in the supply chain) are prevented, significantly reduced or eliminated. Does your supplier control/assurance program meet these new requirements? How can you align your current supplier program with the new preventive controls? This session will help you to identify steps you can take to bring your supply-chain control program into compliance. The session will identify some tips and tools for identifying any gaps or opportunities within your current food safety management system to ensure that you are in conformance with both the regulations and your GFSI program requirements.

12:00 – 12:30pm
Visit the Mettler Toledo Demo Bus and Program Conclusion

Who Should Attend
  • Auditors
  • Certification Managers
  • Food Agents and/or Brokers
  • Food Importers/Exporters
  • Food Safety & Quality Personnel
  • Global Food Safety Personnel
  • HACCP Personnel
  • Ingredient Suppliers
  • Inspectors
  • Owners/Operations of Food Business
  • Plant Managers & Supervisors
  • Product Development/R&D/Food Technologists
  • Production Managers/Supervisors
  • QA/QC Personnel
  • Quality Systems Coordinators
  • Regulatory Authorities & Personnel
  • Supply Chain Managers
Program Partners

NSF is committed to accommodating the learning requirements of all of our stakeholders. If you require special assistance for any reason, please contact one week prior to your class.

On-Site Training

This program is not available as an onsite offering.