IFT Quality Assurance Division Symposia at Annual Meeting

The IFT Quality Assurance Division will present the following symposia at the IFT annual meeting in Chicago July 29 – 31.

Session 113 – Taking the pulse of QA and food safety training: Improving the health of your programs

Employees are absolutely critical to ensuring the implementation of food safety and quality assurance programs. Effective training programs can improve compliance to and success of these programs and reduce employee turnover leading to improved productivity, reduced recalls, rework and error rates. Unfortunately in many companies, food safety and quality training programs may be a little anemic due to stretched personnel resources, limited funding, lack of awareness of best practices and time challenges. In addition to ensuring employees understand food products and complex processes, food safety/QA training programs must also support multiple languages and cultures reflecting today’s diverse workforce, effectively utilize new learning management tools and Internet technologies, and link training to key business metrics to demonstrate a return on investment. The challenge is also compounded because food scientists by education and profession, may have limited awareness of training processes and standards used by human resources professionals. In this symposium, speakers will share the latest information on strategic approaches for conducting QA/FS training assessments, best practices for adopting and rolling out innovative technologies company-wide, recommendations for linking training to performance programs, developing training that targets specific, critical job functions and the value of allowing employee groups to create their own annual quality and food safety training programs. Speakers will provide case studies of their employee training programs. The sessions will incorporate dynamic visual training elements and learning technology to demonstrate the value in conveying information. Attendees will participate and respond to questions with interactive learning devices. After the speakers present, the moderators will facilitate a 30-minute Q&A panel discussion to allow the attendees to gain in depth information.

 

 

Moderators: Sid Jhaveri, Starbucks Coffee Company, Seattle, WA
CJ Reynolds, Silliker, Homewood, IL

 

 

113-01/Monday, 2:05 p.m. – 2:20 p.m.–Assessing your plant’s QA and food safety training capabilities and programs–D. Morton: PepsiCo Beverages & Food

113-02/Monday, 2:20 p.m. – 2:35 p.m.–Putting training in employee’s hands: A low tech approach–M. Crawford: Jones Dairy Farm

113-03/Monday, 2:35 p.m. – 2:50 p.m.–Achieving profit and quality goals with effective, interactive training and documentation–L. Young: Petaluma Poultry

 

113-04/Monday, 2:50 p.m. – 3:05 p.m.–Trends in training: Insights from effective programs–C. J. Reynolds: Silliker

 

 

 

 

 

 

 

Session 158 Taking safety and quality systems into the 21st century developing systematic thinking on how to do process audits

 

 

 

Defining and developing food safety and quality systems have become more formalized since the first HACCP programs. More sophisticated safety and quality requirements demand an informed three-part process which involves prerequisite programs, customer requirements and enabling management systems.

 

 

Moderators: Jeffery L Cawley, Northwest Analytical Inc.,
John G Surak, Clemson University, Clemson, SC

 

 

 

158-01/Tuesday, 8:35 a.m. – 9:05 a.m.–Prerequisite programs: The foundation of successful food safety systems–R. F. Stier: Consulting Food Scientists

 

158-02/Tuesday, 9:05 a.m. – 9:35 a.m.–Ensuring supply chain performance–J. G. Surak: Surak & Associates

 

158-03/Tuesday, 9:35 a.m. – 10:05 a.m.–Implementing next-generation food safety and quality management systems–J. Cawley: Northwest Analytical, Inc.

 

 

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