Hidden Food Safety Risks: How to Find them, How to Control Them
Thursday, January 17th, 2019 from 10-12pm
Location: Mark Crest Foods at 19670 92A Avenue, Langley (View Map)
Food safety regulations are changing. Customer requirements for 3rd party certification are growing. Companies need better food safety programs. The question is: How should you prioritize your food safety efforts & dollars? Your program might be compliant on paper, or even Certified, but it may not address other critical hidden food safety risks. Join Phil Watney, a food safety consultant at PW Food Safety and a food safety trainer for SGS North America, as he shows how “risk-based thinking” can help you stay safer when creating or improving your Food Safety programs.
10:00-10:10am Welcome, introductions
10:10-11:10am Phil Watney presents: Hidden Food Safety Risks
- How “risked-based thinking” can find and control hidden risks
- A new perspective on existing & emerging hazards
- Essential extras for a successful food safety program
- How to pass 3rd party and government audits
- How to focus limited staff, time and money resources
- How to increase ROI on your food safety dollars
11:10-11:20am Q &A
11:20-11:50am What keeps you up at night?
- Sharing session amongst peers, and discussion of next session topics.
11:50am BCFPA upcoming events and news
12pm Session Adjourned
About Phil Watney:
Phil helps food companies get informed, get safe, and get certified. As a microbiologist and food safety specialist his focus is Quality Assurance, consulting, and food safety training. For over for over 20 years he has assisted firms throughout BC, North America, and Internationally.
Phil has performed over 100 factory and farm assessments & audits. He has taught over 100 food safety classes from HACCP to the latest GFSI 3rd party standards, plus B.C., CFIA and FDA regulations. Many BCFPA members have benefitted from the FSI and FSSI food safety funding programs Phil helped create and deliver. These programs offered A BC HACCP workshops, on-site Gap assessments, and government funding assistance.
Phil clarifies requirements for any audience as a HACCP Alliance trainer, a Certified SQF Trainer, an IRCA Certified FSSC 22000 trainer, and as a Lead Instructor for FDA Preventive Controls for Human Food & FSVP courses. As well, he brings practical experience in operations, infrastructure and QA to help companies build cost-effective food safety programs and food safety culture.