An Obligation, Not An Option

Taken from the Bakers Journal- www.bakersjournal.com
Written by Jane Dummer

With supply chains more complex than ever before, it’s time to re-emphasize food safety training and education. Foodborne illness outbreaks and other incidents involving tainted food have received much media attention in the past few years. Can you take the chance that one of your food handlers who hasn’t been properly trained in food safety causes someone to become ill or die?

Given the risks, all businesses in the food industry must understand that food safety education and training is nothing less than a necessity.

Why are foodborne illnesses still occurring that are linked to employees’ improper practices? For a variety of reasons, including human behaviour and human error.

“Food safety training is not an option; it is an obligation,” says Georgina Atkinson, food industry consultant for the GCP Consulting Group. “There are too many risks associated with not training employees, including causing consumers to become ill plus the company’s reputation and loss of market share.”

She adds: “Ongoing management commitment and leading by example helps reinforce food safety behaviour and minimize human error. We find on-site, customized training to be most effective. We complete a needs assessment of the facility’s food safety requirements, implement peer educators with facilities that have a variety of spoken and written languages and observe the day-to-day functions such as the sanitation procedures in bakeries using nuts (and other allergens) as an ingredient.

“In small- to medium-sized bakeries, a lot of the employee practices are with ready-to-eat product, so handling and packaging of the product is critical. Therefore, much of the food safety training focuses on employee procedures, including handwashing, personal hygiene behaviour and package handling.”

The American Institute of Baking has been traditionally linked with North American wholesale and retail baking. AIB offers a variety of food safety courses via online, correspondence and traditional classroom/lab settings. The Guelph Food Technology Centre (GFTC) is another source of food safety training.

“With ingredients coming from all over the world, the end-user must recognize the complexity of the supply chain,” says GFTC vice-president of food safety and quality Frank Schreurs. “They must understand the importance of addressing and controlling all food safety risks throughout the chain.”

Schreurs notes that hands-on training seems to be the most effective in terms of food safety management and long-term cost in the baking industry. He says it’s vital for the industry to recognize the cost to their businesses if food safety risks are not identified and controlled.

In addition to specialized companies, food safety training and education is available through other channels such as universities, local public health units and industry associations.

“The second-year distance education course – Introduction to Food Microbiology – is very popular among the food industry (non-degree students),” says associate professor Dr. Keith Warriner, of the University of Guelph’s food science department. “This course offers basic food safety information plus a general overview of HACCP.”

Warriner adds: “For the degree students, the fourth-year Food Microbiology course offers a more detailed curriculum to prepare the students for their jobs in industry. An example includes the use of relevant case studies, where students role play as industry QA, the media and CFIA to problem solve foodborne illness outbreaks.”

As an industry association, the Canadian Federation of Independent Grocers recognizes the importance of food safety education. To address the food safety needs of its members, a joint CFIG-CCGD Food Safety Committee created the Canadian Retail Food Safety Manual, which offers a retail-focused, HACCP-based food safety standard to work from to implement food safety program and training.

But “are bakers being taught a curriculum that encompasses food safety?” asks TrainCan Inc. vice-president Jim Kostuch. His company offers food safety training (certification courses approved by most municipalities with food safety bylaws) online as well as in classroom, mostly for retail, food service and small food companies.

“It is important to develop a ‘food safety culture’ to maintain the importance of the knowledge learned in the certification courses, so that implementation of the practices at store level are a day-to-day function,” Kostuch says.

Now what about the consumer? “Food safety awareness is there, but the concern is still with the level of implementation,” says Canadian Partnership for Food Safety Education executive director Brenda Watson.

“Occasionally, daily habits and behaviours are not practised, leading to improper food safety practices in the home. The partnership is helping the consumer understand their role in keeping the food safe – what people can do in their homes to decrease the risk of microbial foodborne illness.”

To reiterate, food safety training is a priority, an obligation and not an option. Depending on whether you are a large-scale manufacturer or a small bakery that supplies products to local restaurants, there are a variety of ways to train your employees. Full implementation of food safety practices on a daily basis is the proof that such training is a success.

Pius Gasser

Pius Gasser

Food Safety Consultant

~ Diploma in Business Administration.
~ Professional Development in Leadership as a Personal Coach.
~ Seven+ years in food manufacturing – Plant Management, Logistics, Material Handling.
~ Over years in purchasing, research and negotiation – Sourcing, Pricing, Facilitating.
~ Eight plus years in food service – Food & Beverage Management / Control, Training.
~ Food Safety Consulting and implementations since 2001

  • HACCP: Training Certification
    • GFTC HACCP Train the Trainer since 1991
    • Train the Trainer by HACCP Alliance, 2011
  • BRC:
    • ATP approved trainer for BRC since 2012
    • BRC 7
    • Internal Auditor and lead auditor trainer.
  • IFS:
    • Train the Trainer since 2011
    • Technical Services for IFS-PACsecure and Logistics for North America since 2016
  • ISO 9001 Lead Auditor and Internal Auditor Trainer
  • Gluten Free Certification Program
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Shilpa Mistry

Shilpa Mistry

Food Safety Trainer

~ Industry Specialty: Meat, Seafood, Dairy, Bakery, Produce, Snack Foods, Flavours.
~ Standard Specialty: GMP, HACCP, QMP, FSEP, ISO 22000, BRC, SQF
~ Over 12 years of progressive experience in the Food Industry
~ Bachelor of Science Degree in Microbiology
~ Preferred Consultant by the Ontario Ministry of Agriculture, Food and Rural Affairs
~ HACCP Advantage Auditor for Canadian General Standard Board
~ HACCP system implementation, development and maintenance of the program.
~ Food Safety Trainer: GMP, HACCP, QMP and Security procedures.
~ Laboratory Management
~ Product Development
~ Nutritional Labeling
~ Certified FPA Auditor
~ BRC Auditor

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Margo Reiss

Margo Reiss

Food and Beverage Management

~ Fifteen years plus experience in the Food Industry
~ Food and Beverage Management
~ Employee Training
~ HACCP Implementation & Development
~ Quality Control
~ Sanitation Programs & Supervision
~ Efficiency & Productivity, Process improvement, Lean Manufacturing & Total Cycle Time, Variable Production Schedules.
~ Document Control
~ Cost Controls & Food Cost Variance Allowance
~ Compliance Audit Preparation
~ Canada GAP Auditor

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Georgina Atkinson

Georgina Atkinson

Quality Assurance Management

~ Business Communications Certificate
~ National Food Safety, HACCP & Food Plant Sanitation Training
~ Development and Administration of Plant HACCP Plan
~ Quality Assurance Management
~ 15 Years plus experience in Food Industry
~ Compliance Audit preparatio

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Jacqueline Wachholz

Jacqueline Wachholz

Quality Assurance

~ Bachelor of Science Degree (B.Sc. Honors From the Collegge of Physical Science and Engineering) -Area of emphasis Food Science.
~ 27 years plus experience in the Food Industry.
~ Quality Assurance, Research & Product Development & Regulatory.
~ Development & Maintenance of GMP, HACCP, BRC, SQF, Organic, Canada GAP, Gluten Free & ISO systems.
~ Label, Nutrition claims, Advertising claims, development & review.
~ Lead auditor for BRC, Canada GAP and SQF Schemes.

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Iraj Mehrnia

Iraj Mehrnia

Audit systems

~ Fifteen years plus experience in R & D, Food Safety & Quality Systems.
~ Master of Science degree in Food Science & Technology.
~ Working knowledge of HACCP system from design to implementation and maintenance of the program.
~ Working knowledge of ISO9001:2000 system from design to implementation and maintenance of the program.
~ Working knowledge of Audit systems.

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Wolf Von Brisinski

Wolf Von Brisinski

Master Pastry Chef

~ Master Pastry Chef (Qualified to train & teach apprentices)
~ Extensive experience in the Baking & Pastry Industry in Canada, Germany & South Africa
~ Quality Assurance, HACCP & Sanitation Management
~ Member of BAC (Baking Association of Canada) & CPCG (Canadian Pastry Chef’s Guild Inc.)

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Paul McPhee

Paul McPhee

Quality Management

~ Certified BRC, FSSC 22000, Gluten-Free & IFS PACsecure Auditor
~ Conducted over 200 BRC audits in the past 6 years
~ 37 year experience in Quality Management in the Food Industry
~ Over 1700 documented Food safety Assessment/Audits since 1997
~ Allergen Control Group Gluten-free Lead Auditor Trainer
~ Conducted over 50 seminars on Food Safety including HACCP, Internal Audits, GMPs

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Janet King

Janet King

Administrative Assistant

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María Diaz

María Diaz

QA Technician

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J. Ron Bergamasco

J. Ron Bergamasco

Quality Assurance in Multi-site

~ MBA, University of Chicago – concentrations in Quality Management, Statistics, and Business Strategy
~ SQF and BRC certified
~ HACCP certified
~ American Society for Quality (ASQ) certified Quality Engineer
~ Twenty years plus experience in Quality Assurance in multi-site, diversified food manufacturing environments

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George Deutsch

George Deutsch

Machinery and plant design

~ Farm products and animal welfare
~ BSc degree in Agriculture, with a major in Meat science
~ Over 30 years experience in the food industry, 5 years in Retail, 5 years in wholesale,and 20 years in RTE deli manufacturing, cooked and fermented
~ Machinery and plant design
~ Pre-requisite and HACCP implementation
~ Food safety training
~ GFSI certified auditor
~ BRC, SQF Auditor
 – PAACO Certified (animal welfare, poultry & red meat)
 – BRC Transportation & Distribution

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Amy Rempel

Amy Rempel

Owner of Gluten Free Consulting

~ B.A. in Communication Studies
~ 3 years in purchasing of gluten free raw materials, sourcing and pricing
~ Have worked in gluten free industry for 8 years
~ Assisted in gluten free Quality Control for 2 years
~ Assisted in gluten free Research & Development for 2 years
~ HACCP team member
~ Sales and marketing of gluten free products for 6 years
~ Owner of Gluten Free Consulting

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Jason Gin

Jason Gin

Food Safety & Quality Management

Jason Gin joined GCP Consulting in 2008 and has worked with a broad base of categories in the food and packaging industries, assisting in the development of food safety & quality management systems, HACCP plans and achieving GFSI certifications.

Product categories include:
~Bakery
~Dairy
~Fruit, Vegetables & Nuts
~Dried Foods & Ingredients
~Canada GAP
~Ready Meals & Sandwiches, RTE desserts
~Storage & Distribution
~Breakfast Cereals & Snacks
~Confectionary
~Raw Red Meat, Cooked Meat
~Oils & Fats
~Alcoholic Drinks & Fermented/Brewed Products
~Flexible Packaging Materials
~Pharmaceuticals
~Poultry Operations

Professional Development:
~Business Administration
~HACCP Pre-Requisite Programs
~BRC Global Standard For Storage & Distribution
~Risk Assessments for BRC Standards
~Internal Auditor Training
~Gluten Free Certification Program
~ISO 9001 Quality Management Systems Lead Auditing
~International HACCP Alliance – Developing & Implementing HACCP Plans for the Food Manufacturing Industry
~IFS PACsecure – Industry Training
~BRC Global Standards for Food Safety Issue 7 – 5 Day Third Party Auditor
~FSPCA Preventive Controls for Human Food

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Ensuring GMP compliance

Ensuring GMP compliance

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Preparation for HACCP Certification

Preparation for HACCP Certification

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Upgrade Food Safety Systems to achieve GFSI certification, such as BRC, Canada GAP, SQF, FSSC 22000 and IFS Standards

Upgrade Food Safety Systems to achieve GFSI certification, such as BRC, Canada GAP, SQF, FSSC 22000 and IFS Standards

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IFS Logistics, BRC Transportation & Storage

IFS Logistics, BRC Transportation & Storage

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IFS PAC Secure, BRC Packaging

IFS PAC Secure, BRC Packaging

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BRC Brokers, IFS Brokers

BRC Brokers, IFS Brokers

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Gluten Free Certification Program

Gluten Free Certification Program

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Canada GAP

Canada GAP

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HACCP Alliance Training

HACCP Alliance Training

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In-house & Public training

In-house & Public training

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GAP Assessments

GAP Assessments

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ACHIEVING CERTIFICATIONS

ACHIEVING CERTIFICATION

 

We can provide your Company with the support, guidance, and knowledge required to pass and/or maintain any GFSI Food Safety Standard Certificate (IFS, BRC, SQF, FSCC 22000).

 

 

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FOOD SAFETY MANUALS

FOOD SAFETY MANUALS

 

We can help you write, re-write, or review Food Safety Manuals for all Food Safety Standards and assist with implementation throughout your Company.

 

 

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IN-HOUSE & PUBLIC TRAINING

IN-HOUSE & PUBLIC TRAINING

 

We can do Private In-House Training for your Company or you can attend one of the Public Training sessions we offer throughout the year.

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Live Online Instructor-Led Training

Live Online Instructor-Led Training

 

We also offer Live Online Instructor-led Training sessions that provide the benefits of a physical class without having to travel to a set location (ideal for Companies with multiple facilities)

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GAP ASSESSMENTS

GAP ASSESSMENTS

 

We can provide a GAP Assessment that will help you determine the areas of your Company or Food Safety System that need more attention or to help determine what is required to achieve GFSI Certification

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QA TEAM COACHING

QA TEAM COACHING

 

We can provide your QA Team with personal guidance and support in all areas to help them best achieve and maintain positive results

 

 

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