This 45-minute webinar will offer an overview of food traceability in the context of food safety management (HACCP, Preventive Controls, GFSI). Supply chain traceability as well as internal traceability will be defined.
The talk will address the need for one step forward/one step back traceability as part of a food company's successful recall and food safety program. The presentation will discuss traceability requirements in Canada and the US. Examples will be given on how to demonstrate traceability requirements. Benefits of computerized traceability systems will also be discussed.
Objectives of the Presentation:
The key objectives of this webinar are as follows:
- Understanding the meaning of traceability (internal, supply chain)
- Providing an overview of traceability in the context of food safety management
- Reviewing traceability requirements (Canada, US, Global food safety)
- Discussing how to demonstrate traceability
- Introducing traceability systems (featuring the Icicle cloud-based application)
- Summarizing the benefits of a computerized traceability system over a manual system
Why Should you Attend?
This presentation is aimed at small and medium food and pet food businesses that do not currently have a food safety management system and wish to become food safety compliant.
- Traceability and achieving food safety compliance (GMP, HACCP, Global food safety)
- Developing a traceability program to support recall activities
- Traceability in the context of food fraud and food security
- Upgrading to a computerized traceability system
Traceability is a requirement of today's 'modern' food safety management systems. It supports the company's recall plan which allows for the fast removal of contaminated products from the marketplace.
In Canada, proposed regulations include new traceability requirements for businesses that prepare, import, export, or trade food across provinces. In the US, FSMA requires a recall and traceability plan for significant hazards requiring preventive controls. For food/pet food manufacturers wishing to become certified to a GFSI-benchmarked scheme, minimal requirements for upstream and downstream product traceability is required for compliance.
Sirocco Food and Wine Consulting
Karine Lawrence is a sensory scientist and food safety specialist with over 14 years of industry experience in the field of Food Safety, Quality Assurance and Research and Development. She holds a master's degree in Food Science and Engineering (France) as well as a Master of Food Science (Canada). Karine is a certified SQF consultant and trainer and provides services to the wine and food sector in Canada and the US. Karine is a certified HACCP auditor (CHA-ASQ) and a Canadian Certified HACCP professional (CCHP). She is also an instructor in the school of Food, Wine and Tourism at Okanagan College.