Changing Landscapes in Food Safety: Updates on Food Safety

September 12, 2014
9am – 5pm
Ascott Hotel, Makati

Fee: Php 6,500.00 / person plus 12% VAT

• Early Registration Payment: Ten-Percent (10%) Discount if PAID thirty (30) days before the training date
• Group Discount: Five-Percent (5%) on Three (3) or More Participants

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Course Description

The course provides an overview of the changing food safety environment, from the new and emerging, including the re-emerging food safety hazards, the need to review the adequacy of our existing food safety cGMP and HACCP programs, the increasingly stringent regulatory and statutory requirements, and the increasing adoption of international food safety management systems standards and certifications as a framework to address these new hazards.

Methodology

The course will be lectures on the various topics. Question and answer portions will be provided after every topic to enable participants to be clarified on the topics and inquire on the implications of the learnings to their industry and operations. Because of the short discussion time, overview will be provided and private inquiries will be entertained after the day’s discussion.

Target Participants

The course is recommended for all stakeholders in food industry, from manufacturing companies, exporters, quality and food safety managers, packaging and raw material suppliers, logistics, and other food safety practitioners who are involved in the food chain.

Objectives

The course intends to enable the participants to be aware of the emerging hazards, and how to assess and improve their current food safety programs to enable them to prevent and minimize the potential occurrence of these hazards. The discussion on the food safety management system will provide an overview on food industry stakeholders understand the importance of adopting food safety management system and framework and how it can ensure sustainability and effectiveness of their food safety programs. The course also discusses the new US Food Safety law passed in 2011 but whose implementing regulations are now being speculated on by the food industry internationally. The course hopes to provide understanding of the new roles of various stakeholders in the food chain on how to view their job in the changing requirements and perspectives of food safety.

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Course Outline

• Food Safety Imperative
  • Why food safety
  • Global Trends in Food Safety
• Emerging and Re-emerging Food Safety hazards
  • Chemical hazards
  • Microbial hazards
  • Lifestyle diseases
  • Bioterrorism
• Changing Perspectives in Food Safety Programs
  • Common food safety misconceptions
  • cGMP
  • HACCP
  • Regulatory Requirements
• Food Safety Management Systems and Certifications
  • Prevailing Food Safety Management and Certification Standards
  • Limitations of cGMP and HACCP Programs
  • Advantages of a FSMS
• ISO 22000:2010 FSMS /FSSC 22000:2010
  • Overview
  • Highlights
  • Discussion on select FSMS requirements
  • Communication
  • Emergency Preparedness and Response
  • Food packaging design and development
  • Food defense
• Food Safety Modernization Act of 2011 in the US FDA
  • Overview
  • Highlights
  • Key Requirements on HARPC (Hazards Analysis Risk-Based Preventive Action)
    • Difference between HARPC and HACCP
    • Enhancements to comply to HARPC
    • Next steps
  • Impact to exporting companies to the US
• Enhanced roles in the changing landscapes
  • Top Management
  • Product Development
  • Procurement
  • Manufacturing
  • Logistics
  • Sales
  • Food Safety Team

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Manuel R. Arboleda

Mr. Manuel R. Arboleda or Awe is a Food Safety and Quality Management Systems Consultant. Prior to consulting, Awe has more than 25 years of experience in food safety, quality, and laboratory management in the food and food processing technologies and industries.

He has also managed various aspects and facets of quality and food safety, in QA, R&D, Regulatory and Safety, including laboratories, provided strategic and operational directions on quality and food safety, implemented and sustained management systems, led food operations pass stringent international food safety standards, global customers and regulatory audits. He also handled regulatory compliance in areas of food safety, personnel health and safety, environment regulations and religious compliance.

Awe has extensive training in various quality tools, techniques and total quality management approaches, from SPC, ISO 9000 to Malcolm Baldrige National Quality Awards criterion, including Lean Six Sigma. He also has a broad knowledge in various food manufacturing technology and operations, having worked with leading manufacturers of infant formula, dairy and dairy products, basic meats and processed meats, ready to cook foods and food ingredients. As such, he has wide and in depth experience in quality, food safety and technology aspects of food, and is a certified Lead Auditor for ISO 9000, ISO 22000:2005 Food Safety Management System (FSMS), and Food Safety Systems Certification (FSSC) 22000.

Awe is a BS Public Health graduate from UP Manila College of Public Health and specialized in Biometry (Biomedical Statistics) from the same university.

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BANCO DE ORO (BDO)

Account Name:

Aguila Group Companies (AGC) Development Corporation

Account Number:

(PESO) 00 543 801 3291

Bank Address:

Alfaro-Salcedo Village Branch, PCCI Bldg., 118 Alfaro St., Salcedo Village, Makati City 1227, Philippines

Swift Code:

BNORPHMM

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