DRIVING MANAGEMENT COMMITMENT AND FOOD SAFTEY CULTURE
TUES 14 SEPT 12:30-13:15
Demonstrating management commitment is the single most important measure to developing a clear food safety culture. It manifests through communication, the way roles are structured, the equipment, recourses and tools that are provided and the reaction when issues occur. How these things are one says a lot about what the leaders in a business think is important. What is viewed as important at the top of the organisation becomes culturally embedded through every level and function.
For the first time, food safety culture is included in BRCGS Global Standard for Storage and Distribution (issue 4) and this webinar supports the advice laid out in Cold Chain Federation guidance, ENSURING FOOD SAFETY IN THE COLD CHAIN to help cold chain businesses meet the requirements.
R&D TAX CREDITS – WHAT ARE THEY AND HOW CAN COLD CHAIN BUSINESSES BENEFIT?
TUES 28 SEPT 12:30-13:15
Companies that spend money developing new products, processes or services; or enhancing existing ones, are eligible for R&D tax relief. If you’re spending money on your innovation, you can make an R&D tax credit claim to receive either a cash payment and/or Corporation Tax reduction. The scope for identifying R&D is huge – in fact, it exists in every single sector.
Join us as award-winning experts ForrestBrown explain how cold chain businesses can benefit from R&D tax credits.
HACCP SYSTEMS AND PROCESSES SUPPORTING FOOD SAFETY IN THE COLD CHAIN
TUES 05 OCT 12:30-13:15
A business must ensure a HACCP study is fully implemented and validated to ensure it’s effectiveness, Despite now being so well established, issues on hazard and risk assessment are the third biggest cause of non-confirmances raised against BRCGS Storage and Distribution Global Standard, Issue 3, accounting for nearly 12% of all non-conformances. Issues are most commonly found in the definition of the full scope to include all processes, the detailed and complete product flow and the identification and recording of the fill scope of hazards.
This session looks at the operational prerequisite programmes (OPRP’s) for the successful implementation of HACCP and the validation processes that ensure management systems are working as expected.
FOOD SAFETY GUIDE – TEMPERATURE MONITORING IN THE COLD CHAIN
TUES 19 OCT 12:30-13:15
For food safety in the cold chain, unbroken and effective temperature management, which is appropriately chilled or frozen is business critical and must be in place. This session explores essential elements of temperature control.
- Definition and validation of operating standards
- Selecting the correct monitoring and recording systems
- Calibration and maintenance
- Managing breakdowns and temperature discrepancies
ENSURING FOOD SAFETY IN THE COLD CHAIN – MANAGING CONTAMINATION, ALLERGENS AND HYGIENE
TUES 09 NOV 12:30-13:15
Today we explore three chapters from ENSURING FOOD SAFETY IN THE COLD CHAIN. Controlling physical and chemical contamination, managing food allergens and hypersensitivity, and good hygiene practice. All three must have policies in place within frozen and chilled food logistics businesses and are essential to reaching the highest rating for BRCGS Global Standard for Storage and Distribution (issue 4).
ENSURING FOOD SAFETY IN THE COLD CHAIN – DEFENCE AGAINST FOOD CRIME
TUES 30 NOV 12:30-13:15
Security considerations for food defence have become more important with the increased awareness of food fraud since the 2013 horsemeat scandal brought it into sharp focus. Cold chain transport and storage are seen as vulnerable to the introduction and concealment of fraudulent goods.
Whether intended or not, security breaches can have serious implications for food safety and the business involved. This session will help you understand how you can address the risks.
To find out more about COLD CHAIN CONNECT and how you can get involved call 0118 988 4468 or email email@example.com