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Matrix Sciences and Savour Food Safety International

Matrix Sciences Acquires Savour Food Safety International and Savor Safe Food

By Food Safety Tech Staff
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Matrix Sciences and Savour Food Safety International
Gina Kramer
Gina (Nicholson) Kramer, executive director of Savour Food Safety International

Matrix Sciences International, Inc. has announced the acquisition of Savour Food Safety International and Savor Safe Food, organizations that provide consulting, auditing and training services in food safety and quality, and product development.

“Gina and her teams have built two strong companies with outstanding reputations that come from providing a unique level of service to their customers,” said Robert Wiebe, CEO of Matrix Sciences, in a company press release. “This strategic investment adds to the scope and depth of our Advisory business and has real linkage to our other services. ” Gina (Nicholson) Kramer is the executive director of Savour Food Safety International and also a member of Food Safety Tech’s Editorial Advisory Board. She will continue to serve in the same role and said the acquisition will not change how Savour Food Safety does business. However, the deal will give the firm access to new services, including laboratory testing, process validation, environmental monitoring program assessments, and R&D and sensory testing. “Matrix Sciences is creating an unparalleled team of expert services to provide customers with resources of a large company while maintaining a very focused, personalized approach to service for every client,” said Kramer.

Matrix Sciences has operations nationwide to address the needs of food and beverage industries and has grown through acquisitions of Richter International and Neumann Risk Services as well.

Gina (Nicholson) Kramer will be moderating Salmonella Detection & Control Sanitation Workshop at the 2019 Food Safety Consortium Conference & Expo.

FST Soapbox

Why I’m Attending the Food Safety Consortium Conference & Expo and You Should, Too

By Jill Droge
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As someone who recently switched industries and is now an executive in a business development role for a curriculum development company that provides a 100% online PCQI course, I was trying to determine which of the many events to attend in the food industry.

After some research, I decided to attend the 7th Annual 2019 Food Safety Consortium Conference & Expo and felt it would be helpful for anyone in a business development or sales/marketing role to have some details and tips about how I prioritize events. I also wanted to provide additional information for those in a C-level, Director, Manager, etc. position that are setting plans for the remainder of 2019 and establishing plans for 2020.

Location, Location, Location!!!

Rick Biros, president of Innovative Publishing Co., has more than 25 years of experience in the food industry and is very well known and respected. Rick saw the need for this type of event due to the variety of changes in the industry. Rick and his team did the research on the best place to have the event, which included considerations like ease of access to airports, hotel cost and percentage of food manufacturers in the area. His team found that the Schaumburg, IL area has the highest concentration of food manufacturers within a 200-mile radius. In addition, Chicago O’Hare airport is only a 30-minute ride to the beautiful Renaissance Schaumburg Convention Center where this event has been held. The Consortium team was able to negotiate a very reasonable hotel rate of around $175/night, which is a terrific deal for this area. It is also close enough to downtown Chicago that if you want to stay an extra day or two or take your team out, you have plenty of options available.

Two Great Events for One Price!

This year the Food Safety Consortium Conference & Expo is co-located with the Cannabis Quality Conference & Expo this year. Anyone in the food industry understands how fast things are expanding and changing within the cannabis industry, not to mention that the state of Illinois has approved adult use effective January 2020. Both events will share the same exhibit area, which is a tremendous plus for anyone who is trying to make contacts within both industries and has invested in a booth space. This also means that attendees from both events will be a part of the social mixer events on Tuesday and Wednesday evenings, facilitating additional networking opportunities.

Decision Makers Are Present

There are many different events within the food industry, but few have a high percentage of the actual decision makers in attendance. Often, they are made up of a variety of people from the education, government and industrial sectors of the industry that may be students, entry-level management, etc. Based on the attendance from the past, 98% of attendees to this event are within the Industrial sector of the food industry. More importantly, due to the contacts that Rick & team have made over the past years, the C-level and mid-level management make up a very large portion of those that attend this event. This enables attendees to network with those who can make the key decisions that may impact your company’s growth, as opposed to talking with someone about what your company offers only to find out they are multiple levels of approval that need to happen before even moving forward to present a proposal.

Training & Expo Discount Combinations

While there are numerous options provided within registering for this dual conference event, one option is to take advantage of the discounted rate on combining event attendance with training. One of these training options is offered by my company, ImEpik, which offers full-access to the Expo and conference sessions, and includes our 100% online PCQI course that is self-paced and available 24/7 for your convenience. The Innovative Publishing team has agreed to offer both for the low price of $895. That is lower than ImEpik’s retail cost, minus any promotions, for just the course itself –so the fact that you can get both our course and a full-conference pass to the Food Safety Consortium and the Cannabis Quality Conference is a tremendous value for any company. One other detail is the person attending doesn’t have to be the person that is given access to the training. The attendee may be senior level management who doesn’t need additional training but may need someone within his or her staff to receive PCQI training. Additional details about the training we offer are available on ImEpik’s website.

Team Building & Leadership Is a Priority

There are three breakout sessions that occur throughout the event. Each of those sessions will fall into one of the following categories:

  1. Food Safety & Testing
  2. Sanitation & Operations
  3. Food Safety Leadership

As many folks that I have personally spoken with at various events have attested, typically the leadership in the food industry is more “technical” in their leadership. One focus at the event this year is break-out sessions that focus on topics such as empowered leadership, team-building, and enabling teams that are afraid of making mistakes and therefore may not voice their opinion, which may include some positive ideas for company leaders. Come join Kathryn Birmingham, V.P. of Research & Development at ImEpik, and I as we present: Beyond meeting the FSMA regulations, the business case for PCQI, Wednesday, October 2 at 2:45 PM.

In summary, I hope this article is helpful in your 2019/2020 event planning. The networking opportunity as well as the chance to take advantage of combined training packages, multiple Expos (Food Safety and Cannabis) and access to decision makers make this event a “must” to attend. For more details on the agenda, hotel, etc. please visit the Food Safety Consortium website. Hope to see you there, and please visit Imepik at booth 105 on the Expo floor.

Handshake

FSSC 22000 to Host Focus Event During Food Safety Consortium Conference & Expo 2019

By Food Safety Tech Staff
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Handshake

EDGARTOWN, MA, June 27, 2019 – Innovative Publishing Co., publisher of Food Safety Tech and organizer of the Food Safety Consortium Conference & Expo is pleased to announce a partnership with FSSC 22000 to hold the organization’s Focus Event 2019 at this year’s Food Safety Consortium in Schaumburg, IL.

FSSC 22000, GFSI
The FSSC 22000 Focus Event 2019 takes place on October 1 in Schaumburg, IL.

Taking place on October 1 as a pre-conference workshop, the FSSC 22000 Focus Event will provide a firsthand update of the FSSC 22000 program worldwide and review the new Version 5, which includes the revised ISO 22000:2018. Experts will give attendees an overview of the benefits of the ISO approach and its alignment with FSMA, as well as the role of FSSC 22000 new scopes, including Transport and Storage, with a practical example of the benefits of certification in this new sector. There will also be discussion of the application of the FSSC Global Markets Program to smaller and medium-sized organizations.

“I am excited to welcome stakeholders from the GFSI-recognized food safety management system FSSC 22000 to the Food Safety Consortium as key participants in educating an important part of this industry,” said Rick Biros, president of Innovative Publishing Co., Inc. and director of the Food Safety Consortium Conference and Expo.

Speakers include Cornelie Glerum, Managing Director, FSSC 22000; Cor Groenveld, Market Development Director, FSSC 22000; Jacqueline Southee, North America Representative, FSSC 22000; and Jim Blackmon, President of Carry Transit (invited).

Professionals within the following roles/segments should attend this event: Food and beverage companies; FSSC 22000 certified companies and companies interested in becoming FSSC 22000 certified; certification bodies and contractor auditors; accreditation bodies; and training organizations.

The FSSC 22000 Focus Event is available and included in the Food Safety Consortium Conference registration fee.

Delegates registering for the FSSC 22000 Focus Event 2019 only will also receive complimentary admission to the plenary session of the Food Safety Consortium, presented by Frank Yiannas, deputy commissioner, food policy and response at FDA, and are invited to attend the evening reception in the exhibition hall.

About Food Safety Tech

Food Safety Tech publishes news, technology, trends, regulations, and expert opinions on food safety, food quality, food business and food sustainability. We also offer educational, career advancement and networking opportunities to the global food industry. This information exchange is facilitated through ePublishing, digital and live events.

About the Food Safety Consortium Conference and Expo

The Food Safety Consortium Conference and Expo is a premier educational and networking event for food safety solutions. Attracting the most influential minds in food safety, the Consortium enables attendees to engage conversations that are critical for advancing careers and organizations alike. Visit with exhibitors to learn about cutting edge solutions, explore diverse educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in an ever-changing, global food safety market. This year’s event takes place October 1–3 in Schaumburg, IL.

About FSSC 22000

FSSC 22000 (Food Safety System Certification 22000) offers a complete certification program for the auditing and certification of Food Safety Management Systems (FSMS) and Food Safety and Quality Management Systems (FSSC 22000-Quality). Based on the internationally accepted ISO 22000 family of standards and benchmarked by the Global Food Safety Initiative (GFSI), FSSC 22000 sets out the requirements for companies throughout the supply chain for meeting the highest food safety standards. FSSC 22000 is recognized and relied upon by some of the world’s largest food manufacturers, is widely accepted by Accreditation Bodies worldwide and supported by important stakeholders like FoodDrinkEurope (FDE) and the American Grocery Manufacturers Association (GMA).

Jennifer van de Ligt, Food Protection and Defense Institute, University of Minnesota
FST Soapbox

The Changing Face of Leadership in the Food and Beverage Industry

By Jennifer van de Ligt, Ph.D.
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Jennifer van de Ligt, Food Protection and Defense Institute, University of Minnesota

Our food system is facing daunting challenges. We must adapt our food systems to sustainably feed almost 10 billion people by 2050 in a world with shifting climate and environmental pressures. In addition, we need to reduce the rising number of undernourished people (an estimated 821 million people in recent years) and confront the significant issue of more than 30% of food production being lost or wasted. Tackling these challenges will require collaboration across all aspects of the food system to assure that production processes, policies and regulations, food safety practices, and affordability align to assure we live in a food secure future. However, most of the current generation of leaders in the food industry has not approached leadership from the systems-thinking approach that will be required to succeed.

Thus, focusing on developing the right skills in the rising next generation of leaders in the food and beverage industry in order to solve these problems will be critical. We need people who can think broadly and are empowered to navigate the complexities of the global food system. Professionals in the food industry need to think beyond the specialties and silos where they currently work. Approaching food problems in an open-minded and cross-disciplinary way will achieve better results for business growth, population well-being, food production and planet sustainability.

In my decades of working in the food industry, I was acutely aware of the challenges that we would face in the future. Now, as part of the Integrated Food Systems Leadership program at the University of Minnesota, we are addressing these issues by helping to train the future leaders that will transform the food system. The following topics are just a few of the areas that we see as essential to develop the food leaders of tomorrow.

Next-Gen Leaders with a Holistic Approach

One of the key steps for new leaders in food and beverage industry is to adapt to food systems thinking. Most professionals were hired for their knowledge in a specific area. Now, to become next-gen leaders, they will need to think about the whole food production system and how all decisions made in this system, from sourcing and production to supply chain and retail sale, affect people and the environment.

Where we source our food and how we produce it is truly global and interconnected. The ingredient and material supply chains are vast and complex. We can no longer afford not to take into consideration where and how these items are being sourced and supplied. Additionally, we can no longer afford not to be responsible for the products produced and how they are affecting the health and well-being of consumers as well as the planet.

The next generation of leaders, no matter what part of the food system they are working in, will need to understand these relationships and think about how all these little pieces from production to marketing and sales work together. When one change is made to the system, whether the idea is from R&D or the marketing department or is caused by a new regulation, this will produce ripple effects across the food system.

True Leadership vs. Management in the Food System

Often times, the idea of leadership is thought of as just managing people—observing a team and making sure each person is doing their job. This is management and not a true definition of leadership. To be a leader means you have a vision and can paint a clear picture of what you see to others. Leaders build relationships with people who help turn a vision into reality. Leaders aren’t afraid to change the status quo and take risks if those risks will help the long-term plan. Leaders help their team achieve more than any individual on the team thought possible.

Leaders have many qualities. First, they have ideas that should be heard. However, in order for those ideas to see the light of day, professionals must know how to communicate so their opinions and thoughts are considered. Knowing how to package a vision and communicate it more effectively are critical to leadership development.

Second, leaders desire to have a meaningful impact in the world. To be able to effect change, seeing the bigger picture and understanding the interdependencies throughout the food system is paramount. As part of this, they want and need to help other people be heard to move the vision and plan forward. They will need the skills to foster collaboration and innovation within their teams and across disciplines to help everyone succeed in making the changes needed in the food system.

Third, although leaders want to grow their companies, they also want to grow personally. When a vision is created and steps taken to pave the way for that vision to come to fruition, a journey begins. Leaders know that any journey embarked upon is a life-changing experience, and they welcome that new stage.

Finally, it is important to note that leaders can be found in more places than the corner office. Leaders are not just CEOs, but come in varying roles and titles. Developing people’s leadership potential, style and goals for whatever capacity they work in is a critical part of leadership building. Leaders exist within every team, department and work group across a business. Finding them, to grow and foster their potential, is the challenge.

Fostering Professional Development in the Field

Food and beverage companies can do a great deal to address these pressing issues today by instilling a culture of learning in the organization. I have found, more often than not, people who enter this industry are passionate about it. However, when individuals enter a company, especially early in their career, they sometimes face a crisis of faith moment and question that their lifelong training has not prepared them for what they truly want to do.

Many times those in the industry feel like they have ideas or skills that aren’t being leveraged. They may feel like they aren’t being heard or that they’ve been pigeon-holed into one segment of or role in the business. These professionals could be the collateral damage of silo mentality and lack of a culture of learning and growth, especially when they are high-value and have specialized knowledge. Corporations have perfected efficiency by keeping certain departments, and individuals within them, separated in order to optimize their segment’s function. But slotting the business, and individuals, into distinct categories can hinder the ability of these organizations to see and understand the big picture.

By breaking down this silo mentality and promoting systems thinking, businesses can help their talented and dedicated people grow their career, become a better leader, and enable a move across the lattice structure within an organization. Many times these individuals feel a little lost in the mix and frustrated as a cog in the machine and are looking for growth opportunities. This doesn’t necessarily mean they want to move vertically within the organization, but rather learn and grow laterally or diagonally within an organization to both enhance their career and provide a broader benefit to the entire business.

When companies equip professionals with critical-thinking skills, they are developing their professionals who want to make a meaningful impact within their organizations as well as in the entire food system. This is true empowerment to improve the future of food and make companies viable and competitive for the future.

If a company doesn’t have this training ability internally, organizations can support programs that are helping to build these leaders. Programs like the new Integrated Food Systems Leadership are designed to help future leaders bridge the current skills gap in the food system. These future leaders will have the tools to drive the change critical for many companies to succeed while we feed the future.

Laura Lombard, IMEPIK
FST Soapbox

Is Your Facility Properly Prepared to Ensure Preventive Controls are Met?

By Laura Lombard
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Laura Lombard, IMEPIK

Under FSMA, you are required to have at least one Preventive Control Qualified Individual (PCQI) on your staff at all times to build and manage your food safety plan(s) for your manufacturing facilities. Per the regulation, PCQIs “have successfully completed training in the development and application of risk-based preventive controls at least equivalent to that received under a standardized curriculum recognized as adequate by FDA or be otherwise qualified through job experience to develop and apply a food safety system.” (Subpart C Section 117.180 (c) (1))

First and foremost, have you met the basic requirement of having at least one trained PCQI? There are now both online and in-person options to ensure your that food safety or quality assurance manager has had the proper training. Most online options require set times and dates like the in-person version to complete the training. Only one PCQI training currently on the market is completely self-paced and available 24-7. No matter which option you choose, it is a baseline that you ensure you have checked that regulatory box before the FDA comes to inspect your facility.

But what if your PCQI needs to take extended medical leave or moves on to another job? It is a proactive and smart move to have a back-up PCQI trained to both help support your PCQI under regular circumstances and be ready to step in if your quality assurance manager becomes unavailable. For a relatively small investment, you can ensure your company is meeting the regulatory requirement and has the training to provide a safe, quality product.

The FSMA regulation does not require you to have a PCQI for every facility but does require an individual food safety plan per location. Depending on how many facilities your particular company has, you may want to consider more than one PCQI to ensure that food safety plans are regularly updated and properly implemented. Many companies are now training the entire quality assurance department or a facility cross-functional team to be PCQIs and participate on the food safety team. Again, the relatively small investment in properly training personnel can save your company hundreds of thousands or millions of dollars in costly recalls, lost revenue due to negative brand reputation, and FDA fines. The average recall costs $10 million, not including brand damage and lost customers.

It is simply prudent to invest in PCQI training beyond the basic requirement of the FSMA regulation. Companies should train their quality assurance or food safety staff at the PCQI level to protect a company’s product quality, brand and customer base. The fewer food safety-related claims you have, the more that can be saved in costly recalls, loss of current or potential customers, and brand reputation. Lastly, a company with a robust safety culture has a competitive advantage over competitors who are less inclined to invest sufficiently in their food safety training and may suffer financial repercussions and damage to reputation as a result of recalls and customer quality assurance complaints.

Adam Serfas, R.S. Quality
Food Safety Culture Club

Step Back and Assess Your Food Safety Culture

By Adam Serfas
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Adam Serfas, R.S. Quality

Fostering a strong food safety culture is one of the most important things those in leadership in the food manufacturing and processing industries can do. Whereas laws dictate the food safety regulations to which food manufacturers and processors should adhere, facility food safety and color-coding plans dictate how those regulations should be followed, and it is the inherent culture of the facility that ensures these guidelines and procedures will be followed. A facility’s culture is made up of the shared values of the company, the unwritten norms—good and bad—that ultimately influence the behavior of those in the company. It most often stems from those at the leadership level as they set the tone and expectations for the organization.

Most importantly, however, is the understanding that culture is fluid. Be-cause it is not defined but rather just is, a culture can morph over time in a ripple effect manner. If those in leadership begin to place a higher emphasis on food safety, middle level managers will take note and those sentiments—consciously or unconsciously—will be echoed to those lower in the company’s organizational hierarchy.

At the same time, the reverse is equally and, perhaps, even more likely, true. It’s often harder to do the right thing when it comes to food safety; there are extra steps involved to ensure the environment and tools used are clean, to check and double check the quality of the product and to communicate any concerns that may be encountered along the way. It’s easy to look at someone who takes shortcuts—particularly someone at a higher level than you—and decide that’s an accepted behavior. This can lead to devastating results quickly in a food processing or manufacturing facility where everything from the profit margins to the ability to employ workers to the legal standing of the company hinges on quality assurance.

That said, it’s important that those at the leadership level prioritize foster-ing a positive food safety culture by leading by example. Additionally, it’s vital to regularly glean a quick read of the room to stay on top of culture shifts. The following are some questions you can use to guide that check-in and identify potential red flags long before those worst-case scenarios have a chance to play out.

Would you describe the company’s food safety expectations to be one-size-fits-all notions or, rather, clearly defined rules tailored to different teams and job roles?

If you would put your company in the first category, it’s important you take some time to consider the procedures and guidelines put in place in your facility. Whereas you want company-wide buy-in for overarching food safety priorities, the job role will look very different for, say, someone on the packaging line versus the janitorial team. Within those teams, there should be a shared vernacular and routine specifically related to the job role they need to carry out. It’s unfair and perhaps a bit risky to assume that employees will know how to best carry out their job if “best” is never properly defined for them in training procedures.

Is there clear and consistent messaging that stems from leadership about a commitment to food safety?

The actions and words of those at the highest level of an organizational hierarchy set expectations for the entire company. It’s not only important that they communicate the importance of food safety to the company, but that they return to that conversation often. It’s a good idea to reiterate the significance of food safety considerations in vision and mission statement documents but to also bring it up during staff meetings, company-wide emails and annual reports. Food safety trainings should be held regularly as the more of-ten you highlight these expectations, the more they are thought about across the company. That consideration is what ultimately leads to action.

Do members of leadership take on an active role during food safety training sessions?

Again, we cannot stress enough the importance of those at the top setting the tone for a positive food safety culture by not only talking the talk but also walking the walk. Employees will take note if those higher up in the company who take time out of their day to partake in food safety training. It sends the message that this is indeed important to the company and therefore should be important to the employees.

Are food safety expectations communicated to employees via multiple communication outlets?

Just as a teacher in grade school aims to consider the unique learning styles of students, you should be mindful of the ways in which you are communicating with your team. Some people retain information best through auditory exposure, some are more visual learners and, for some, recall is best after hands-on activities. Consider the ways in which your currently communicate food safety expectations to employees and take note of any additional approaches you might need to take to best reach all employees.

Along those same lines, you should be mindful of additional considerations that might be necessary depending on the makeup of your staff. We recommend working closely with human resources to identify whether or not you should incorporate multi-lingual training procedures and how to best accommodate any employees with disabilities.

Does your company have an obvious method in place for raising concerns about food safety?

The mistake a lot of facilities make is focusing too much on what it looks like for things to go as planned and to overlook procedures for when things don’t go according to plan. If you asked any member of your team, they should be able to tell you the preferred method for reporting any concerns related to food safety. We recommend polling a few employees across different job roles to see if that is the case. If not, it’s vital you establish a protocol and clearly communicate that protocol to all employees. The easier the protocol, the more likely employees are to remember it and to follow through when necessary.

Eric Wilhelmsen, SmartWash
FST Soapbox

Where Is the Next Generation of Food Safety Professionals?

By Eric Wilhelmsen, Ph.D.
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Eric Wilhelmsen, SmartWash

Before we can consider where to find the next generation of food safety professionals, we must consider what is a food safety professional. For many people, this question will be answered by describing a set of knowledge and expertise. One might first consider an understanding of the physical, chemical and biological hazards that are associated with food, including the various pathogens responsible for human illness. Additionally, the knowledge could include an understanding of HACCP and risk management strategies for addressing these hazards, including the various processing techniques that can be applied to food. Building further, perhaps we would add knowing chapter and verse in Title 21 of Code of Federal Regulations (21 CFR). Perhaps expertise is expected regarding the required documentation for FSMA and the associated regulations and guidance documents. If you are reading this article, you probably have other skills that you would add to this list. For example, IFT has been promoting its Certified Food Scientist (CFS) credential to recognize the possession of a significant amount of this knowledge and expertise, including expertise in food safety. This lays a good foundation but would be expected to some degree in any food scientist, and it is not the entire criteria.

One must consider what more is needed to make a food scientist into a food safety professional? I am sure there are some people who will insist that we need professionals who understand all the rules and regulations to ensure compliance and thereby ensure food safety. However, when examined closely, we find that many of these skills relate more to regulatory compliance. The regulations have been promulgated to promote safety and fair trade. The link between regulatory compliance and food safety is strong and may be enough to justify adding this attribute to our growing description of the food safety professionals we seek, but regulatory compliance is considered a separate if somewhat overlapping area of expertise in the CFS credential.

Building further, perhaps adding a performance-based attribute will provide the necessary distinction of what makes a true food safety professional. Perhaps a food safety professional is a food scientist that identifies hazards (and potential hazards) and seeks to prevent them from impacting human health. With a little consideration, though, one realizes that anyone working in the food industry must learn to identify hazards and potential hazards. Everyone must seek to prevent hazards from impacting human health. The line worker must make decisions daily based on the training they have received to ensure they do not contaminate the product stream. The maintenance worker needs to be sure that they do not unintentionally add lubricant to a product stream. The CEO needs to create a culture where one of the first questions considered for any change is the impact it will have on food safety. After this reminder that everyone working in the food industry must be safety minded, we can return to the question of what is a food safety professional.

With the above preamble, let me opine that a food safety professional is a food scientist who materially impacts the safety of a portion of the food supply. This person may or may not have an actual degree in food science but will have acquired the knowledge necessary to materially contribute to food safety efforts. With this description, I suggest that the next generation of food safety professionals will set the standards for safety in the coming decades. They must have both knowledge of what has gone before and be able to identify new hazards and potential hazards. As a form of succession planning, it is prudent to consider where we will find the next generation of food safety professionals.

As a greying food scientist or more specifically, a food chemist from the tail end of the baby boomers, I have considered what has led me to more than dabble in food safety. As with most technical players in the food industry, I have accumulated knowledge and expertise across many fields including chemistry, microbiology and food science on the way to achieving a CFS certification. This knowledge is the gears and cogs that drive the engines of critical thinking, problem analysis and preventative problem analysis. These engines allow me to be effective as a food safety professional. I am involved in food safety because food safety is everyone’s job in the food industry. I am involved in food safety because food safety problems were presented to me or because I have identified food safety problems. Most importantly, I have worked to find solutions to these problems and potential problems.

This experience leads me to conclude that food safety professionals are developed and nurtured as opposed to being found. For almost any position, everyone seeks to hire that 35-year-old with five to 10 years of experience, depending on education. Unfortunately, this means that few are willing to invest in those early years of nurturing right after a person graduates. The pool of candidates is limited because studying food science is not viewed as having the same cache as going into law or medicine. The returns for going into finance can be extraordinary. Worse still is that a typical food science student aspires to product development or perhaps research and development as opposed to going into operations or quality assurance. These students do not necessarily expect to change the world with new products or ideas, but they are not aware of the breadth of opportunities in the food industry. It is a reality that very few food science students aspire to work in quality assurance or quality control—areas that are more likely to lead to food safety careers. In any event, all food science students will need to get some seasoning to become the next generation of food safety professionals, regardless of the career path they take.

Assuming that an institution or company wants to add to the pool or potential pool of food safety professionals, there a number of options and opportunities. These are not as simple or as immediately goal oriented as making those perfect hires, but the institution will get some benefits now and will be casting bread upon the waters that has the potential for long-term benefits.

Inspiring students to explore food science is the first step. Encourage food scientists in your organization and community to mentor, to be judges at science fairs, to visit and participate in career fairs, and just be visible in their communities. I have given guest lectures in a variety of forums on such topics as fraudulent labels and food adulteration. I was lucky to have an uncle who introduced me to two professors in food science during my junior year of high school. I never looked back. Not all of the students we touch will be inspired to select food science, but they will be aware of the opportunities. These efforts should increase the potential pool.

Offer internships to students early in their education. By the time a student is a junior or senior in college, his or her educational path is largely set. The costs for a change in major can become prohibitive. If you reach out to students in their first or second year and expose them to opportunities to make the food supply safer and to better feeding the world, they have the option of choosing food science and maybe eventually becoming those needed food safety professionals. The research program I run for SmartWash Solutions provides opportunities for up to 12 students to assist with the design and execution of cutting-edge research in food safety for the fresh cut produce industry. With a little training, these students can learn to operate pilot plant equipment and learn to analyze samples. These young, enthusiastic students enjoy the opportunity to work in this team environment. The internships are vastly superior to jobs working in fast food restaurants in terms of educational value. These students allow me to accomplish much more than I can alone. Interns can become great regular employees, although it may not occur immediately due to their needs to finish their educations.

Mentoring all those who are coming along behind you is another way to increase the pool and to find the next generation of food safety professionals. Take the time to explain why you have asked for things and explain the importance of tasks. Expose people to the critical thinking and problem solving process of enhancing food safety. Let them see how food safety makes a difference.

There is little doubt that food safety professionals are needed today and will be needed tomorrow. Turnover is as inevitable as death, and we are going to need new champions of food safety. Some might argue that the need is greater today than ever before. Others would argue that detection and reporting have just made the problems appear bigger with the advent of the powerful molecular biology tools being applied today. In either case, there have certainly been some recent outbreaks that have made headlines including those involving romaine lettuce. Additionally, FSMA is focusing more attention on food safety and mandating that people with specific skills perform various required tasks. Clearly, the need for food safety professionals is ongoing.

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ImEpik and Food Safety Tech Partner on Agreement for PCQI Online Training

By Food Safety Tech Staff
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EDGARTOWN, MA, Feb. 27, 2019 – Innovative Publishing Co., Inc., publisher of Food Safety Tech, has entered into a reseller agreement with ImEpik, an online training company that serves food manufacturers globally. Food Safety Tech will serve as a reseller of ImEpik’s PCQI online training course as per training that is required under FSMA.

“I’m pleased to announce our partnership with ImEpik, as it allows us to expand our efforts in giving the industry access to resources that are critical to food safety education and training,” said Rick Biros, president of Innovative Publishing Co., Inc. and director of the Food Safety Consortium Conference and Expo.

“Our ten-module online training program ensures that Preventive Control Qualified Individuals are proficient in the standards that are required under FSMA,” said Laura Lombard, CEO of ImEpik. “Providing compliance training in an online capacity also saves our ‘students’ time and money, as they can take the course any time and anywhere, without having to travel away from their job.”

As part of the partnership, the training will be offered at a reduced rate for professionals who also register to attend the Food Safety Consortium Conference & Expo, an annual industry event held October 1–3 in Schaumburg, IL. Full conference registration that includes PCQI training starts at $845 with the early bird discount. After September 13, the cost of the full conference registration with PCQI training is $995.

About Food Safety Tech

Food Safety Tech publishes news, technology, trends, regulations, and expert opinions on food safety, food quality, food business and food sustainability. We also offer educational, career advancement and networking opportunities to the global food industry. This information exchange is facilitated through ePublishing, digital and live events.

About the Food Safety Consortium Conference and Expo

The Food Safety Consortium Conference and Expo is a premier educational and networking event for food safety solutions. Attracting the most influential minds in food safety, the Consortium enables attendees to engage conversations that are critical for advancing careers and organizations alike. Visit with exhibitors to learn about cutting edge solutions, explore diverse educational tracks for learning valuable industry trends, and network with industry executives to find solutions to improve quality, efficiency and cost effectiveness in an ever-changing, global food safety market. This year’s event takes place October 1–3 in Schaumburg, IL.

About IMEPIK

IMEPIK is a market-driven, and research-based online training company, facilitates food safety training for food manufacturers around the world. With an emphasis on accessible and innovative training, ImEpik offers a unique advantage in providing effective training for you, your employees, your association members, or your clients to ensure food safety compliance and best practices. We offer Preventive Controls courses that include the “standardized curriculum” recognized by the FDA.

PDCA

Training Vs. Education: Understanding the role of TWI (Part II)

By Debby L. Newslow, Alan Lane
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PDCA

The TWI: 2018 Training Management System Standard addresses various aspects of an organization’s Management System and identifies, explains and standardizes some of the best-known practices for ensuring that supervisor-to-operator relationships are strong and true. It also confirms that all training is performed in the most cost efficient, effective and safe manner possible. The standard provides guidance and tools for companies and organizations that want to ensure their products and services consistently meet customer’s requirements, while the quality remains top-notch.

TWI: 2018 sets out the criteria for an organization to integrate TWI practices into their management system and, when implemented properly, is the standard that can be certified (this is not a requirement). It can be used by any organization, large or small, regardless of its field of activity. It is equally as effective in service companies, as manufacturing or healthcare.

Read Part I: How training within industry empowers employees & facilitates continuous improvementThis standard is based on several quality management principles including a strong customer focus, motivation and implication of top management and process approach and continual improvement. Using TWI: 2018 helps ensure that customers consistently get good quality products and services, which in turn, brings many business benefits, and significant return on investment.

The adoption of TWI and the associated training modules into an organization’s management system must be a conscience decision and embraced as a business management strategy by the senior management team. TWI helps the organization see meaningful overall performance improvements and ensures the sustainability of the initiative.
Traditionally, the potential benefits of implementing TWI into their management system based on this international standard, are measured using the following Key Performance Indicators, (KPI):

  • Increased Productivity
  • Reduced Training time
  • Reduced Labor-hours
  • Reduced Scrap
  • Reduced Grievances

The TWI: 2018 Training Management System International Standard can be used by internal and external parties. The standard’s requirements are intended to be complimentary to the organization’s current management system for product and service realization.

This standard employs the process approach, which incorporates the Plan-Do-Check-Act, (PDCA) cycle, as well as, risk-based thinking. This Process Approach enables an organization to plan its processes and their interactions.

The PDCA cycle enables an organization to ensure that its processes are adequately resourced and managed, and that the opportunities for improvement are determined and acted upon.

Risk-based thinking enables an organization to determine the factors that could cause its processes and management system to deviate from the planned results. It also allows a company to put preventive controls in place to minimize negative effects and to make maximize opportunities as they arise.

As it all comes down to working with and through people, it is imperative that the development of an organization’s personnel is adequately addressed. This includes, but is not limited to:

  1. Identifying and hiring the right people
  2. Appropriate and effective on-boarding of new employees
  3.  New, as well as, refresher training
  4. Adequate Succession Planning
  5. Supervisor skills and knowledge training
  6. Effective problem solving
  7. On-going and effective safety training for a safe workplace

TWI training modules utilize a 4-Step Process to make the training consistent, standardized and easy to understand and comprehend. This process is time proven and meant to be rather rigid by design. The method looks much easier than it is to do, and requires, like any other skill, practice to perfect it. This standard DOES NOT include the actual methodology, but rather, documents the required elements of implementing TWI into business systems to ensure the integration of TWI into the organization’s culture and to achieve the highest return on investment. Appropriate TWI methods are identified throughout this standard.

TWI Training Management System Principles

This international standard is based on the quality management system principles described in the ISO 9001:2015 International System. It= is not intended to replace or supersede the ISO standard, but rather, to integrate with your current management system standard or GFSI-approved CPO. The focus is on enhancement by addressing the essential supervisor skills needed to “manage” the people aspect of doing business. By patterning it after the format of ISO, it is the intention of the TWI-Institute to make the TWI principles and training easier to integrate into an organization’s current management system.

The descriptions include a statement of each principle, a rationale of why the principle is important for the organization, some examples of benefits associated with the principles, and examples of typical actions to improve the organization’s performance when applying the principles.

The TWI Principles are based on The Five Needs Model for Good Supervisors:

  1. Knowledge of the work
    1. This refers to the kind of information that makes one business different from another (i.e.,materials, products, services, processes, equipment, operations, people, etc.)
  2. Knowledge of Responsibilities
    1. This refers to the organization’s situation regarding policies, regulations, rules, agreements, schedules, organizational structure, etc.
  3. Skill in Instructing
    1. This will assist supervisors in developing a well-trained workforce.
  4. Skill in Improving Methods
    1. This deals with utilizing materials, machines and manpower more effectively by having supervisors study each operation in order to eliminate, combine, rearrange, and simplify details of the job.
  5. Skill in Leading
    1. This helps the supervisor to improve his or her ability to work with people.

NOTE: Throughout this international standard, “Supervisor” is defined as anyone in charge of, or who directs the work of others. Therefore, “Supervisors can be identified by many titles: Supervisor, Manager, Foreman, Lead, Cell Leader, Director, VP, President, etc. “

The Process Approach

The TWI: 2018 – Training Management System International Standard promotes the adoption of a process approach when developing, implementing and improving the effectiveness of the management system and the supervision of people, to enhance customer satisfaction by meeting customer requirements and expectations.

Understanding and managing interrelated processes as a system contributes to the organization’s effectiveness and efficiency in achieving its intended results. This approach enables the organization to control the interrelationships and interdependencies among the processes of the system, so that the overall performance of the organization can be enhanced. Maintaining good employee relations, providing effective and efficient training, and making the daily habit of reviewing processes in order to continually improve them, must be integral to the organization’s culture and a primary strategic initiative.

The process approach involves the systematic definition and management of processes, and their interactions, to achieve the intended results in accordance with the organization’s policy statement and strategic direction. Management of the processes and the complete system can be achieved using the PDCA cycle (See Figure 1), with an overall focus on risk-based thinking aimed at taking advantage of opportunities and preventing undesirable results.

The application of the process approach in a training management system enables:

  1. An understanding and consistency in meeting requirements of necessary training
  2. The consideration of the processes of training, in terms of added value
  3. The achievement of an effective training process performance
  4. Improvement of training processes based on evaluation of data and information, (i.e., KPI’s).
PDCA cycle
Figure 1. The PDCA cycle can be applied to all processes, including managing people, and to the overall management system.

The PDCA cycle can be summarized as follows:

  • PLAN: Establish the objectives of the system and its processes, and the resources needed to deliver results in accordance with customers’ requirements, (in this case, the employees of the organization), and the organization’s policies, and identify and address risks and opportunities.
  • DO: Implement what was planned.
  • CHECK: Monitor and (where applicable) measure processes and the resulting products and services against policies, objectives, requirements and planned activities, and report the results.
  • ACT. Act to improve performance, as necessary to correct deviations, or to continually improve the processes. (Note: See Appendix A for an example of an implementation plan using a PDCA cycle.)

Risk-Based Thinking

Risk-based thinking is essential for achieving an effective management system and the proper training and development of the people. By using Risk-based thinking, management can carry out preventive actions to eliminate the potential negative effects of an unforseen occurrence (i.e., untrained personnel trying to complete a task, action or process step).

To conform with TWI: 2018, an organization needs to plan, implement and measure actions in order to address risks and opportunities associated with the training and development of the people. Addressing both risks and opportunities establishes a basis for increasing the effectiveness of the management system, including training and developing people, achieving improved results and preventing negative effects.

Relationship with Other Management System Standards

The TWI: 2018 – Training Management System International Standard is intended to allow seamless integration into an organization’s existing management system. To meet that end, this international standard was patterned after the ISO 9001:2015 International Standard since it is universally accepted, as setting the bar for management systems. Note: While the international standard is patterned after the ISO 9001:2015 International Standard, it is not dependant on compliance to that, or any other, management system format.

TWI: 2018 may, however, be implelented as a stand-alone training management system and does not include requirements specific to other management systems, such as those for environment, food safety, financial, or occupational health and safety management.

Summary

Virtually every process or problem has a human element as part of the equation. Unfortunately, we continually find that some organizations fail to connect the logic of TWI and its underlying principles to the actual daily realities of running the operation. If you don’t continually manage and practice the process, then it won’t sustain itself in the long run. The key to sustaining programs is to get off on the right foot with a solid plan. If you create a plan emphasizing the activities discussed above, along with problem solving and strong daily operational management, we know you’ll have greater success and increase your odds of sustaining an effective and efficient training program that will yield a significant ROI.

Resources

  • ASQ/ANSI/ISO 9001:2015. Quality Management Systems-Requirements. ASQ. Milwaukee, WI.
    Newslow, Debby. Food Safety Management Programs Applications, Best Practices, and Compliance. CRC Press. C2014.
  • TWI: 2018, Training Management System International Standard. The Central New York Technology Development Organization (TDO). Liverpool, NY.

Training Vs. Education: Understanding the role of TWI (Part I)

By Debby L. Newslow, Alan Lane
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Related to training requirements, GFSI approved CPOs and the ISO standards place a strong emphasis on the evaluation of qualifications, competency, and the effectiveness of training. It is critical to make sure that today’s associates are aware of the importance of their actions and how they contribute to the overall achievement of measurable food safety, quality and system objectives. Records that document training results, both positive and negative, must be maintained. Although follow-up and documentation take time, the overall positive impact on the business and success of the organization is well worth the extra effort.

It is important that each associate understands the role that he or she plays in his or her company’s success. Individual roles are established by upper management and communicated to the staff. It requires the cooperation and communication of all operational levels to result in an effective and value-added management system. If the necessary lines of communication are developed and a proper work environment is established, then the results should be the production of a safe product with product conformity and all the records to prove it.

Necessary provisions of a successful management system include: Applicable job assignments for personnel and identifying all training needs while providing the appropriate training. It is critical that management apply the proactive approach to training, rather than being reactive after something goes wrong. Without a structured, proactive, effective program established to communicate and educate employees, the organization will be putting its products at risk. Products will be at a food safety risk, as well as, pose a risk to basic business success.

When defining the necessary competencies, management must consider how each position affects the processes and the system overall. Written, well-defined job requirements are necessary to identify competencies and qualifications. Job requirements should at least define the following aspects:

  • Criteria for each area of responsibility as it affects the management system and the needs of the organization
  • Criteria based on related documentation (procedures and work instructions)
  • New hire orientation training
  • Requirements for the compliant management system
  • Specific training needs
  • Records necessary to demonstrate conformance with training and education requirements
  • Competency of associates to be evaluated, recorded, effective, and defined in a manner that is appropriate for the organization.

The training, competence and awareness program must focus on educating the associates. “Education” is a critical term that communicates sharing the knowledge and explains reasons why an activity must be done in the manner presented. Training is communicating the required actions and showing how these actions are important.

Education” is the act or process of imparting or acquiring general knowledge, developing the powers of reasoning and judgment; the act or process of imparting or acquiring specific knowledge or skills.

Training” is to develop or form the habits, thoughts, or behavior of by discipline and instruction and to make proficient by instruction and practice, as in some art, profession, or work.
A favorite example when comparing these two terms is how Pavlov’s dog was trained to respond to the ringing bell for food, but education is understanding that it is necessary to perform an action in a specific manner.

The training program must be developed and presented in a manner that effectively educates associates. Each associate, at a minimum, should have an overview of the compliance requirements of the management system and how he or she impacts the goals of the organization.

Training Within Industry – Did You Know?

Training Within Industry’s (TWI) rich history originated in the United States in the 1940s where the program was an unqualified success, boosting industrial production of war material beyond expectations. Training Within Industry (TWI) leverages the role of supervisors and team leaders to do the following:

  • Standardize work
  • Increase productivity & quality
  • Reduce training time
  • Work safely
  • Improve morale
  • Solve problems

TWI is an essential element of lean and lean six sigma programs, as it provides frontline personnel with the skills and organizational framework for standard work along with continuous improvement.

The 5 TWI Program Modules:

  1. Job Instruction (JI): Quickly training employees to do a job correctly, safely, and efficiently
    The demands of developing a flexible workforce and training employees are best accomplished with standardized best practices. Job Instruction teaches how to effectively break down a job and deliver the necessary instructions for individual tasks. By developing and delivering training in this structured fashion, the process becomes more consistent and efficient throughout the company. JI results in reduced training time, less scrap and rework, fewer accidents and increased job satisfaction.
  2.  Job Relations (JR): Building positive employee relations, increasing cooperation and motivation, and effectively resolving conflict
    Job Relations teaches the foundations of positive employee relations, preventing potential problems and earning loyalty and cooperation. It utilizes a proven method of resolving problems, therefore, resulting in increased productivity, improved attendance, better morale, and higher employee retention rates.
  3.  Job Methods (JM): Improving the way jobs are done for continual improvement
    Job Methods focuses on producing greater quantities of quality products, in less time, by making the best use of the people, machines and materials currently available. Jobs are broken down into their constituent operations. Every detail should be questioned in a systematic manner to generate ideas for improvement. JM yields significant benefits including reduced cost through productivity gains, increased throughput, and reduced work in process.
  4. Job Safety (JS): Creating a safe workplace
    Job Safety provides the framework through which supervisors can engage employees in identifying potential hazards and eliminating them based on their training and knowledge in OSHA and EPA regulations. This provides supervisors a viable method to use when analyzing the events leading to accidents and hazardous situations. JS stresses that the relationship of the supervisor to the employees plays a pivotal role in a safe and environmentally responsible workplace.
  5.  Problem Solving (PS): Providing supervisors and other leaders with higher-level problem-solving skills
    Problem Solving is the next step for an organization wanting to advance to the next level, after implementing one or more “J” classes. This final process seamlessly incorporates the other four steps. Results include proper identification of problem points, effective solutions, and continuous improvement.

TWI: History

The Central New York Technology Development Organization (TDO), a member of the U.S. Manufacturers Extension Partnership (MEP), successfully reincarnated the original TWI programs in 2001. They subsequently formed the TWI Institute to oversee the global deployment of the program.

The TWI Institute is the center for education, trainer certification and connections in the TWI community of practitioners and trainers. It is a large, rapidly expanding network of certified trainers delivering the TWI Program in the United States and across the globe. The TWI Institute, USA Southern Region, was recently established to serve the southern region of the United States. This region is currently busy introducing the new TWI: 2018-Training Management System International Standard. This standard focuses on training as an integral part of any quality management system. It ultimately defines what all companies need to ensure that their training programs will be effective.

TWI has seen a lot of success throughout its 70+ years, both nationally and internationally, but there has been one common complaint over the years: It is difficult to sustain the training over the long haul.

This can be said for most initiatives undertaken in the lean manufacturing world of continuous improvement elements, whether it is SS, SUR, TPM or any of the other acronyms for the many tools in the lean toolbox. Regardless of the initiative, training must be done to bring everyone up to speed. The success of the training will determine the effectiveness and value of the initiative.

In part two of this series, we will examine the newly released TWI:2018 Training Management System International Standard. We will examine the outcomes to determine how this standard will provide a company with safe, efficient and effective training standards that will provide a lasting benefit.