Safeguarding food safety is one of the most important challenges for dairy manufacturers.
While implementation of HACCP-based food safety programs and good manufacturing practices focus on managing critical food hazards where and when they occur, your overall approach and attitude to food safety is equally important.
A strong food safety culture ‒ shared values, attitudes, competencies, and behaviours that determine the commitment to deliver safe and suitable food ‒ is essential. It must be led by management, with the commitment and support of all personnel.
The DFSV seminar and workshop explored the benefits of an effective food safety culture and how to establish it in your business.
Welcome and introduction ‒ Deon Mahoney, DFSV
What is food safety culture ‒ Joanna Gilbert, Fonterra NZ
Food safety culture: Industry case study ‒ Andrew Pekin, Chobani
Food safety culture: The fonterra experience ‒ Joanna Gilbert
Welcome and introduction – Deon Mahoney, Chief Scientist/Jennifer McDonald CEO
Food allergies: A fact of life – Maria Said, Allergy & Anaphylaxis Australia
Food allergens and allergen management in dairy processing – Robin Sherlock, FACTa|Allergen Bureau
Testing for allergens – Dean Clarke, National Measurement Institiute
Allergens: Risk assessment and labelling – Robin Sherlock (with Jasmine Lacis-Lee, DTS)
Allergen management: DFSV expectations – Rob Antonic, Food Safety Manager, DFSV
Welcome and introduction – Deon Mahoney, DFSV
Overview from DFSV – Dr Craig Miller, DFSV
What is an environmental monitoring program? – Dr Salley Hasell
How to develop and implement an environmental monitoring program – Dr Ed Fox, CSIRO
Perspectives of a DFSV food safety manager – Ms Belinda Lee, DFSV