Food Safety Data Analytics for Process Management & Cost Control

Using Your Food Safety Data to Drive Cost Reductions and Process Improvements

Event Information
Product Format
Prerecorded Event
Presenter(s)
Conference Date
Wed, Nov 29, 2017
Length
90 minutes
Product Description

Learn Useful Analytic Methods to Move Beyond Compliance to Improved Management Practices


In today’s world of food safety, everyone in the supply chain is challenged to document what they are doing. The FDA requires validation of your company preventive control plan. This means that your company and your suppliers must prove that you can control hazards or are working to control hazards. Most companies look at this requirement as an expensive, manpower consuming exercise in futility. But most companies do not yet know how to use the data they spend so much time and money collecting. This seemingly expensive documentation yields data that is valuable to cutting costs, improving food safety, meeting legal requirements and improving business processes.

Analytics is the process of converting raw data to useful management information. Easy to understand trends and dashboards make data visible allowing all minds to focus on issues. There are some relatively easy, quick to implement analytic approaches that farms, processors, supply chains, distributors and packers can implement to help them manage more efficiently.

Join this session, where expert speaker Dr. John Ryan will illustrate how the time and money spent for environmental sampling at farms, planning for preventive controls, assuring supplier compliance, and managing process critical controls can be converted and used by managers and teams to glean critical information from often confusing data and used to drive cost reductions and business improvements.

You will learn to apply simple analytic approaches designed to help companies turn the corner from “compliance” to “improved management practices” which will result in reduced costs, improved yields, fewer recalls, lower inspection and test costs, and improved customer service and delivery. You will learn some basic analytic concepts, how to apply them in everyday settings and learn the difference between problems caused by your company’s system and problems that are assignable and attackable by employees. This session goes beyond simply telling you what you need to do to comply, and instead provides comprehensive training on how to define problem areas, analyze causes, establish a systematic approach to improvement and document your efforts.

Session Objectives

This session will cover:

  • Farm sampling data (making environmental monitoring data pay)
  • Supply chain process cost analysis
  • Internal process cost analysis
  • Processing and process analysis
  • Team approaches to prioritizing problems and driving improvements
  • Solution tracking sheets (STS)
  • Easy to understand decision making rules

Session Highlights

  • How to collect reliable data rather than just “document”
  • How to perform simple calculations
  • Quickly calculate basic process averages and ranges
  • Learn to interpret trends
  • Turn data into analytic decision making
  • Know when to make changes and when to leave things alone
  • Understand the difference between common and assignable causes
  • Build a valid cost saving preventive control plan rather than just filling out HACCP planning sheets

Session Agenda

  • Food safety system cost
  • Role of traceability, temperature control and sanitation in reducing costs and increasing revenue
  • How to calculate financial losses
  • Need to create a written food safety plan and how to proceed with it
  • Criteria that FDA uses to select food facilities for inspection
  • Valid preventive controls for cost reduction and process improvements
  • How to build preventive, action oriented food safety and quality teams
  • Organizational concepts for a team-oriented approach
  • Focusing on a problem and reporting the results
  • Using control charts for process improvement

Who Should Attend

  • Any employees working on developing, implementing or auditing food safety plans
  • Mid-level personnel from supply chain registered food operations
  • Food safety team members
  • Food quality personnel
  • Managers and supervisors in food operations
  • Personnel working on preventive control plans or teams

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

Order Below or Call 1-866-458-2965 Today

You can also order through:
Phone

1-866-458-2965

Fax

1-919-287-2643

About Our Speaker

Dr. John Ryan - Food Safety Program Expert


Dr. John Ryan holds a Ph.D. in research and statistical methods. He has been working on transportation food safety issues since 2011 after retiring from his position as the administrator for the Hawaii State Department of Agriculture's Quality Assurance Division where he headed up Hawaii’s commodity inspection, food safety certification and measurement standards service groups. He has won awards for traceability technology for his visionary...   More Info
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