While 2020 has been a year of unprecedented challenges, and we can’t meet up as we’d wish, the safefood Knowledge Network has been busy creating twenty informative podcasts, webinars and training courses since March.
These online podcasts and events have been presented by industry experts and have covered a number of topics to a great response from attendees throughout. Recent webinars have included:
THE IMPORTANCE OF INTERNAL AUDIT IN MAINTAINING FOOD SAFETY which was presented by Brenda Loughman, Director Loughman Mangement Solutions LTD. This webinar provided information on a practical approach to carrying out an internal food safety audit and showed many instances of how internal audits have been a catalyst for positive food safety change in companies.
AN UPDATE ON MILK HYPERSENSITIVITY which was presented by safefood’s Knowledge Network Expert Group member, Hazel Gowland. This webinar looked at the challenges facing consumers with milk hypersensitivity. Topics included - Who are these consumers, what their strategies for allergen avoidance are and what can food businesses do to ensure their safety.
EFFECTIVE FOOD SAFETY FOR SMALL AND MEDIUM-SIZED FOOD BUSINESSES PART I. This webinar was presented by Eddie O Neill, Artisan Food Specialist in Teagasc, Kieran Jordan of Jordan Food Safety, as well as safefood’s Linda Gordon. The content explored food poisoning bacteria and the potential risks to a food business, the importance of effective cleaning methods and case studies applying this knowledge in food businesses.
EFFECTIVE FOOD SAFETY FOR SMALL AND MEDIUM-SIZED FOOD BUSINESSES PART II. This webinar was presented by Lynn Patterson who is the Director and Principle trainer at LP Associates food safety consultancy based in Belfast. This webinar focussed on HACCP and the importance of effective record keeping.
ALLERGENS: WHOSE RESPONSIBILITY IS IT ANYWAY?. This webinar was again presented by Brenda Loughman, and was aimed at food businesses serving food directly to the consumer including retail, restaurant, (including take-away), coffee shops, pub-grub, etc. Brenda discussed the responsibilities of both the consumer and the food business operator. Brenda provided many examples of good and bad practices observed i.e. understanding allergens and their effects on the consumer, food substitution – food fraud, and food labelling.
All webinar recordings are now available here
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