Economic fraud with food stuffs is a rising concern in all parts of the world. Melamin in milk, beef being replace by horse meat, sugar water added to honey, …. A long list of scandals has appeared in the news over the past years, all having 1 factor in common: an economic profit for the fraudster, some where along the supply chain. Since not all crisises have a direct food safety impact, a common HACCP risk assessment cannot be used to detect risks.
In this masterclass, examples of real-life cases are analysed, and practical ways of conducting a VACCP study are thought. After this masterclass, you’ll be able to conduct your own study, and you’ll know the possible solutions when detecting high risk raw materials & packaging materials.
Accomplished Food Safety and Quality Assurance professional with an extensive background across the FMCG sector with a BSc in Environmental Health from Trinity College Dublin. Strong and proven track record in developing compliance systems to customer and international best practice including BRC, ISO 9000and UK retailers’ specific requirements.
Proven record of staff development through mentoring and training. Part-time lecturer with Technical University of Dublin, provider of food safety and technical expertise to semi state and private enterprises. Now a leading HACCP and food safety trainer and provider of technically upskilled staff to the food industry. Focused on working with business owners/managers to design and continuously improve a company’s business processes. Having a wide range of experience from high volume manufacturing right through to artisan food production. Focused on delivering target quality products and services at the lowest possible costs in an easily maintained compliant environment. Deep understanding of the food safety, legality and complaisance standards faced across the food industry. Michael is green belt qualified with over twenty-five years’ experience in quality assurance and technical roles in the food processing industries ranging from primary beef production, high end confectionery, value added beef processing to high volume savoury and sweet pastry production.
In the last five years while working as a consultant has driven efficiencies and compliance in a diverse range of businesses including high risk ready meals production, high care soups and salads production, low and high care prepared vegetable production, blended dry ingredients production and food contact packaging production. Also assisted start-up companies in the ready to cook pork meat preparation, value added fish products and dried seaweed and protein rich snack bars sectors. Now an experienced lecturer for QQI accredited upskilling programmes targeted towards the food sectors and an accredited auditor for a national quality assurance system primarily targeted at the service sector.
Specific industries face specific problems. They require niche information and solutions. In-House Training is precisely engineered to your needs.
Taking place in the privacy of your company, including real-life case studies and best practices, the course is led by an independent industry expert.
We have the best subject matter experts (empanelled with us) globally which further help us to draft agenda in line of needs & which is delivered at the convenient time & venue to you.
Provide your employees a unique learning experience without having to leave the office, interruption of work and duties & incurring travel costs.