China International Food Safety & Quality Conference + Expo (Nov10-11, 2010)

The 4th CIFSQ Conference & Expo, held in the dynamic city of Shanghai, will build on the success of previous years and is expected to attract over 1,000 delegates from more than 18 countries. An educational program featuring over 70 presentations promises to provide critical knowledge about the latest food safety developments. Attendees will have the opportunity to network with influential leaders from government, science, industry, law and academia, while meeting the top vendors of food safety solutions and products at the accompanying exhibition.

More info:
http://www.chinafoodsafety.com/index.htm

Qualcon 2010 International Conference in Quality Management The Third Generation in Quality - Australia (Sept 27-30, 2010)

Qualcon 2010 is organized by Australian Organisation for Quality(AOQ) and the College of Juran Medallists (CJM) and will be held at RYDGES Lakeside Canberra, Australia.

The Third Generation in Quality program will focus on key issues changing the face of management internationally, as Quality is redefined and applied as a 21st century concept. Contribute your thoughts, as you learn from leading international speakers and Australian experts.

The goal of the Qualcon 2010 is to provide delegates with a leading edge evaluation of the implications of Third Generation Quality in the context of your own organisation. The Conference will explore the subject of Third Generation Quality in the context of:
• The theoretical framwework
• Organisational strategy and development.
• Risk and compliance management
• Accreditation and Certification
• Business Excellence
• Application and case study

The Conference Program will assemble speakers of the highest calibre, from Australia and abroad, aiming to equip quality professionals and business leaders on current trends and future directions.

Any organisation planning to market their products and services should consider the opportunities to get involved with sponsorship and exhibiting at this event. The types of organisations that have previously supported the Conference are universities, accreditation bodies, business management consultants, training providers and risk management organisations, amongst others.

The Conference program is especially designed to provide a networking, information transfer and educational opportunity, enabling delegates to enhance their conference experience with fellow delegates.

More info:
http://www.2010.qualcon.com.au/conference.html

International Conference on Food Research (ICFR 2010) in Putrajaya, Malaysia (Nov 22-24, 2010)

Hosted by Universiti Putra Malaysia, Malaysian Institute of Food Technology and ILSI, this conference will be a global gathering of more than 500 participants comprising food scientists, technologists, researchers, academicians, industrialists, processors, policy makers and planners from government, industry, academia and international organisations to exchange ideas and provide a chance to socialize, establish networks with colleagues from different parts of the world and create an environment through which they can exchange their knowledge and experiences. It will also be a very good opportunity for young scientists and food science and technology professionals to meet with pioneers in their fields. The theme of the Conference is “Sustainable and Quality Food for All”. National and international speakers will present information on a variety of latest issues and development in a range of subjects relating to food science, technology, service and industry which will enhance food research.

More info:

http://www.icf2010.upm.edu.my/index.html

CYBER SECURITY MALAYSIA AWARDS, CONFERENCE & EXHIBITION (CSM-ACE) 2010 @ KLCC, Malaysia (Oct 25-29, 2010)

The CSM-ACE 2010 is an annual industry conference that shapes the regional information security landscape. The conference is expected to draw over 1,000 participants from around the world. CSM-ACE 2010 will bring together some of the most influential and innovative minds in business, government and academia, as well as key information security players to exchange policies and ideas on technology.

The theme of CSM-ACE 2010 is “Securing Our Digital City”.

“Securing Our Digital City” is a proactive initiative to address national security concerns and to build community confidence by mitigating the multi-dimensional cyber security challenges in critical infrastructure, economic and cyber crimes.

The vision is to create a cyber-secured community that is engaged at local, state, national and international levels. This will be a holistic approach towards cyber security.

The “Securing Our Digital City” initiative will provide the “community” or digital cities with the knowledge and awareness in cyber security and best practices needed to secure our digital cities.

For more information about Cyber Security Malaysia Awards, Conference & Exhibition (CSM-ACE) 2010, please contact secretariat@csm-ace.my

16th APQO / NQPCN International Conference on Quality in Nepal (Sept 18-20, 2010)

More info:

http://www.apqo.org/16thapqonqpcn.htm

ODA and Coach for Life offers an ICF accredited coaching certification In Mumbai New Delhi, India (Sept 2010)

The program consists of 2 parts:

In-Person: 4-day Comprehensive Coaching Course (Covers 40 hours coach specific training)

During the four-day, in-person Comprehensive Coaching Course, you are totally immersed in this unique and honoring Inspired Learning Environment™ where you receive a complete week of coach training. You receive all the core coaching skills, structures, coaching forms, philosophy and firsthand experience, as well as start the conversation of filling your coaching practice, all at one time.

TeleCourse Integration: 10-week Coaching for Leadership Development in Organization

(Covers 20 hours of coach specific training)

The same group of participants from Part 1 continue into the next 10-week of Coach training. Guidance will also be provided to personalize your coaching practice and create your unique philosophy of coaching during the weekly 2 hour group sessions. Throughout this segment of the course you are provided with a peer-coach and a peer-client.

More info:
http://www.odalternatives.com/Newsletter.asp

A Simple Ten Steps Guide to the BRC Food Safety Standard Requirements

Article by Tony Connor

The BRC Global Standard for Food Safety publication has now become a leading global standard supported by major retailers throughout the world and adopted by over 8,000 food businesses in more than 80 countries.

As management systems standards go it is a well organised document, written in clear language and reasonably user friendly. However, at 82 pages long it can overwhelm the newcomer and it easy for one to get lost in the plethora of requirements.

The BRC Global Standard for Food Safety certification standard requirements are described in great detail in 7 sections throughout the standard. Some of the requirements may not be appropriate to all organisations; however the standard does stipulate 10 fundamental requirements without which certification cannot be achieved.

The 10 Fundamental requirements of BRC:

1. Management Commitment and Continuous Improvement Clause 1 – Senior management need to demonstrate commitment to meeting the requirements of the BRC standard by provision of sufficient resources, communication, review and taking actions to improve.

2. Food Safety Plan - Hazard Analysis and Critical Control Points Clause 2 – A multi-disciplinary team need to develop a Food Safety Plan based on CODEX HACCP principles that is comprehensive, implemented and maintained. The plan should reference legislation, codes of practice and relevant industry guidelines.

3. Internal Audits Clause 3.5 – There needs to be an effective audit system to verify that the food safety quality management system and relevant procedures cover the requirements of the standard, are effective and complied with.

4. Corrective Action and Preventative Action Clause 3.8 – Procedures need to be in place to investigate, analyse and correct non-conformances critical to product legality, quality and safety.

5. Traceability Clause 3.9 – A system needs to be in place to trace finished products by lot number from raw materials throughout the process to end products and their distribution to the customer. The system should be such that this information can be retrieved within a reasonable timescale.

6. Layout, Product Flow and Segregation Clause 4.3.1 – Facilities and equipment need to be designed, constructed and maintained to prevent contamination of the product and comply with relevant legislation.

7. Housekeeping and Hygiene Clause 4.9 - Housekeeping and cleaning standards need to be maintained to achieve the appropriate hygiene standards and prevent the contamination of product.

8. Handling Requirements for Specific Materials – Materials containing Allergens and Identity Preserved Materials Clause 5.2 – Procedures need to be in place to control specific materials including allergens and identity preserved materials such that product legality, quality and safety is not affected.

9. Control of Operations Clause 6.1 – Procedures need to be in place to verify the effective operation of equipment and processes, in compliance with the food safety plan, so that product legality, quality and safety is assured.

10. Training Clause 7.1 – A system needs to be in place to demonstrate that personnel who can affect product legality, quality and/or safety are competent based on qualifications, training or work experience.

The above guide is not to be taken as a substitute for the BRC Global Standard for Food Safety as Certification cannot be achieved without holding a current copy of the publication. However, if you can begin to think of the 10 fundamental requirements as a foundation that the more detailed requirements are built upon perhaps then your implementation project will not appear quite so daunting.

International Dairy Show 2010 in Texas, USA (13-15 Sept 2010)

More info:

http://www.dairyshow.com/

Socialwalk - The Gathering of Great Minds

For the first time in Asia, a CONFERENCE PARTY will be hosting some of the greatest minds of our time, on one platform. The best of them shared in intimate sessions. The Gathering of Great Minds is a monthly series designed to showcase intelligence at work, thus highlighting exemplary living. The personalities that take stage at “the gathering”, are ordinary individuals that have created the extraordinary. The concept of CONFERENCE PARTY will bring together the intellectual and creative mind. It will highlight topics on personal growth (mind & body), organizational growth (leadership, team & results) and community consciousness (living successfully in consideration of others). The Gathering, premiers this coming August 2010.

1 platform · 3 conference parties · 24 GREAT MINDS


More info:
http://thegatheringofgreatminds.com/

How Does Salmonella Get Inside Eggs?

Article by Remy Melina, Life's Little Mysteries Staff Writer
LiveScience.com remy Melina, Life's Little Mysteries Staff Writer
livescience.com – Wed Aug 18, 3:45 pm ET

Although the average egg looks innocent enough, it can harbor dangerous foodborne bacteria called Salmonella. It's these bacteria that led to the ongoing nationwide recall of Wright Country Eggs. But how do the bacteria get in there?

The bacteria, Salmonella enteritidis (also referred to as S. enteritidis), can invade an egg in several ways. One way is by the contamination of egg shells with fecal matter. The bacteria are present in the intestines and feces of infected humans and animals, including chickens, and can be passed to the eggs when chickens sit on them.

Stringent cleaning and inspecting procedures of shells were implemented in the 1970s to decrease this form of contamination, according to the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS).

However, outbreaks of salmonellosis (an infection caused by Salmonella bacteria) still happen because Salmonella also silently infects the ovaries of healthy-looking hens, contaminating the eggs inside the chicken before the shells are even formed, according to FSIS. To curb this form of contamination, the egg industry regularly tests hens for the ovarian bacteria.

Only a small number of hens in the United States seem to be infected with Salmonella at any given time, according to the Centers for Disease Control and Prevention. The CDC also assures that an infected hen can lay many normal eggs while only occasionally laying an egg that's contaminated.

So how can consumers tell if an egg contains salmonella? There is no way for grocery shoppers to tell if an egg has been contaminated, according to Rob Gravani, a professor of food science at the Cornell University. In fact, Salmonella affect chicken of every quality, and there is no valid scientific evidence that shows that poultry products labeled "Kosher," "free-range," "organic," or "natural" have more or less of the bacteria, according to FSIS.

"The best thing for consumers to do is to pay attention to the brand of eggs that are being recalled, and to return any eggs that they've purchased of that brand to the store," Gravani told Life's Little Mysteries.

Health officials also recommend not serving undercooked eggs, since thorough cooking kills the bacteria, according to the CDC. Because both the outside and inside of contaminated eggs appear to be normal, even if an egg seems "safe" to eat with a runny-style yoke, it is always best to err on the side of caution and eat only well-cooked eggs. The FSIS recommends that egg dishes be heated up to an internal temperature of at least 160 degrees Fahrenheit (71 degrees Celsius).

Typically, a person with salmonella poisoning develops a fever, abdominal cramps and diarrhea approximately 12 to 72 hours after consuming the contaminated food. The illness usually lasts from four to seven days, and most people do not need antibiotics in order to recover.

However, the elderly, infants, and those with impaired immune systems may be the most susceptible to becoming seriously ill as a result of salmonellosis. In these patients, the infection may spread from the intestines to the blood stream, and then to other parts of the body. This can lead to death unless the person is promptly treated with antibiotics, according to the CDC.


http://news.yahoo.com/s/livescience/20100818/sc_livescience/howdoessalmonellagetinsideeggs

GFSI Events In USA & JAPAN (SEPT & OCT 2010)

For more info,

http://japan.tcgffoodsafety.com/

http://usa.tcgffoodsafety.com/

FMM Certificate in Safety and Health Officer (Sep 4, 2010 - Dec 11, 2010)

FMM (ASQ) Certified Quality Engineer (Oct 30, 2010 - May 21,2011)

FMM (ASQ) Certified Manager of Quality / Organisational Excellence (Oct 23 2010-Feb 26 2011)

Why Construction Company Need to Implement OHSAS 18001

Written by FL Ng for SQC Times Issue 22

Construction is among the industries with the highest risk of fatal injuries. In recent years, along with agriculture, transportation and storage, it accounts for 60% of fatal injuries. Non-fatal accident rates continue to be a problem, having risen by 20% since 1997.

Absenteeism, business interruption and long term sickness all impact on a companies profitability through lost time, sick pay and failure to complete contracts on time. In serious cases a manufacturer or construction site can be shut down while the reason for the accident is investigated by the HSE.

The uninsured costs of dealing with Health and Safety incidents, including management time and lost production are between 8 and 36 times the amount recoverable under insurance, not counting lost opportunities. Following the shocking increase in the number of construction industry fatalities in recent years, the industry is coming together to try to address this problem.

Uptake of OHSAS 18001:2007 enables companies to look at managing their health and safety in a detailed and logical way and put procedures in place to protect all their staff, whether from the deaths and accidents on construction sites that we’ve heard so much about in recent years or from issues such as stress-related illnesses.” OHSAS 18001 was launched in 1999 and has been used in 82 countries, with 24,500 companies certified.

The update aligns OHSAS 18001:2007 with the environmental standard ISO 14001 and the quality standard ISO 9001 and will make it easier for firms to implement an integrated management system and demonstrate that their health and safety, environmental and quality systems are being managed efficiently.

The health and safety policy has to be communicated to everyone who works under the control of an organisation and so, for the first time, includes contractors and self-employed workers. All people in the workplace must take responsibility for aspects of health and safety which they have control over, moving accountability down the chain of command into the hands of contractors and self employed workers as well as employees.

The occupational health side of health and safety and should help companies reduce the number of working days lost due to ill-health and stress. It also highlights the need for a commitment to continual improvement in both health and safety management and performance.

The construction industry, when compared to other industries, has the worst health and safety record for both fatal and serious accidents even though it is one of the most highly regulated industries. Everyone has a responsibility to work safely and prevent injury to themselves and others. One way we can all achieve this is to have an effective health and safety management system.

Amongst other things, it provides a major focus on issues such as accident prevention, and provides reassurance to clients that health and safety is being managed in a professional manner and that there is a system in place to achieve continuous improvement in this vital area. All construction companies are recommended to implement OHSAS
18001:2007 without delay.

NLP Basic Practitioner Course In Oct 2010

St Nicholas home gets ISO award

Published by The Star on Sunday August 22,2010
GEORGE TOWN: The St Nicholas home for the visually impaired is among the first to receive the ISO 9001:2008 certificate for quality service system from the European Quality Assurance.

The home, located in Jalan Bagan Jermal here, was selected following its provision of training and services for the blind and visually impaired.

Its executive director Daniel Soon said the award would enable more donors to contribute to the home.

“We are proud of the award as it would prove that every sen donated will be used wisely and documented,” he said yesterday.

Soon said it took about three years to prepare for the ISO recognition and they expect to get another ISO accreditation for its administration by end of the year.

Penang Health, Welfare, Caring Society and Environment Committee chairman Phee Boon Poh handed over the certificate to home chairman Rt Rev Andrew Phang See Yin. — Bernama

http://thestar.com.my/news/story.asp?file=/2010/8/22/nation/6900809&sec=nation

FSMS (ISO 22000) Auditor/Lead Auditor Training in Oct 2010

ServeSafe Workshop In Sept 2010

ISMS (ISO/IEC 27001) Implementation Training in Sept & Oct 2010

Introduction To Key Performance Indicator (KPI)

Key Performance Indicators,also known as KPI or Key Success Indicators (KSI), help an organization define and measure progress toward organizational goals.

Once an organization has analyzed its mission, identified all its stakeholders, and defined its goals, it needs a way to measure progress toward those goals. Key Performance Indicators are those measurements.

Key Performance Indicators are quantifiable measurements,agreed to beforehand, that reflect the critical success factors of an organization. They will differ depending on the organization.

A business may have as one of its Key Performance Indicators the percentage of its income that comes from return customers. A Customer Service Department may have as one of its Key Performance Indicators, in line with overall company KPIs, percentage of customer calls answered in the first minute. A Key Performance Indicator for a social service organization might be number of clients assisted during the year.

Hackers delay payout for 18,000 senior citizens

Published by The Star on Wednesday May 26, 2010
GEORGE TOWN: The RM100 payment due to 18,000 senior citizens by mid-May has been delayed by a month as the computer system of the state government’s appreciation programme for senior citizens was hacked early this month.

State Welfare, Health, Caring Society and Environment Committee chairman Phee Boon Poh said the affected senior citizens are those who had gone overseas and those whose vouchers were returned by the banks due to technical errors when the money was handed out last month.

“The system has been fixed and the officers in charge are now revising and checking the names of the recipients,” he told a press conference here yesterday.

“Many names were missing from the system but we have a back-up,” he said, adding that it would take time to check the names of the people from all five districts.

“The district officers are all working hard to rectify the matter,” added Phee.

It was reported on April 24 that some 93% of the 82,983 senior citizens who registered for the Penang government’s annual RM100 appreciation reward programme had collected their money.

Phee added that the payment for those who registered between May 1 and July 31 would be made by the end of August.

Asked if he had lodged a police report over the hacking, he said he needed to get the full report before considering the move

http://thestar.com.my/news/story.asp?file=/2010/5/26/nation/6341274&sec=nation

Quality certified

Published by The Star on Sunday July 18, 2010
Masterskill Education Group was recently awarded the ISO 9001: 2008 certification by Moody Certification Malaysia.

The certification was awarded to Masterskill University College of Health Sciences (MUCH) in Cheras and its three associate campuses in Perak, Kelantan and Sabah under the scope of “Provision of Nursing and Allied Health Educational and Training Programmes.”

Masterskill’s group chief executive officer Datuk Seri Edmund Santhara said that the company constantly puts emphasis on improving the quality of its courses.

“In tandem with our mission to be the centre of excellence in producing quality professional human capital, we have been steadfast in our objectives which are to achieve a minimum of 85% student passing rate and an 80% total student satisfaction in line with an 80% excellent rating of lecturers,” he said.

Moody International (Malaysia) Sdn Bhd Certification Governing Council chairman Datuk Dr M Mohinder Singh said in his speech, “While the growth in education opportunities have made it easier for everyone to go to a university or college, the question foremost in many minds is whether standards will be maintained.

“This is where the need for quality accreditation comes in.”

At a press conference after the ceremony, Deputy Higher Education Minister Datuk Saifuddin Abdullah said that while it was good to get ISO certifications, the ministry would not make it compulsory for all higher education institutions to do so as they were autonomous bodies.

He also reminded Malaysians to not stereotype students based on the higher education institutions they attend, be it public or private.

“It is not right for people to label students based on the status of their higher education institutions, as they both have their pros and cons.”

He also suggested that the Malaysian Universities Sports Council (Masum) and Sports Council of Private Institutions (Masiswa) merge into one, as that would help to close the gap between the public and private institutions. — By ALYCIA LIM

http://thestar.com.my/news/story.asp?file=/2010/7/18/education/6675268&sec=education

3rd Food Hygiene Seminar 2010

Health Ministry to conduct checks on bird’s nest

Published by The Star on Tuesday August 24, 2010
PETALING JAYA: The Health Ministry’s Food and Safety Department will collect samples of bird’s nest on sale in the market to check for contamination with dangerous chemicals.

Minister Datuk Seri Liow Tiong Lai said this came in the wake of reports of traders adding chemicals to bird’s nest to turn them into red “blood’s nest” to mark up the price.

He warned traders that those found guilty of using non-permitted colouring could be jailed up to five years or fined up to RM100,000 or both under the Food Act.

Liow said the image of the billion ringgit a year bird’s nest industry must not be tarnished especially when most of the production were for export.

He said the ministry had yet to receive any complaints on tainted bird’s nest.

The Star reported yesterday that “blood nest” — a much sought after variety of bird’s nest — was actually tainted with chemicals.

While the normal bird’s nest, which is ivory in colour, can fetch up to RM10,000 a kilo, the reddish “blood nest” fetches up to RM20,000 a kilo.

In exposing the scam, Deputy Agriculture and Agro-based Industries Minister Chua Tee Yong said this tainted bird’s nests was dangerous to health.

He said the nests were either sprayed with iodine or stored at premises where there was high ammonia content to give them a uniform bright-red colour


http://thestar.com.my/news/story.asp?file=/2010/8/24/nation/6906422&sec=nation

Consumers fall for Nest-y scam

Published by The Star on Monday August 23, 2010
PETALING JAYA: “Blood nest” – a much sought after variety of bird’s nest – is actually tainted with dangerous chemicals to deceive consumers into paying double the price for a premium grade.

While the normal bird’s nest, which is ivory in colour, can fetch up to RM10,000 a kilo, the reddish “blood nest” fetches up to RM20,000 a kilo.

Traders justify the exorbitant price by claiming the “blood nest” is a premium grade of the Chinese delicacy.

In exposing this scam on Saturday, Deputy Agriculture and Agro-based Industries Minister Chua Tee Yong said these tainted bird’s nests were dangerous to health and may even be fatal when consumed by humans.

He said the nests were either sprayed with iodine or stored at premises where there was high ammonia content to give them a uniform bright-red colour.

“Some also use karya gum (from a soft wooded tree) to give the bird’s nest its reddish colour,” he told The Star.

Chua advised the public against purchasing bird’s nest from dubious traders and urged the industry to practise self-regulation to ensure the quality and safety of the product.

He said that all bird’s nests must have a Veterinary Service Department health certificate before they could be exported.

Federation of Bird’s Nest Merchants Asso­ciations chairman Datuk Beh Heng Seong said the term “blood nest” was coined by conmen and that there was “no such thing”.

“Bird’s nest is made up of the saliva of swiflets and is ivory in colour. It is impossible for bird’s nest to be red in colour.

“The so-called blood nests have high levels of nitrates from the artificial red colouring added to it,” Beh said, admitting that many consumers had been deceived into paying a high price for the dangerous product.

He said a kilo of bird’s nest costs between RM8,000 and RM10,000 in the market depending on the grade while a kilo of the “blood nest” was between RM15,000 and RM20,000.

Beh said Malaysia produced some 240 tonnes of bird’s nest worth RM1bil a year and 90% of it was exported to China.

Asked whether the federation, comprising 19 associations and 10,000 members nationwide, had tried to rein in those who were cheating consumers, he said they were looking at educating consumers on bird’s nests and coming up with guidelines for the industry.

Meanwhile, Fomca secretary-general Muhd Sha’ani Abdullah urged the Health Ministry to issue guidelines on what a genuine bird’s nest was and to warn consumers of bird’s nests with added colouring.

He said so far, they have not received any complaint from consumers on the so-called “blood nest” but added that could be because consumers were unaware of tainted products in the market.

He suggested that the Health Ministry issue certificates for untainted products.

“Traders should also be responsible by making sure no harmful chemicals are used in their products,” said Muhd Sha’ani.

http://thestar.com.my/news/story.asp?file=/2010/8/23/nation/6902766&sec=nation

Info security plan for critical agencies

Published by The Star on Friday August 6, 2010
KUALA LUMPUR: All critical government agencies must obtain information security certificates by 2012 to ward off cyber threats and attacks, said Minister in the Prime Minister’s Department Datuk Seri Nazri Aziz.

He said the Cabinet decided on Feb 24 that these agencies must obtain the Information Security Management System (ISMS) certification within three years to ensure that they were ready to face cyber threats and attacks.

“They will have to meet international security procedures and standards before they can get the certificate from Sirim,” he told reporters after closing the Third National Cyber Crisis Exercise here yesterday.

The agencies in the 10 critical sectors were those in transportation, banking and finance, technology and communication, defence and security, water, energy, health, government, food and agriculture.

Nazri said security did not only involve physical threats but also those in cyber space.

“Any threat against our ICT or critical national information infrastructure can affect national security and our country’s social, economic and political stability.

“The National Security Council has set up the National Cyber Crisis Management Plan to identify possible cyber threats and attacks and find ways to counter them,” he said.

CyberSecurity Malaysia chief operating officer Zahri Yunos said the most worrying threat was distributed denial of service (DDOS) attacks


http://thestar.com.my/news/story.asp?file=/2010/8/6/nation/6810121&sec=nation

Achieving & Implementing Food Safety Management System

With the growing global concerns on food safety as well as growing global supply chains, food & beverage eccentric businesses should implement a documented food safety management system. Risk Management and it's control measures should be established and implemented to control the identified food safety hazards (Physical, Chemical, and Biological).

In the implementation of food safety management system, it was often thought that it would involve major changes to the whole organization business operating system. Thus, creating challenge and barrier to change in the implementation of the system. However, we need to discard that perception as implementation would not merely changing the whole business operating system but to consolidated, improve the existing system and increase the food safety awareness. Not to mention, it would also integrate management of the activities with HACCP & GMP principles, legal & statutory requirements, customer requirements, and other relevant requirements.

The most fundamental key to the establishment of the system is the commitment from the top management. Policies and objectives should be established by the top management to set the strategies and way forward in ensuring the implementation of food safety management system. The role and responsibilities of all the personnel should be addressed and clearly defined as each and every employee is the organization is responsible in the system.

Process flow diagrams and product description need to be defined & developed as well as hazard analysis need to be conducted prior implementation. In addition, the organization should consider what their customer requirements are and actions needed to meet those requirements before implementation. Most customers will require a food safety management system to be certified to a recognised international standard e.g. HACCP, ISO 22000,FSSC 22000 or BRC. Remember to get a copy of the relevant standard and start to comprehend the requirements required to comply with.

At the same time, we should be focusing in the provision of resource e.g. Personnel, infrastructure, facilities, training and work environments which will require to be conducive, appropriated, properly maintained and improved as it would be also the pillar of strength in the implementation of the food safety management system later.

As for the documentation part, the design should base on a study by your HACCP team. The question here would be who should be in the HACCP team? Well, HACCP team should be multidisciplinary which means all functions of the business should be represented and should be lead by HACCP Coordinator/Team Leader. The HACCP team should be competent and involved in the development of HACCP plans and associated documents, procedures and records. Validation of the HACCP Plan need to be conducted prior implementation

The areas to focus would be the communication and training. During the implementation phase all personnel should be trained, follow procedures and complete records that demonstrate the effectiveness of your food safety management system. Verification (e.g. Internal audit, management review, verification of monitoring activities, just to name a few) should be undertaken to demonstrate the food safety management system is working effectively.

After effective implementation of the system, it’s time to assess the system by conducting internal audit to check the compliance and for improvement. All the internal auditors should be trained and competent prior performing the internal audit. Ensure all the correction and correction/preventive action is taken accordingly and effectively by performing verification. Once done, it’s time to arrange for certification body to assess the system in the organization and recommend for certification. A certificate will be issued confirming your food safety management system meets the requirements of your chosen food safety standard.

Achieving the certification is just the beginning. The sustainability of the system would require total commitments from all of the personnel in the organization. Let’s play our parts in ensuring a meaningful approach in the implementation of food safety management system. Cheers!

Fact or Myth On Information Security

Perception 1:

Information Security is the concern and responsibility of the MIS/IT Manager or Department.
Verdict: MYTH

Perception 2:

Security Threats from outsiders are the greatest source of risks.
Verdict: MYTH

Perception 3:

Information Security is assured by safeguarding networks and the IT infrastructure.
Verdict: MYTH

Perception 4:

Adopting latest technological solutions will increase security

Verdict: MYTH

Information Security Management System (ISO/IEC 27001)- 2W Questions

What is ISO/IEC 27001 (ISMS)?

 is auditable international standard which defines the requirements for an
Information Security Management System (ISMS) was established in 2005
 replaces the BS7799 requirements with the intention to provide the
foundation for third party audit, and is 'harmonized' with other management
standards, such as ISO 9001 and ISO 14001
 helps establish and maintain an effective information management system
 applies to all types of organizations
 is designed to be used for certification purposes
 lists a set of control objectives and controls
 emphasize on a continual improvement approach


Why ISO 27001 (ISMS)?

 a comprehensive approach to the management of information security in the
organization
 ensuring business continuity especially in the event of emergency
 ensuring compliance with the law and regulations
 reducing financial damage due to information theft and fraud
 assist in uphold of reputation of the organization as well as it’s brand
 provision of timely detection, reporting and management of security
incidents. Thus, minimize the impacts of security events
 better planning and investing in areas where proper management and
elimination of security threats are necessary
 competitive advantage and provide confidence to certified organizations as
the certification proves proper protection and management of information