On Demand Until February 22, 2025
Duration: 90 minutes
Abstract
Root cause analysis (RCA) is an essential tool used for understanding and correctly identifying the root causes of a food safety/quality issue. It is also a cost-effective approach to management and operations in any organization. Subject matter experts from industry, regulatory, trade association, and industry advisory groups will review how to get to the core problem by undertaking an RCA investigation. This determination helps identify effective corrective/preventive actions to avoid reoccurrence of issues and is a crucial step in managing risks. The speakers will discuss the RCA workshop they led at the 2023 Food Safety Summit that included a hands-on exercise and the presentation of case studies, and they will preview their planned RCA session at the 2024 Food Safety Summit. From this webinar, attendees will learn:
- The importance of root cause analysis (RCA) to understanding food safety and quality issues
- Best practices for conducting RCA investigations, and areas where analysis can fall short
- How to apply RCA to real-world challenges and use results to develop corrective/preventive actions
Brendan Niemira, Ph.D. Lead Scientist, Agricultural Research Service U.S. Department of Agriculture Dr. Brendan A. Niemira is a Lead Scientist and Research Microbiologist with the U.S. Department of Agriculture’s Agricultural Research Service (USDA ARS) in Wyndmoor, Pennsylvania, where his research develops and validates cold plasma, pulsed light, radiofrequency energy, and other nonthermal food processing technologies. He has published more than 180 peer-reviewed research articles, book chapters, and critical reviews. Dr. Niemira is a Fellow of IFT and a past member of the IFT Board of Directors.
Deb Kane, M.S. Vice President, Food Safety, Quality, EHSS, and Regulatory J&J Snack Foods Corp. Deb Kane, M.S., joined J&J Snack Foods Corp. (JJSF) in 2017 and is currently Vice President of Food Safety, Quality, EHSS, and Regulatory with over 30 years of experience as an FSQA professional. Prior to joining JJSF, she held positions with Campbell Soup Company, Kraft General Foods, and AeroFarms Indoor Vertical Farm. Deb has worked as a food safety microbiologist with experience in pathogen control, risk assessments, spoilage investigations, root cause analysis, and inoculation challenge studies. She has extensive experience developing food safety and quality management systems to meet regulatory and GFSI standards. She has also developed and implemented Food Safety and HACCP plans to meet FDA FSMA and/or USDA requirements. Deb is a HACCP lead instructor recognized by the International HACCP Alliance and trains facility teams annually in HACCP/food safety principles. She sits on the Executive Leadership Team at JJSF and is a member of the Educational Advisory Board for the Food Safety Summit. She earned a M.S. degree in Food Science and a graduate certificate in Food Safety and Defense from Kansas State University, as well as a B.S. degree in Biology from The College of New Jersey.
John Butts Principal Food Safety by Design John Butts, Ph.D., founded FoodSafetyByDesign LLC in 2010 to help producers of high-risk products learn how to prevent and manage food safety risks. Risk identification and management by FoodSafetyByDesign incorporates root cause identification and development of preventative methodology. Dr. Butts’ specialty is the incorporation of food safety practices into company culture. Preventative controls are proven to be the most successful method to manage the risk of environmental pathogens and foreign materials. Root cause identification using the Seek and Destroy Strategy enables visualization of need. The controls deployed eliminate firefighting and the need to solve the same problem over and over again. Interventions are used to eliminate pathogens in high-risk areas. The company culture next moves into the preventative state, and companies learn how to use data collected in their own facility to predict and prevent product contamination. Dr. Butts has received The NSF Lifetime Achievement Award and was inducted into the Meat Industry Hall of Fame in 2020.
Tim Jackson, Ph.D. Senior Science Advisor for Food Safety, Center for Food Safety and Applied Nutrition FDA Dr. Jackson is a Senior Science Advisor for Food Safety with FDA’s Center for Food Safety and Applied Nutrition (CFSAN), which he joined in 2022. In this role, he supports programs related to foodborne illness outbreak investigations, root cause analysis, and outbreak prevention strategies. From 2017–2021, Dr. Jackson served as Vice President of Food Safety, Regulatory, and Social Compliance for Driscoll’s North American and South American divisions. He previously served as the Director of Food Safety for Nestlé U.S. and Nestlé Canada from 2009–2017. Between 1998 and 2003, he also headed the Nestlé Quality Assurance Microbiology Laboratories for the U.S. and Canada. Additionally, from 2004–2008, he was Chief Industrial Microbiologist for Nestlé’s global operations in Vevey, Switzerland. Dr. Jackson has been actively involved in IAFP since joining the association in 1990 as a graduate student. He has participated in and led several professional development groups, and has organized, convened, and presented at IAFP’s Annual Meeting, IAFP’s European Symposium on Food Safety, and other international and affiliate meetings. Dr. Jackson previously served as IAFP President from 2019–2020, and was chosen as IAFP President-Elect 2023–2024 to fill the position due to the resignation of Jose Emilio Esteban, Ph.D. from the IAFP Executive Board. Dr. Jackson received his B.S. in Biology from Abilene Christian University and his M.S. and Ph.D. in Food Microbiology from Texas A&M University.
Tim King, M.S. Founder and Senior Consultant Quality Matters LLC Tim King, M.S., M.A., is Founder of and a Senior Partner with Quality Matters LLC based in Williston, Vermont. He is a quality SME and Instructor for the American Society for Quality in Milwaukee, Wisconsin. Mr. King specializes in QMS implementations, process improvement teams, and corrective action investigations. He holds M.S. and B.S. degrees in Engineering, an M.A. in Adult Learning, and ASQ certifications for Quality Manager, Auditor, and Inspector. He earned his Lean Six Sigma Master Black Belt certification from Dartmouth College’s Thayer School of Engineering.
Adrienne Blume, M.A. (Moderator) Editorial Director Food Safety Magazine Adrienne Blume is Editorial Director of Food Safety Magazine, a BNP Media brand. She has 18+ years of experience in B2B technical media, including the food safety and quality (FSQ) and energy technology sectors. She manages the editorial content for Food Safety Magazine and its podcast, Food Safety Matters, and also serves on the Educational Advisory Board for the annual Food Safety Summit. She keeps a pulse on trends, issues, and regulatory developments in FSQA by attending and moderating sessions at food industry and food safety conferences worldwide.
Previously in her career, Ms. Blume launched and led two energy technology publications (H2Tech and Gas Processing & LNG) and a podcast (H2TechTalk) as Editor-in-Chief at Gulf Energy Information in Houston, Texas. She also worked as Managing Editor at Hydrocarbon Publishing Company in Philadelphia, Pennsylvania. She speaks and moderates at technical conferences around the world and is published in several industry journals. Ms. Blume holds an M.A. degree in English and Publishing from Rosemont College in Rosemont, Pennsylvania, as well as B.A. degrees (hons) in English and Anthropology from Webster University in St. Louis, Missouri.
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