Webinars

A well-established and implemented EMP can address the above questions. FSSC 22000 v6 under the Additional Requirements, requires Food Chain Categories C, I and K to address these requirements.
In this interactive webinar, we provide guidance on the interpretation and implementation of a risk-based EMP as well as address some of the challenges. We provide practical examples and answer questions relating to EMP according to FSSC 22000 v6. 

Our Technical Experts at Mérieux NutriSciences discuss the Global Standard for Food Safety Issue 9, and the changes that have come into play with the new issue. Learn more about who is impacted, how to prepare, and what the new Standard means for you.

The international scenario regarding sustainability, both from legislative and people’s perceptions is still evolving and is very wide-ranging. Compostable, recycled, biobased materials - to give some examples - have the chance to be a tangible alternative to traditional packaging materials and a strategic option for many industries.  Therefore, environment and sustainability are increasingly linked to safety and health: the use of new materials leads to a reassessment of the exposure approach, given their characteristics, and to prove conformity is the key.

In this webinar, we looked at allergens with an emphasis on peanuts and tree nuts. Discover how allergen control programs are set up and where analysis and testing fit into the control of nut allergens. 
We also discuss how you can verify that what you are doing is enough to control allergenic hazards and answer some of your burning questions about allergens.

In this webinar, we looked at designing a risk-based environmental monitoring program and covered the hazards and risks faced by specific facility types - based on their processes and products. We also answer some of your burning questions about EMP's.

While consumers' interest in nutrition boosted in the wake of COVID-19, being compliant when developing nutritional labels & claims remains a challenge for the food industry worldwide. Our regulatory experts will unpack what you need to know to develop nutritional labels & claims and ensure compliance in 3 target markets: the US, the EU and China. You will also discover the Regulatory Update online platform, a key to staying updated with new regulations.
 

Can you be 100% prepared for an audit? Are you sometimes surprised with non-conformances raised? Are you comfortable with all the audit criteria? These are questions we sometimes ask when we prepare for audits, i.e. Customer audits, Certification audits, etc.



View this free webinar where we look at certain non-conformances regularly raised during food safety audits. We discuss and explain some of the audit criteria and potential pitfalls that can be experienced. Feel free to contact us if you have any other burning questions around audits, and we will gladly answer them as soon as we are able.  

Pinpointing potential problems before they occur is a cardinal rule of business in the global food industry.

Inspections are a key component of a food safety management system that focuses on compliance and effectiveness of the system. Not only will an effective inspection program indicate how well control measures are maintained to minimize risks but will grant manufacturers the opportunity to be proactive, by identifying mistakes in their food safety system and building on an action plan to prevent a recurrence.

View this FREE webinar and get insights from our local experts.

Process validation can help determine how effective food safety control measures are and due to the sporadic presence of bacterial pathogens in food products it is even more important to validate controls measures in place. 

View this interactive webinar where panelists provide an introduction to process validation, cover regulatory requirements and guidelines, discuss the importance of process validation and share our approach to validating control measures used in the manufacturing of safe food products.   

We discuss the framework for dates of minimum durability (BB/Use by/Sell by) and explore questions from manufacturers' and consumers’ perspectives regarding what this information should convey, and how to make sure these dates are being used correctly. Includes presentation and Q&A with Penny Campbell (Directorate: Food Control at the National Department of Health) who addressed questions around applicable local regulations.

Did the lockdown regulations impact the effectiveness of your Food Safety Management System? View this interactive Q&A where technical specialists Thomas Smith and Lydon Maphike answer questions around which PRPs to focus on, how do you ensure that the PRPs are adapted to address current production needs and what PRPs are typically "missed/neglected" but can have a huge impact on your food safety effectiveness.

With the implementation of the country-wide lockdown due to #COVID19, the Department of Employment and Labour (DEL) and other government agencies have developed and published various documents to ensure employers implement adequate control measures in protecting health and safety in the workplace. View this interactive Q&A-style presentation, where technical specialists unpack some of the questions related to these documents and clarify important points employers need to know to ensure compliance.

Since the declaration of a national state of disaster due to COVID-19, we have been flooded with questions relating to hand sanitisers. With this in mind, watch this interactive webinar where we aim to clarify compliance and other requirements for hand sanitisers in a Q&A-style discussion, based on frequently asked questions from customers.

View this interactive webinar where Mérieux NutriSciences SA Technical Specialist, Thomas Smith, unpacks fundamentals of Food Safety Culture and takes a quick look at some of the ways our response to hygiene principles in light of COVID-19 can be carried forward to positively impact an organisation's Food Safety Culture!

View this interactive webinar where Mérieux NutriSciences SA Technical Specialist, Megan Smith, explores 5 key facts relating to Legionella pneumophila - the pathogenic bacterium, responsible for Legionnaires' Disease, which is commonly found in hot and cold water systems, hot tubs, cooling towers and other areas where water is aspirated.