Quality and Food Safety Management - Member Interest Group

The effective management of quality is of vital concern to the food retailing and manufacturing industries and their suppliers. This active and broad-ranging MIG deals with the development and application of cost-effective quality and environmental management systems across a wide range of food-based activities. The MIG has acted as a forum at which representatives of interested parties have discussed the further development and implementation of several standards for the food industry and its suppliers, including the BRCGS Technical Standard, ISO 9001: 2000, ISO 15161 and HACCP auditing standards. The aim of this MIG is to provide a collaborative environment in which challenges and solutions can be discussed. It is also an ideal forum for networking, horizon-scanning, identifying gaps in knowledge and addressing them, as well as keeping up to date with legislation, latest research, and other upcoming topics.

Chair: Helen Roughley, Unilever
Vice-Chair: Vacancy - enquire about this position

Next Quality and Food Safety Management meeting

Quality and Food Safety Management MIG


Thu 21 Nov 2024 12:30 - 15:00 GMT

Typical topics of interest:

Safety and quality assurance/management systems

  • ISO 22000
  • Other critical control point-based systems
  • BRCGS, FSSC 22000

Legislation information and updates

  • Horizon scanning
  • Labelling

Awareness presentations

  • National and local government agencies
  • Industry bodies
  • International agencies

Business continuity/resilience

  • Staff training in all aspects of safety and quality management
  • Supply chain issues (agents and brokers guidance, traceability, BRCGS updates)
  • Accreditation and certification (generic standards vs specific standards such as animal welfare, organics, auditor proficiency)
  • Software and other methods to aid information transfer
  • Business continuity planning (incident, and recall management)
  • Reducing costs without compromising quality (lean manufacturing)
  • Risk assessment
  • Food safety and quality culture, driving and sustaining positive behaviours

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