PPT-1 Kraft Foods Supplier Quality and Food Safety Forum

Allergen Management Supplier Quality Forum December 2011 This presentation contains the Kraft Foods requirements for a proper allergen management at the production facilities The supplier is responsible . You will be given 10 seconds after each question before the slides advance to the answer page. To advance to next slide, press the space bar.. Kitchen and Food Safety. Name one group of individuals that are more susceptible to a food borne. Just FACS. What is a foodborne illness?. Sickness caused by eating food that contains a harmful substance.. At Risk. EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others:. Spencer . Henson and John Humphrey. Institute of Development Studies,. Brighton, UK. Our choices. Focus on micronutrient undernourishment – hidden hunger. Food-based approaches. Post-farmgate, not on-farm consumption. Safe Food . Carol . Ciszek. VP Quality, Food Safety and Scientific and Regulatory Affairs – . Kraft Foods. DIFSC - 2011. Kraft Foods – key facts. 2. Approximately . $48 billion. in revenue. World’s #2. Fall 2011. PH 300. M 240-540. Dr. David Lavery. No Whey . . . Yes Way: The Persistence of Velveeta. Exaggeration . . Novelty . . Strangeness . . Plastic. . It is only a short step from exaggerating what we can find in the world to exaggerating our power to remake the world. Expecting more novelty than there is, more greatness than there is, and more strangeness than there is, we imagine ourselves masters of a plastic universe. But a world we can shape to our will—or to our extravagant expectations—is a shapeless world.. Sickness caused by eating food that contains a harmful substance.. At Risk. EVERYONE is potentially at risk for food-borne illness, but the following groups are at higher risk than others:. Children. Supplier . Quality . and . Food Safety . Forum. September 3rd, . 2013. Agenda topics for today. Introduction. . . 5 minutes. SQE changes update. . . 30 minutes. Q&A . . 20. . minutes. GFSI. Allergen Management. Supplier Quality . Forum. December 2011. This presentation contains the Kraft Foods requirements for a proper allergen management at the production facilities. The supplier is responsible . Special Guest Appearances by Tom Cruise. Food Safety . 2017. . Keeping food safe is …. Food Safety . 2017. Ten Riskiest Foods Regulated by the FDA. A Warm-Up !. Ten Riskiest Foods Regulated by the FDA. Review . Guide . for Ingredient Suppliers and Kraft Foods RDQ. April 2013. How to Complete the Global Kraft Ingredient Tool. 2. Description. Page No.. Summary / Objectives. 4. GKIT . –. Instructions. Four Easy Steps. . Wash. hands with soap and warm water 20 minutes before and after handling food.. Clean. cutting boards and utensils in hot water with soap.. Clean. Separate. Use. one cutting board for raw meat and one cutting board for ready-to-eat foods.. Why is Food Safety Important?. An estimated . 48 million . Americans suffer from . food-borne illness . (food poisoning defined. as . an illness caused by consuming contaminated food or beverages. .. . in . Food. Control. Food Quality. Quality can be defined as combinations of attributes or characteristics of a product that have significance in determining the degree of acceptability of that product to the consumer.. Spencer . Henson and John Humphrey. Institute of Development Studies,. Brighton, UK. Our choices. Focus on micronutrient undernourishment – hidden hunger. Food-based approaches. Post-farmgate, not on-farm consumption.