Food Safety Training Videos and Free Downloads

During the first episode of the ISO and Quality Management Systems (QMS) series, we discuss the foundation of implementing a Quality Management System.

In this episode we explain the structure of a quality management system, and how to properly develop a functioning quality program within an operation.

In this episode we focus on the specific verification concepts within operations that are used in complex quality management systems, namely critical quality metrics and key performance indicators used to monitor processes and verify the effectiveness of the quality management system.

In this episode, we are going to discuss training requirements for quality control personnel and compare them with the training requirements for quality assurance personnel involved with the quality management system. We are also going to touch on specific ISO training recommendations for organizations pursuing or maintaining ISO certification.

In this episode we discuss the primary review functions of a quality management system, which is the internal audit and the management review of the quality management system, critical quality metrics performed as part of quality control checks, and the key performance indicators that are part of the quality assurance function of operations.

In this episode we are going to focus on ISO certification as it connects to QA and QC actions. We will continue to use the framework of critical quality metrics and their direct connection to quality control, as well as key performance indicators linked to quality assurance within the quality management system, and through that lens we can understand the basic framework of ISO.

We will start with some background on the difficult issues that surround dietary supplements and the big picture regulatory requirements in managing a properly functioning dietary supplement program.

In this episode we are going to introduce the regulatory framework by which dietary supplements are manufactured, and how regulations for dietary supplements differ from food products.

In this episode, we are going to explore the critical document system required in all dietary supplement manufacturing, the master manufacturing record, or the MMR.

In this video we cover the requirements for testing in dietary supplement programs and how to ensure that your program is designed to meet regulatory requirements of 21 CFR 111 and GMP requirements from 21 CFR 117 as they apply to dietary supplements.

This episode focuses on the prerequisite programs and good manufacturing practices, or GMPs, that support the systems we’ve already discussed to operate a properly run dietary supplement facility.

In this episode, we are going to survey the certification programs for dietary supplements and the basic expectations for facilities choosing to undergo certification.

In this episode we define what Key Performance Indicators are, why they are important to our business, and what the basic categories of KPIs are.

This episode discusses how to establish KPIs, where to look in the business to determine which indicators are best, and how to establish the proper review processes for KPIs.

In this episode we are going to focus on setting KPIs to examine operations and the core manufacturing actions of the business.

In this episode we are going to look at the critical actions to record the data in a meaningful way and interpret the data to effectively understand if the company is functioning properly.

In this episode we are going to discuss practically how key performance indicators are handled in quality and safety management systems and what auditors will be looking for in properly functioning programs.

The concepts of validation vs. verification are commonly confused. During the course of this video series we will clarify these topics using examples from our experience in food safety & quality assurance and we will explain the differences between validation and verification.

In this video we are going to further define what validation is by looking at what it is not. What I mean here is that we are going to talk about broken or damaged processes

In this episode of our Validation and Verification series, we focus on the long term aspects of validation within organizations and the best ways to approach and plan for improving these larger aspects of an organization when invalid conditions are found or where improvement is sought.

In this video we will focus on short term validation in the facility, which we want to perform annually. Validation within this time frame generally addresses the requirements found in safety and quality programs.

In this episode we are going to focus on the validation requirements for critical safety and quality equipment, the sources of scientific information required to prove validation, and the verification actions within a safety and quality plan to assure successful regulatory and audit review of those requirements.

In this episode we are going to continue our look at validation and verification of critical equipment, and we are going to focus on regulatory requirements for food facilities for validation and verification as part of HACCP or Process Controls.

In this episode you will learn how to properly validate foreign material control equipment, including a metal detector and an x-ray. In order to understand how to properly validate a metal detector or x-ray, we need to first explain the challenges.

You are watching our video series on validation and verification, and in this video we are going to focus on the Quality Management System and GFSI requirements for performing these functions.

This video will provide you with the basics for properly cleaning and sanitizing your facility and equipment to protect operations from biological or chemical hazards.

In this video, we will discuss proper chemical controls in your facility. We will cover topics including: how to handle chemicals in a food facility, who should have access to chemicals and how to store and label chemicals to maintain proper GMPs.

Record keeping and document control are necessary activities in any food production operation. It is important to ensure all documented information is easily accessible to individuals who may need access to that information, and that all changes made to your program are well documented and the revisions are controlled.

In this training, we will cover topics including: personal hygiene for staff involved in the handling of food products, hazards associated with personal hygiene, why hand washing is so important in food safety, when hands should be washed, and how to properly wash hands.

In this episode, we will consider potential security risks in your facility and the actions you can take to protect our food system. The FDA FSMA final rule issued in December 2013 requires facilities to assess their risk, implement mitigation strategies, and ensure those strategies are working as intended.

This video offers important information for controlling allergens in your facility. Allergens are the number one reason for food safety recalls in the United States. Allergic reactions from unlabeled foods can cause severe illness, hospitalization, and even death.

This video will provide you with essential information for controlling non-conformances in your facility and preventing recurrence. You must identify non-conformances and take actions to correct and prevent these issues from happening again.

This video will provide you with essential information for controlling non-conformances in your facility and preventing recurrence. You must identify non-conformances and take actions to correct and prevent these issues from happening again.

This video offers important information for controlling allergens in your facility. Allergens are the number one reason for food safety recalls in the United States. Allergic reactions from unlabeled foods can cause severe illness, hospitalization, and even death.

In this episode, we will consider potential security risks in your facility and the actions you can take to protect our food system. The FDA FSMA final rule issued in December 2013 requires facilities to assess their risk, implement mitigation strategies, and ensure those strategies are working as intended.

In this training, we will cover topics including: personal hygiene for staff involved in the handling of food products, hazards associated with personal hygiene, why hand washing is so important in food safety, when hands should be washed, and how to properly wash hands.

Record keeping and document control are necessary activities in any food production operation. It is important to ensure all documented information is easily accessible to individuals who may need access to that information, and that all changes made to your program are well documented and the revisions are controlled.

In this video, we will discuss proper chemical controls in your facility. We will cover topics including: how to handle chemicals in a food facility, who should have access to chemicals and how to store and label chemicals to maintain proper GMPs.

This video will provide you with the basics for properly cleaning and sanitizing your facility and equipment to protect operations from biological or chemical hazards.

In the first episode of Kellerman Consulting’s Risk Assessment in the Food Industry series, we discuss examples of risk assessment and risk management in our daily lives and how to perform risk assessment and risk management in a food facility.

This episode looks at how to perform risk assessments in a food or food packaging facility, as well the types of risk assessments the safety and quality personnel may perform as they document those assessments.

In the third episode of the series we examine the role leadership plays in development and implementation of documented risk assessments, as well as the follow up actions to make sure those risk assessments remain useful for the facility.

During this episode we cover risk assessments as part of a food safety program, including what government regulators are looking for and how to conduct annual reviews of the completed risk assessments with the safety team.

For the final episode of Kellerman Consulting’s Risk Assessment in Food Businesses series, we discuss the risk assessment requirements in the major GFSI schemes: SQF, BRCGS, FSSC 22000, and PrimusGFS.

As an introduction to this video series, we examine what an internal audit is, what organizations should perform internal audits, how to properly and effectively perform an internal audit, and how to use the results of those internal audits to evaluate and improve the safety or quality management system.

In the second episode of the internal audit video series, we review the most important aspects of internal auditing, all of which occur prior to performing the internal audit. Planning and preparation must occur prior to any internal audit in order to have a successful outcome.

During this episode we discuss how to perform the internal audit and best approaches during the audit to help achieve a successful outcome. A successful outcome of an internal audit does not mean that the organization passes the audit, but rather that the audit accurately reflects the state of the organization at the time of the audit.

During this episode we discuss how to properly address non-conformances or opportunities for improvements discovered over the course of an internal audit. Corrective actions and preventive actions as a result of internal audits are a special circumstance and require a special review.

When we look at the role software plays in auditing in the fifth episode of Kellerman Consulting’s internal audit video series, we are going to be focusing on the audit method, since this is where software provides the biggest benefit, as well as the biggest challenges.

In the final episode of this video series, we focus on the Quality Management System and GFSI requirements for internal auditing. ISO and GFSI programs operate on many similar programs and these schemes have a requirement to internal audit the program as part of yearly activities.

We will set a framework in this video to help you create a culture of food safety in your operation. You will hear about how accountability is an essential part of building a culture of food safety by leadership and employees taking responsibility for actions and interactions in the facility.

This video describes how to properly set up organizational structure, and emphasizes the importance of delegating tasks to assure a culture of food safety. The structure must be written down in the form of an organizational chart in order to have a culture of food safety. We offer strategies for effectively delegating tasks in this video.

The third video in our series expands on the culture of food safety with the introduction of key metrics or key performance indicators (KPIs) within the facility and program. A key metric or performance indicator is something we measure within operations to determine if our process works, and if the organization is functioning.

In our fourth video in the Culture of Food Safety series, we provide you with simple strategies to help you transform your meetings into ones that meet the level required for a Culture of Food Safety.

One of the biggest takeaways that our food safety consultants have seen from working with over 650+ clients is that “The Walk-through” is an often overlooked tool, which if practiced with regularity, can significantly improve your food safety program.

The final in our series examines the different ways each Global Food Safety Initiative (GFSI) certification program incorporates a Culture of Food Safety. This video will give you an idea of what these certification programs are looking for in regards to a Culture of Food Safety.

In the first video of the series, we begin by defining backward vs. forward traceability and discussing the importance of a traceability program.

In this episode we discuss what traceability information to collect during the supplier approval process, which materials to collect this information for, and why having this information will help you build a strong traceability system.

In the third episode of the Traceability in Food Businesses video series, we discuss what type of traceability information to document at the point of receipt for incoming materials, as well as the basics of proper stock rotation practices.

In the fourth episode of the Traceability in Food Businesses video series, we focus on traceability during processing and discuss the importance of using batch records. We also review the identification of both WIP and rework materials and how documenting the use of these materials is critical to a site’s traceability system.

In the fifth episode of the Traceability in Food Businesses video series, we discuss how and when to conduct a traceability exercise, as well as what to document as part of the exercise. We also review how trace exercises and mock recalls are different from one another, and the importance of testing both.

In the final episode of the series, we discuss the traceability and mock recall requirements for each of the major GFSI schemes: SQF, BRCGS, FSSC 22000, and PrimusGFS. Even if your facility does not operate under a GFSI scheme, this video includes helpful information for those considering implementing a best-in-class traceability program.

In Kellerman Consulting’s allergen series we focus on some of the difficult issues many facilities face when employing allergen controls in food and food packaging facilities. We cover some basic background information about allergens, and standard criteria used to determine how large of an allergen program is appropriate for a facility.

This video offers important information for controlling In the second episode of Kellerman Consulting’s video series, we review the different controls that can be applied to allergens in the facility and how those controls can work together to assure all of the risks associated with allergen contamination and mislabeling are reduced or removed.in your facility. Allergens are the number one reason for food safety recalls in the United States. Allergic reactions from unlabeled foods can cause severe illness, hospitalization, and even death.

In Kellerman Consulting’s third episode of the Allergen series, we look at the main ways that allergen verification is achieved for a valid allergen control program. The first verification activity is the allergen assessment in the facility. This is a practice that should be done by all facilities, regardless of whether they determine themselves to be low risk, medium risk or high risk.

During the fourth video of Kellerman Consulting’s Allergen series, we will be reviewing allergens in the hazard analysis as part of preventive controls-based food safety plans as well as allergens in HACCP plans.

Allergen controls are mandatory requirements for each GFSI scheme. All facilities must have assessed the risks allergens pose, identified controls for those risks and conducted training to all production staff on the basics of allergens and the risks they cause to those who are allergic.

In episode one of Kellerman Consulting’s Supplier Approval video series, we describe the process of establishing and managing food manufacturer supply chains.

Episode two reviews basic classifications of suppliers and the challenges associated with assessing these different types of operations for potential food safety hazards as part of the supplier approval process.

This episode reviews the regulatory requirements a facility has if they are a Food and Drug Administration (FDA) facility or a U.S. Department of Agriculture (USDA) – Food Safety & Inspection Service (FSIS) facility.

In the fourth episode we continue our discussion on regulatory review and focus on the Foreign Supplier Verification Program requirements for imports, and what to expect where the FDA regulates and inspects those imports.

Episode five explores the process of selecting suppliers for your facility and emphasizes the importance of collecting legal and food safety documentation from the supplier.

In the sixth episode of Kellerman Consulting’s Supplier Approval Program video series we discuss how different types of software solutions may be used to assist in document collection to efficiently and securely store documents.

In this episode we discuss the supplier approval requirements in the major GFSI schemes including: SQF, BRCGS, FSSC 22000, and PrimusGFS. Since all food safety programs must have basic controls over the safety of food or food packaging produced, each of the major GFSI schemes require the highest standards for supplier approval programs.

Let’s begin with the basics of implementing and operating an environmental monitoring program for food and food packaging facilities. To do so, we start with what an environmental monitoring program is for, and what the first steps are in setting the program up.

In Kellerman Consulting’s second episode of the Environmental Monitoring Program video series, we focus on determining how frequently a facility should swab for environmental pathogens or quality organisms in the facility.

In this episode we look at where to get environmental swabs, where to use environmental swabs, how to swab, how often to swab, and what to do with the results.

For facilities with established environmental monitoring programs, drains present a unique challenge and opportunity to monitor for organisms, and thinking through the approach to including or excluding drains from the swabbing schedule is important.

We continue our look at advanced practices in environmental monitoring in the 5th episode of this video series. We need to look at strategies and patterns for swabbing to assure that we are successful in tracking down pathogens, and to eradicate them before they get near areas where equipment or product is at risk.

In this video series we have focused on how to build an effective environmental monitoring program for food and food packaging facilities. Regulatory oversight in these programs often occur during infrequent visits that are conducted annually, or even less frequently. One major exception are facilities under FSIS jurisdiction, in which regular oversight occurs, often every day.

In this episode we turn our attention to what to do when swabbing uncovers the presence of pathogens or spoilage organisms in the facility.

In episode eight of Kellerman Consulting’s Environmental Monitoring Program video series, we shift our attention to indicator testing and quality testing, which have different requirements than pathogen testing.

Each of the major GFSI programs, SQF, BRC, FSSC 22000 and PrimusGFS programs all require fully implemented environmental monitoring programs to be in place as part of the safety and quality programs, including risk assessments justifying the approach taken in the facility.

In Kellerman Consulting’s video series on preventive maintenance and repair in safety and quality programs, we identify the differences between preventing equipment breakdown and addressing breakdown when it occurs within an operational program.

In this episode we start at the beginning of the life of equipment within a facility. As anyone who has worked in a manufacturing facility knows, repair of equipment frequently starts before the equipment is ever used.

In this episode we look closely at preventive maintenance to prevent equipment breakdown. Preventive maintenance is important to avoid expensive and possibly critical breakdowns of equipment in operations, and it is also an important part of demonstrating control in a functioning quality and safety management system.

In this episode of Kellerman Consulting’s Maintenance and Repair series, we look at properly performing and documenting repairs as part of the safety program, and as part of the non-conformance and corrective action program.

In this episode we review some basics in chemical control and worker safety practices for maintenance and repair, and how to enforce those in the safety and quality management system.

Problematic events in a food facility can be categorized by process deviations and facility problems. Process deviations are instances of undesirable results that deviate from your normal operating procedures or product specifications. Facility problems, on the other hand, can be described as problematic events caused by failures of the facility, equipment, or even employees working in the establishment.

In Kellerman Consulting’s second episode of the CAPA video series, we discuss the differences between corrections, corrective actions, and preventive actions. We also focus on the importance of conducting a root cause analysis as part of your CAPA program in order to implement sustainable procedural changes and ensure long term success of the actions taken.

In Kellerman Consulting’s third episode of the CAPA video series, we talk about how to properly document a root cause analysis investigation, corrections, corrective actions, and preventive actions. Additionally, we review why proper documentation of a CAPA program, and the communication of these events are so critical to an organization’s food safety culture.

In the fourth installment of Kellerman Consulting’s Corrective and Preventive Action video series, we discuss deviations involving key metrics. In our Culture of Food Safety video series, we cover key metrics, or key performance indicators (KPIs), and how the routine monitoring of these metrics provides an organization’s leadership with a means of measuring the performance of the business.

In the fifth installment of the Corrective and Preventive Action video series, we discuss impunity and disciplinary actions as part of a facility’s CAPA program. Deviations or nonconformances caused by an employee error or failure to follow an established procedure is a common occurrence in a food facility; however, because of their nature, these types of nonconformances must be handled differently than process or equipment related deviations.

In the sixth installment of the Kellerman Consulting Corrective and Preventive Action video series, we discuss management and auditing of the CAPA program. Internal audits and management reviews of programs and policies are a nonnegotiable part of a culture of food safety, but it is particularly important for the success of the CAPA program.

In the final episode of the Kellerman Consulting CAPA video series, we discuss the key components of a CAPA program for each of the major GFSI schemes: SQF, BRCGS, FSSC 22000, and PrimusGFS. Even if you do not operate under a GFSI program at your facility, this video provides important information for those considering implementing a high-level CAPA program into their organization.

In this video we focus on the Quality Management System and GFSI requirements for preventive maintenance and repair activities.