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Reply-To: Food Safety Compliance <Alinas@Fda-trainings.com>
Subject: Final call: Food safety data to drive cost reductions and process
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    <td align="center" style="padding:10px; padding-bottom:0px;"><em><strong><font face="Times New Roman, Times, serif" size="5" color="#005999"><u>Using Your Food Safety Data to Drive Cost Reductions and Process Improvements</u></font></strong></em></td>
  </tr>
  
  
  <tr>
<td style="padding:10px;"><font face="Arial" size="2" color="#000000"><br /><br />Good morning,</font></td>
</tr>
  
  <tr>
    <td style="padding:10px;">
    <font face="Arial, Helvetica, sans-serif" size="2" color="#000000">In today’s world of food safety, everyone in the supply chain is challenged to document what they are doing. The FDA requires validation of your company’s preventive control plan. It means that your company and suppliers must prove that you can control hazards or are working to control hazards. Most companies look at this requirement as an expensive and manpower consuming exercise in futility. However, most companies do not yet know how to use the data they spènd so much time and money collecting. This seemingly expensive documentation yields data that is valuable for cutting costs, improving food safety, meeting legal requirements and improving business processes.<br /><br />
Join this session, “<strong><u><a href="http://ea.newscpt18.de/_la.php?&nid=3436115&sid=475626380&lid=14553960&enc=68747470733a2f2f7777772e617564696f6564756361746f722e636f6d&tg=food-safety/food-safety-data-to-drive-cost-reductions-process-improvements.html?utm_medium=Email&utm_source=Ryan_112817&utm_campaign=EFOOIP0R_CE" style="color:#005999">Using Your Food Safety Data to Drive Cost Reductions and Process Improvements</a></u></strong>” on <strong>Wednesday, November 29, 2017</strong>, at <strong>1:00 pm ET</strong>, where expert speaker <strong>Dr. John Ryan</strong> will illustrate how the time and money spent for environmental sampling at farms, planning for preventive controls, assuring supplier compliance, and managing process critical controls can be converted and used by managers and teams to glean critical information from often confusing data and used to drive cost
reductions and business improvements.<br /><br />
You will learn to apply simple analytic approaches designed to help companies turn the corner from “compliance” to “improved management practices”. This will rèsult in reduced costs, improved yields, fewer recalls, lower inspection and test costs, and improved customer service and delivery. You will learn some basic analytic concepts, how to apply them in everyday settings, and the difference between problems caused by your company’s system and the problems that are assignable and attackable by employees. This session goes beyond telling you what you need to do to comply and instead provides comprehensive training on how to define problem areas, analyze causes, establish a systematic approach to improvement and documenting your efforts.

</font></td>
  </tr>
  <tr>
<td style="padding:10px;"><strong><font face="Arial" size="2" color="#000000">Session Objectives</font></strong></td>
</tr>
 
<tr>
<td style="padding:10px; padding-top:0px;">
<font face="Arial" size="2" color="#000000">This session will cover:</font>
         <ul>
                            
           

<li><font face="Arial" size="2" color="#000000">Farm sampling data (making environmental monitoring data pay)</font></li>
<li><font face="Arial" size="2" color="#000000">Supply chain process cost analysis</font></li>
<li><font face="Arial" size="2" color="#000000">Internal process cost analysis</font></li>
<li><font face="Arial" size="2" color="#000000">Processing and process analysis</font></li>
<li><font face="Arial" size="2" color="#000000">Tèam approaches to prioritizing problems and driving improvements</font></li>
<li><font face="Arial" size="2" color="#000000">Solution tracking sheets (STS)</font></li>
<li><font face="Arial" size="2" color="#000000">Easy to understand decision making rules</font></li>


         </ul>
  </td> </tr>

<tr>
<td style="padding:10px;"><strong><font face="Arial" size="2" color="#000000">Session Highlights</font></strong></td>
</tr>

 
<tr>
<td style="padding:10px; padding-top:0px;">

         <ul>

<li><font face="Arial" size="2" color="#000000">How to collect reliable data rather than just “document”</font></li>
<li><font face="Arial" size="2" color="#000000">How to perform simple calculations</font></li>
<li><font face="Arial" size="2" color="#000000">Quickly calculate basic process averages and ranges</font></li>
<li><font face="Arial" size="2" color="#000000">How to interpret trends</font></li>
<li><font face="Arial" size="2" color="#000000">Turn data into analytic decision making</font></li>
<li><font face="Arial" size="2" color="#000000">Know when to make changes and when to leave things alone</font></li>
<li><font face="Arial" size="2" color="#000000">The difference between common and assignable causes</font></li>
<li><font face="Arial" size="2" color="#000000">Build a valid cost saving preventive control plan rather than just filling out HACCP planning sheets</font></li>


</ul>
  </td> </tr>

<tr>
<td style="padding:10px;"><strong><font face="Arial" size="2" color="#000000">Session Agenda</font></strong></td>
</tr>

 
<tr>
<td style="padding:10px; padding-top:0px;">

         <ul>


<li><font face="Arial" size="2" color="#000000">Food safety system cost</font></li>
<li><font face="Arial" size="2" color="#000000">Role of traceability, temperature control and sanitation in reducing costs and increasing revenue</font></li>
<li><font face="Arial" size="2" color="#000000">How to calculate financial losses</font></li>
<li><font face="Arial" size="2" color="#000000">Need to create a written food safety plan and how to proceed with it</font></li>
<li><font face="Arial" size="2" color="#000000">Criteria that FDA uses to select food facilities for inspection</font></li>
<li><font face="Arial" size="2" color="#000000">Valid preventive controls for cost reduction and process improvements</font></li>
<li><font face="Arial" size="2" color="#000000">How to build preventive, action oriented food safety and quality teams</font></li>
<li><font face="Arial" size="2" color="#000000">Organizational concepts for a t&egrave;am-oriented approach</font></li>
<li><font face="Arial" size="2" color="#000000">Focusing on a problem and reporting the results</font></li>
<li><font face="Arial" size="2" color="#000000">Using control charts for process improvement</font></li>

</ul>
  </td> </tr>
<tr>
    <td  style=" padding:10px;"> <font face="Arial, Arial, Helvetica, sans-serif" size="2" color="#000000">
   <em>Exclusive Q&amp;A session following the live  event to get advice unique to your situation.</em><br />
   <br />
   Please use "<strong>PM20</strong>" at check-out to get <strong>$20 off</strong> on registration.</font></td>
  </tr>
  

 
 
  <tr>
    <td style=" padding:10px;"><font face="Arial, Helvetica, serif" size="4" color="#f9417d"><a href="http://ea.newscpt18.de/_la.php?&nid=3436115&sid=475626380&lid=14553960&enc=68747470733a2f2f7777772e617564696f6564756361746f722e636f6d&tg=food-safety/food-safety-data-to-drive-cost-reductions-process-improvements.html?utm_medium=Email&utm_source=Ryan_112817&utm_campaign=EFOOIP0R_CE" style="color:#005999"><u>CLICK HERE TO REGISTER</u></a></font></td>
  </tr>
<tr><td  style=" padding:10px;"><font face="Arial, Helvetica, serif" size="2" color="#000000">Attend in a group and get up to <strong>50% off</strong>.  To book, call <strong>1-866-458-2965.</strong><br /><br />
  If you prefer to order by phone, call&nbsp;<strong>1-866-458-2965</strong>&nbsp;and  mention the promo codé&nbsp;<strong>EFOOIP0R_CE</strong></font> 
</td>
</tr>
<tr>
  <td  style=" padding:10px;"><font face="Arial, Helvetica, serif" size="2" color="#000000">Looking forward to your participation.<br /><br />
  Thanks,<br />
<strong>Eric Merrill </strong>

</font></td>
</tr>



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