the-root-cause-of-root-cause-failures-in-the-food-industry

The Root Cause of Root Cause Failures in the Food Industry

Live Webinar

  • 90 minutes
  • 28 Days Left
     Oct 15, 2019
  •   01:00 PM - 02:30 PM ET
    10:00 AM - 11:30 AM PT

Root cause analysis is a key step in all formal problem-solving processes.  Corrective and Preventative Actions (CAPA) processes are commonly used to document and manage root cause analysis and corrective and preventative actions. Conceptually Food Safety Leaders understand and know the importance of using aCAPA process for compliance and continuous improvement.  However, with all that we know and do relating to CAPAs, many companies still face recurring food safety failures and-conformances.  The irony is that the food industry needs to reflect on and review the way we conduct root cause analysis. 

Join this session by expert speaker Anthony Raschke, where he will provide context for food safety leaders as to why many companies do not properly address the root cause.

Session Highlights:

  • To define the difference between troubleshooting, problem-solving and root cause analysis

  • Understand the common pitfalls associated with problem-solving and root cause analysis.

  • Determine the possible reasons for not adequately addressing the root cause

  • Provide recommendations on how to overcome root cause challenges.

  • Share case studies to illustrate practical solutions to common root causes 

Why You Should Attend:

FoodSafety Leaders face many different challenges and one of the fundamental skills all food safety leaders should master is the ability to facilitate the process of problem-solving and root cause analysis.  FoodSafety Leaders face many different challenges and one of the fundamental skills all food safety leaders should master is the ability to facilitate the process of problem-solving and root cause analysis. Using problem-solving steps and root cause analysis tools we aim to identify possible reasons as to why root cause is not being properly addressed and to illustrate a different practical solution that food safety leaders can apply to their facilities.

Who Should Attend:

  • FoodSafety Leaders

  • Auditors

  • Quality control

  • Quality assurance

  • Operations manager

  • PlantManagers

  • MaintenanceManagers

  • LeanProject Managers

  • FoodSafety Consultants


*You may ask your Question directly to our expert during the Q&A session

** You can buy On-Demand and view it as per your convenience

Anthony  Raschke

Anthony Raschke

In June 2019 Anthony started EyeOnRisk: Food Safety Solutions.  The company was formed with the aim of providing food safety leaders with the skills and opportunities to become food safety champions and excel in their field.  Anthony aspires to be a Food Safety Visionary aiming to create Food Safety Champions throughout the industry through the use of the EyeOnRisk Food Safety Leadership Development pathway.

Previous to this Anthony was the QA Director of Food Safety Services in EAA at AIB International, and was responsible for quality delivery of AIB International’s Food Safety Services within the Europe, Africa, and Asia region.

Anthony joined AIB International in 1998 as a food inspector, trainer, and auditor. He has conducted hundreds of GMP inspections, as well as BRC, HACCP, and Quality Management System audits. He is an accomplished food safety trainer and is approved by the International HACCP Alliance as a Lead HACCP instructor.  

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