SUMMARY OF ASQ WORLD CONFERENCE, 2011

BY LILLY LANYERO SAMUEL

LIST OF ACTIVITIES ATTENDED1. Welcome Dinner Reception By Heinz2. Global Food Safety Initiative (GFSI)3. Utilizing Risk Management for Improved Product Quality4. Quality Deployment / Voice of Customer Alignment5. Effective Approach to Monitor Key Suppliers & Drive

Improvements6. E-Auditing7. Lean-Six Sigma Improvement8. Working with Resistance9. Key Note Speech (Dr. J.J. Irani) – TATA, India10. Dinner Reception11. ASQ Human Development Meeting

3. GLOBAL FOOD SAFETY INITIATIVE (GFSI)I. Benchmark 3rd Party Food Safety Standards /Schemes

a. Food safety-related scheme is compared to the GFSI Guidance Documentb. Ensure common element and approach –c. develop mechanisms to exchange information in the supply chain, to raise consumer

awareness and to review existing good retail practices.d. Auditors competency

II. GFSI Objectivesa. Reduce food safety risks by delivering equivalence and convergence between effective food safety

management systemsb. Manage cost in the global food system by eliminating redundancy and improving operational

efficiencyc. Develop competencies and capacity building in food safety to create consistent and effective global

food systemsd. Provide a unique international stakeholder platform for collaboration, knowledge exchange and

networking

III. GFSI DOES NOTa. Make Policyb. Develop Standardc. Handle Accreditationd. Social Responsibility

GLOBAL FOOD SAFETY INITIATIVE (GFSI)

The are 11 Different Food Safety Schemes Recognized by GFSI

a. 8 Schemes for Manufacturing Operationsb. 3 Schemes for Primary Production e.g. Agriculturec. 1 Scheme for Both Primary & Manufacturing Operations

FOOD SAFETY SCHEMES RECOGNIZED BY GFSI

The are 11 Different Food Safety Schemes Recognized by GFSIa. Manufacturing Operations Schemes

i. BRCii. Dutch HACCPiii. FSSC 2200iv. SQF 2000 level 2v. Global Aquaculture Alliancevi. Global Red Meat Standardvii. International Food Safety Standardviii. Synergy 22000

Synergy PRP 22000 – (Covers the entire food chain ISO TS 22002-1

b. Primary Production SchemesI. Canada GAP, SII. QF 1000 level 2, III. Global GAP IFA

c. Primary & Manufacturing Operations SchemeI. Primus GFS

FOOD SAFETY MODERNIZATION ACTS

a. The most expanded food safety requirements since 1938I. This bill resulted from major food safety recalls that have occurred in recent yearsII. It took four years to complete and pass this bill

b. Impact of Food Safety Bill on the Food Industry IncludeI. Mandatory inspection of Domestic & Foreign FacilitiesII. Expanded Records Access to regulatorsIII. Mandatory recall if no voluntary recall done in 2 days (24 hours)

The facility may be subjected to criminal act & penalty for failures to issue recall when necessary

IV. Certification of imported food may be required by the FDA or authorized third parties

V. Fees May be Required for Re-inspecting the facilities Recalls Whistleblowers protection

4. UTILIZING RISK MANAGEMENT

• Risk Assessment Methods Includes– GAPS– HACCP– FMEA– Other Quality Tools

• Why use risk assessment into Quality Management Systems’– Anticipating failures and hazards– Preventing Litigation– Understanding human errors in your process– Evaluate process and improve efficiency

• Identifying and resolving associated hazards positively impact the bottom line

5. QUALITY DEPLOYMENT

a. VOICE OF CUSTOMERS ALIGNMENT

I. Collect information from customer on what they need II. Get the most critical characteristics requirementsIII. Incorporate Critical Parameters into products / servicesIV. Validate customer’s wants to ensure that critical parameters are addressed

and the results are what the customer expects

6. EFFECTIVE WAYS TO MONITOR KEY SUPPLIERS

I. Self Assessment (By Suppliers)II. Form a team & review team activitiesIII. Work with suppliers to set well defined goalsIV. Get help from suppliers & assist suppliers where necessaryV. Reset goals when improvement slows downVI. Monitoring Suppliers (suppliers’ & vendor’s teams)

a. Typical monitoring e.g. audits, data, source inspections, SCARS etcb. Standard Score Cards with categories such as:

i. Delivery, Quality, Responsiveness and Cost

VII. Use monitoring records, identify gaps in understanding the criteria (between suppliers and vendors)

8. Lean Six Sigma Improvement Process

I. Commitment to the Processa. Financialb. Humanc. Time

II. Communicate and implement the processa. Set goals, identify obstacles and communicate goals to employeesb. Form a Multidisciplinary Teamc. Train Team and Employeesd. Implement Projectse. Evaluate the Process, Identify and Correct issues us DMAIC

III. Control the processa. Set control measures and Frequency to Monitor the Processb. Maintain the process

9. WORKING WITH RESISTANCE

a. Recognizing sign of resistanceI. AgreementII. SilenceIII. ScreamingIV. SnappingV. Blaming

b. Model on how to think about resistanceI. StatusII. CertaintyIII. AutonomyIV. RelatednessV. Fairness

c. Action Plans to Ease ResistanceI. Give people time to build relationshipII. Give people time to think through responseIII. Building network outside your organization

KEY NOTE SPEECH – (DR. JJ IRANI)

I. ORGANIZATION MOVEMENT II. ESTABLISHING EFFECTIVE QUALITY MANAGEMENT SYSTEM

a. Setting Goals & Understandingb. Executive Involvement to Lead the Teamc. 100% Resource allocationd. Traininge. Select Systemf. Communicateg. Review Course & Corrective Actionsh. Getting everyone alignedi. Reward process