FPSC events in Hawke’s Bay, New Zealand
The Fresh Produce Safety Centre will be visiting Hawke’s Bay in February 2016. Two events are being held to bring together key stakeholders in the local fresh produce industries.
FPSC information and networking event, Napier, New Zealand
Event:Australia and New Zealand collaborating on food safety
Date:Wednesday 10 February 2016
Time:4 – 7 pm
For: Any company that has a QA/food safety function in their business
RSVP: Please e-mail the FPSC to register your attendance, including Network event 10 Feb in the subject line. For catering purposes please do advise of any dietary requirements.
The FPSC invites Hawke’s Bay companies to network and meet with the board of the Fresh Produce Safety Centre Australia & New Zealand.
Come along and find out what FPSC does and how it benefits industry.
FPSC Technology Manager, Richard Bennett, will give an overview of the new resources published by the FPSC, including the much anticipated Guidelines for Fresh Produce Food Safety.
Following these presentations there will be an opportunity to discuss issues with individual board members and network.
Food Safety Issues Forum, Hastings, New Zealand
Register now to attend this forum on hot issues in food safety
Event: FPSC Food Safety Issues Forum
Date: Thursday 11 February 2016
Time: 1:30 pm to 3:30 pm
Place: Turners & Growers, East Site, 2 Anderson Road, Whakatu
For: QA/Food Safety technical practitioners, government food safety staff, input suppliers, relevant educators, trainers and industry organisation staff.
RSVP: Please e-mail the FPSC to register your attendance, including ‘FPSC forum 11 Feb’ in the subject line. For catering purposes please do advise of any dietary requirements.
At this forum, FPSC Technology Manager, Richard Bennett, will explain what is happening with QA harmonisation and the implications for NZ. He’ll examine what is at stake, and the recent food safety issues that have damaged the reputation of our industry.
The main focus of the forum, however, is for you to have a say about what is making your job of keeping food safe more difficult and get feedback on possible solutions; canvass opportunities for the industry collectively to build trust and reputation with consumers; and discuss how we can do things better with collaboration.