SUMMARY OF ASQ WORLD CONFERENCE, 2011

1. SUMMARY OF ASQ WORLD CONFERENCE, 2011 BY LILLY LANYERO SAMUEL

2. LIST OF ACTIVITIES ATTENDED • Welcome Dinner Reception By Heinz • Global Food Safety Initiative (GFSI) • Utilizing Risk Management for Improved Product Quality • Quality Deployment / Voice of Customer Alignment • Effective Approach to Monitor Key Suppliers & Drive Improvements • E-Auditing • Lean-Six Sigma Improvement • Working with Resistance • Key Note Speech (Dr. J.J. Irani) – TATA, India • Dinner Reception • ASQ Human Development Meeting

3. 3. GLOBAL FOOD SAFETY INITIATIVE (GFSI) • Benchmark 3rd Party Food Safety Standards /Schemes • Food safety-related scheme is compared to the GFSI Guidance Document • Ensure common element and approach – • develop mechanisms to exchange information in the supply chain, to raise consumer awareness and to review existing good retail practices. • Auditors competency • GFSI Objectives • Reduce food safety risks by delivering equivalence and convergence between effective food safety management systems • Manage cost in the global food system by eliminating redundancy and improving operational efficiency • Develop competencies and capacity building in food safety to create consistent and effective global food systems • Provide a unique international stakeholder platform for collaboration, knowledge exchange and networking • GFSI DOES NOT • Make Policy • Develop Standard • Handle Accreditation • Social Responsibility

4. GLOBAL FOOD SAFETY INITIATIVE (GFSI) The are 11 Different Food Safety Schemes Recognized by GFSI • 8 Schemes for Manufacturing Operations • 3 Schemes for Primary Production e.g. Agriculture • 1 Scheme for Both Primary & Manufacturing Operations

5. FOOD SAFETY SCHEMES RECOGNIZED BY GFSI The are 11 Different Food Safety Schemes Recognized by GFSI • Manufacturing Operations Schemes • BRC • Dutch HACCP • FSSC 2200 • SQF 2000 level 2 • Global Aquaculture Alliance • Global Red Meat Standard • International Food Safety Standard • Synergy 22000 • Synergy PRP 22000 – (Covers the entire food chain • ISO TS 22002-1 • Primary Production Schemes • Canada GAP, S • QF 1000 level 2, • Global GAP IFA • Primary & Manufacturing Operations Scheme • Primus GFS

6. FOOD SAFETY MODERNIZATION ACTS • The most expanded food safety requirements since 1938 • This bill resulted from major food safety recalls that have occurred in recent years • It took four years to complete and pass this bill • Impact of Food Safety Bill on the Food Industry Include • Mandatory inspection of Domestic & Foreign Facilities • Expanded Records Access to regulators • 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 • Certification of imported food may be required by the FDA or authorized third parties • Fees May be Required for • Re-inspecting the facilities • Recalls • Whistleblowers protection

7. 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

8. 5. QUALITY DEPLOYMENT • VOICE OF CUSTOMERS ALIGNMENT • Collect information from customer on what they need • Get the most critical characteristics requirements • Incorporate Critical Parameters into products / services • Validate customer’s wants to ensure that critical parameters are addressed and the results are what the customer expects

9. 6. EFFECTIVE WAYS TO MONITOR KEY SUPPLIERS • Self Assessment (By Suppliers) • Form a team & review team activities • Work with suppliers to set well defined goals • Get help from suppliers & assist suppliers where necessary • Reset goals when improvement slows down • Monitoring Suppliers (suppliers’ & vendor’s teams) • Typical monitoring e.g. audits, data, source inspections, SCARS etc • Standard Score Cards with categories such as: • Delivery, Quality, Responsiveness and Cost • Use monitoring records, identify gaps in understanding the criteria (between suppliers and vendors)

10. 8. Lean Six Sigma Improvement Process • Commitment to the Process • Financial • Human • Time • Communicate and implement the process • Set goals, identify obstacles and communicate goals to employees • Form a Multidisciplinary Team • Train Team and Employees • Implement Projects • Evaluate the Process, Identify and Correct issues us DMAIC • Control the process • Set control measures and Frequency to Monitor the Process • Maintain the process

11. 9. WORKING WITH RESISTANCE • Recognizing sign of resistance • Agreement • Silence • Screaming • Snapping • Blaming • Model on how to think about resistance • Status • Certainty • Autonomy • Relatedness • Fairness • Action Plans to Ease Resistance • Give people time to build relationship • Give people time to think through response • Building network outside your organization

12. KEY NOTE SPEECH – (DR. JJ IRANI) • ORGANIZATION MOVEMENT • ESTABLISHING EFFECTIVE QUALITY MANAGEMENT SYSTEM • Setting Goals & Understanding • Executive Involvement to Lead the Team • 100% Resource allocation • Training • Select System • Communicate • Review Course & Corrective Actions • Getting everyone aligned • Reward process