We have a lot of people that are joining and a few more that are expected, so if you just hang tight for a few more moments we'll get started shortly. OK everybody, we have a bunch of people have joined us today. We have a fantastic webinar. We're about to present for you trends and challenges. We're managing your food safety system, few housekeeping guidelines you see up on the screen. And I'm sure you've all been reading that as we go along. So why don't we get this thing started so we've only can keep it to another 59 minutes. Caleb, I see you're on. Welcome. Thanks. So like I said, we're going to have trends and challenges. Managing your food safety system today should be a lot of fun and presenting is going to be Caleb Lawrence Ocala. Caleb is our lead auditor or one of them. Our food and feed with SGS based out of Mississauga, Canada and I'm the regional sales manager for food in North America. One of the many of us that are out here to help you with SGS. Our contact information will be on the last slide if anybody wants so SGS and brief, I'll give you a couple of minutes spiel on us. We are the number one leader in the certification business. We've exceeded 97,000 worldwide employees, 26150 offices. Thanks to COVID, we actually reduce the amount of offices but increase the amount of employees have made us a lot more able and agile to do the right thing for you all out there. We're in 11 global industries. Been around since 1878. Been on the Stock Exchange since 1981. So basically it puts us at about 145 years in business, the oldest and the largest. So we welcome you all joining us. So we have a few solutions that we do to the value chain and we're here to help you. All along the way, we do the primary production, soil, seed, animal welfare, those kinds of certifications and services. We also do transportation, logistics, trade, processors, manufacturers, suppliers, all the way through the retail and food service. So in theory, we're basically formed a fork. We're going to help you through the whole process as you go along with the program. The SGS difference, well, our quality of service is out there, our industry expertise and the global network. So we have the reach to be your end to end partner and your experts throughout the industries here. So that's why you should count on us to help you all out. I see Caleb shaking his head, so I guess he wants to pick up on the agenda. Caleb, I'm gonna pass it over to you. Think it's got. Hello everybody and welcome to today's presentation. We're just gonna talk about trends and challenges and and also managing your food safety program and I know this is a special interest to many of us are working in the in the food in the food industry because you know these times you know there's a song I guess I'm where the times are a changing I don't know if you would remember that but but yeah very well we we know that and how this has the food industry has been impacted by a lot of changes in the last five years. And we're just going to talk about that briefly today. Hopefully we can put them all together in the one hour that we have. So you know from the introduction of course we're gonna talk about food industry trends and the challenges that that that it presents to us and and at the end of the presentation we're going to talk about how, how do we, how do we manage food safety during this times. Next slide please, Sir. Alright, so I I've been in a probably going to age myself here. I've been an auditor for 20 something years, 23 years to to be exact about 22 years. I first came across the phrase farm to fork as a young auditor back in 2000, some some 20 years ago, the idea of food safety being systematically. Control from primary production, you know at the farm level to consumption seemed like a dream or wishful thinking considering that many of the different aspects of the food chain that needed attention didn't really get that idea of food safety being the the responsibility of the entire food chain. I know if even within food the the realm of food manufacturing then has a wasn't as as common yet. You can even in the US. Food safety at at sorry has a as a regulation was still young. It it was in 2000. Seafood Hassop was five years old as a regulation. Meat and poultry was four years old as a regulation and juice was not going to be regulated until one year from from 2000. So it wasn't really that common yet as a requirement of regulation. But things drastically change once US put that into regulation, markets providing products into the US and even markets of food manufacturers in in the in their respective markets. Also started requiring hassop implementation and of course in the on the SGS side that became a big business in terms of HASSOP certification, I remember. Going back and forth from from the Philippines to to Saudi Arabia two or three times a year between 2000 to 2003, just because the king, the, the, the Saudi king made an order for food manufacturers to be hassab certified. And they're coming from having no regulations to all of a sudden having a a regulation that requires for them to be to be hassop compliant in the next three years. And so you can see the urgency of how the the the market responded to a something that was not there the day before the declaration was made. So and and so it became an urgent need at that point and and so the market responds, responds to it. Having been having been knighted through like I said for for for for so long and and doing doing hassop audits and GFSI audits in many different places in in Asia and the Middle East and now here in the US and Canada. I've seen how the global food industry has moved and moved and getting to that point where indeed a farm to fork concept of of food safety management has been reached and it's now not out of the ordinary if you look at. You know the GFC I standards for FSC, BRC and SQF. You can now see that all of these standards have specific food safety requirements in whichever link of the food chain your business is. Whether you are a manufacturer, whether you are a a ship storage and distribution, even when if you're making animal feed. There are now safe Product Safety standards that are that are made by this organizations to in order for you to. Better manage your food safety program. And and of course if you have work in the food industry and then you would have you would have observed how dynamic this industry is and how fast it can go through changes and as we all know that no food business is an island. Yeah you you are a part of a larger chain of businesses that comprise the the food supply chain and and the changes to to any of these links can can impact you as well and and you know as as Darwin once. That it is not it. It's not the strongest of the species that survives, nor the most intelligent. It is the one that is most adaptive to change. And so it's important for any business to understand that change, the changes to its Environment, code and code to to meet these challenges and adapt to it in order for us to to thrive and survive. Next slide please, Sir. OK. So, so today we're going to talk about some of the recent trends or challenge changes and challenges that largely affect those of us in the food industry. Those are, these are not going to be exactly statistical trends, but these are some of that we and SGS have observed to be so common or prevalent in in our market here in the US and Canada. This presentation will by no means be an exhaustive list of trends and challenges and and some of these. Might not be the same as per your experience in your respective markets. I notice that there are those of you are attending from the Philippines or or or Vietnam and some of them from outside the North America. So this might be different from from your perspective. I'm just sharing the ones that we do, we do find to be more common or prevalent here with us in the US. And and Canada so. Yeah. As you can see in in in front of you we're gonna talk about the the the general I guess overarching factors that that that that caused these changes. It could be this is into in terms of social, economic and environmental. So like any other industry the following factors, these factors and their interrelation between these factors commonly impact on the food industry at different levels and these factors can cause food businesses to respond and adjust. The way food is farmed, the way way food is grown, manufactured, move, sold, could end consumed, and thus impact on managing your food safety. All of these three main factors shape and reshape the single most important driver of change, and that is the consumer. From the said factors, other factors such as legal or political and technological factors can also become relevant because it's these factors don't really. Affect the the food business in a vacuum like they're they're not independent of each other. Social factors can lead to economic factors and environmental factors and vice versa, right. So it's important to note that that these are there's an interplay interplay between these factors that impact on you as a food manufacturer or a storage and distribution business or a primary producer in the way you make. The product or the way you provide your your service. Ohh OK now I'm I've I've listed this in terms of social, economic, environmental. Just just keep in mind this is not a range in the way in in terms of the their importance because. One can be more important than the other in in certain markets, right. So this is not really in a particular in a particular order the the way it's arranged. So. So first we're going to start with with the social factors. So, so we're just going to talk about 22 main things here under social factors and that is the pandemics the the ones that we're having or the one we had was present and and the one that we might have in the in the future. And the second one is supply chain transparency basically on ethical sourcing, human humane treatment, healthier options and we're not we're just going to talk about this from from an over overview and and not really in exact detail. I'm just going to talk about it in terms of like how they're impacting on on many of our clients in in in our market. OK. Next slide please. So if so talking about pandemics, right? I and I know in in your respective areas COVID has has affected you very well. In, in wild, even here in the in, in, in the US and Canada, well we have gone back to normal. The threat of future pandemics is still out there. I know there was a statistic somewhere that I read that that even even in in markets like in the EU. Many food manufacturers are not as. Optimistic about about being about. Be about had finally handling or getting a handle of of pandemics that they would know. Like we would know what to do the next time around. It happens because like we just we just wouldn't know what what the next pandemic might be like, but. Even at this point from from what we've had in the last two, two years of of of COVID, we still suffer many of the effects of of the pandemic. Yeah, especially with mandatory isolation that that of infected people and this would just right away take people from from work maybe five days or depending on on on your local regulation that it can be more than that. One of the main impact of the pandemic as we have learned is its effect on manpower both internal and external, right. As we have experienced companies have lost people at varying levels of their organization. And even some with significant roles in if we take the program you can just imagine losing your your quality quality persons right your your QC tax your your live monitor people the people are who are supposed to man their critical control points. If you when you lose them to COVID it's pretty hard to to replace them and and I've seen many of our clients suffer through that where. They they can't replace right away the people, the people who they have trained to specialize on on critical food safety control measures. And even when we we do find that we can replace them, it takes time to to train people up to a level of, of, of competency that they're, they're, they're that you can be confident that they're able to implement their critical control points or their prerequisite programs or their operational prerequisites. When when you newly newly hired them to do the job. This this made it difficult also as well in terms of retaining people and and with with COVID there there is a lot of of you know people who would choose not to go to work for fear of of infection. There were some that that since they were near retirement they just availed of retirement and and and you stopped working in the in the food industry so. So that that's that's what what? What COVID? How COVID impacted us on on on in terms of the competency and and level of expertise that we have in our food safety program. And that presents a risk, obviously, when when it comes to making sure that that your your system continually complies with the the, the food safety expectations of whichever standard you're being certified to, whether it's hassop or GMP or your any of your GFSI schemes. Also in the onset of COVID food, Food service businesses like restaurants and fast foods and hotels and resorts and Resorts lost businesses as well and and so if you're engaged in that business there's there's again that threat of of the the next pandemic might hit you in the same way again. So so while demand for food productions went up as consumers preferred to buy and cook their own food, you know products like like canned food, flour, sugar. Etcetera. Often we're short because of of the the massive buying of people who prefer to to make you know to not to eat out but but do their their their cooking at home. So manufacturers had to catch up to the to the to that increased demand. While at the same time suffering from a lack of staff to to manage food safety in their in their processes. Another impact of another impact of COVID was the the effect on the in the on the supply chain itself. I'm I'm, I don't know if you probably suffered that lack of of available service providers like say here in in in Canada because sometimes you know you would have your your your metal control metal detector technician or your your calibrator services or. Or at the other technical services from other provinces wherein there are restrictions of travel or even if you have them coming from the US and vice versa and and there are government restrictions to travel between these these areas. Then you you run the risk of your calibration expiring, your your metal detectors not being calibrated or validated, your pasteurizers not being checked the way in in the frequency that they should have been validated. So, so COVID had. An impact on that on the delivery of the necessary services to maintain a valid system and and so that's another one of those effects that that COVID had with many of our facilities here and and so lockdowns and government restrictions as well as you know being wary of virus transmission from traveling did not help us in getting certain services that we needed from within even within the country or outside of the country. It it in a sense you know all of those shortages or or or or delays in services also resulted to an increase in the cost of of services right. And it also increased the cost of some of our raw materials and ingredients that we that we that we used. And so that affects now the, the, the the availability and the price of of of products and services that we that. We, you know, normally would offer to our our customers and consumers. One other thing about about COVID and and I'm sure you would have seen this as well there while there is a decrease in, there was a decrease in restaurant eating or eating out, there was an increase in home deliveries. And so now there is a question how safe are home deliveries, right? How, how, how aware are are people who who deliver products from restaurants into your home, how aware are they? Of a basic food safety measures, how are how, how aware are they of allergen controls right using the same carrier or containers to deliver products that might have allergens in them versus products that don't have allergens in them? How how aware are they that they're supposed to handle this in a specific way as to prevent contamination or cross contamination of allergens or or proper temperature applications for? For certain products. So that's something that has not been in the past challenge, but then in the advent of of COVID that became more and more an issue with with delivered products, right. So, so again the risk of of Product Safety if you're one of those. Who manufactured the products that get delivered by by home deliveries like that then that's something that you will want to anticipate or and and mitigate as it applies to to your product. OK. Next one there on on supply chain transparency. Back up one slide, Scott. There we go. Thank you. Alright, so, so supply chain transparency in this app I guess with the information age. Consumers are more and more aware they they're not just they're not just concerned about you know whether whether the the the food is delicious or you know it's it's it's the kind of quality that they have or the safety that they have. They're now more concerned about social and environmental impact of of food manufacturing storage and distribution and and so they demand for many things other than just quality and safety of the product as consumers have become more and more aware. Of of these related issues and and they would want us as businesses to to respond to, to, to requirements of you know being good. Social. Social and and environmental, social compliant or environmentally compliant or entities because this awareness is in our, in our consumers creates an impression of of our reputation as as a as a company and and typically especially with with with the way. Manufacturing is is. Associated with with you know how we treat our people, how we we, we make sure that that we comply with environmental laws and regulations of the markets where we sell our products or where we operate that that. Resonates with with consumers and they tend to associate with our our reputation with what whether they want to continue buying from us or not. You you would probably have seen that with say for example, when you buy, when you go to Starbucks for example, and you would find that in there in the in their bags or in in their, in their, in their store, they would say that these are ethically sourced coffee, meaning that they're doing what is socially a socially aware. Method of of of making sure that they are, you know, not not shortchanging farmers or that they're also doing environmentally protective procedures and protocols with with their farmers to make sure that they're, you know, doing sustainable. Methods of of sourcing their raw materials. Also there is an increased demand for authenticity and and healthy options right that the consumers now want there. There's a growing market for for products that have an authenticity claim. So so say for example if if you say that there's a product your product has. Best Batty rice, for example. The consumer wants to make sure that it is authentically basmati rice and it's not just any other rice, and they want evidence of that. To be proven on on on the product that they're buying healthy options as well. Is is one of those where where they want non-GMO. The no gluten free and the and the bikes, right? So they want more assurances of of that. Now more than more than before. And so they're willing to to pay higher prices for that. But at the same time as a manufacturer that presents a challenge for you because this now limits the, the supply for you how, where, where can you buy the, the, the amount, the supply of those kind of materials or those kind of products. And and it because it's not always that you you find it as much that there's an abundance of that it's just about anywhere that there are there's only limited amounts of that that you can you can. You can access and that being limited, also presents the. The possibility of of fraud it on the side of your of your suppliers. So, so it in in a way that that is the risk of of that for for us who are engaged in the business of of making products that have this authenticity or or healthy healthy claims of our in our product. There there's also a demand for lesser environmental impact of of food production especially in food packaging as as you as you know they pretty much many of of our our consumers. Blame food manufacturers and and the food business for for food packaging that is found in the environment. Your plastic bottles, your plastic bags, your paper wraps on your on your, your burgers and all that, right so. Often the case it is the food companies that get blamed for for pollution as disposal of food packaging. I mean it becomes a decision for the consumer. One very important aspect of of of supply chain respect, transparency is the the impact of social media in in to our the lives of our consumers. Social media can definitely be used to positively reach a a vast majority of the company of your of your target consumers more than TV and radio can, but may also be used to negatively misrepresent a food company because with with social media there is no or there is little to none in terms of of editing or or a a need for for truth and accuracy. Social media influencers have a multiplier effect. That products and services are at risk of being victims of fake news or or or the other way around it can gain sudden popularity. I remember. I remember. I remember a I kind of remember if it was a TIC tock post or a Facebook post or what not, but one time there there was a A. A video that that was titled how How they make fake rice and and they were showing they were showing actually a process of making a plastic packaging from resins and they were angling the the camera was being angled in such a way that residents looked like they were actually they were they were rice grains because it was white and it was granular and and what what the video was doing. It's just to present it in reverse. So plastic sheets being being manufactured in in in, in reverse. So it was like looking it, it seemed like it was from plastic sheets being being turned into granular rice grains when in fact it was, it was actually a a plastic sheet manufacturing. I'm I'm sure you would have come across certain social media posts like what are what are software companies hiding from consumers and then they would show certain snippets of of of a manufacturing process that can be misinterpreted by the average consumer because not all the not all the consumers understand how we make products and and so sometimes certain segments of of videos can be angled in such a way as to misrepresent the the. True ways of of doing things and then cast us cast and A food manufacturer in a negative light. On the reverse side I've I've seen some ordinary products products being used by a social media influencer that all of a sudden just boost the sales of that product and so. So that's the the effect of of of social media. Now as a company if we lack the means to respond to these changing demands especially with with we we if we don't have any means to respond to to these social media videos and and claims then we we stand to lose. Or at least we risk losing business especially when bad publicity about our product or the processes that we employ are are are made and and viewed as as unhealthy or anti environment or unsafe by our target consumers. OK. So that's for social, for economic, we're going to talk about two things, basically, rising costs and increasing and diverse population. OK. So, so for, so for, for obviously for rising costs. Any business as we know is an economic entity. It's affected primarily by supply and demand, right. So, so rising cost of inputs is not really new to us nor nor is the challenge of maintaining quality of our products and safety of our product while while maintaining it at the price that makes it accessible or salable to our consumers so. Despite the rising costs, we still have the challenge of maintaining that quality and and and and and safety of the product, for example in Canada. Since COVID began our our gas prices went up by 50 to 100% increase in cost and and that impacted the cost of transporting. So from from the suppliers and to transporting it to the manufacturer from the manufacturer transporting it to the storage and distribution and storage and distribution to the retailers and and food service. So that in in effect. Can can also cause cost for the cost of our product and the scalability of our product and so we have to balance that or otherwise past the the the increase to the consumer by increasing our prices and that again becomes a challenge for us internally because. Yeah, you know what, what good is a product if it it's not as saleable and so, so this, this inspires quote UN quote for for companies to be creative and find alternative sources or of raw materials or ingredients or even substituting for low with lower cost varieties. For their ingredients. And as we all know when we do those kind of changes either in the process or in the ingredients or the materials that we use, then that presents to us new risks, right. If you're using alternative materials or alternative ingredients, then that presents a different kind of risk than the one that we've already anticipated in our hassle, right. And so, so we have to be aware of that that if, if, if we have to do those changes, we have to make sure that we are taking into account what kind of food safety risk. A change in the process or a change in the product might might present. Some cost cutting measures to reduce the cost of quality may also affect the effectiveness of of the quality and food safety programs. Sometimes there is a tendency to loosen on on the specifications or or to loosen our our hold on on nonconforming products in order for us to avoid rejection or having to rework and and that also runs a risk of of its own. OK. Next slide please. Alright, so on the increasing population and the increasing diversity of the population that is is another another one of those in economic factors. Increasing and expanding consumer base requires more production and thus may sacrifice dedicated times for equipment and structural maintenance as well as cleaning and sanitation. Does presenting you know your physical and biological risk to? To your product. Availability of affordable products may also inspire changes to existing formulations and recipes, and does present again different food safety risk as well. Demand for authentic product as I mentioned this earlier. In, in, in Canada, in the US, we're varying, we are very diverse populations. You probably have so many different cultural, different ethnicities here that it presents a a market for authentic products that that would be enjoyed by people coming from different ethnic origins. And so there is when there is a market for authentic products that would cater to those preferences. And and this may inspire us well using new authentic products that come from materials that you haven't dealt with before right. And and so, so again the same thing when when we, when we decide as we manufacturers to to to handle new materials or ingredients to cater to this diversity diverse ethnic preferences then we are going to experiment with new ingredients, new materials. And and so again with new risks that that we need to be aware of. OK. And and again with with the demand for authenticity as we all know if you're familiar with with food fraud that can be an issue of of food fraud that that would that we would need to mitigate. OK. And and last one would be on the environmental factors basically on sustainable production and and waste reduction means so sustainable production. It's, I guess it in in general any food business would want an efficient process. Like I mean who, who wouldn't want to have a process that that uses lesser and lesser resources and wiser use of resources while at the same time being able to fulfill the requirements of the market, right. Who wouldn't want that? Everybody wants that, right? And so we want, we want efficient processes. And, and and with consumers become more and more aware of of of social and economic and environmental issues from food production to distribution, food sustainability has been more and more a key concern for for customers and consumers and and regulation. Food companies in in the effort to be more sustainable, food companies that have have reevaluated the way products are made and handled and take measures to help protect the environment and natural resources. This, however, poses a challenge just as in process in processes that have extensive use of of resources, like take for example, if. If you're if you're a if you're a dairy manufacturer say you you you manufacture milk right the process itself especially for maintaining at the at the highest degree of of of cleaning and sanitation uses a lot of water you you you'd lose tons and tons of water every day for for just cleaning your your your your tanks and your your manufacturing system right. So so it becomes a challenge in terms of sustainability. It and the the challenge of sustainable production and manufacturing is complex because if ultimately the the the the the food business has to goes on on how do you call that it it it it has to balance it's it's decisions for for sustainability take for example. The shift from from from glass bottles in in in your in your soft drinks right. So it used to be it was glass bottles that are reusable versus before it it was your one way bottles like your PD bottles now. So in order for for for back then in order for the the the the beverage manufacturer to be to be sustainable and to cut down on the use of water they they they had to shift from glass. To to PT because the amount of chemicals and the amount of water that is is used in in in cleaning and reusing glass bottles was in the tons and tons of of of water per day and the chemicals as well. Plus the fact that that they later found out that the the printed the paint on the on the. The print on on the bottle was imparting lead to to the environment as well. So that's again one of those key considerations for the shift from from from glass to to PT. So it was sustainable right but then now you we we find that that that it presents a different environmental issue with with the the the PET bottles only being used once and then being disposed and most of the time. You will find that there, these are all winding up in your in your bodies of water, right? You would see, you would find this on your your seas or oceans, your lakes, your rivers and whatnot. So. So it it I guess the, the, the, the, the point there is that sustainability really while being the the end goal of of of the of the organization is really not that that easy to to to come by or to get to at least. OK and waste reduction, use and reuse and and one of the very important aspects of of race reduction is on. Food packaging. So use and reuse and disposal. Plastic packaging has always been a prevailing issue where manufacturers are often pointed to as the main contributor of a plastic waste in the environment in. In the 20 years of my career as an auditor, I've seen different approaches to Doc to to. Sorry to. So I was going to go with with with documentation and paper waste as well. So so plastic waste we typically get blamed. Food manufacturers get blamed for for plastic waste in the environment. The second one is also paper waste. And, and in in in the last 20 years, I've seen many organizations try to work towards a paperless, paperless system. Although it seems like sometimes when I go through nausea we're trying to work on paperless system, but we seem to we print so much so much paper stuff every time we're we're going on an audit, but. I've I've seen different approaches to documentation and recording necessary for managing the food business, especially in showing due diligence in managing the food safety or quality or legality compliance it. It has been of course a common direction to reduce the use of paper and relying on electronic data, but ultimately implement implementing management systems does require some some paper to be generated and and so disposal. Of of paper waste is also an issue to the organization. And in the paper, that system does have many benefits, especially in data retention and accessibility, as well as the. It's an important waste reduction strategy. However, this also presents the risk of cyber attack that may cost a a food company thousands or millions even of of of of money. There have been instances of ransomware attacks in 2022 affecting the feed in the food business including laboratory services. I I once went to a facility who had some problems shipping their products as their contracted laboratory could not generate the test results. Because it was being held hostage by by cyber criminals. So so that that is a that's I guess a tricky part of of of. Of a paperless electronic data system in an effort to to reduce paper weight, paper waste issues. Um, another aspect of of waste reduction is is the the. The having to wanting to reduce food waste if you think about. America, Canada and Mexico generating 53 million tonnes of of food waste every year. You can imagine how how much of that you know how much of that is a concern in in terms of of of waste being wanting to be reduced also that not winding up in the in the environment. Right. So, so the these percent risk to us in, in, in, in in terms of food safety implementation. Of the types if we want to reduce food waste then then this can be. This can result into loosening the the the the specification so that we we we reject lesser products or being being being loose on on the the hold and and release program in order for us to to minimize having to put into waste certain amounts of of products. OK. So as I mentioned earlier. Umm. It it it we we either adapt or or we won't survive right. So so so ask Deming the the proponent of the plan to check act if you're if you're familiar with ISIL the ISO concept of plan to check out the Edward Deming was was the proponent of that and and he was the one who said it is it is not necessary to change and survival is not mandatory. If you don't want to survive don't change right. But if you want to continue your business then you you want to make sure that you're you're adapting to these challenges. To this to these changes in order for you to to survive in in the industry. Though. Through through all the about challenges that we've we've talked about still it is still necessary for us to make sure that our products are kept safe from from farm to fork and and and that we continue to to provide products to our our customers that are that are the quality that they that they expect that are that are of the safety that they expect and that it is accessible to them so. And and that that makes it important for us to to. Meet the challenges of of. Of food safety proactively it's important for us that we we have a mindset that of of being prepared and not reacting. You know you know in especially with with with food safety hazards and risk if you're if you're only reacting then it might be too late. It's important for us to be anticipating of this because changes changes happen it's it's. It's it. You can't stop it because the, the, the, the industry and the environment where we operate also goes through a constant changes. So we want to be prepared and not to to react in the previous slides that we that we've shown it's not an exhaustive list of trends and challenges and there are many that that can that can be discussed here. So. So those are only a few, it's the the point of what what we're trying to to to show here is that we need. More of how do you call this smart food safety? So, so it's important that our, our, our food safety program is, is adaptive, it is it, it continues to be relevant. It is, it is proactive in in in terms of anticipating you know these changes and somebody or or either a person or a team in your organization being being equipped to make sense of these changes and make and and anticipating how these changes can and can impact on your business. Um, suffice it to say that that a smart smart food safety program is an organized food safety program. There, there, there has to be a method or in, in terms of of capturing information from, from, from the, from the business environment and and then and then anticipating how that will impact the way you make the product and the way you guarantee that the product will meet its quality and its safety and legal requirements. Oftentimes we think of of the GFSI standards, you know your BRC, SQF, MFSC. Oftentimes we just look at look at these requirements as requirements for certification. But we may we miss the the point of why these are requirements because these are requirements for us to use as tools and instruments to guide us into making sure that the food safety program does not remain dormant or is stagnant, but it's continually. Changing along with the times and and making sure that the business continues to to to generate or churn out safe products and help us address the issues that we that will affect our business. I have, I've, I've I mean in my experience I've come across facilities that that you look at their house plants and it has not changed in the last five years six years as they go. Why why are why are you not updating it. We don't want to we don't want to risk the the the we we don't want to risk not not meeting our certification requirements so so and and that's kind of the kind of mindset that we don't want for for for facilities that are certified. We're supposed to use these these standards as a means for us to continually improve and update the program. So if you're if you're ISO 22,000 certified or FSC certified you're probably familiar with with the requirements under contacts of the organization and that's where this come in. So. So in the ISO 22,000 or FSSC 22,000 it requires you as a matter of the of the class requirements. To, to identify what what are your interested parties and what are their key concerns. So that's that way you have an organized way of anticipating where are we going to draw information from and then what what are we going to do with the information that we gain from that and analyze that and how that is going to to prompt us to either maintain the the current food safety program or updated in certain aspects. In in BRC and SF this come in as internal and external communication requirements and and again this requires for you to interact with the the business environment including regulation your customers your your consumers suppliers and and and and trying to to anticipate you know what kind of of of of challenges or trends that might be coming your way is so that you can respond even before. That becomes a it impacts you negatively. We will not discuss, we will not discuss all the respective classes of the GFSI schemes here. However, I have seen that in in many of our clients those who do use their, their, their, their, their, BRC, FFS, SQF. Programs those that meet their certification requirements would well established programs, procedures, policies. They are the ones who effectively manage food safety issues that that come from outside of of the organization but impact their the way they make their product. It's a given obviously that management commitment is expected for these programs to be established and implemented and maintained and maintained and this includes providing the necessary resources so and and and as well as creating a a food safety mindset if you will or or like like what is now popularly known as food safety culture so that so that the the responsibility for for food safety does not lie with the QA person. Or the production supervisor, it it becomes an an overall culture of the organization including people at the offices, the, the Janitor, the President, the the the Admin, you know, the accountant and whatnot. They all have a mindset of of food safety and that's part of management commitment in all the these GFSI schemes. It's important as well to have a trained person or team who keep their ears on the ground for, for. For this you know, for these changes, for these challenges or or trends, somebody who who who knows and understands how and and makes sense of how these changes from outside of the organization will affect the inside of the organization. I've mentioned the challenge of of of managing data right and ensuring that data and information is is always accessible but at the same time also secured from unauthorized access and so this will be a continuing. Challenge for for any organization as as people, as, as, as, as businesses. Move to to to paper, from paper to paperless. In using using more electronic data. In in terms of proving their due diligence and compliance that would would be there and and and I've seen that happen more often now as people have regular use of of. Netronix data streams. Don't forget that Hassop has always been risk based. It's it's ironic that that these days they have they emphasized risk based asset when in fact from the from the beginning Hassop has always been a risk based management tool and and so it it's not supposed to be something that is written in stone. It has to be changing and improving as as time goes on it has to continually improve in anticipating food safety hazards. Compared with traditional hassop we we used to just think about physical, chemical, biological hazards and then it became physical, chemical, biological and radiological hazards and now we have to think about physical, chemical biological hazards and now we incorporate bio security hazards, fraud hazards and and sabotage or vandalism or or or or or food defense hazards in into the into the mix the mix of risk identification and mitigation. So, so in the end it robust program for for food defense, supply chain management as well as fraud prevention have become increasingly important. And without the set of programs or protocols it will be difficult to ensure food safety. Your food safety program remains valid and up to date and and and to meet the the the the challenges of of this changing changing times. That's it for me. Back to you, Scott. Great. Thank you, Caleb. Appreciate your in-depth knowledge and expertise in these areas. So hopefully you're feeling better. We noticed starting down with a little cold up there, so try to stay warm up in Canada, would you please? So up on the screen right now, we have all of our contact information for both Caleb and myself, as well as some of our general e-mail or e-mail addresses and websites. We do have a bunch of questions. We'll try to get through a few of them. If we do go a few minutes over, we'll apologize in advance, but we want to try to answer a couple if we can. Let's see. Ohh, let's see, let's try. Here's one recalled. How will a failure to anticipate all these changes affect our certification? Can the result, can this result to a major or critical issues in the food safety program? Right last week we were we were talking with people from SQF and we they they were presenting the the the top the top critical and and top major and minor issues and and I noticed that the the the first five I think the first five of the critical issues were related to food safety plan and and I suspect it was a lack of of of updating or a lack of implementation. Better deal? The IT if we fail to anticipate you know this issues and and making sense of how that's going to affect the how we guarantee our Product Safety it can lead to a critical non if you if you miss if if you miss a relevant hazard in terms of not being able to identify it and then control it then it can be if if if it's relevant to your product then then that can spell equity call or at least a major not. Conformity in in in your in your in your system and hopefully it it's it can just be a an issue of documentation but in reality there is actual controls but but but sometimes the the failure to anticipate it leads to a lack of of control over that hazard and that definitely can can be a risk of of to consumers health and and so lead to a critical or a major issue in your food safety system. And nobody wants to get a critical or major, do they? No, but. Another couple of questions. Let me see if I can get a couple here. Somebody who's asking about cell based meat. Is this healthy to eat? Ohh, yeah I I came across that. So cell based meat right and and and this is one of those things that in in response to to you know environmental factors are reducing reducing carbon footprint. They they they say like it's if if we're talking about protein sources it's it's much more cost efficient and much more environmentally friendly to to to have plant based meat rather than animal based meat and so they're they're developing they're developing. Cell based meat which is basically growing your your own meat from from animal cells. I I must say I don't have so much familiarity with it in in terms of it as a process. I know it's being developed. I know there are companies that have invested in in in it as being the future of of of meat consumption. It's more healthier more more environmental more environmentally friendly whether that is safe. Or not that that's something that is yet that we have yet to see because we don't know exactly how the process is is done right. Like with any hassle, you you look at the process 1st and then try to anticipate where the hazards are going to come from. Is it, is it the the, the, is it the cell itself that's being used to grow it or that that where the hazards might come from or is it the environment, is it equipment, is it the technology that's being used? To, to, to, to to generate that cell based meat. But it's very interesting. I'm really looking forward to to to see how that's going to go. It's it's still I guess too early to say whether whether it's it's safe or not that that's my opinion and and just because like like I said I'm not totally familiar with with the technology that they're they're they're using that that product but interesting change yeah technology is changing quick and we're all trying to play catch up these days right. Yeah well I don't want to cut it too short but we we have used up our allotted time so maybe we'll catch it up. And the next one, I hope everybody enjoyed the session. We will have it available up on the website as well as emails to everybody that did attend. Please take a look at it. If you have any questions or if you want to actually hear about a certain topic, please send out the Caleb or myself an e-mail. You've got our e-mail addresses there. We'd love to be able to answer any of the questions, maybe come up with a new topic for you all and let's make everybody happy and eat healthy. You all have a great day. We're all out of here. Have a good one. Bye. Bye. Thank you, everybody. See you next time. Bye, bye.