Thursday, January 17, 2008
Ho Chinese Cuisine, 348 Plains Rd East, Burlington
Non-member guests are welcome
food is important to Canadians and maintaining the safety of Canada's
food supply is a shared responsibility among government, industry and
consumers. HACCP (Hazard Analysis Critical Control Points) is an
internationally recognized pro-active food safety system founded in the
1960’s which is currently experiencing renewed focus following recent
food safety scares.
presentation will review quality systems at Tim Hortons with a focus on
Food Safety and quality management and the principles behind HACCP. The
presentation will also review recent product recalls.
Assurance Specialist for the TDL Group Corp. (Tim Hortons) for the past
from The University of Nottingham (UK) with a BSc (Honours) in Food
Science, specializing in Food Microbiology. Has worked in manufacturing
(bakery, confectionary and meat) and food service for 15 years, in food
safety and quality functions.
senior member of ASQ (Certified HACCP Auditor). Provided input for the
CHA workshop in Minnesota over the summer. Member Institute of Food
Science and Technology (UK). Member
of American Chemical Society.
Foo Ho Chinese
For catering purposes, if
attending the dinner, it is important
· Lean Enterprise—January 21-22, 2008
· Introduction to Quality Engineering—February 4-8, 2008
· Systematic Problem Solving for Sustained Improvement With Quality Tools—February 11-12, 2008
. Certified Manager of Quality/Organizational Excellence Refresher—February 27-29, 2008
The Hamilton ASQ section recently launched a complimentary web-based e-learning solution for candidates wishing to become ASQ-Certified Quality Engineers (CQE). For further details, click here.
The Hamilton Section Executive is pleased to
make Certification Examination preparation materials available to our
membership. Section members can sign-out these resources, free of
charge. Resources include study materials for: CQT, CQM, CQA, CQIA,
CRE, CMI, and CSQ. These are not the ASQ's latest versions of the
certification body of knowledge, but they will serve to give a good overview
of the material and help members determine the scope and focus of each
certification. (Members are encouraged to obtain the latest
versions prior to completing their studies in order to ensure that they are
redesigned Quality Progress magazine will debut with the January
issue. Both the print and the online versions of the magazine will have a
new look and features. The 2006 readership study revealed readers’ desire
to be able to search for and browse QP contents topically.
will also be sent electronically only to those members who have agreed