This food contamination control program training will teach you how to develop and document an integrated program to reduce the potential of foreign material contamination and also highlight the GMP best practices.
Why Should You Attend:
Finding foreign material in food may be one of the most distressing meal events consumers report. Naturally occurring inclusions like bones and stems, inorganic material from the harvesting or processing environment as well as insects and other can turn a great restaurant experience into a lost customer and even lawsuit. Establishing HACCP, Preventative and Corrective Maintenance, GMPs and Pest Control programs will reduce these incidences and ensure safe, wholesome, unadulterated products for consumers.
Attend this webinar to Learn how to develop and document an integrated program to reduce the potential of foreign material contamination and demonstrate this capability to customers, regulators and their representatives. Executives will understand the key benefits of allocating resources toward these programs and will be able communicate the market edge it gives them to their customers and shareholders.
Learning Objectives:
Attendees will understand
- How to assess the potential risk of various types of foreign material.
- What programs may be implemented to control for extraneous objects.
- Devices most effective at reducing and detecting foreign material.
- The role of complaint response.
Areas Covered in the Seminar:
- Sources of Foreign Material
- Regulatory Enforcement
- Prerequisite Programs
- Detection Systems
- Complaint Response
Free Handout:
- Complaint Collection Form
Who Will Benefit:
- Food Manufacturing employees at all levels, especially maintenance, operators and their contractors
- Specification developers of new and existing products
- Auditors who review facilities quality assurance programs
- Customers who want to understand best practices that they should require of their suppliers will benefit
Instructor Profile:
Melinda Allen , is an Independent Quality Assurance and Food Safety Consultant. She has provided services to some of the top Brands in QSR and Food Manufacturing. Melinda specializes in Quality Systems Audits and Programs across a wide variety of product categories. From Meat and Poultry to Bakery, Spices and Produce, she has been an integral part of raising industry standards and helping manufacturers take their programs and facilities to World Class. Working with suppliers to obtain and maintain some of the largest QSR customers has been her passion. She has twenty years experience including leadership with Taco Bell/YUM Brands and Quiznos Quality Assurance in partnering with Marketing Engineering and Testing Laboratories to commercialize and monitor compliance of Food, Premiums, Packaging and Equipment.
Her expertise has been sought out by and benefitted major brands such as Burger King, Panda Express and Popeyes. Melinda has a degree in Biology from Oberlin College and numerous certifications in SPC, HACCP as well as continuing education in GFSI auditing and Tortilla Baking.
