Maintaining Food Safety and Customer Satisfaction through effective Specification Development and Implementation

Instructor: Angeline Benjamin
Product ID: 701561
  • Duration: 60 Min

recorded version

1x Person - Unlimited viewing for 6 Months
(For multiple locations contact Customer Care)
Recorded Link and Ref. material will be available in My CO Section

Training CD

One CD is for usage in one location only.
(For multiple locations contact Customer Care)
CD and Ref. material will be shipped within 15 business days

Customer Care

Fax: +1-650-565-8542


Read Frequently Asked Questions

Product Specifications are customer’s greatest tool for ensuring products received meet the quality and safety standards expected. This webinar will cover the strategies followed by examples on how to develop an effective product specification that would help managing food safety and customer satisfaction.

Why Should You Attend:

An effective specification not only define the product and process being purchased by the customer, but also serves as an extension of the purchasing contract. Specifications are customer’s greatest tool for ensuring products received meet the quality and safety standards expected. Effective specifications must be complete and accurate. All requirements must be contained within the specification.

Shipping, receiving, expectations, pre-requisite quality programs, packaging guidelines and any other requirements should be detailed in the specification. Accuracy is the second attribute critical to a product specification. The supplier must have processes, programs and materials capable of meeting the specification and end the product must meet the ultimate customers' demands.

This webinar will also outline the organizational commitment required to develop and maintain effective specifications.

At the end of this session, the speaker will handle your specific questions and address any challenges you have/had in developing an effective product specification for food safety and customer satisfaction.

Areas Covered in this Webinar:

  • Detailed descriptions which effectively define the products physical characteristics.
  • Incorporating Quality Control Points.
  • Validating Chemical, Physical and Micro tolerances.
  • Defining testing/verification expectations.
  • Common Regulatory and Company requirements to be included in the specification.
  • Document Control Methods.
  • Key components to be included in the specification.
  • Best practices (Do’s and Don’ts) when creating new product specification.
  • Issues/challenges needed to address before finalizing product specification.

Who Will Benefit:

  • Owners/Partners
  • Executives Team Members
  • General Managers
  • Plant Managers
  • Quality Assurance/Quality Control Staff
  • Operations/Production Managers
  • Procurement Management Team
  • Supplier Management Staff
  • Specification Developers of new and existing products
  • Auditors who review facilities quality assurance programs
  • Product Development Management Team
  • Customers who want to understand best practices that they should expect of their suppliers

Instructor Profile:

Angeline Benjamin, is the president of B&B Food Safety Solutions, a food safety consulting firm. She has been in the quality assurance and food safety businesses for over 30 years. Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s and Carnation.

She spent over 18 years with Taco Bell, part of Yum! Brands, the largest restaurant Company in the world. While there, she developed and implemented food safety training and certification for restaurant management; served on the regulatory committee that promoted food safety; developed and managed the food safety and quality restaurant audit system; led and managed the Taco Bell Crisis Management Program; acted as the food safety officer for Taco Bell division in which she provided food safety expertise and regulatory requirements for Taco Bell operations and the Restaurant Support Center.

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