Foreign Material Control in Food Processing

Instructor: Melinda Allen
Product ID: 702699
  • 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: +1-650-963-2556


Read Frequently Asked Questions

This webinar for food processing will cover the overview of systems necessary to reduce the risk of foreign material contamination, associated guidelines, HACCP and prerequisite programs followed by investigative techniques and a customer and team response plan.

Why Should You Attend:

While foreign material contamination is not one of the more frequent causes for recalls, it is in the top ten. Industry best practices have changed over recent years with the advent of new technology and the increasing popularity of processed foods. Consumer standards are higher and tolerance for deviations is lower.

When there is an incident, it can be devastating for the consumer and the brand. Foreign material control is a major component of HACCP and food safety. Preventing potential injury from ingestion of sharp objects is one of the basic principles that all food processing operators must employ. Team members play a key role and should know how they are accountable to ensure food safety and quality.

This 60 minute training will consist of overview of systems necessary to reduce the risk of foreign material contamination, followed by investigative techniques and a customer and team response plan. At the end of this webinar, the speaker will handle your specific questions related to the topic.

Learning Objectives:

  • Changes in Recall Authority enacted by the Food Safety and Modernization Act of 2011.
  • GFSI Product traceability standards.
  • Material Labeling, Segregation and Documentation for traceability.

Areas Covered in the Webinar:

  • Guiding principles for establishing meaningful limits.
  • Differentiating acute hazards from quality issues.
  • SOPs for monitoring that the limits are not exceeded.
  • Regulatory Enforcement.
  • HACCP and Prerequisite Programs
  • Recent issues and prevention strategies
  • Removal Systems
  • Detection Systems
  • Complaint Response
  • Summary
  • Quiz
  • Sign In Sheet

Who Will Benefit:

  • Warehouse receiving team members and process Operators
  • Quality Assurance Management
  • Maintenance Team
  • Auditors who review facilities quality assurance programs
  • Customers who want to understand best practices that they should require of their suppliers will benefit
  • 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.

Free handouts:

  • Sample Maintenance Work and Parts Reconciliation Form
  • Attendance Sign In Sheet
  • Quiz

Instructor Profile:

Melinda Allen, is a Food Safety and Quality Consultant in the Food Industry. Her clients have included leaders in the field such as Burger King, Panda Express and Popeyes Louisiana Kitchen. Melinda has had a long and dedicated career of Quality Assurance and Food Safety leadership with companies such as YUM Brands and Quiznos. In these roles she has written and monitored the implementation of Supplier Quality Requirements and assisted many of the industries manufacturers in the commercialization of products, writing of programs across many food and non food categories.

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