Don't Fear the Fork: 7 Strategies for Effective Allergen Control

Instructor: Valerie Scheidt
Product ID: 704637
  • Duration: 60 Min
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Read Frequently Asked Questions

This training program is designed for food safety practitioners who are preparing for implementation of the Preventive Controls Rule, and require assistance in effectively managing allergens. Those who have an existing allergen control program realize that though a plan is in place, compliance and ongoing monitoring is essential for success. Operations which have formally relied upon the standards as set forth by certification bodies may wish to reconsider their approach based upon the finalization of the PC Rule.

Why Should You Attend:

The program will discuss the practical development of an allergen control program used to identify allergens introduced in operations, control work in process to prevent cross-contamination, and label procedures to prevent misbranding.

Seven key strategies will be introduced to develop a world class allergen control program that will promote the safety of your products and operations. These buckets include: Allergen Fundamentals, Supplier Control, Segregation, Design, Label Review, Allergen Cleaning, and Corporate Education.

Program participants may be familiar with these general ideals, but lack expertise in implementing sustainable solutions. In fact, many facilities rely upon some of these tenets, but do not realize the need for, or properly reinforce, the right provisions at the right time.

This program will explain best practices for equipping industry with the knowledge and application needed to both ensure compliance with the FSMA rule and introduce a risk mitigation strategy for business.

Areas Covered in the Webinar:

  • Explanation of FSMA and the Preventive Controls
  • PC Rule Requirements for Allergen Control
  • Explanation of the 7 Strategies
  • Tactics for Implementation of the Requirements
  • Effective Recordkeeping
  • Specific Recommendations for Best-in-Class Program Development

Who Will Benefit:

  • Food manufacturing leadership (plant managers and department leaders)
  • Quality and compliance personnel (plant and corporate)
  • Regulatory personnel

Instructor Profile:

Learning and performance expert, speaker, writer, consultant, and facilitator, Valerie Scheidt, MBA, CP-FS is founder of Keystone Quality, LLC: an Arizona-based consulting firm with expertise in food safety, compliance, performance improvement, and knowledge transfer. Keystone’s mission is to create more positive and productive workplaces while aligning performance strategy to organizational goals and compliance strategies.

Valerie is a former quality and training executive who held prestigious leadership positions within industry and consulting groups. Her career includes 15 years of quality, compliance, organizational leadership, and consulting within Fortune 500 firms. She holds an executive MBA focused upon organizational excellence and project management.

As a leader in organizational learning and training, she has inspired global organizations to adopt best-in-class practices and has produced successful outcomes through effective and sustainable engagement of the workforce. She has contributed her knowledge to several publications, and serves as a consulting editor for an industry trade magazine.

Topic Background:

The Food Safety Modernization Act (FSMA) has resulted in several regulations, including one that requires facilities to introduce preventive controls for hazards that are known or reasonably foreseeable to occur. As the number of recalls continue to climb each year as a result of undeclared allergens, allergen identification and management is a required part of the rule, called out as one of the preventive controls.

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