HACCP Webinar: Setting up HACCP Plans for Small Companies

Why Should You Attend:

This seminar will cover the middle and final efforts of setting up a food safety program and HACCP program processes. The speaker will use examples from start-up companies to review Food Safety and HACCP operational risks with companies that didn’t know how ‘over their heads’ they really were when they asked for help. The session will also cover examples of Food Safety risks while observed production efforts, and while examining the operations and analyze how the HACCP Program and Risk Analysis format requires changes to address or condition those risks in the production process.

You will gain additional skills to recognize risky behavior when looking at Food Safety systems already in-place, and in-motion. You will learn to know what risk controls are ‘behind the scene’ motivating a collection or data assessment point. You will be able to increase your understanding of how to solve operational-oriented Food Safety issues in the field. The speaker will share experiences coming directly from field experiences observed while working as a Food Safety Consultant to small and medium sized start-up food manufacturing companies.

By attending this webinar you can learn how to develop skill sets to manage and influence an integrated program intended to reduce the potential food safety risks. Find useful examples that demonstrate the effectiveness (or lack of) of a HACCP program 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.

At the end of this session, the speaker will handle your specific questions and address any challenges you have/had in setting up HACCP plans and will also provide support materials if requested.

Learning Objectives:

• Monitoring CP’s data on a production line.
• Overview: How to monitor and verify operational Food Safety programs.
• Communication: Share effective goals and identify key areas to address for change.
• Examine the role of the 3rd party inspection in the food production environment.

Areas Covered in the Webinar:

By attending, you will learn:

• Monitoring and managerial verification of CP and pre-requisites.
• Finished Product QA/QC; Discussion and details on criterion for a GOP/GMP audit.
• Identify Cross contamination issues in raw materials or finished product operations.
• Vendors Qualification Program and Supplier Management Program.
• HACCP program, Step 7 Records.

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:

David Armatis, is a certified professional of food safety (CP-FS) credentialed by the National Environmental Health Association. He has been a member of the Conference for Food Protection (CFP) since 2004.

David is an active CFP committee member in the areas of PHF/TCS foods, Food Recalls and Food Borne Illness training. As a conference member, he helped update the 2005, 2009 and 2012 (pending) versions of the Food Model Code.

In 2012, as Director of Food Safety/QA for a local food manufacturing company, he obtained 96 of 100 points on their Costco GMP/Food Safety Program Audit. He is currently working as an independent food safety contractor with 2 companies preparing for Costco GOP audits, on HACCP plans for sous vide/ROP packaging for a culinary school program, and supporting retail 'approved supplier' status for small family and artisan produce farms in Northern California.

Topic Background:

In 2012, there is strong demand to put authentic ethnic foods on the shelves of companies like Costco, Whole Foods, Safeway and other grocery chains. Buyers are currently hunting local farmers markets and food truck venues for ‘new stars’ for their product lines.

This sets up a potential for serious conflicts in food safety for both the buyer of a larger company and a typical farmers market family-style business.

Buyers want new products on their shelves as soon as possible. But knowledgeable large company buyers also know they have to help grow those farmers market/home style food vendors into safer, bigger companies that meet their own standards or their SF/QA departments won’t allow the products to be shipped. The family business is facing a problem too, production for maybe 100 times their usual sales! Both the buyer, and the family business have the same dilemma. Can they get to a higher production level, make deliveries on time, and still provide safe food to a wider market?

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