This workshop will take the participant through a real-life simulation of a product recall and allow them to experience how to approach both assessing risk and making decisions as the crisis evolves and escalates. After the simulation, the instructors will explain how to put together your crisis management plan, how to increase your confidence in recall prevention, and how to understand your testing solutions.
During the simulation, in teams, you will manage a recall as a series of facts are presented. Each team will discuss action steps to take as the points are given. The simulation will allow each participant to determine if you have the appropriate people, processes, and systems to manage a recall within your own company. This exercise is designed to expose potential gaps in the current process you may have at your company. The exercise also builds awareness and confidence with recall and crisis management roles, responsibilities, and procedures.
Jeremiah Szabo, Vice President of Professional Services at Safe Food Alliance, will lead this workshop with assistance from Dan Barber, Senior Partner and General Manager at Fleishman Hillard, and Christopher Snabes, Senior Food Safety Manager at The Acheson Group.
This certified workshop guides attendees through the entire internal auditing process, suited to all management systems (including GFSI standards – BRC, SQF, GlobalGAP). Using real-life and practical examples, Antonio Munguia, Lead Auditor for Safe Food Certifications, takes attendees through each step of internal auditing from understanding the business process and auditing concepts to audit planning and conducting an internal audit. This workshop also covers auditor attributes, the human aspects of auditing, and root cause analysis, using self-assessment tools, case studies, and interactive activities to ensure that each attendee can replicate an internal audit back at their facility.
With this workshop, you will be able to create an audit schedule to inspect and verify programs, communicate audit findings to management, and develop and document corrective actions. Most importantly, as an attendee, you will leave with the ability to verify the effectiveness of your food safety system.
Give Your HACCP Plan a Tune-Up
Refresh your understanding of HACCP principles in this International HACCP Alliance accredited workshop. During this workshop, you will review the principles of HACCP to prevent food safety hazards and touch on what’s new in the industry. Experienced trainer Jon Kimble, Senior Food Safety Manager for Safe Food Alliance, will revisit formatting your plan, identifying hazards for your program, and the FDA guidance, using real-world examples and scenarios. In addition to HACCP, the instructor will help you to weave FSMA into your HACCP plan, starting with Preventive Controls – Have I missed anything? New insights from FDA enforcement activities, followed by Food Fraud best practices for the FDA and GFSI schemes.
Each section includes group activities and exercises that will help workshop attendees review their HACCP plans and implement the changes in their facilities.
Participants will gain practical knowledge through activities on:
Intentional adulteration is a confusing term. It’s used interchangeably with food fraud, but the FDA labels intentional adulteration as tampering or terrorist-type acts. Under the FSMA Intentional Adulteration rule, the FDA now has specific implementation requirements for food companies. You may think you’re prepared with your existing food defense program, but that may not be the case.
In this session, we'll clarify the various terms used in the industry and demystify what the FDA is looking for. Our two expert trainers, Jon Kimble, Safe Food Alliance, and Christopher Snabes, The Acheson Group, will explain how to develop a Food Defense Plan, conduct a vulnerability assessment, and create mitigation strategies. Attendees will leave this session with actionable information that will allow them to be ready for the FDA’s next onsite visit.
Antonio Munguia, Lead Auditor, Safe Food Certifications
Vikrant Duta, Senior Staff Scientist, BioMerieux Inc.
Anyone involved in the management of food safety programs needs a solid foundation to be successful. Managers need to understand the nature of the products they produce, likely hazards in the facility, and how to ensure their programs are effective. In this three-hour session, we will examine historical trends in food safety and discuss the fundamental principles needed to implement effective programs.
Taught by Antonio Munguia, Safe Food Alliance, and Vikrant Duta, BioMerieux Inc., this course will give you an introduction to the most significant concerns caused by microorganisms in food. The instructors will describe the organisms responsible for foodborne diseases, spoilage, growth factors, and intervention strategies for your facility. You will also gain a thorough understanding of the history of food safety, current regulations, and food safety fundamentals.
If you are new to food safety or need a refresher, this is the academy course for you.
Michael Ames, Food Safety & Quality Assurance Manager, Raley’s
Erin Clem, Director of Food Safety & Quality, Diamond Foods, Inc.
Iris Eshoo, Vice President of Food Safety and Quality, See’s Candies
Food safety is all about verification. But how do you verify that your team is ready to meet any food safety challenge?
In this academy course, you will gain insight on how to properly train your team from the experts who know it best. Michael Ames, Raley's, Erin Clem, Diamond Foods, Inc., and Iris Eshoo, See's Candies, will teach you how to create a training plan that fosters continuous education and promotes food safety culture at your company. Turn over is high, and buy-in is challenging in the food industry. Learn how to invest in your employees, helping them feel like part of the food safety solution.
Leave this academy course with the skills necessary to implement your training plan and verify the training of your team.