Food Co-Manufacturing – Protecting your brand by managing the safety and quality of your external manufacturers

Event Information
Product Format
Prerecorded Event
Conference Date
Thu, Nov 10, 2016
60 minutes
Product Description

Strategies to Manage External Manufacturing Quality to Protect Your Brand

Many food companies find themselves contracting with external manufacturers to produce their branded products. This may be for the entire line of products, a special product release, or a seasonally offered product. There is risk associated with this type of relationship that needs to be managed through programs and relationships.

This webinar by expert speaker Natasha Rowley-Phipps will discuss the nature of this relationship, the challenges, and how to build a good relationship from start up or after implementation. The webinar will discuss numerous programs that should be implemented, managed, and reviewed with the external manufacturer. As well as quality programs, the session will discuss the frequency and necessities of on-site inspections and annual reviews.

Session Highlights

Attendees will gain knowledge and understanding:

  • Co-Manufacturing/Contract Manufacturing Relationships
  • Challenges associated with co-manufacturing
  • Quality Programs to Implement and Manage
  • On-Site Inspections
  • Annual Reviews

Session Benefits

Attendees will leave with knowledge of the topic, quality program overviews and templates, as well as best practices.

Who Should Attend

  • Quality assurance personnel
  • Research and development personnel
  • Legal advisory teams

Ask a question at the Q&A session following the live event and get advice unique to your situation, directly from our expert speaker.

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About Our Speaker

Natasha Rowley-Phipps – Food Safety Management Expert

Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in bakery science management with further studies in a master's program of cereal chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality...   More Info
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