The current regulatory environment is all about prevention. It is not about testing at the end of a production run, it is ensuring the process is robust to prevent a food safety hazard from occurring. Food safety expert Anne Sherod will be highlighting the Hazard Analysis & Critical Control Points (HACCP) principle of verification in this information-packed audio session.
Verification activities determine the validity of the HACCP plan, and that the system is working according to that plan. Anne will compare the verification and validation requirements for juice, meat, poultry and seafood HACCP. She will discuss what in your food safety system should be validated and verified—to be in compliance.
With the regulatory environment of prevention, your verification activities must show that your HACCP plan is adequate to prevent a food safety hazard from occurring, and that your food safety system complies with the HACCP plan. Verification, in addition to all your other food safety efforts, will help protect your brand.
This program will provide answers to these important questions:
Benefits of the session:
Who should attend
Anne Sherod is a Director of Food Safety with The Acheson Group. With her 14 years of experience in food and dietary supplement manufacturing, Anne has led successful teams in the areas of Food Safety, Quality and Regulatory compliance in manufacturing, for both corporate and retail settings. Specific areas of focus include prevention and preparedness like HACCP, current good manufacturing practices, food and dietary supplement labeling, GRAS notifications,...
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