“When should I start to prepare a Food Safety Plan?” This is a question that many of you are thinking about especially now that the FDA has published the re-proposals of a few FSMA rules, more specifically the rule on Preventive Controls for human food.
This presentation by Valerie Scheidt will guide you through a practical example of timing for developing a food safety plan. The step by step explanation will help you develop a project plan for a successful and compliant food safety plan implementation. Valarie will discuss what comes first, a gap assessment in current good manufacturing practices to the proposed updates, or is it the identification of your qualified individual or individuals. She will walk through the transition of your current HACCP or food safety system to a Food Safety Plan.
In this program, you will learn:
Who should attend
Learning and performance expert, speaker, writer, consultant and facilitator, Valerie Scheidt, MBA, CP-FS is the founder of Keystone Quality, LLC, an Arizona-based consulting firm with expertise in food safety, compliance, performance improvement, change management, procedural enhancement, and knowledge transfer. Keystone’s mission is to create more positive and productive workplaces while aligning performance strategy to organizational goals.