Historically, food companies have focused their food safety resources to ensure that production within the four walls of their facilities was under control. But recent outbreaks and recalls have illustrated that you can’t always control food safety within the confines of your production or packaging facility: you need to be aware of, and actively controlling the food safety risks that you inherit from your suppliers.
This presentation by expert speaker Dr. Jennifer McEntire,The Acheson Group will help participants in getting the steps to understand, evaluate, and manage food safety risks within your supply chain. This process can help protect brands—and moving forward, can also be used to achieve regulatory compliance with the Preventive Controls Rule and Foreign Supplier Verification Program stemming from the Food Safety Modernization Act.
The first step will be to understand who is in the supply chain, given practices like “spot buys”. The second step is to evaluate the risk of the ingredient/product, as well as the risk of the supplier, and lastly, to consider the appropriate strategies to manage this risk. The session will also help you understand when FDA direct facilities to have “supplier control” in place, and explore the tools that are available to systematically evaluate supply chain food safety risks. You will benefit from the diversity of strategies shared in this session to help you manage supplier risk, including audits, testing, and some additional non-conventional approaches.
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Who Should Attend
- Shawn K. Stevens
Dr. Jennifer McEntire is Vice President and Chief Science Officer at The Acheson Group, where she helps food industry clients understand their supply chain risks and prioritize mitigations in the context of the changing regulatory landscape and global food safety system. She joined the firm, then part of Leavitt Partners, in 2011 after spending eight years at the Institute of Food Technologists (IFT), where she served as the...
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