How A Food Manufacturer Can Handle A Regulatory Inspection

Event Information
Product Format
Prerecorded Event
60 Minutes
Product Description

Be Ready For Those Unexpected Food Safety Inspections With These Tips


Today regulators want to know manufacturers are doing the right things. I am sure there are many manufacturers who have experienced an unannounced regulatory food inspection, FDA, USDA FSIS or the State? How well were you prepared? Were the right people involved? What was the communication process and did it work? Manufacturers today know that being prepared to service customers with second and third party audits that it is always better to be prepared. As you spend the time to be audit ready why not invest a little time to be inspection ready as well.

Join Anne Sherod in this informative 60 minute session to discuss some key elements to help manufacturers be ready for those unexpected inspections.  

This program will provide answers to these important questions:

  • What is the first thing to do when an inspector arrives?
  • What is the communication plan for an inspection?
  • What happens if an inspector wants to take photos and copies of documents?
  • What do I do if the inspector starts to collect product samples or environmental swab samples?
  • What type of employee training is needed?

Session Highlights:

  • These tips will help food safety and quality professionals develop policies or the management philosophy on how to prepare for inspections
  • Learn steps to execute procedures during an inspection
  • Know what areas or disciplines may need additional training to ensure a successful inspection

Who should attend

  • Food safety and quality managers and directors
  • Food production managers
  • Food industry trade association representatives
  • Regulatory affairs staff at food companies

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About Our Speaker

Anne Sherod - Food Safety Auditor

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,...   More Info
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