October 27 - 28, 2009
Oct. 27 - 28, 2009 | Fona International | Chicago, IL
Over the past couple of years the food industry and our consumers have witnessed numerous breaches in basic food safety practices that resulted in consumer illnesses, costly product recalls, and damage to brand and company images. In addition, Congress is close to legislating mandatory written food safety programs in all food manufacturing facilities including confectionery operations and without regard to company size. To protect your consumers, customers and your brands, it is vitally important that confectioners understand and implement the critical basic components of a strong food safety program.
Whether you’re creating a new program or revising an existing food safety program, you will learn the good manufacturing practices that are important prerequisites for a strong HACCP program. Elements of basic food safety GMP's and HACCP that are unique to confectionery will be discussed
This 2-day interactive workshop will provide opportunities for small group discussion and large group analysis of food safety concerns in a forum with fellow confectioners. You will leave the workshop with practical knowledge including:
• Knowledge about Good Manufacturing Practices
• Understanding of basic food microbiology
• Skills and templates necessary to execute a Quality Management prerequisite program
• Ability to identify critical control points in confectionery operations
• Capacity to develop a HAACP plan
• Guidance on monitoring critical control points
• Means to prepare for a third party certification audit; e.g. GFSI
Tom Mackie, Food Safety Consultant to NCA
Analee Rubio, Technical Services Manager; Just Born, Inc.
Special guest instructors, location dependent:
Sterling Thompson, Senior Manager, Hershey (Chicago)
Steve Calhoun, Formerly Mars, Inc. (San Francisco)
Laurie Post, Food Safety Program Manager, Mars, Inc. (Philadelphia)
Contact Courtnay Davis for more information.