May 14 @ 8:30 am - 4:30 pm| $695
Registration Deadline: April 29, 2019
A good understanding and working knowledge of food safety management systems is essential.
Protecting your brand, your facility and your customers from intentional harm drives the requirement for a robust food defense plan. GFSI-benchmarked standards and FSMA require sites to have a food defense plan. A facility must first assess its vulnerabilities and then develop, implement and document a food defense plan to mitigate the risk of intentional adulteration. Learn how to conduct a vulnerability assessment and develop your food defense plan in this training program.
At the end of the program, you will be able to:
- Analyze the risks in your process and determine vulnerable areas in your operations
- Differentiate between Vulnerability Analysis and Critical Control Point (VACCP) and Threat Assessment and Critical Control Point (TACCP)
- Begin to document your food defense plan
- Develop and implement mitigation strategies to protect against intentional adulteration
Who Should Attend?
- Certification Managers
- Facility Managers
- Food Safety & Quality Personnel
- HACCP Personnel
- Ingredient Suppliers
- Owners/Operations of Food Business
- Plant Managers/Supervisors
- Process Engineers
- Product Development/R&D/Food Technologists
- Production Managers/Supervisors
- QA/QC Personnel
- Quality Systems Managers & Personnel
- Regulatory Authorities & Personnel
- Risk & Compliance Managers
- SQF Certified Suppliers
- SQF Practitioners
- SQF Personnel
- Supply Chain Managers
- Security Managers involved in managing food operations or having responsibility for security of food facilities
Trainer: Shelly MacDonald
A light lunch will be provided.