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Food Defense

Registration Deadline: April 29, 2019 

Prerequisite

A good understanding and working knowledge of food safety management systems is essential.

Overview

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
  • Operations/Maintenance/Sanitation
  • 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.

PLEASE READ OUR FOOD SAFETY FAQ’S

REGISTER NOW!