Compliance with food safety standards is becoming ever more difficult. Mandates by the FDA and the USDA such as HACCP procedures and ISO 22000-based food safety management systems form the core of the quality and compliance programs in the food and beverage industry. Improperly trained employees, substandard products, or poor service can cost companies millions of dollars a year in lost sales and leave the door open to more severe consequences. While the food operator must focus on customer safety, concern must also be directed toward the avoidance of litigation as sophistication in this arena is very high and the negative outcomes are very costly.
This webinar will focus on WHY the food safety goal is becoming so challenging and will include the necessary information to evaluate and improve current food service systems. Sources cited will include the 2005 FDA Food Code (USA) and the global Codex Alimentarius.
Areas Covered in the seminar:
- The three types of contamination
- An emphasis on the growth of biological organisms
- Critical errors in documentation
- New regulations involving employee health and the transmission of disease
- Standards for the flow of food from delivery through service
- The challenge of cleanliness
- Pest control
M.S., R.D. is founder and owner of Safe at the Plate®, a company with over 20 years of experience in food safety training and materials. Ms. Wilkins has authored several books of food safety and HACCP, and has trained thousands of individuals how to provide a safe food product.
Manager, FDA Solutions, MetricStream