Recent outbreaks, contamination and infection incidents in the food chain have led regulators, global retailers, distributors, food manufacturers, food service companies and other stake holders to re-evaluate the effectiveness of their existing food quality and safety programs. In addition, globalization and international trade have presented new challenges and complexities in managing food safety and quality at every stage of the food-chain.
With the new FDA Food Safety Modernization Act (FSMA) requirements coming into force, organizations need to adopt a proactive approach to food safety management and adhere to standards (such as Safe Quality Food (SQF), Hazard Analysis Critical Control Points (HACCP), ISO 22000, and the AIB International Consolidated Standards) to demonstrate that they have incorporated safety and quality initiatives into their food production processes.
An effective food safety management system based on a proven standard will help organizations manage risk, demonstrate compliance and meet legal requirements.
Join this session to:
- Understand the Need for a Food Safety Management System
- Learn the Components of a Food Safety Management System
- Review a case study on a software implementation for a Food Safety Management System
- Hear Lessons Learned from a Food Safety Management System implementation
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