Developing a Food Safety Culture For FSMA

Gina Reo
Instructor:
Gina Reo
Date:
Friday, December 3, 2021
Time:
10:00 AM PST | 01:00 PM EST
Duration:
60 Minutes

More Trainings by this Expert   Product Id : 504179

Price Details
$150 Live
$290 Corporate Live
$190 Recorded
$390 Corporate Recorded
Combo Offers
Live + Recorded
$289 $340 Live + Recorded
Corporate (Live + Recorded)
$599 $680 Corporate
(Live + Recorded)
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Overview:

Instilling a passion with team members to create a Right Time Culture for Quality and Food Safety ensures wholesome products everyone can enjoy. This process begins with a plan aligned with FSMA, a Food Safety Roadmap, that starts at the design stage, through production, monitoring and finally when the customer or consumer indulges on the vast array of today’s convenient food products available globally. The safety of these products and creating that satisfying experience is the result of key attributes aligned to consumer expectations. Creating that product correctly from the get-go is the result of a Right First Time Culture. The opposite result can lead to added or hidden costs, waste, poor customer experience or worse recalls and foodborne illness.

Why you should Attend: Information and guidance on how food manufacturers can develop a Food Safety Roadmap that changes the culture to place quality and food safety top of mind for entire organization, in accordance with FSMA’s new Preventative Controls. This course will examine challenges in Food Safety within manufacturing, product design, and execution to transform from a lack of understanding about product safety and basics in sanitation to an attitude of technical assurance that food processors safely embrace role in feeding the world. Finally, this course will look inward toward behavioral change needed to make this leap to a Right First Time Culture.

Areas Covered in the Session:

  • Food Industry Landscape and Recalls
  • Manufacturing Challenges or “What about my day job?”
  • Consumer/Customer Expectations
  • Risk Minimization or Preventative Control Programs
  • Systems Approach-Layered Format
  • Taking First Steps, Raising Awareness
  • Making it Personal, the Behavioral Shift
  • Take it Forward
Who Will Benefit:
  • Quality and Food Safety staff/mgt.
  • PCQI Members
  • Operations Leads/Supervisors
  • Sanitation Leads/Supervisors
  • plant management
  • warehousing managers/leads
  • Maintenance and Engineering Leads/Supervisors
  • Procurement Team Leads
  • Crisis Coordinators
  • Ccompany Leadership
  • Risk Managers
  • Senior Leaders


Speaker Profile
Gina Reo President, QAS, (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Crisis Management, Business Integration and Due Diligence M & A Compliance Risk Assessments.

Formerly, Vice President, Food Safety, Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety by framing Food Safety Roadmap Strategy for fast-tracking compliance to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance.

Over 25+ years of food safety and quality experience, after holding successive senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods, held position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental, and Health & Safety) for NA/Europe/Global.


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