One practical view of HACCP Plans
Price Details
Overview:
Answering the following questions may help you to decide if this webinar is for you.
This webinar was created to review the basics of Hazard Analysis and Critical Control Points (HACCP) plans and propose ideas for business uses of this tool. Product design and profiling are a few of the areas where this tool can be applied. Because these and other applications can have economic impact in the business the idea of this webinar was to review how we can facilitate the analysis and decision making of individual situations with this tool.
Why should you Attend:
HACCP Plans and HACCP Courses may be a requirement for obtaining certifications as food safety practitioners, auditors and food safety management systems.Answering the following questions may help you to decide if this webinar is for you.
- Do you think that HACCP plans have more uses than compliance with certifications?
- Would you like to propose a more practical version of HACCP plan to your supervisor or customers?
- Would you like to make improvements in your HACCP plans and do not know where to start?
Areas Covered in the Session:
- Uses of HACCP plans
- Basics of Compliance with HACCP plans
- Business uses of HACCP plans
Who Will Benefit:
- Food Safety Managers
- Food Business Managers
- New Product Developers
- Service Contractors
- Compliance Officers
Speaker Profile
Oscar Rodriguez Gonzalez is an entrepreneur and consultant who manages Rodriguez-Gonzalez Services. His current credentials include Lean Six Sigma Black Belt, Professional Agrologist, Certified Food Scientist, Certified Sustainability Professional. He also obtained a PhD in Food Science (University of Guelph) and MSc in Biological and Agricultural Engineering (Texas A&M University) where his work with colleagues resulted in 10 scientific publications.
His areas of consulting include Food Safety Auditing, Continual Improvement, Energy Efficiency, and Sustainability Management applied to the Food and Beverages sector. His recent projects include: conducting a series of presentations at Process Expo 2013, winning a problem solving challenge with a team at IdeaConnection, performing Food Safety Audits by contract, assisting in the acquisition of SQF certification and a series of studies in the usage of Energy and Sustainability metrics in the Food and Beverage sector.
His areas of consulting include Food Safety Auditing, Continual Improvement, Energy Efficiency, and Sustainability Management applied to the Food and Beverages sector. His recent projects include: conducting a series of presentations at Process Expo 2013, winning a problem solving challenge with a team at IdeaConnection, performing Food Safety Audits by contract, assisting in the acquisition of SQF certification and a series of studies in the usage of Energy and Sustainability metrics in the Food and Beverage sector.
Background:
Hazard Analysis and Critical Control Points (HACCP) plans may be neglected by some food safety managers because they may not be seen as practical as following a to-do list for Good Agricultural Practices or Good Manufacturing Practices. But the idea of creating this interesting tool was to assist in the safe design of food production or processing lines and the potential for its use may have not been fully realized yet.