Creating a Food Safety Culture and Competencies
The objective of this webinar is to provide basic information on competencies required to create a robust food safety culture.
Sep 13, 2017, 13:00
Sep 13, 2017, 14:00
This Webinar presented by SGS, Wisconsin Manufacturing Extension Partnership (WMEP) and Illinois Manufacturing Excellence Center (IMEC) explores the challenges faced by small and medium sized food processors. Global, federal and state food safety regulations can be incredibly confusing for these manufacturers. What qualifications do I need? Which regulations apply to me? How do I implement changes? Where do I start? These are common questions that are received from small manufacturers. The key is to understanding food safety and creating a culture where food safety is automatic. This webinar will cover the training and requirements need to create a food safety culture in your processing facility.
- Training needs for employees as well as management
- Basic GMPs
- Management’s role in the food safety plan
- Going from a proactive to a reactive workplace
Peg Dorn/WMEP - Manufacturing Specialist
Peg has more than 15 years experience in food safety and quality, mostly in the dairy industry. She possesses a strong background in infant formula, pharmaceutical grade excipients, and other dairy products. In her role with the WMEP, Peg assists companies with establishing food safety systems that comply with Global Food Safety Initiative requirements. She spent several years at Baraboo-based dairy cooperative Foremost Farms, holding various positions including quality systems manager and corporate quality assurance manager. Peg’s work at Foremost Farms included setting up Safe Quality Food (SQF) programs for multiple plants. Peg also has worked as an independent food safety auditor and consultant with an emphasis on SQF certification.
Ken Wunderlich/IMEC - Technical Specialist
Ken assists small to medium sized Illinois manufacturers in linking long-term plans and related goals with on-site implementation services by identifying performance gaps, solving these gaps, and building a culture to support sustained improvements. He helps to optimize operating capacity, implement advanced product and process innovations, increase sales and enter new markets, and improve profitability. His focus is more on Innovation and Continuous Improvement initiatives such as Six Sigma, Food Safety Failure Prevention Activities, Medical Device Failure Prevention Activities, and systems development for automotive and farm to fork initiatives in food.
The webinar is aimed at Food production/manufacturers, food packaging, food storage and distribution.
Cost: No Charge
The webinar will be recorded and made available after the live event.
Can't make the live session? Register and receive a complimentary recording after the live event.
2:00 pm Eastern Daylight Time (New York, GMT-04:00)
1:00 pm Central Daylight Time (Chicago, GMT-05:00)
12:00 pm Mountain Daylight Time (Denver, GMT-06:00)
11:00 am Pacific Daylight Time (San Francisco, GMT-07:00)
For further information, please contact:
t: +1 201 508 3065