Risky Business: HACCP Programs for Small Businesses 2012 is a webinar that covers topics such as:
- Strategies on how to manage or create a new food safety program while a business is fully operational and has little experience with HACCP
- HACCP pre-requisites and Food Safety programs: what programs need to be in place ‘right now` and which ‘can wait`.
- Avoiding administrative or operational pitfalls and obstacles to SOP`s and GMP`s
- Strategies in how to assess risky production line issues and establish CP`s
- Lessons learned from a consultants viewpoint: take on a client or not?
- The valuable role of complaint response
- CFR Title 21 and the Food Model Code during HACCP program construction
- Tips and Tricks for building compliance economically
- Identify Cross contamination issues: product transfer, finished product, work tools
- Identify Time/Temperature exposure in production vs finished product processes
- Records compliance with minimal employees and office support
- Setting up records compliance in small offices. Multiple program compliance on one sheet
- Vendor delivery lesson- impact and costs illustrated. Approved vendor-delivered or picked up?
- Evaluating company ownership or buy-in to Food Safety program GMP`s etc
Risky Business: HACCP Programs for Small Businesses 2012 brings together:
- QA/Food Safety Department managers that want ethnic foods from new companies
- Businesses that want to sell to Costco or other larger companies
- Auditors who review new Food Manufactures/Vendors
- Company Internal Food Safety staff that inspects vendors for your company
- New food businesses that want to learn how to succeed and grow new business opportunities
