Maintaining Food Safety and Customer Satisfaction through effective Specification Development and Implementation 2015

Key Topics

• Incorporating Quality Control Points
• Detailed descriptions which effectively define the products physical characteristics
• Defining testing/verification expectations
• Validating Chemical, Physical and Micro tolerances
• Document Control Methods
• Common Regulatory and Company requirements to be included in the specification
• Best practices (Do’s and Don’ts) when creating new product specification
• Key components to be included in the specification
• Issues/challenges needed to address before finalizing product specification

Who should Attend

• Executives Team Members
• Owners/Partners
• Plant Managers
• General Managers
• Operations/Production Managers
• Quality Assurance/Quality Control Staff
• Supplier Management Staff
• Procurement Management Team
• Auditors who review facilities quality assurance programs
• Specification Developers of new and existing products
• Customers who want to understand best practices that they should expect of their suppliers
• Product Development Management Team