Risky Business: HACCP Programs for Small Businesses 2012

Key Topics

• 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

Who should Attend

• 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