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Join Kestrel at the CIFT Food Safety Workshop January 16

December 10, 2013 - Kestrel Food Safety

The enactment of the Food Safety Modernization Act (FSMA) more than two years ago shifted the focus from responding to contamination in food, to preventing it. Similarly, the Global Food Safety Initiative (GFSI) has developed the standards against which well-known schemes (i.e., SQF, BRC, FSSC 22000, IFS) are benchmarked and called for by food buyers. Food companies throughout the U.S. are responding by working hard to meet expectations put forth by both.

Join Kestrel Management at the CIFT 2014 Kickoff Food Safety Workshop to gain up-to-date insight for both approaches to food safety — featuring new case activity exercises.

Thursday, January 16, 2014
8:30 a.m. – 5:00 p.m.
Hilton Garden Inn Dayton South-Austin Landing
1200 Innovation Drive
Miamisburg, OH 45342
937-247-4850
Register now at ciftinnovation.org or call 419-535-6000 x140 by January 9, 2014.
About the Workshop
The Food Safety Training Workshop will discuss the food safety movement, GFSI, FSMA, and key food safety management system requirements.

Who Should Attend?
Operational managers, supervisors, or personnel working in food processing plants, retail food markets, mobile food vendors, restaurants, and various other special event food service-based operations.

Agenda – Including case activity exercises!
  • Overview of food safety movement
  • GFSI and FSMA purpose and scope
  • HACCP interrelation to GFSI and FSMA
  • Four main GFSI schemes
  • Key food safety management system requirements
    • Management commitment and review
    • Allocation of resources and training
    • Corrective and Preventive Action and support processes
    • Building requirements
    • Certification issues and impacts across food material product types
Registration
Space is limited! Register now at ciftinnovation.org or by calling 419-535-6000 x140 by January 9, 2014. The Workshop fee is $200/person (non-CIFT members) or $100/person (CIFT members). Includes morning refreshments, lunch, and afternoon snacks.
Submitted by: Bill Bremer

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