Key Take Away :
This food safety compliance webinar will provide an overview of food traceability in the context of food safety management (HACCP, Preventive Controls, GFSI) by defining supply chain traceability as well as internal traceability.
Overview :
“Traceability is the ability to follow an item or a group of items - be it animal, plant, food product or ingredient - from one point in the supply chain to another, either backwards or forwards” (CFIA, 2016).
The webinar will address the need for one step forward/one step back traceability as part of a food company’s successful recall and food safety management system.
The webinar will discuss traceability requirements in Canada and the US. Examples will be given on how to demonstrate traceability requirements and food security training. Benefits of computerized food traceability systems will also be discussed.
Why Should You Attend :
Traceability is a requirement of today’s “modern” food safety management systems. It supports FSMA compliance and the company’s recall plan which allows for the fast removal of contaminated products from the marketplace.
In Canada, proposed regulations include new traceability requirements for businesses that prepare, import, export, or trade food across provinces. In the US, FSMA requires a recall and traceability plan for significant hazards requiring preventive controls.
For food/petfood manufacturers wishing to become certified to a GFSI-benchmarked scheme, minimal requirements for upstream and downstream product traceability is required for compliance.
The webinar will provide global food safety training and examples on how to comply with regulations and other food traceability requirements.
Areas Covered In This Webinar :
Traceability and achieving food safety compliance (GMP, HACCP compliance, Global food safety)
Developing a traceability program to support recall activities
Traceability in the context of food fraud and food security
Upgrading to a computerized traceability system
Learning Objectives :
Understanding the meaning of traceability (internal, supply chain)
Providing an overview of traceability program in the context of food safety management
Reviewing traceability requirements (Canada, US, Global food safety)
Discussing how to demonstrate traceability
Introducing traceability systems (featuring the Icicle cloud-based application)
Summarizing the benefits of a computerized traceability system over a manual system
Who Will Benefit :
Small and Medium Food and Pet Food Businesses who do not currently have a Food Safety Management System and wish to become Food Safety Compliant
Wineries interested in developing a Traceability Program
Small and Medium Businesses wishing to upgrade to affordable paperless Food Safety/ Traceability Management System
Importers of Food/Pet Food to Canada and the US
For more information, please visit : https://www.atozcompliance.com/trainings-webinar/food-chemicals/food-safety-compliance/traceability-program-global-food-safety-training/karine-lawrence/300237?utm_source=eventzilla&utm_campaign=01Mar&utm_medium=ref
Email: support@atozcompliance.com
Toll Free: +1- 844-414-1400
Tel: +1-516-900-5509
Level:
Intermediate
Speakers Profile :
Karine Lawrence
Karine Lawrence is the principal and owner of Sirocco Food and Wine Consulting, a consulting company providing sensory evaluation and food safety services to the wine and food sector in Canada and the United States. Food safety services centre around training and the development and implementation of global food safety programs (GFSI-benchmarked Safe Quality Food (SQF)).
Karine is a sensory scientist and food safety specialist with over 14 years of industry experience. She has experience in a number of industry sectors including the baking and snack, wine and spirit, fresh cut and produce industries.
She holds a master’s degree in Food Science and Engineering (France) as well as a Master of Food Science (Canada). Karine is a certified HACCP auditor (ASQ) and a Canadian Certified HACCP Professional as well as a certified Safe Quality Food (SQF) trainer and consultant. She is also an instructor in the school of Food, Wine and Tourism at Okanagan College where she teaches Wine Quality and Sensory Evaluation of Wine.
