Food Recall Management
- Speaker:Michael Brodsky
- Product Code:GRC-90541
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Food Safety requires not only preventing contaminated food from reaching consumers, but also effectively removing such products from the marketplace in a timely manner. Recall plans are an essential component of a company’s overall commitment to consumer protection. Don’t be caught holding the bag!. This webinar will discuss how to go about developing, implementing and ensuring an effective recall plan.
Why Should You Attend:
Recall plans are now mandatory under FSMA the Safe Food for Canadians Act. Are you compliant? Does your plan actually work?
As a food producer clearly, preventing a recall is better than conducting one. Incorporating safety and quality into food manufacturing lowers the overall recall risk. Food safety processes such as hazard analysis and critical control points (HACCP) and initiatives such as Safe Quality Food (SQF), International Food Standard (IFS), and the British Retail Consortium (BRC) have been established to ensure that safety practices are followed and the safest possible food is produced.
Despite their best efforts; however, sometimes unsafe food products, or those that do not meet legislative requirements, make their way into the marketplace. When an unsafe or violative food product has left the control of the manufacturer/distributor, it must be removed from the market. Every organization should have a recall plan and should conduct drills to ensure the plan’s effectiveness. This helps to guarantee that, in the event of a recall, all of the necessary steps are executed thoroughly and correctly the first time.
Attend this webinar to understand how to develop and implement a cost-effective recall plan that will protect consumers and your brand.
Areas Covered in the Webinar:
- Food Safety Risks
- Food Recall
- Food Recall Classifications
- Developing a recall program
- Implementing an effective recall plan
- Look at available resources
This webinar will provide valuable assistance to:
- Microbiological bench analysts
- Food Manufacturers
- Food Retailers and wholesalers
- QA managers
- Laboratory managers/supervisors
- QC practitioners
- Food companies who rely on microbiological criteria for estimating risk
Michael Brodsky, has been an Environmental Microbiologist for more than 44 years. He is a Past President of the Ontario Food Protection Association and AOAC International. He serves as co-Chair for the AOAC Expert Review Committee for Microbiology, as a scientific reviewer in Microbiology for the AOAC OMA and the AOAC Research Institute, as a reviewer for Standard Method for the Examination of Water and Wastewater and as a chapter editor on QA for the Compendium of Methods in Microbiology. He is also a lead auditor/assessor in microbiology for the Canadian Association for Laboratory Accreditation (CALA) and was the Vice-Chair of the CALA Board of Directors.