Food Safety Modernization Act
All food manufacturers, regardless of size, are required by law to develop and implement a Hazard Assessment and Critical Control Point (HACCP) plan by June 2012. Will your company be ready?
Whether you're a grower, food manufacturer or processor, this workshop will provide you with the knowledge and resources to help you get a leg up on the competition.
The FDA Food Safety Modernization Act (FSMA) was signed into law by President Obama on January 4, 2011. It raises the minimum standards for food safety, requiring every company in the food chain to develop and document a plan that identifies and controls hazards. Companies that set a higher standard and proactively review their food safety plans, training programs and supply chains will protect their brand and consumer trust.
Key Takeaways
- Upcoming legal obligations for food manufacturers
- Documenting Good Manufacturing Practices (GMP)
- Key principles of HACCP
- Creating a working HACCP plan (financial ramifications, legal consequences)
- Lot traceability and recall
When
Wednesday, December 7, 2011
8:30am - 9:00am Breakfast and registration
9:00am - 10:30am Workshop
Where
Jelly Belly Visitor Center Conference Room
1 Jelly Belly Ln
Fairfield, CA 94533
Cost
This workshop is complimentary for manufacturers, distributors and suppliers only.
Presented in partnership with Solano EDC
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