The Importance of Ongoing Food Safety Training
Overview:
Developing and implementing a Food Safety Program is only the first step to managing the total quality of your product. To ensure compliance and understanding of the system and their responsibilities in maintaining the quality system, all employees in your business need to take part in ongoing food safety training programs.
This TÜV SÜD America webinar will provide a general overview of how training programs play a key role in ensuring employee buy-in and adherence to managing an effective food quality and safety system. You will learn the training fundamentals and tips needed to ensure all essential staff members know how implement and manage an effective and efficient Food Safety Quality Management System such as SQF, ISO 22000, HACCP, etc.
The following are key focus points that will be covered during the webinar:
- Which basic food safety programs must be taught to employees and management?
- Which personnel needs to be certified in HACCP and other Food Safety Programs such as SQF, BRC, etc.?
- How much training is required?
- How frequently should the training occur?
- How do you document the training all employees receive?
- How does GMP, SOP, SSOP play a part in the training programs?
Who Should Attend
Professionals involved in developing, implementing, training, maintaining, and auditing quality management systems for companies certified, or looking to be certified, to the requirements of a Food Safety Program.
About Our Subject Matter Expert:
Thomas Ambrosia, CEC, CPFS, SQFP, is the Food Safety Program Manager/Lead Auditor for the Management Systems division of TÜV SÜD America Inc.,supporting the SQF program and Food Safety initiatives across the Americas, along with managing key accounts.
Tom has over 35 years of experience in the food processing and safety industry, including implementing corporate-wide HACCP and Quality programs, along with developing programs in GMA-Safe, SQF, QA, central culinary processing, and working as a quality auditor and consultant(internal and external).
Tom is one of the first Certified Executive Chefs in the U.S.A., and holds certifications as a Certified Food Safety Manager and a Certified Professional Food Safety.
Date Change Notification: The original live date of June 24 has been rescheduled for July 29. We apologize for any inconvenience.
Scheduled Dates:
Cost: $0.00 (USD)
Time: 1 pm ET
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I would like to register!
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Questions? contact:
Vanessa Ashton
TUV SUD America Inc.
978-573-2564
webinar@tuvam.com |
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Cancellation Policy
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