Recall Readiness: How Prepared Is Your Company to Survive a Recall?
Overview:
In today's competitive market, all it takes is one costly recall to put your company in jeopardy. Staging mock recalls and implementing a recall response program can ensure your company is prepared in the event of a product withdrawal or recall.
This TÜV SÜD America webinar will provide tips and information on how use a recall response program as part of your total food quality and safety system. You will learn ways to ensure your company is ready to take corrective action and survive the fallout should a withdrawal or recall occur.
The following are key focus points that will be covered during the webinar:
- How often is it necessary to test the program for audit/regulatory requirements?
- How long should a typical mock recall/withdrawal program last for a third-party audit or regulatory action?
- What basic components are needed for a mock recall?
- What documents are needed for a mock recall/withdrawal?
- Are the services of an experienced recall attorney needed?
- Are market withdrawals and recalls covered by your liability insurance carrier?
- Do liability insurance carriers supply attorneys in the event of a recall/withdrawal?
- Is a PR firm necessary to handle the press and regulators in the event of a recall/withdrawal?
- How do you communicate the recall to your customers?
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.
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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