Universal Hygienic Design For Fsma Compliance-Equipment Recorded Webinar | Gina Reo | From: Feb 01, 2022 - To: Dec 31, 2022 |
Hygienic Design in food processing is a given, however, FDA’s #483 violations continue to reflect the organization's lack of the requirements to maintain safe environments for food production. This course will outline the basics food facilities should have in place and how to ensure the program meets FDA’s expectations.
This webinar will detail the essentials in Hygienic Design, Universal Principles, and expectations by FDA/regulators to mitigate risks for pathogens, pests, and allergens in food production.
Priorities will be outlined following FSMA requirements focused on equipment essentials and transport/storage Supplychain steps. HARPC, the Food Safety Plan risk review will be tabled to help plant teams understand the focus on minimizing food safety hazards.
Tools will be introduced to help participants implement the program.
Learning Objectives:-
Key points:-
Why Should You Attend:-
Anyone involved in the production or holding of food products needs to understand the impact on sanitary design requirements. Consumers, customers, and regulatory agencies all have a vested interest in the safety of one’s food items. A recall or illness liability can be devasting to an organization’s business, a robust hygienic design program minimizes these potential risks.
Who Should Attend:-
Gina Reo, is a Keynote Speaker at Compliance Key. She is the President, QAS, (Quality Assurance Strategies, LLC), private consultation for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Crisis Management, Business Integration, and Due Diligence M & A Compliance Risk Assessments.
Formerly, Vice President, Food Safety, Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety by framing Food Safety Roadmap Strategy for fast-tracking compliance to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labeling Education Act) for US and Canada compliance.
Over 25+ years of food safety and quality experience, after holding successive senior positions with Colgate-Palmolive, Coca-Cola, Bestfoods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods, held the position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental, and Health & Safety) for NA/Europe/Global.
Education: MBA (Dual), International Business and Management; BS, in Business Administration Mgt., St. Peter's University
Personal/Professional Affiliations: Previous Adjunct Professor St Peter's University Graduate Business Program. FTRAC (Food Technical Regulatory Affairs Committee-Member) Past Co-Chair, American Baker's Association; Technical & Nutritional Policy Committee, Baking Association of Canada, Past Board Member; Board Member Chemistries of Heated Carbohydrates Consortium (CHCC): TraceGains, INC. Industry Partner & Advisory; (FARRP(Food Allergy Research & Resource Program) Post Board Member; GFSI (Global Food Safety Initiative) Member; International Association for Food Protection/Food Defense PDG-Member; Metropolitan Association for Food Protection-Member; Institute of Food Technologists-Professional Member; Member St Peter's University Business Leadership Board
Certifications/Awards/Publications: Food Defense, ISO, SPC. Tribute-to-Women-in-Industry Recipient, 2000. Author of several White Papers, Managing-Up, as well as published numerous industry analysis.
