Ensuring that food safety guidelines are executed effectively a series of activities used to confirm that the plan is working how it should need to be conducted. After initially establishing a food safety plan this is followed by monitoring, verification and validation activities to keep it alive.
This series of activities is applicable to Food Safety Management Systems (FSMS) and to Hazard Analysis and Critical Control Points Plans (HACCP). The difference between FSMS and HACCP systems is that the first generally uses Good Manufacturing Practices (GMPs) or Good Agricultural Practices (GAPs) checklists as the base of basic practices and is complemented with a HACCP plan to address the issues that are particular to the food processing plant or farming operation.
The objective of this webinar is to review verification and validation techniques applied to HACCP standards. Focus will be placed on gathering and processing information and validating that the information is useful for food safety.
Why Should You Attend
This webinar will help you to advance your knowledge about monitoring, verification and validation activities applied to HACCP system. By having access to a wider variety of options you should be able to better compare the effectiveness of the monitoring techniques you are currently using in your HACCP plan.
Areas Covered in this Webinar
After attending this webinar the attendee should be able to select more effective monitoring, verification and validation techniques.
Who Will Benefit
Oscar Rodriguez Gonzalez is a consultant and entrepreneur consultant who manages Rodriguez-Gonzalez Services. His training include Lean Six Sigma Black Belt, food safety management systems and HACCP. He also is a Professional Agrologist, Certified Food Scientist, Certified Sustainability Professional and obtained a PhD in Food Science from the University of Guelph and an MSc in Biological and Agricultural Engineering from Texas A&M University. His areas of consulting include Food Safety Auditing, Continual Improvement, Energy Efficiency, and Sustainability Management applied to the Food and Beverages sector. His recent projects include: conducting a series of presentations sponsored by the Food Suppliers Association (FPSA), preparing a series of presentations for virtual education groups, performing Food Safety Audits by contract, assisting in the maintenance of SQF certification and a series of studies in the usage of Energy and Sustainability metrics in the Food and Beverage sector.View all trainings by this speaker