This food contamination control program training will teach you how to develop and document an integrated program to reduce the potential of foreign material contamination and also highlight the GMP best practices.

Why Should You Attend:
Finding foreign material in food may be one of the most distressing meal events consumers report. Naturally occurring inclusions like bones and stems, inorganic material from the harvesting or processing environment as well as insects and other can turn a great restaurant experience into a lost customer and even lawsuit. Establishing HACCP, Preventative and Corrective Maintenance, GMPs and Pest Control programs will reduce these incidences and ensure safe, wholesome, unadulterated products for consumers.

Who Will Benefit:

• Food Manufacturing employees at all levels, especially maintenance, operators and their contractors
• Specification developers of new and existing products
• Auditors who review facilities quality assurance programs

Instructor Profile:
Melinda Allen , is an Independent Quality Assurance and Food Safety Consultant. She has provided services to some of the top Brands in QSR and Food Manufacturing. Melinda specializes in Quality Systems Audits and Programs across a wide variety of product categories. From Meat and Poultry to Bakery, Spices and Produce, she has been an integral part of raising industry standards and helping manufacturers take their programs and facilities to World Class.

Note: Use coupon code NB5SQH8N and get 10% off on registration.