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DTSTART;TZID=America/Los_Angeles:20230911T090000
DTEND;TZID=America/Los_Angeles:20230911T180000
DTSTAMP:20260419T090924
CREATED:20230530T194639Z
LAST-MODIFIED:20230531T215131Z
UID:21185-1694422800-1694455200@foodindustryexecutive.com
SUMMARY:HACCP Certified Food Safety
DESCRIPTION:Register for the webinar here \nFrom COS Training Resource Center: \nHACCP is a management system in which food safety is addressed through the analysis and control of biological\, chemical\, and physical hazards from raw material production\, procurement and handling\, to manufacturing\, distribution and consumption of the finished product. \nHACCP is designed for use in all segments of the food industry from growing\, harvesting\, processing\, manufacturing\, distributing\, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. \nFood safety systems based on the HACCP principles have been successfully applied in food processing plants\, retail food stores\, and food service operations. The seven principles of HACCP have been universally accepted by government agencies\, trade associations and the food industry around the world. \nParticipants will learn how to identify food safety hazards\, establish control measures\, limits and monitoring procedures\, write and update a HACCP plan\, document and verify results and to prepare for audits. This training can be customized to fit the needs and current systems of your organization. We can deliver this training at your location or in our facilities. \nThis class is accredited by the International HACCP Alliance.​\n\nTopics Covered: \n\nIntroduction to HACCP\nPre-Requisite Programs\nHazard Identification\nPreliminary Steps\nHazard Analysis\nCritical Control Points\nCritical Limits\nMonitoring\nCorrective Action\nVerification ad Validation\nRecordkeeping\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/haccp-certified-food-safety/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/05/COS-Training-Resource-Center-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230911T090000
DTEND;TZID=America/Los_Angeles:20230911T180000
DTSTAMP:20260419T090924
CREATED:20230530T194639Z
LAST-MODIFIED:20230531T215131Z
UID:21185-1694422800-1694455200@foodindustryexecutive.com
SUMMARY:HACCP Certified Food Safety
DESCRIPTION:Register for the webinar here \nFrom COS Training Resource Center: \nHACCP is a management system in which food safety is addressed through the analysis and control of biological\, chemical\, and physical hazards from raw material production\, procurement and handling\, to manufacturing\, distribution and consumption of the finished product. \nHACCP is designed for use in all segments of the food industry from growing\, harvesting\, processing\, manufacturing\, distributing\, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. \nFood safety systems based on the HACCP principles have been successfully applied in food processing plants\, retail food stores\, and food service operations. The seven principles of HACCP have been universally accepted by government agencies\, trade associations and the food industry around the world. \nParticipants will learn how to identify food safety hazards\, establish control measures\, limits and monitoring procedures\, write and update a HACCP plan\, document and verify results and to prepare for audits. This training can be customized to fit the needs and current systems of your organization. We can deliver this training at your location or in our facilities. \nThis class is accredited by the International HACCP Alliance.​\n\nTopics Covered: \n\nIntroduction to HACCP\nPre-Requisite Programs\nHazard Identification\nPreliminary Steps\nHazard Analysis\nCritical Control Points\nCritical Limits\nMonitoring\nCorrective Action\nVerification ad Validation\nRecordkeeping\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/haccp-certified-food-safety/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/05/COS-Training-Resource-Center-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230911T090000
DTEND;TZID=America/Los_Angeles:20230911T180000
DTSTAMP:20260419T090924
CREATED:20230530T194639Z
LAST-MODIFIED:20230531T215131Z
UID:21185-1694422800-1694455200@foodindustryexecutive.com
SUMMARY:HACCP Certified Food Safety
DESCRIPTION:Register for the webinar here \nFrom COS Training Resource Center: \nHACCP is a management system in which food safety is addressed through the analysis and control of biological\, chemical\, and physical hazards from raw material production\, procurement and handling\, to manufacturing\, distribution and consumption of the finished product. \nHACCP is designed for use in all segments of the food industry from growing\, harvesting\, processing\, manufacturing\, distributing\, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. \nFood safety systems based on the HACCP principles have been successfully applied in food processing plants\, retail food stores\, and food service operations. The seven principles of HACCP have been universally accepted by government agencies\, trade associations and the food industry around the world. \nParticipants will learn how to identify food safety hazards\, establish control measures\, limits and monitoring procedures\, write and update a HACCP plan\, document and verify results and to prepare for audits. This training can be customized to fit the needs and current systems of your organization. We can deliver this training at your location or in our facilities. \nThis class is accredited by the International HACCP Alliance.​\n\nTopics Covered: \n\nIntroduction to HACCP\nPre-Requisite Programs\nHazard Identification\nPreliminary Steps\nHazard Analysis\nCritical Control Points\nCritical Limits\nMonitoring\nCorrective Action\nVerification ad Validation\nRecordkeeping\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/haccp-certified-food-safety/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/05/COS-Training-Resource-Center-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230911T090000
DTEND;TZID=America/Los_Angeles:20230911T180000
DTSTAMP:20260419T090924
CREATED:20230530T194639Z
LAST-MODIFIED:20230531T215131Z
UID:21185-1694422800-1694455200@foodindustryexecutive.com
SUMMARY:HACCP Certified Food Safety
DESCRIPTION:Register for the webinar here \nFrom COS Training Resource Center: \nHACCP is a management system in which food safety is addressed through the analysis and control of biological\, chemical\, and physical hazards from raw material production\, procurement and handling\, to manufacturing\, distribution and consumption of the finished product. \nHACCP is designed for use in all segments of the food industry from growing\, harvesting\, processing\, manufacturing\, distributing\, and merchandising to preparing food for consumption. Prerequisite programs such as current Good Manufacturing Practices (cGMPs) are an essential foundation for the development and implementation of successful HACCP plans. \nFood safety systems based on the HACCP principles have been successfully applied in food processing plants\, retail food stores\, and food service operations. The seven principles of HACCP have been universally accepted by government agencies\, trade associations and the food industry around the world. \nParticipants will learn how to identify food safety hazards\, establish control measures\, limits and monitoring procedures\, write and update a HACCP plan\, document and verify results and to prepare for audits. This training can be customized to fit the needs and current systems of your organization. We can deliver this training at your location or in our facilities. \nThis class is accredited by the International HACCP Alliance.​\n\nTopics Covered: \n\nIntroduction to HACCP\nPre-Requisite Programs\nHazard Identification\nPreliminary Steps\nHazard Analysis\nCritical Control Points\nCritical Limits\nMonitoring\nCorrective Action\nVerification ad Validation\nRecordkeeping\n\nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/haccp-certified-food-safety/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/05/COS-Training-Resource-Center-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230919T110000
DTEND;TZID=America/Los_Angeles:20230919T110000
DTSTAMP:20260419T090924
CREATED:20230918T190932Z
LAST-MODIFIED:20230918T190932Z
UID:22249-1695121200-1695121200@foodindustryexecutive.com
SUMMARY:Digital Product Development: Create Products Your Customers Want Faster and at a Lower Cost
DESCRIPTION:Register for the webinar here \nFrom Centric Software: \nIs your company still developing formulated products with outdated and siloed spreadsheets and systems?   \nThere are many external challenges in the way of food and beverage & cosmetics and personal care companies getting products to market faster—changing consumer demands\, evolving regulatory and compliance requirements\, supply chain issues and much more.  Your internal product development system shouldn’t be one of them. 🤔  \nJoin our free digital event on Tuesday\, September 19 to learn about the benefits of digitalizing every phase of formulated product development like Big Lots\, Kroger\, Wicked Foods\, Sephora\, KIKO Milano\, MECCA and many more did. Discover the secret ingredient for increasing efficiency by 50% and lowering costs by 23%.    \nYou’ll also see a live demo of Centric’s innovative Product Lifecycle Management (PLM) solution\, a digital end-to-end product development platform that empowers agility\, speed\, actionable\, data-driven decision-making\, team collaboration and more. \nRegister today and you’ll learn how to:   \n          ✓ Drive efficiency through every phase of product development\n          ✓ Boost product portfolio visibility to optimize the product mix\n          ✓ Speed up new product introductions and formulation development\n          ✓ Streamline sourcing requests and collaboration with suppliers\n          ✓ Automatically create detailed packaging\, artwork and labeling briefs\n          ✓ Reduce quality and compliance risks with greater visibility and control\n          ✓ And much more! \nSign up now to get the chance to take part in a Q&A with our PLM industry experts \nRegister here. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/digital-product-development-create-products-your-customers-want-faster-and-at-a-lower-cost/
CATEGORIES:Technology
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/09/centric-software-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230920T130000
DTEND;TZID=America/New_York:20230920T140000
DTSTAMP:20260419T090924
CREATED:20230918T190158Z
LAST-MODIFIED:20230918T190158Z
UID:22246-1695214800-1695218400@foodindustryexecutive.com
SUMMARY:Everything You Need to Know About GFSI Training Requirements … in 30 Minutes or Less
DESCRIPTION:Register for the webinar here \nFrom Intertek Alchemy: \nThe Global Food Safety Initiative (GFSI) has a variety of Certification Program Owners (CPO) to choose from\, and even more requirements within your selected CPO to meet\, before you can proudly share you are GFSI certified with your customers. Of the requirements across CPOs\, you’ll find each includes a section on the importance of employee training in your food safety program. \nWhether you are creating or making improvements to your food safety training program to meet or maintain GFSI Certification\, this webinar is for you. We invite you to join Laura Dunn Nelson\, prior member of the GFSI Food Safety Culture Technical Working Group\, as she: \n• Breaks down the GFSI certification requirements for employee training\, across all the top Certification Program Owners (CPOs) \n• Discusses how to meet each of the requirements represented by the top CPOs \n• Provides resources to help you build a GFSI-based food safety training program both efficiently & effectively \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/everything-you-need-to-know-about-gfsi-training-requirements-in-30-minutes-or-less/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/09/intertek-alchemy-logo.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230921T130000
DTEND;TZID=America/New_York:20230921T130000
DTSTAMP:20260419T090924
CREATED:20230823T204758Z
LAST-MODIFIED:20230915T142312Z
UID:22075-1695301200-1695301200@foodindustryexecutive.com
SUMMARY:Leveraging the Virtual Twin for Simulation Driven Packaging Design for Food & Beverage
DESCRIPTION:Register for the webinar here \nFrom Dassault Systèmes: \nIn today’s economy\, the consumer packaged goods – retail (CPG-R) industry is faced with extreme challenges. The question of how companies can deliver more sustainable products to market at a faster rate while increasing profitability is one we hear often. The legacy workflows that incorporate a “build and break” model are time-consuming\, costly\, and often don’t produce quality results. These challenges require a holistic approach to design in a digital environment\, from ideation through the lifecycle of a product. \nBy leveraging the virtual twin on the 3DEXPERIENCE platform\, CPG-R companies are able to streamline this process while meeting required KPIs. \nIn this webinar\, our industry experts will demonstrate how the virtual twin enables food and beverage companies to accelerate sustainable packaging design and innovation while decreasing development costs. \nRegister here. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/leveraging-the-virtual-twin-for-simulation-driven-packaging-design-for-food-beverage/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/08/Dassault-systemes-logo-use.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230926T130000
DTEND;TZID=America/New_York:20230926T130000
DTSTAMP:20260419T090924
CREATED:20230901T201330Z
LAST-MODIFIED:20230901T201330Z
UID:22149-1695733200-1695733200@foodindustryexecutive.com
SUMMARY:Food Safety Certification: A Packaging Industry Primer
DESCRIPTION:Register for the webinar here \nFrom Provision: \nMore food companies than ever expect their packaging suppliers to be certified to a food safety standard such as SQF for Packaging\, rather than a simple quality management standard. \nWhat’s causing this shift\, and what can packaging manufacturers expect as they approach implementing – and certifying – a food safety system for the first time? \nJoin industry experts from SQFI and Weidenhammer New Packaging for an in-depth discussion on the move toward food safety certification for packaging manufacturers and the implementation process. \nRegister here. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/food-safety-certification-a-packaging-industry-primer/
CATEGORIES:Food Safety
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/09/Provision-logo-1.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/Los_Angeles:20230927T110000
DTEND;TZID=America/Los_Angeles:20230927T110000
DTSTAMP:20260419T090924
CREATED:20230918T192054Z
LAST-MODIFIED:20230918T192054Z
UID:22251-1695812400-1695812400@foodindustryexecutive.com
SUMMARY:Extended-Hours Ops: Strategies for Balancing Safety\, Productivity\, and Employee Well-Being
DESCRIPTION:Register for the webinar here \nFrom Shiftboard: \nOptimizing extended-hours operations calls for a balance between operational efficiency and employee well-being. In this webinar\, we explore the complexity of managing a workforce in continuous operations. Benefit from the wisdom of our distinguished panelists: Andrew Moore-Ede from CIRCADIAN®\, a trailblazer in fatigue management for 24/7 operations\, and Rue Patel\, whose manufacturing expertise was shaped during his 30-year career at General Mills. \nTogether\, they will unpack the challenges and present strategies to balance productivity\, safety\, and employee well-being. With insights spanning recruitment\, managerial strategies\, scheduling\, and safety\, this is a must-attend webinar for leaders in extended-hours operations. \nRegister here. \n 
URL:https://foodindustryexecutive.com/food-industry-webinar/extended-hours-ops-strategies-for-balancing-safety-productivity-and-employee-well-being/
ATTACH;FMTTYPE=image/png:https://foodindustryexecutive.com/wp-content/uploads/2023/09/Shiftboard-logo_USE.png
END:VEVENT
BEGIN:VEVENT
DTSTART;TZID=America/New_York:20230929T100000
DTEND;TZID=America/New_York:20230929T110000
DTSTAMP:20260419T090924
CREATED:20230802T194057Z
LAST-MODIFIED:20230802T194146Z
UID:21866-1695981600-1695985200@foodindustryexecutive.com
SUMMARY:3-A SSI Fall Webinar Series: Webinar #1
DESCRIPTION:Register for the webinar here \nFrom 3-A SSI: \n\nHygienic by Design: Reducing Risk in Your Facility \nDr. Rolando Gonzalez\, The Acheson Group \nHygienic by design means designing or modifying facilities\, equipment\, and systems to minimize the risk of contamination in all phases of food production. It involves considering hygiene and sanitation at every stage of facility design\, construction\, and operation. This includes selecting materials\, equipment\, and surfaces that are easy to clean and maintain\, creating layouts that minimize cross-contamination\, and implementing effective cleaning and disinfection procedures. The goal is to create a hygienic environment that supports food safety and reduces the risk of foodborne illness. \nRegulatory Perspective on Verification Activities and Corrective Actions to Ensure the Effectiveness of Controls at Preventing Foodborne Illness \nBenjamin Warren\, Senior Adviser for Food Safety\, U.S. Food & Drug Administration \nIn general\, a facility that manufactures\, processes\, packs\, or holds food for consumption in the United States and must register with FDA is subject to the Current Good Manufacturing Practice\, Hazard Analysis\, and Risk-Based Preventive Controls for Human Food rule (CGMP & PC rule). The CGMP & PC rule requires a facility to conduct a hazard analysis and establish preventive controls when there is a hazard identified that requires a preventive control for food safety. This presentation will review certain verification and corrective action practices and how they relate to selected recent food safety events\, such as recalls and/or foodborne illness outbreaks. \nRegister here.
URL:https://foodindustryexecutive.com/food-industry-webinar/3-a-ssi-fall-webinar-series-webinar-1/
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