- This event has passed.
January 19, 2022 @ 12:00 am
What You’ll Learn
Food safety programs have always been risk-based. Programs must be crafted, and the food safety team’s decisions made, based on specific risks related to a company’s products, facility, and supply chain. That’s where this webinar comes in.
Although HACCP programs are based on hazard analysis, SQF and other GFSI programs require additional risk assessments to be performed for specific items and wherever applicable. SQF Edition 9 has new requirements on risk assessment for specific items such as:
- Sanitation verification
- Food fraud
- Vendor management
- Other parts of the food safety program
With this webinar, you will learn the best approach to tackling risk assessment in your facility, from the people who know it best.
Getting to Know Our Speakers:
- Jon Kimble, Senior Food Safety Manager, Safe Food Alliance
- Kristie Grzywinski, Technical Director, SQF
Kristie Grzywinski has made a career of helping food companies create systems that ensure the safe production of food, including 11 years working with the National Restaurant Association’s ServSafe® program. Now, as Technical Director for the Food Industry Association’s Safe Quality Food (SQF) Institute, Kristie is responsible for supporting the delivery of a consistent, globally recognized food safety and quality management program based in sound scientific principles. She particularly shines at developing mind-blowing training programs and otherwise making complex topics approachable. Kristie enjoys binge eating jalapeño potato chips and tiny chocolate but not necessarily at the same time.
*This is an informational webinar and not a replacement for the official SQF 2-day course.