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Chemical Control and Safety in Food Manufacturing

in IFSQN Events Calendar
Added by Harshit Choudhary, 16 Jul 2013

Taking place 18 Jul 2013 (Single Day Event)

Harshit Choudhary

Logo URL
Event Organizer Compliance Online
Contact Name Harshit Choudhary
Contact Number +1-888-717-2436

Event Category Live Webinar
Event State/City Online
Event Country USA
Cost of Attendance $149.00
Event/Registration URL http://www.complianceonline.com/ecommerce/control/trainingFocus?product_id=703003&channel=am_IFSQN' class='bbc_url' rel='nofollow external'>http://www.complianceonline.com/ecommerce/control/trainingFocus?product_id=703003&channel=am_IFSQN

Event Description

July 18, Thursday 10:00 AM PDT | 01:00 PM EDT

This food safety training will provide information on the various types of chemicals used and stored in food manufacturing facilities and explain how you can protect the food and team members from accidental and unsafe exposure.

Why Should You Attend:

CFR 21 Part 110 aka cGMP requires that manufacturers prevent contamination and adulteration of foods by chemicals in the manufacturing environment. Chemical contamination is one of the key hazards identified by HACCP. OSHA also requires the protection of personnel against hazardous exposure to chemicals in the work environment. Education is necessary to allow team members to work safely with the necessary substances that are required for formulation, processing and cleaning etc.

During this 60-minute webinar, the presenter will highlight the various types of chemicals used and stored in food manufacturing facilities in order to protect food and team members from accidental and unsafe exposure.

Learning Objectives:

• Gain an understanding of the types of chemicals commonly used and the risks involved
• Select and maintain chemicals in a safe manner
• Understand labeling with respect to safe usage
• Employ GMPs to prevent cross contamination

Areas Covered in the Webinar:

• Regulations
• GFSI Requirements
• Types and hazards associated with commonly used chemicals
• Best practices required to manage chemicals
• Results of exposure to hazards
• Basic labeling warnings

Who will Benefit:

• Sanitation, Operations and Housekeeping team members who may be responsible for mixing, usage and storage of chemicals
• Quality Assurance team members who may be responsible for measuring residual chemicals on food contact surfaces
• Management/Supervisors who may be responsible for Chemical and Sanitation Program development and verification
• Customers who want to understand best practices that they should require of their suppliers will benefit
• Executives will understand the key benefits of allocating resources toward these programs and will be able communicate the market edge it gives them to their customers and shareholders.

Instructor Profile:

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Melinda Allen, is a Food Safety and Quality Consultant in the Food Industry. Her clients have included leaders in the field such as Burger King, Panda Express and Popeyes Louisiana Kitchen. Melinda has had a long and dedicated career of Quality Assurance and Food Safety leadership with companies such as YUM Brands and Quiznos. In these roles she has written and monitored the implementation of Supplier Quality Requirements and assisted many of the industries manufacturers in the commercialization of products, writing of programs across many food and non food categories.

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