Friday, December 15, 2017 - 03:00 PM - 04:00 PM UK Time
This is a 10.00 AM Eastern US Start
The philosophy of food safety and quality management is one of prevention, whereby the safety and quality of food products are assured via the use of processes such as HACCP, Vendor Assurance etc. However, on occasion it is necessary to respond reactively to an incident in order to ensure consumer and business protection. Although incidents are very varied in their causes and effects, a common process can be used to help the Incident Owner manage the incident professionally. We will give a brief on Product-related incidents that are identified in our supply chain or markets, which have the potential to damage brands or our business, or harm our consumers also PRIMP can be used to manage incidents from the point of acceptance of raws or packs into the factory up to the point of consumption.