When:
February 14, 2018 @ 12:00 pm – 1:00 pm
2018-02-14T12:00:00-06:00
2018-02-14T13:00:00-06:00
Where:
Online Webinar
Cost:
Free
Contact:
Peg Dorn
920-850-6590

This No Cost Webinar presented by the Wisconsin Manufacturing Extension Partnership (WMEP) explores the challenges faced by small and medium sized food processors. Global, federal and state food safety regulations can be incredibly confusing for these manufacturers.

• What qualifications do I need?
• Which regulations apply to me?
• How do I implement changes?
• Where do I start?

These are common questions that are received from small manufacturers. The key is to understanding food safety and creating a culture where food safety is automatic. This webinar will cover the training and requirements need change to needed to create a food safety culture in your processing facility.

 

Objective:

The objective of this webinar (45-minute presentation / 10-15-minute Q&A / WMEP info) is to provide basic information on competencies required to create a robust food safety culture and how they translate into business building opportunities.

Agenda:

• Introduction to WMEP and the presenters
• Training needs for employees as well as management
• Basic GMPs
• Management’s role in the food safety plan
• Going from a proactive to a reactive workplace
• Conclusion
• Q&A
• Food safety as a business building opportunity and WMEP supporting services

Presenters:

Peg Dorn / WMEP ([email protected]) – Food Safety Specialist
Peg has more than 15 years of experience in food safety and quality, mostly in the dairy industry. She possesses a strong background in infant formula, pharmaceutical grade excipients, and other dairy products. In her role with the WMEP, Peg assists companies with establishing food safety systems that comply with Global Food Safety Initiative requirements. She spent several years at Baraboo-based dairy cooperative Foremost Farms, holding various positions including quality systems manager and corporate quality assurance manager. Peg’s work at Foremost Farms included setting up Safe Quality Food (SQF) programs for multiple plants. Peg also has worked as an independent food safety auditor and consultant with an emphasis on SQF certification.

 

 

 

 

 

Linsdsey Trickey / WMEP ([email protected]) – Food Safety Specialist
Lindsey has a background in dairy products, dairy powders and acidified foods. She earned a Bachelor of Science degree in Chemistry with an emphasis in Biochemistry and Criminalistics from the University of Wisconsin – Platteville. She’s currently pursuing a Master of Science degree in Food Safety from Michigan State University and expects to graduate this year. Lindsey previously worked as quality systems and food safety coordinator at Bay Valley Foods in Green Bay, where she focused on improving plant quality programs, such as HACCP and preparing for Level 3 SQF implementation. Prior to that, Lindsey worked at Milk Specialties Co. in Fond du Lac, as a quality assurance supervisor, where she maintained laboratory work flow by directing and monitoring 12 lab technicians.


 

 

 

 

 

 

This webinar is aimed to help Food Production/Manufacturers, Food Processors, Food Packaging, Food Storage and Distribution.

The webinar will be recorded and will be made available after the live event.  If you can’t make the live session, register and receive a complimentary recording after the live event has concluded.