This webinar will focus on how Global Food Safety Initiative (GFSI) food safety standards overlap or contrast with FDA food safety regulations and the different approaches taken by FDA and by some of the GFSI standards to ensuring the safety of the US food supply.
Why Should You Attend:
The Food Safety Modernization Act (FSMA) and the Global Food Safety Initiative (GFSI) are two facts of life facing food processors today. But what is legally required, and how does that compare to GFSI certification standards? This webinar will give you a high-level overview of the regulations and standards that will help you to know the difference and prioritize your limited resources in a way that will best benefit you and your company.
FDA food safety regulations and GFSI food safety standards are often complementary, but they are not identical. GFSI certification is voluntary (although many retailers and manufacturers require it as a condition of doing business with them). Small companies may be particularly confused about what is mandatory for legal compliance and how that differs from the best practices specified in the GFSI standards. This webinar will present an overview of the different approaches taken by FDA and by some of the GFSI standards to ensuring the safety of the US food supply.
Areas Covered in the Webinar:
Who Will Benefit:
Physical CD-DVD of recorded session will be despatched after 72 hrs on completion of payment
Recorded video session
Lisa Petro has 30 years’ experience in food safety and quality, helping facilities in the US and internationally achieve compliance with FDA, state, USDC/NOAA Seafood Inspection Program, Department of Defense, BRC, and various customers’ food safety and quality standards. She has developed and implemented process and product standards, policies, and procedures related to quality, food safety, food labeling, sustainability, and environmental compliance (air and water quality). Her experience in Quality Assurance has also included conducting internal and second-party audits, training employees, and helping to facilitate commercialization of products. She has worked in government inspection, private industry, and as a food safety consultant. While focusing on seafood, she has also received certificates as a Preventive Controls Qualified Individual for human food and as a trainer for the Produce Safety Alliance.