Snack Food Association HACCP / FSMA Workshop
January 23, 2014
This one-day workshop has been designed by SFA to assist the snack food industry in preparing and updating their HACCP (Hazard Analysis & Critical Control Points) programs in preparation for implementation of the Food Safety Modernization Act (FSMA) of 2010. Based on the proposed rules for preventive controls and cGMP, this workshop will review what is known about FDA expectations for HACCP programs including risk analysis, hazard evaluation, preventive control programs, and documentation, and how these expectations will impact snack food operations. Attendees are expected to bring an existing or developing HACCP program from their operation with them, so they can work through exercises on implementing the new expectations on their own HACCP program.
This course will be facilitated by Cathy Crawford, Vice President, The HACCP Consulting Group LLC, and Shari Plimpton, Vice President, Director of Food Industry Programs, CIFT. Cathy is a certified HACCP and licensed SQF trainer. She also has experience as a Safe Quality Food (SQF) registered auditor for the snack food industry.