Webinar/E-Learning
Maintaining Food Safety and Customer Satisfaction through effective Specification Development and Implementation: This food safety training will discuss how to develop and implement effective specification to ensure food safety and customer satisfaction.
Course Description
A good specification not only defines the product and process being purchased by the customer, but also serves as an extension of the purchasing contract. Specifications are a customers greatest tool for ensuring products received meet the quality and safety standards expected. Good specifications must be complete and accurate. All requirements must be contained within the spec. Shipping, receiving expectations, prerequisite quality programs, packaging guidelines and any other requirements should be detailed in the specification. Accuracy is the second attribute critical to a product specification. The supplier must have processes, programs and materials capable of meeting the specification and the resultant product must meet the ultimate customers demands.
Finally this presentation will outline the organizational commitment required to develop and maintain good specifications.
Areas Covered in the Seminar:
- Detailed descriptions which effectively define the products physical characteristics.
- Incorporating Quality Control Points.
- Validating Chemical, Physical and Micro tolerances.
- Defining testing/verification expectations.
- Common Regulatory and Company requirements to include.
- Document Control Methods.
- Key components to be included in the specification.
- Best practices (Do and Don’t) when creating new product specification.
- Issues/challenges needed to address before finalizing product specification
Who Will Benefit:
- Food manufacturing employees at all levels, especially maintenance, operators and their contractors
- Quality Assurance/Control staff
- Supplier management staff
- Specification developers of new and existing products
- Auditors who review facilities quality assurance programs
- 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:
Angeline Benjamin, is the owner of B&B Food Safety Solutions. Angeline approaches her client’s issues with results oriented from strategic, tactical and operational perspective. Her objective is to provide food safety risk management and quality assurance solutions to clients in the food industry who have the vision for quality and risk management as part of a strategic plan. Angeline has been involved in the quality assurance and food safety businesses for over 27 years.
Angeline began her quality assurance career at Hunt-Wesson Foods. She then worked for Denny’s, Carnation and lastly Taco Bell, which is part of Yum Brands group that includes KFC, Pizza Hut, Long John Silvers and A&W. Angeline held different positions when she was with Yum Brands but all of them involved Crisis Management, Food Safety and Regulatory Affairs.
