As food manufacturers, we have an obligation to protect our customers and consumers from hazards that can result in injury or illness. With this in mind, how does a company prepare a comprehensive food safety plan that will help prevent or reduce the potential for a food safety hazard within their manufacturing environment? In addition, how does a company ensure that the plan can be effectively implemented, is enforceable, and still allows for production efficiency?

Join us to learn how to build a comprehensive food safety plan that will:

• Reduce the potential for hazards
• Protect consumers
• Safeguard your brand
• Conform to regulatory expectations

Speakers:

Michael Barnes, CFS, Food Microbiologist/Sanitarian, Retired, Ajinomoto Foods North America, Inc. (AFNA)
Michael Barnes, M.Sc., is the corporate food microbiologist/sanitarian at Ajinomoto Foods North America. He is responsible for the company’s food safety, sanitation, and supplier procurement programs, which includes the development and implementation of food safety programs and standards. Michael received an M.Sc. in food science and microbiology from Kansas State University.

 

Michael Cramer, Sr. Director, Food Safety & Quality Assurance, Retired, Ajinomoto Foods North America, Inc. (AFNA)
Michael Cramer is the senior director of food safety and quality assurance at Ajinomoto Foods North America. He is responsible for establishing, implementing, and directing quality control and food safety efforts to ensure products meet quality, safety, and legal requirements. He received a B.Sc. in health science from West Chester University in West Chester, PA.

Moderator

Barbara VanRenterghem, Ph.D., Editorial Director, Food Safety Magazine

 

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