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Food Safety Webinar: SQF and FSMA

What do SQF and FSMA have in common? While there are differences, SQF is a great fit and a great way to become compliant with the Preventive Control Rule

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IFS International Food-Standard

Event Information

  • Where:

    Online

  • When:
    05 May 2016
    Add to calendar 2016/05/05 11:00 2016/05/05 12:30 Food Safety Webinar: SQF and FSMA What do SQF and FSMA have in common? While there are differences, SQF is a great fit and a great way to become compliant with the Preventive Control Rule
    https://www.dnvgl.us/events/food-safety-webinar-sqf-and-fsma-61004
    This only adds the event to your calendar, please remember to register for this event.
    false YYYY/MM/DD akeGphYOczrmtQTfhmEQ22349
  • Delegates Fee:

    Complimentary

  • Attend: https://attendee.gotowebinar.com/register/7393746579412427779

This webinar will run at 11:00a.m. CDT, 12:00p.m. EDT.

In this webinar, attendees will be provided with an overview of the PC Rule and review the similarities and differences within SQF. Additionally, participants will hear what they can start doing now in order to get their facility PC ready and the types of resources available to assist them in becoming compliant.

Objectives:

  • Review the basic components of FSMA and the Preventive Control Rule
  • Identify the differences within the PC Rule and SQF
  • Learn what the supplier can start to do to be compliant
  • Provide a list of resources suppliers can be using right now to prepare for FSMA, or SQF certification.

Webinar Presenters:


Leann Chuboff, Senior Technical Director for Safe Quality Food Institute
LChuboff@fmi.org

LeAnn has over 25 years of foodservice experience specializing in supply chain food safety and quality assurance. Currently LeAnn is the Senior Technical Director for the Safe Quality Food (SQF) Institute responsible for the technical elements of the SQF program including the development, maintenance and technical support of the SQF code and supporting materials. Prior to working at the SQF Institute, LeAnn worked for the National Restaurant Association Solutions as the Director of Science and Regulatory Relations. In this role, she was responsible for the technical accuracy of the ServSafe food safety program and developed program and services on food safety and food defense to fit with all segments of the restaurant industry. LeAnn has also worked for Long John Silver’s and Boston Market in corporate quality assurance where she developed food safety and vendor approval program. LeAnn graduated from Iowa State University with a B.S. in Food Science and is active with many organizations including GFSI, the Conference for Food Protection and the International Association for Food Protection. She sits on several committees in an effort to enhance policy and develop programs for the industry to help protect public health.

The Safe Quality Food Institute is recognized by retailers and foodservice providers around the world who require a rigorous, credible food safety management system. The SQF Program is recognized by the Global Food Safety Initiative (GFSI) and links primary production certification to food manufacturing, distribution and agent/broker management certification. Administered by the Food Marketing Institute (FMI), SQF benefits from continual retailer feedback about consumer concerns.

Kathleen Wybourn, Director Food Safety, DNV GL North America
Kathleen.Wybourn@dnvgl.com

Kathleen began her career in food manufacturing at the NutraSweet Division of GD Searle/Monsanto where she held various managerial positions, including managing analytical and microbiology labs, quality control, quality assurance, supplier audits and operations. Since leaving food manufacturing, Kathleen worked in various Food Safety auditing Management positions including Director of Operations at the GMA as Director of the GMA SAFE program.

In 2008 Kathleen joined DNV Business Assurance as Director Food Safety Solutions where she is responsible for the Food and Beverage division of DNV GL Business Assurance. Kathleen has written articles on Food Safety Certification including: First Look: GFSI Adds New FSSC 22000 Standard, WAL-MART’s Magna Carta for Auditing, and Navigating the Jungle of Food Safety Standards all published in various Food industry magazines. Kathleen was instrumental in the study conducted at Michigan State University on Food Safety Certification in the US titled, Food Safety in the U.S. Supply Chain - Consumer and Food Industry Perceptions. Kathleen is very active with GFSI having served on various Technical working groups and speaking at the GFSI Global Conferences.

Kathleen has a Bachelor of Science Degree from Northern Illinois University and an MBA from Loyola University of Chicago.