Food and beverage

Recall Preparedness Workshop

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Come participate to better understand how to minimize the impact of a recall and satisfy FDA, USDA, and customer expectations for recalls. We will look at regulatory requirements and guidance material in detail and use exercises to help you create or fine tune your recall plan.

The Recall Workshop will be offered right after the TraceGains user conference TGCon and will include:

- the newly published FDA Draft Guidance on Public Warning and Notification of Recalls Under 21 CFR Part 7, Subpart C 

- an update on the New US guidelines on recalls for meat producers 

Venue: Sheraton Denver Downtown Hotel, 1550 Court Place, Denver, CO 80202, US - please mention TGCon rate when registering, if you are not attending the conference, or register through this link for both or either of the events: https://web.cvent.com/event/418878cd-291c-4be2-ad31-aee79ebaddc7/summary

Trainer: Cathy M. Crawford, President, HACCP Consulting Group, www.haccpcg.com

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Trainer bio: Cathy Crawford joined HACCP Consulting Group in 2008 after working in food manufacturing, and food chemistry / microbiology laboratories. She was the Director of Regulatory & Technical Services for a privately owned meat and poultry processing company where she was responsible for regulatory compliance, developing food safety strategies, ensuring appropriate export programs, and coordinating recall responses. Specializing in food defense programs, she was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.  Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses . In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group, a member of the National Restaurant Association Certification Governing Committee and the Technical Advisory Committee for the Safe Quality Food Institute. 

Cathy has a Certificate in International Food Law from  The Institute for Food Laws and Regulations, Michigan State University, a M.S. Food Safety also from Michigan State University and a B.S. in Biology from  Arizona State University.

 

Should DNV GL cancel a scheduled course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

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Duration:

1 Day

The Recall Workshop will be offered right after the TraceGains user conference TGCon and will include:

- the newly published FDA Draft Guidance on Public Warning and Notification of Recalls Under 21 CFR Part 7, Subpart C 

- an update on the New US guidelines on recalls for meat producers 

Venue: Sheraton Denver Downtown Hotel, 1550 Court Place, Denver, CO 80202, US - please mention TGCon rate when registering, if you are not attending the conference, or register through this link for both or either of the events: https://web.cvent.com/event/418878cd-291c-4be2-ad31-aee79ebaddc7/summary

Trainer: Cathy M. Crawford, President, HACCP Consulting Group, www.haccpcg.com

empty

emptyempty 

Trainer bio: Cathy Crawford joined HACCP Consulting Group in 2008 after working in food manufacturing, and food chemistry / microbiology laboratories. She was the Director of Regulatory & Technical Services for a privately owned meat and poultry processing company where she was responsible for regulatory compliance, developing food safety strategies, ensuring appropriate export programs, and coordinating recall responses. Specializing in food defense programs, she was the instructor for a series of food defense workshops sponsored by the USDA Food Safety Inspection Service (FSIS). She also facilitated national focus group meetings, bringing together industry, trade association and FSIS representatives to produce new model voluntary food defense plans and FSIS Guidance Material.  Ms. Crawford is an enthusiastic trainer who has provided HACCP and other food safety training to a wide variety of businesses . In addition to her contributions within the HACCP Consulting Group, she is also a Senior Consultant for the Quality Support Group, a member of the National Restaurant Association Certification Governing Committee and the Technical Advisory Committee for the Safe Quality Food Institute. 

Cathy has a Certificate in International Food Law from  The Institute for Food Laws and Regulations, Michigan State University, a M.S. Food Safety also from Michigan State University and a B.S. in Biology from  Arizona State University.

 

Should DNV GL cancel a scheduled course, our liability to course registrants is limited to the amount of the course fee. The registrant would then have the option of a full refund or transfer to an alternative available course (transfer fee is waived in this situation). We recommend that registrants wait until the course date is less than 30 days out before making travel arrangements.

Available dates and locations

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