Food Safety Requirements & Best Practices for Wineries

The Food Safety Modernization Act (FSMA), signed into law on January 4, 2011, was enacted to protect public health by improving safety and security of the nation’s food supply, and by changing the focus of the national food safety regulations from response to prevention of food contamination. The law is broken into several different rules that apply to wineries, considered as food processors.

Although wineries are not required to create a hazard analysis and risk-based preventative control plan under Subpart C, they are still liable for any injury caused by their product. Hence, it is wise to develop a Food Safety Plan to address these risks.

Objective

This webinar will help you to understand when and how FSMA requirements apply to winery facilities and how HACCP principles can help food businesses reduce the risk of food safety hazards within their organization.

Agenda

• Introduction
• FSMA Requirements for Wineries and Exemptions
• Advantages of Implementing a HACCP Program
• Overview of GMP-HACCP Codex Alimentarius Guidelines
• HACCP Codex Alimentarius Principles
• Other Food Safety Standards
• Q&A

Target Audience

This webinar is aimed at professionals within the wine industry including Vineyard, Production/Winemaking, Operations and QA/QC Managers.

Speakers

Pierre Munier - Food Lead Auditor, SGS Canada, Inc.
Jonathan Lackie - Western Regional Sales Manager, SGS North America, Inc.

Can't make a live session?

Register now and receive a complimentary recording after the live event.

For further information, please contact:

Michelle Lee
Marketing Specialist, Food
t: +1 201 508 3065