Why Should I Get Certified?
Understanding third-party certification
Food production standards have existed in one form or another nearly as long as humans have been producing food. But with the advent of advanced food processing methods, global food supply chains, and modern consumer culture, maintaining transparency across food systems has become increasingly complex.
Third-party certification developed in the late twentieth century and has grown in popularity as an effective way to combat this problem. Certifications demonstrate food producers’ commitment to, and aid consumer confidence in, responsible food production methods. Certifications fill the gaps left by, or in some cases created by, federal regulation, giving consumers a quick, trusted way to assess whether the food they’re buying meets their standards.
Choosing whether and how to get your business third-party certified is a matter of deciding what you want to communicate to your community and buyers about your production methods and which certification(s) best suits those goals.
Objective
The objective of this webinar is to provide insights to organizations understand the necessity and requirements for third-party certification.
Agenda
- Introduction
- Food Safety History
- Role of GFSI
- What can GMP + HACCP do for your organization
- Steps to get to certification
- Q&A
Target Audience: This webinar is aimed at food manufacturers, distributors, and sellers.
Language: English
Cost: No Charge
Can't make a live session? Register now and receive a complimentary recording after the live event.
Speakers:
Jason Crawford
Director, Membership/Industry Liaison, Food and Beverage Ontario
Food and Beverage Ontario (FBO) is the foremost provincial professional leadership organization for food and beverage processors across Ontario. As the Director of Membership & Industry Relations, Jason assumes responsibility for all aspects of membership recruitment, retention, industry relations, sponsorships, events, and operations. With a strategic vision, he spearheaded the creation of a highly successful co-manufacturing and co-packing program, significantly benefiting numerous processors in the province. Engaging with food and beverage processors from various sub-sectors, including some of Canada's largest and most innovative companies, is a daily endeavor for him, showcasing his pivotal role in advancing the industry.
Jennifer Lott
Technical Development Director - Food, SGS North America
Jennifer Lott is the Technical Development Director - Food at SGS North America. She is passionate about helping companies grow and succeed. Jennifer specializes in Food and Product Safety Management Systems; her expertise is in all things associated with certification, including training and project management.
Jennifer has a commitment to excellence, a positive can-do attitude, and is always looking for opportunities to develop solutions to meet the needs of clients.
Sabrina Baldini
Regional Sales Executive, Business Assurance, SGS North America
Sabrina brings a wealth of expertise to her role as Regional Sales Manager for Canada East, with over a decade of hands-on experience in management systems and food safety. Her background encompasses not only sales, but also training, consulting, and marketing communications within the industry. With a proven track record of success spanning various aspects of the field, Sabrina is adept at navigating the Canadian market landscape, forging strong relationships, and delivering tailored solutions to meet the unique needs of her clients.
For further information, please contact:
Dominic James
Marketing Assistant
t: +1-862-339-6737
201 Route 17 North,
7th and 8th Floors,
Rutherford, New Jersey, 07070,
United States