Don’t Get Recalled! Impressing Buyers with a Proper Food Safety Plan
You’ve carefully crafted a product you are certain customers will love; next is the ultimate goal: to see your product on store shelves or better yet featured on menu. A buyer’s concern beyond taste, appeal and marketability is the safety of the product – the last thing either of you want is your names tied to a food safety recall. Make it easy for a retailer or foodservice establishment to want your product by demonstrating you have a solid food safety plan in place.
But what food safety programs do you need to convince the buyer you’ve got this? Some programs you are likely to already have but will need to evolve them as you grow and expand, other programs you may never thought of. From hand-washing to food fraud, join Chicago native Kristie Grzywinski as she guides attendees through the key food safety programs you’ll need to have in place before you approach a buyer. You’ll come away not only with a list of programs to focus on, but she’ll walk you through their development and provide a few important resources to tap into.
About the presenter:
Kristie Grzywinski, Technical Director with the Safe Quality Food Institute (part of the Food Marketing Institute) has devoted her career to helping the food industry create proactive food safety systems first with the National Restaurant Association’s ServSafe program and now with the Food Marketing Institute, the US-based trade association that represents the food retail industry.