HACCP and Food Safety Plans are an integral part of food manufacturing to ensure finished products are safe for consumer consumption. This webinar will talk about why HACCP and Food Safety Plans are needed for food safety and the differences between HACCP and Food Safety Plans. In addition, resources will be shared that can be used when developing these plans. Lastly, we will cover certifications that can help verify the effectiveness of the HACCP or Food Safety Plan.
About the Speaker:
Deann Akins-Lewenthal, Ph.D. is the Senior Director of Food Safety and Enterprise Laboratory Services for Conagra Brands in Omaha, NE. She serves as the senior microbiologist for the company and has responsibility for Food Safety, Regulatory Affairs, Policies and Procedures, and Customer Facing Quality. Deann also serves as recall coordinator for Conagra. Deann interfaces with internal departments and functions across Quality, Consumer Affairs, Legal, Supply Chain, Risk Management and Environmental Health and Safety to ensure Food Safety and Lab services provide optimal ROI to the business. Deann has been with Conagra Brands for over 10 years in various roles. Deann attended the University of Georgia and received her B.S.A in Biological Sciences and M.S. and Ph.D. in Food Science.
Conagra Brands headquartered in Chicago, combines a rich heritage of making great food with a sharpened focus and entrepreneurial spirit. We’re transforming the way we operate to fulfill what consumers and customers want, in a smart, simple way. We’re modernizing our iconic food brands, leveraging fresh opportunities and adapting to a changing landscape – all with a culture that’s ready to capture growth and drive shareholder value. Conagra Brands has the most energized, highest-impact culture in food. We persistently challenge and disrupt marketplace/business conventions and we are respected for our great brands, great food, great margins and consistent results.
