Details
LOCATION:Attend Live Webinar
DATE: 16-Dec-2016 : 1:00 PM EST
DURATION:Duration : 90 Mins
Speaker : Peter Stein
Mr. Peter Stein has recently semi-retired after working 30+ years in and for the Processed Food Industry. His new company is “Peter Stein Food Safety Solutions Inc.” this will now allow Peter to apply his years of in-plant experience to help others produce cost effective, safe, best quality products. Peter graduated from the University of Waterloo in 1983 with a B.Sc. in Biology and has spent the past 30+ years working in the Food Industry. Specifically as specialty chemical/sales, Production Supervisor, QA Technician, R&D Manager and most recently Corporate Food safety and Quality Assurance Director for Piller’s Fine Foods. Peter’s expertise is in QA, Food Safety, and sanitation.
He worked for many years in the specialty chemical industry as a corporate account manager, trainer and Food Safety consultant to the processed food/meat and poultry industry. Peter’s work history includes working for Coca Cola, Labatt’s Brewing, Bittner Packers, Kretschmar Foods, Shopsy’s Foods, DiverseyLever and most recently Piller’s Fine Foods. Mr. Stein is the Past President for the Ontario Food Protection Association (OFPA), and currently serves on the Canadian Meat Council’s Technical Committee and Listeria Working Group.
Course Description:
This course will explain the importance of validating your shelf life or Best-Before Dates for your products. Not only is it a regulatory requirement that all best before dates be backed up with data showing that the product will minimally meet the declared date. But we will also show how shelf life testing and their results are a direct link to the effectiveness of the manufacturer’s sanitation, GMP’s and distribution programs. We will discuss how to start the validation process and where to focus your testing dollar, and when to test and when not to. How customer complaints can play a role in the shelf life testing program. You will better understand the limits of freshness that your products can achieve. And gather the data to support changes up or down in your shelf life declarations.
Course Objective:The attendee will have a better understanding of the obligation to have a validated shelf life declaration on all of their products. And that it’s the product that decides what that date will be. There will also be an understanding of what influences product shelf life and give the attendee a list of things to investigate when they return to their facility. There will also be an understanding of where to start first, and under what circumstances would you repeat testing or stop testing. Microbial limits and what to test for will also be discussed.
Course Outline:- Discuss the evolution of shelf life declarations and where are we now
- It’s a requirement to validate shelf life declarations
- What to test for and what basic microbial limits trigger the end of a shelf life
- How to gather samples and what products to test first
- When to extend or stop a shelf life study
- What the results tell you about your manufacturing process.
- How far should you go?
- Questions
This 90-minute overview will be of value to quality control and assurance employees and management. Operations management will see how they make a product affects the shelf life. Marketing and sales employees who always want more shelf life to better sell their products:
- Quality Assurance
- Control Operations
- Manufacturing
- Sales
- Marketing
Regards,
Joshua
Training Manager
Email: [email protected]
Call us at : 1-732-7225220
Website: compliance.world
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