Attorneys Lee Smith and Alden Parker will present at an upcoming webinar: “FSMA Made Simple: Strategic and Tactical Approaches In Preparing for New Regulations” at 2 p.m. August 14.
After participating in this webinar, attendees will have knowledge of how to realistically analyze the effects of FSMA regulations on their operations and build an action plan of next steps for their company.
The Food Safety Modernization Act (FSMA) presents a daunting collection of both newly enforced and proposed regulations impacting food processors. While some of the regulations, are in effect now and must be carefully managed, other FSMA components like the Preventive Controls regulation are still in the proposal phase. Talking heads are advising us to go full-steam forward with implementing these regulations in processing operations, and there are FSMA products and services already being offered. Given this current situation, what is a practical and realistic strategy to minimize risk and regulatory action against your company, while controlling costs and running efficient operations?
During this webinar, we will address this dilemma by looking at strategic and tactical responses that can help us “wrap our arms” around the new FSMA regulations. We will briefly review the details of new requirements, and then jump into how to manage compliance at both a corporate and plant level. An important tool for analyzing the impact of these regulations and developing an action plan is gap assessment. Examples of how to conduct gap assessments for the whistle blower protection, records requirements, and preventive controls rules will be presented.
Who will benefit from this webinar:
Jeff Kronenberg, M.S., is Extension Food Processing Specialist with the University of Idaho, School of Food Science. Over the past 30 years he has held positions in operations and corporate quality, productivity, food safety, HACCP, and health & safety with Frito-Lay, the J.R. Simplot Company, PowerBar, AIB International, and University of Idaho. Jeff has worked with numerous company and supplier processing operations in developing, training, and implementing quality, food safety and HACCP systems. Through his industry affiliations, Jeff has worked with, and audited, food manufacturing and distribution companies across the United States in the areas of product quality, food safety, and HACCP. Over the past 12 years, he has spearheaded the introduction of Lean Manufacturing to the food industry in Idaho. Jeff holds a Master’s Degree in Food Science and Microbiology from Cornell University. He holds HACCP certifications through the Association of Food and Drug Officials (Seafood HACCP Trainer), the American Society for Quality (HACCP Auditor), International HACCP Alliance, and Safe Quality Food Institute (SQF Consultant). Jeff also holds a Lean Knowledge Certificate from the Society of Manufacturing Engineers.
Presenter–Lee N. Smith, attorney
Lee is a shareholder of Weintraub Tobin in Sacramento and Fresno. His practice includes Prop 65 and Food Safety issues, land use regulation and development, environmental compliance, water law and litigation. Lee will address the FSMA record-keeping requirements.
Presenter–Alden J. Parker, attorney
Alden is a shareholder in the Labor and Employment Law and Litigation Sections at Weintraub Tobin Chediak Coleman Grodin. His employment practice includes defending employers in all areas of employment law. He has extensive experience defending against sexual harassment, discrimination, retaliation, and wage & hour class action litigation in both federal and state courts. Alden will address employment issues relating to FSMA including important whitsleblower regulations.
To register, visit the Food Seminar International Website.
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