FSMA Fridays: Building A FSMA-Ready Food Safety Plan (Part One Of Four)
SafetyChain’s VP of Marketing and Communications, Jill Bender, is joined by the Acheson Group’s Dr. David Acheson to discuss the big picture and small details of creating a food safety plan that will be FSMA compliant.
On the last Friday of every month, SafetyChain, a leading provider of food safety and quality assurance automation and compliance solutions, hosts FSMA Fridays, the leading online forum for the food and beverage community to learn the latest information about the FDA’s Food Safety Modernization Act (FSMA). Featuring Dr. David Acheson, the popular monthly interactive pod/webcast is sponsored by SafetyChain Software and The Acheson Group.
Jill: Hello, everyone. Welcome to FSMA Fridays. It’s hard to believe that August has ended and a couple of FSMA’s final rules are now live. We're delighted to have our topic for this month, which is very appropriate, given everything going on, on how to build a FSMA ready food safety plan.
With that, let's go ahead and get started. Today, we have with the Acheson Group team, Dr. David Acheson; good morning.
David Acheson, Founder and CEO of the Acheson Group: Good morning, Jill, good morning everybody.
Jill: I understand you are flying solo today. I know your team, it keeps expanding and that everyone is off running. I'll be delighted that it will be just you and me today, so let's go ahead and get started.
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