The New Normal: How to Be Audit Ready All the Time

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In a sea of regulations, find out how to stay afloat by ensuring your plants are compliant for any type of audit, any time.

The food industry’s dense regulatory landscape has evolved significantly in the era of FSMA, the “new” FDA investigator, GFSI, and increased liability exposure. With new regulations launched this year, increased inspection mandates, and looming deadlines for compliance, how can you set a “new normal” of being audit ready all the time?

View our webinar to find out how to ensure your plants are compliant for any type of audit, 24 hours a day, 7 days a week.


Key Takeaways

  • In the food industry’s current era of increased liability exposure, it is important to understand the regulations that apply to your facility and determine your exposure risk
  • Leverage technology to manage your risk
  • Take a deliberative approach to food safety rather than reactive – get to know your regulator in a time of calm rather than a time of chaos
  • Be audit ready all the time by providing employees the tools they need to embrace and maintain a culture of food safety

Featured Panelists



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Melanie Neumann, J.D., M.S.

Melanie Neumann, J.D., M.S. is the President and Global Food Safety Attorney of Neumann Risk Services, LLC, (NRS), a food law firm that helps companies manage various risks where law, food safety, food science, and the brand intersect. Melanie has over 18 years of experience advising food and beverage companies. She leverages her years as a food lawyer and her master’s degree in food safety to help industry clients understand legal, regulatory and business risks relating to food laws and regulations as well as food safety risks.




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Laura Dunn Nelson

Laura Dunn Nelson is Alchemy’s Vice President of Business Development. She brings over 30 years of experience implementing food safety and quality control programs for processing, packaging, food service, and retail operations. Laura has worked with global retailers and manufacturers in the implementation of their food and workplace safety programs. She has assisted food companies in the successful implementation of good manufacturing practices (GMP), quality assurance, and HACCP programs.



 

   
 

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