A Risk-Based Approach to Managing Food Safety                             Why It’s Important and Keys to Success

Complimentary Webinar – Friday, November 15                            

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Today’s complex global food supply chain – and pressure to provide safe food while staying within operational KPIs – is leaving already lean food safety operations struggling to keep up with regulatory, 3rd party and customer requirements for delivering a safe product. This is why leading F&B companies are moving toward a risk-based approach to Food Safety and Quality Assurance (FSQA).

Join us for this important 60-minute complimentary webinar where special guest speaker, Melanie Neumann, J.D., M.S., Vice President & CFO with The Acheson Group, will discuss the:

  • Benefits of a risk-based approach to food safety, including prioritization of FSQA resources, improved CAPA timeliness and proactive preventive controls
  • Key types of risks the food industry needs to manage
  • Key risk factors for F&B companies at each stage of the food supply chain
  • Risk management process and keys to success
  • Creation of preventive controls once risks are identified
  • Documentation and record keeping needs for traceability and audit responsiveness

Ms. Neumann will be joined by SafetyChain SVP and Co-Founder, Barbara Levin, who will provide an overview of how FSQA technology can support the risk management process.

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

  • Vice President & CFO with The Acheson Group
  • 15 years of experience food law/ regulatory and recall /crisis management matters
  • Advises raw material supply chain participants in food and consumer safety, product recall, crisis management, traceability, food defense
  • Neumann’s previous roles include: Manager of Food Safety Risk Consulting Services for PWC; Vice President, Crisis Management & General Counsel for RQA; and In-house counsel for Hormel, Schwan

Sign up below for this complimentary webinar.


A Risk-Based Approach to Managing Food Safety

When Nov 15 2013 12:00 PM - 1:00 PM (EST)
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