The ability to have adequate risk management tools from farm to fork is not only a regulatory compliance requirement, but also a consumer expectation. Supply chain control programs provide an effective tool to guarantee food safety at the front end of the process. They are designed to allow for the identification and adequate control of risks from the supplier itself as well as those inherent to the ingredients and materials being sourced.
Join TAG’s Executive Senior Director, Food Safety and Supply Chain Risk Management, Dr. Liliana Casal-Wardle, and SafetyChain for FSMA Friday as they discuss how the design of strong supply chain control programs protects the consumers and your brands. They will share the various tools that can be used to develop, maintain and continue to grow these programs, such as the control of physical, chemical, and biological hazards, food fraud protection, procurement practices, GFSI certifications and validations, GMP practices, environmental control plans, staffing and training, and the maturity of the food safety culture.
