Designing and Conducting a Robust Hazard Analysis for a Complex Multi-Step Food Production Line

16:45 - 17:20

  • Designing a hazard analysis for every step of process in a food production environment
  • Understanding the science and process behind the HACCP principle
  • Facing the constant challenge of keeping technically competent staff capable of science-based hazard analysis

Gene Bartholomew, Sr. Director Corporate Food Safety, Smithfield Foods