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The Top 3 Challenges of FSMA & Food Safety (FaB Event)
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The Top 3 Challenges of FSMA & Food Safety (FaB Event)

 Export to Your Calendar 4/3/2019
When: Wednesday, April 3, 2019
8:30 AM - 11:00 AM
Where: University Club of Milwaukee
924 E. Wells St.
Milwaukee, Wisconsin  53202
United States
Contact: Val Ratz

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This event is for members only. 

$40


The Food Safety Modernization Act is in full swing and affecting food and beverage companies regardless of their size. Join us on April 3 when we launch FaB’s Food Safety Forum and dive into the Top 3 Challenges of FSMA that may be facing your company in your efforts to ensure compliance.

We’ve secured Leah Ziemba, Partner at Michael Best & Friedrich. Leah has been a force behind FaB’s Food Safety Regulatory Updates and she’s zeroed in on some common challenges arising in conjunction with FSMA.

In response to Leah’s insights, we’re lining up a panel of food safety professionals to share how their companies are addressing these challenges. Plus, we’ve built in ample time for attendees to engage each other, and FaB, more purposefully.

CHALLENGE #1
Managing your supply chain programs

Are you prepared to implement rigorous supply chain monitoring at your company? This challenge will focus on the Foreign Supplier Verification Program and the written assurances required by the Preventive Controls rules.

CHALLENGE #2
Meeting the documentation requirements for Preventive Controls Rule

Are you properly documenting your food safety information? This challenge will focus on what must written down, in what detail, and managing your documentation.

CHALLENGE #3
Managing inspections with FDA’s new authority

How are you managing your FDA inspections? This challenge will focus on what is expected of you as a company, length and intensity of inspections, and possibility of swabs being taken.



 

LEAH ZIEMBA
Partner



Leah takes a big-picture approach in advising clients as they face challenges on environmental, food safety, and regulatory compliance issues. She draws on experience gained in cases involving the EPA, FDA, and other public agencies.Leah’s success as a counselor, litigator and negotiator reflects her combination of subject matter expertise, industry knowledge, and creativity. Her work includes:
  • Investigating, assessing, and remediating vapor intrusion issues at sites with historic solvent contamination
  • Providing environmental liability assessments and risk management during transactional due diligence
  • Implementing the Food Safety Modernization Act and advising on food labeling matters (e.g., “natural” claims, standards of identity)
  • Navigating local, county, and state environmental regulations to permit and build or expand manufacturing facilities and commercial dairy operations



OUR PANELISTS


SCOTT HALVERSON
Director of Food
Quality Systems

KATHY SISSON
Director of
Quality Assurance

JIM KROMBACH
Director of
Quality



This members only Best Practice Session is designed for food safety, quality, and compliance professionals, along with our food and beverage company leaders focused on creating a company culture fostering a food safety mindset. 



 

8:30 – 9:00 AM
Arrival window - enjoy a continental buffet, coffee, and your peers.

9:00 – 9:10 AM
Welcome & about the FaB Food Safety Forum

9:10 – 9:35 AM 
The Top 3 Challenges of FSMA, presented by Leah Ziemba of Michael Best & Friedrich

9:35 – 10:00 AM
Addressing the Top 3 Challenges – an industry panel best practice response featuring:
  • Scott Halverson, Director Food Quality Systems at Denali Ingredients
  • Kathy Sisson, Director of Quality Assurance at Good Foods Group
  • Jim Krombach, Director of Quality at Palermo's Pizza

10:00 – 10:20 AM
Attendee table discussion
  • Which of the Top 3 Challenges is most difficult for your company? 
  • What other challenges are arising? Do you have examples of other best practices? 
  • Do you have a table question for the panel or moderator?

10:20 – 10:55 AM
Table reports and questions to panelists

10:55 – 11:00 AM
Closing remarks





This event is open only to our members.

Member: $40










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