Understanding Vendor Verification and Monitoring Programs for Food Manufacturing

Duration: 60 Minutes
Vendor verification has become a very important part of ensuring safe and quality ingredients for food manufacturing. All of the internal programs that are put in place within a manufacturer may not overcome issues that arrive from your vendors at your receiving docks. It is important to understand best practices, vendor verification aspects of FSMA as well as understanding risk assessments and monitoring of vendors. We will discuss how to incorporate internal programs into your vendor programs including scorecards, complaints, foreign objects, and service vendor management.
Vendor Verification
Product ID: 501681
Objectives of the Presentation
  • Vendor approval programs
  • Receiving programs
  • Vendor management programs
  • FSMA aspects of vendor management including international vendors
  • Vendor risk assessments
  • Vendor score cards
  • Service provider management
  • Incorporating internal programs into vendor management
Why Should you Attend
Attendees will leave with the knowledge of the topic, resource website links and program example documents. Attendees will also learn about the risk assessments, best practices and vendor verification, aspects of FSMA as well as understanding risk assessments and monitoring of vendors.

Who will Benefit
  • Plant or corporate quality teams
  • Supply chain buyer's personnel
  • Research and development personnel
  • Warehouse personnel
  • Operations team leaders
$300
Recorded Session for one participant
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  • Upon purchase of the recorded session a link will be updated on your OCP Account within 24 hours
  • Please click on the link to access the Recorded Session
  • Presentation handouts in downloadable PDF format will be updated on your OCP Account within 24 hours of the purchase of the product
  • Download the Certificate of Attendance and Purchase Invoice from your OCP Account after 48 hours of the product Purchase
  • Please share your valuable Feedback at the end of the session
Instructor Profile:
Natasha Rowley-Phipps has more than 20 years of experience in food quality, nutrition labeling, manufacturing and research. Natasha graduated from Kansas State University receiving her B.S. in Bakery Science Management with further studies in a master's program of Cereal Chemistry. Early in her career she held positions within the USDA Grain Marketing Research Center and AIB International, collecting and analyzing research data. Her career focus then progressed into restaurant quality assurance with several top quick service restaurant chains. During this time her primary responsibilities were nutrition labeling, vendor audit programs, and restaurant food safety management. After this she took a position within manufacturing quality with a top gluten free producer of baked products. Her responsibilities within this role included retail product labeling, developing all quality and safety programs, analytical laboratory management, and sanitation program management. Natasha is now a consultant providing services to food manufacturers, retailers, and brand owners in all areas of food safety, quality and regulatory compliance.
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