Cheesemakers! The times, they are a changin’. Do the new Food Safety Modernization Act (FSMA) rules apply to your business? As a“very small business” (under $1 million in annual food sales) you can qualify for a particular exemption from the Preventive Controls Rule for Human Food. Are you keeping the right records and on track to meet the necessary deadlines?
Join Michael and Charlie Kalish of Food Safety Guides to learn more about the general layout and scope of the final rule, which was published on September 18, 2015, as it applies to artisan cheesemakers. This 2-part webinar series focuses on FSMA Exemptions, Requirements, and Deadlines for Very Small Businesses. Instructors Michael and Charlie Kalish will help translate the formal and bureaucratic language of FSMA into clear actionable steps for you and your business.
Each webinar will consist of a 45min-1 hour presentation followed by 30-45 minutes of very valuable Q&A time. To participate, you must have access to a computer and have a strong wifi connection. A link to the join-me hosted webinar will be shared via email.
The webinar series will take place on TWO consecutive Tuesdays in June – June 21 and 28, from 4-5:30pm.
Session #1 – June 21
FSMA: Navigating the Law, Foundational Rules and Provisions; and PC Rule For Human Food: Exemptions, Requirements and Deadlines for Very Small Businesses - Subparts A, B and D
Session #2 - June 28
PC Rule For Human Food: Exemptions, Requirements and Deadlines for Very Small Businesses - Subparts E, F and G
Tickets are non-refundable after June 15. Buy here!
About the instructors:
Michael Kalish co-founded Food Safety Guides in 2013 and is an active food safety expert consultant, speaker and panelist across the USA. He received his formal training in dairy and meat processing and food safety in the Piemonte, Italy, at l’istituto lattiero caseario e delle tecnologie agroalimentari from 2008-2010 and has worked for multiple farms and creameries across France, Switzerland and Italy. In 2011, Michael was Chef de Tunnel for Hervé Mons and in 2012, he served as operations manager for Artisanal in New York City. Michael has educated and consulted businesses across the USA, Canada and Australia. In 2015, Michael became one of the country's first and youngest FSPCA Lead Instructors. Michael is a member of the American Cheese Society’s Regulatory Affairs Board and a regular instructor on food safety and quality for the National Centre for Dairy Education, Dairy Australia, the Food Craft Institute and SCS Global Services. He is a member of the California Environmental Health Association, the California Restaurant Association, and the Golden Gate Restaurant Association.
Charlie Kalish is co-founder of Food Safety Guides and a consultant and trainer to numerous food businesses around the U.S. and internationally. An experienced industry professional in food manufacturing and former Fulbright scholar, Charlie is an expert in all facets of food safety plan development, from hazard analysis research and project management to plan acceleration through use of cloud-based tools. In 2015, Charlie became one of the country's first and youngest FSPCA Lead Instructors.
Tuesday, June 21, 2016 at 4:00 PM - Tuesday, June 28, 2016 at 5:30 PM (PDT)