No charge/listen any time BlogTalk Radio interview: "How a Food Production Facility Designs a HACCP Plan" with Cathy Crawford, Vice President, HACCP Consulting Group, Fairfax Virginia.<br />Click: : http://www.blogtalkradio.com/ame-foodtestingshow/2012/01/27/how-a-food-production-facility-designs-a-haccp-plan<br />Duration: 35 Minutes, 2 seconds.<br /><br />Cathy joined the group after 10 years working for a privately owned meat and poultry company where she was responsible for regulatory compliance, developing food safety strategies, export programs, and the recall system.<br />Her Bachelor’s is in Biology from Arizona State and Masters in food safety from Michigan State.<br />She also earned a Certificate in International Food Law from The Institute for Food Laws and Regulations at Michigan State. She is also a Registered Auditor for Safe Quality Foods. She has instructed workshops for the USDA Food Safety Inspection Service.Cathy has provided HACCP and other food safety training to a wide variety of businesses including meat and poultry processors, bakeries, confectionary companies, produce companies and food service establishments.<br /><br />1. Cathy's background.<br />2. Analyzing the properties of each food product line.<br />3. The crafting of a process flow diagram or chart of materials through the facility.<br />4. How to perform a Risk Analysis.<br />5. Establishing critical limits through scientific methods and documentation.<br />6. Validating the HACCP plan by the HACCP team.<br /><br />Contact:<br /><br />Cathy Crawford<br />HACCP Consulting Group<br />Fairfax VA<br />757-371-5832<br />foodsafety1@yahoo.com<br />http://haccpcg.com/crawford.html<br /><br />Dontate to the AME Food Testing Show<br />https://www.paypal.com/cgi-bin/webscr?cmd=_donations&business=KP4DCZSV8UFZC&lc=US&item_name=AME%20Food%20Testing%20Show&item_number=AME%2dFTS¤cy_code=USD&bn=PP%2dDonationsBF%3abtn_donateCC_LG%2egif%3aNonHosted<br />Help keep the food safety content coming.
