Certified Hazard Analysis and Critical Control Point (HACCP) through NSF International
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
The FDA Food Safety Modernization Act (FSMA), signed into law by President Obama on Jan. 4, enables FDA to better protect public health by strengthening the food safety system. It recognizes that preventive control standards improve food safety only to the extent that producers and processors comply with them.
May 7, 2015
Certified Plant Operator (CPO) through IBWA
Preventative Control Qualified Individual (PCQI), as required by the FDA
The Preventive Controls for Human Food regulation (often referred to as FSMA) is a law enacted to ensure safe preparation of food products for human consumption in the US in order to prevent foodborne illnesses.
Member, Government Relations Committee for IBWA
Member, State and Local Task Force Committee for IBWA
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City of Sioux Falls