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Pandemic Planning For Food Industry (Understanding Coronavirus)
1. Understanding Influenza
- Foodborne Globalization
- Novel Coronavirus
2. Pandemic Triggers
- Pandemic Severity
- Risk & Response Checklists
3. Pandemic Planning
- Business Continuity
- Plan Essentials
- Preparedness Food & Beverage
- Other Influenza Considerations
- Coronavirus
- Communication
- Hygiene, Sanitation, Community Spread
4. Forward Actions
Overview of the webinar
Understanding the potential for pandemics will be detailed, drilling more deeply into nuances of the COV-19. Explanation of how to incorporate a risk review into a company crisis program as well as watch-outs for up to date info on the virus will be presented. Areas to explore from a Food Safety perspective, as well as worker safety, HR impact, hygiene, and communication, will be explained.
Pandemic phasing levels, look at severity steps, support systems, and employee essentials will be reviewed.
There is a need to understand the impact of global influenza outbreaks. Organizations are often ill-prepared for the potential for a Global Pandemic as they are considered rare, however, epidemics occur annually and may increase in severity such as the current Coronavirus outbreak.
It is important for an organization to build pandemic planning into their crisis plans and those in the food and beverage industry have unique needs. This webinar will examine influenza epidemics, possible impact on the food industry and outline remedies for successfully navigating this dynamic crisis.
Who should attend?
- Quality Control
- Assurance and Food Safety professionals
- Supervisors
- Managers
- Operations Managers
- Supervisors
- Regulatory Professional
- R & D Professional
- Product Developers
- Corporate Quality Managers
- Operations Personnel
- Senior Management
- Plant Management Personnel
- Validation Specialists
- Food Industry Consultants
- Quality System Auditors
- Sanitation Personnel
- IT Procurement
- Crisis Management
Why should you attend?
Organizations are often ill-prepared for the potential for a Global Pandemic as they are considered rare, however, epidemics occur annually and may increase in severity such as the current Coronavirus outbreak.
It is important for the organization to build pandemic planning into their crisis plans and those in the food and beverage industry have unique needs. This the webinar will examine influenza epidemics, possible impact on food industry and outline remedies for successful navigating of this dynamic crisis.
Faculty - Ms.Gina Reo
President, QAS, (Quality Assurance Strategies, LLC), is private consultant for the Food and Beverage Industry specializing in Global Food Safety and Quality with expertise in Regulatory Compliance, Prop 65, Crisis Management, Business Integration and Due Diligence M & A Compliance Risk Assessments.
Formerly, Vice President, Food Safety, Weston Foods (WF), a GWL Canadian company and North American leader in bakery products. Transformed organization toward World Class Excellence for Food Safety within four years by framing Food Safety Roadmap Strategy for fast-tracking compliance to FSMA (Food Safety Modernization Act), SFCA (Safe Foods for Canadian Act) and new NLEA (Nutrition Labelling Education Act) for US and Canada compliance.
Over 25+ years of food safety and quality experience, after holding successive senior positions with Colgate-Palmolive, Coca-Cola, Best foods NA, Unilever, YUM! Brands and Quiznos (Board). Prior to joining Weston Foods, held position of Quality Director with Mondelez International (formerly Kraft Foods) in Europe, (Zurich, Switzerland) and Cadbury as QA Chocolate Director (Quality, Environmental, and Health & Safety) for NA/Europe/Global. Education: MBA (Dual), International Business and Management; BS, in Business Administration Mgt., St. Peter’s University.