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Food Safety Requirements & Best Practices for Wineries
July 20 @ 11:00 am - 12:00 pm PDT
Make sure your winery is complying with food safety regulations. Register for our webinar here!
The Food Safety Modernization Act (FSMA), signed into law on January 4, 2011, was enacted to protect public health by improving safety and security of the nation’s food supply, and by changing the focus of the national food safety regulations from response to prevention of food contamination. The law is broken into several different rules that apply to wineries, considered as food processors.
Although wineries are not required to create a hazard analysis and risk-based preventative control plan under Subpart C, they are still liable for any injury caused by their product. Hence, it is wise to develop a Food Safety Plan to address these risks.
This webinar will help you to understand when and how FSMA requirements apply to winery facilities and how HACCP principles can help food businesses reduce the risk of food safety hazards within their organization.
- FSMA Requirements for Wineries and Exemptions
- Advantages of Implementing a HACCP Program
- Overview of GMP-HACCP Codex Alimentarius Guidelines
- HACCP Codex Alimentarius Principles
- Other Food Safety Standards